Time 45m Yield 8 servings. Number Of Ingredients 13 Steps:
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Sprinkle chicken with 1/4 teaspoon salt and pepper. Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink; remove and keep warm., Combine cornstarch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of the bacon; cook and stir until cheese is melted., Drain fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside. Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat. Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts. Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!
Time 40m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Fry bacon in a skillet on medium heat until done then drain, reserving bacon grease. Set aside in a 9 x 13 baking dish. Using some of the bacon grease, cook the chicken until it is no longer pink and the juices run clear. Drain and add to bacon in the baking dish. Saute shallots in 2 teaspoons bacon grease until transparent, then add to bacon and chicken mixture. Mix well and set aside. In a large mixing bowl, combine all cans of soup, evaporated milk, and sour cream. Whisk until it has a smooth texture and no lumps of soup. Stir in garlic powder, pepper, basil, and Parmesan cheese and mix until well blended. Pour the soup mixture over the meat and shallot mixture. Stir until well blended then evenly spread in the baking dish. Bake at 350 degrees for 20-30 minutes or until bubbly and brown around the edges. Stir and serve over fettuccine noodles.
Time 45m Yield 8 servings. Number Of Ingredients 9 Steps:
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings., Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink. , Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese.
Time 2h Yield 8 Number Of Ingredients 13 Steps:
Soak wood chips in water for 30 minutes so they don’t catch fire. Preheat a smoker to 250 degrees F (120 degrees C). Transfer soaked wood chips to an aluminum pan and cover with foil. Poke holes in the top so the smoke can escape. Place chicken, unstacked, onto wire racks. Place the racks into the smoker. Smoke chicken until no longer pink in the center and juices run clear, 30 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest and cool enough to handle, about 10 minutes. While chicken cools, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; wipe the pan clean. Dice bacon. Dice cooled chicken. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a bowl. Melt 1 tablespoon butter in the same skillet used for the bacon over medium heat. Add garlic; cook and stir for 30 seconds. Saute mushrooms until soft, 5 to 7 minutes. Transfer to a plate. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add 1/2 cup butter to melt. Add cream and stir to combine. Pour the sauce into the empty pasta pot. Add Parmesan and mozzarella cheeses slowly until melted and combined. Heat over medium-low heat until thickened and reduced, 5 to 7 minutes. Taste and season with salt and pepper. Stir in mushrooms, bacon, and chicken. Add fettuccine and mix.
Time 30m Yield 2 servings Number Of Ingredients 11 Steps:
Heat oil in a pot over medium-high heat. Cook the chicken with the salt and pepper. Add the garlic and broccoli, cooking for 1-2 minutes. Add the milk, parmesan, parsley, and bacon, bringing to a boil. Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles. Enjoy!
Time 35m Yield 4 servings Number Of Ingredients 6 Steps:
Cook pasta in Dutch oven as directed on package, omitting salt. Drain in colander; set aside. Add bacon to same pan; cook on medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Drain bacon on paper towels. Discard all but 2 Tbsp. drippings from pan. Add chicken to reserved drippings; cook 8 to 10 min. or until done, stirring frequently. Crumble bacon. Add to chicken along with the pasta, pasta sauce, cheese and parsley; mix lightly. Cook 3 to 5 min. or until heated through, stirring frequently.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Slice each chicken breast horizontally into 3 thinner pieces using a sharp knife. Sprinkle each chicken piece with garlic salt and Italian seasoning on both sides. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 2 minutes per side. Remove onto a plate. Add milk and garlic to the skillet. Bring to a simmer and add fettuccine. Cook, stirring every 30 seconds to prevent sticking until pasta has softened, about 3 minutes. Reduce heat to medium and cook, stirring every couple of minutes, 6 to 7 minutes more. Stir in cream and Parmesan cheese. Simmer, stirring occasionally, until sauce has thickened and pasta is cooked, about 2 more minutes. Serve immediately and garnish with additional Parmesan cheese if desired.
More about “bacon chicken alfredo recipes”
Yield 6 servings Number Of Ingredients 12 Steps:
Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge. In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds. Add the cream, and bring to a boil. Add in the Parmesan, parsley, salt, and pepper, stirring constantly until the cheese has melted and there are no lumps remaining. Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end. Mix the chicken with the sauce until thoroughly combined. On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly. Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch) gap at the bottom so the noodles have room to roll on themselves. Preheat oven to 400°F (200°C). Place the cheese slices evenly across the chicken, then press the spinach into a row centered between the cheese slices. While one hand keeps the spinach flat, use the other hand to lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle. Transfer the lasagna roll to the bottom of the bacon weave, and repeat the saran wrap rolling process until the bacon has tightly and completely wrapped the lasagna roll. Unwrap and transfer to a baking tray. Bake for about 25 minutes until the bacon is starting to get crispy but not too dark. Cool for about 15 minutes, then transfer the roll to a cutting board. Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce. Enjoy!
