Ingredients
4 c. broccoli florets
Kosher salt
Freshly ground black pepper
5 slices thick cut bacon
2 tbsp. extra virgin olive oil
2 boneless skinless chicken breast, pound to 1-inch thick of necessary
12 oz. fettuccine
4 cloves garlic, minced
3/4 heavy cream
1 c. freshly grated Parmesan, plus more for serving
Freshly chopped parsely, for garnish
Preparation
Step 1In a large skillet, bring ¼ cup water to a boil. Add the broccoli and season with salt and pepper. Cover with a lid and steam until broccoli is bright green and crisp tender, about 2 minutes. Drain and reserve broccoli. Step 2Wipe skillet clean and place over medium heat. Add the bacon and cook, turning halfway through until bacon is golden, about 10 minutes. Transfer bacon to a paper towel lined plate. Step 3Add oil to skillet and return to medium heat. Season chicken with salt and pepper and add to skillet. Cook until golden and cooked through, about 6 minutes per side. Step 4Meanwhile, cook fettuccine according to package instructions. Transfer chicken to a work surface and let rest 10 minutes, then thinly slice.Step 5Return the skillet to medium heat and add the garlic and cook until fragrant, about 1 minute. Add the heavy cream and bring to a simmer. Simmer 2 minutes until slightly reduced. Whisk in the Parmesan. Season with salt and pepper. Step 6Add the cooked fettuccine and toss to coat. Fold in the chicken, broccoli, and bacon. Garnish with more parmesan and parsley.
But seriously, when we’re craving carbs, nothing else will do. This version is made extra appealing with the addition of crispy bacon, plus a some broccoli to make it a complete meal. We’d eat this every night if we could. Made it? Let us know how it went in the comment section below!
