Chicken Alfredo With Crispy Bacon (Paula Deen)

Submitted by diner524

"A recipe that I thought sounded delicious from Paula Deen's Comfort Food Magazine. Posting for safe keeping. Update 10/17/2013: Made this for DH and myself, so I made 1/3 of the recipe, but still made 2 pieces of bacon (will even make more next time) and I added some additional heavy cream as we like it creamy. We loved the addition of the bacon, onion and garlic to the normal Chicken Alfredo, DH even went back for seconds."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 4 slices bacon (I would double this amount)
• 1 3⁄4 lbs boneless skinless chicken breasts (about 3)
• 3⁄4 teaspoon pepper
• 1⁄2 teaspoon salt
• 2 tablespoons chicken broth
• 3⁄4 cup onion, chopped
• 5 garlic cloves, minced
• 2 cups heavy whipping cream (add more if you want it extra creamy)
• 1 1⁄2 cups parmesan cheese, shredded
• 3 tablespoons parsley, freshly chopped
• 16 ounces fettuccine pasta (cooked and kept warm)
• 1⁄4 cup water (reserved water from boiling pasta)

directions

1. 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.
2. 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.
3. 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.
4. Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!

Reviews

[alligirl]

Loved it! This chicken dish is fabulous! We enjoyed it - followed as written! You should make this! Thanks for sharing, diner524 - you always have winners!

 

[Wildcat83]

This recipe is a hot mess. Where to start? There are so many things awry here. First, relying on full-fat heavy cream as the base of the flavor profile is just wrong, not to mention unhealthy. Second, sauteed onions and garlic, plus a pinch of salt and pepper, do not provide anywhere enough flavor to partner with the richness of the cream. Third, shredded chicken, when added to the cream, makes this an unappealing mess, not to mention the fact that shredded meat is simply the wrong texture for this dish. I added twice the cream (used fat free half-n-half) as 2 cups wasn't nearly enough to go with the chicken. Added oregano, basil onion powder, garlic powder, more salt and pepper, just to make this palatable. When finished, the flavors were good but the texture was really off--would recommend grilling the chicken then dicing/cubing it instead. All in all, this is not a good base alfredo sauce recipe to jump off from, find something with actual flavor.

 

[Mandy V.]

Love this, I add mushrooms

 

[jennbyrn]

This dish was pretty great! I think I needed to let it thicken more! I served it with broccoli over homemade fettuccine

 

[Anonymous]

Saw this and had to make it. Made my own rendition but the picture resembles others plus 3 people including myself have already consumed a 1/3 of it!