Chicken Bacon Broccoli Alfredo
A creamy, decadent ranch seasoned alfredo sauce it smothered over juicy chicken breasts, crispy bacon and tender broccoli. This Chicken Bacon Broccoli Alfredo is a comfort food that will be loved by all.
Servings: 4 servings
Ingredients
- 1.5 lbs chicken breasts pounded to 1/4 inch thick
- 1 tablespoon Italian seasoning
- 6-8 strips bacon cooked to crispy
- 2 cups broccoli florets
- 10 oz fettuccine noodles
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 cup whole milk
- 1 cup half and half
- 1 tablespoon ranch seasoning
- 1 teaspoon cajun seasoning or kick'n chicken seasoning
- 1/2 cup heavy cream
- 2/3 cup parmesan cheese freshly grated
- salt and freshly ground black pepper
Instructions
- Rub the chicken with a drizzle of olive oil. Season well on both sides with salt, pepper and Italian seasoning.
- In a large skillet over medium low, pour in 2 tablespoons of olive oil. Add the seasoned chicken and cook about 4 minutes per side of until golden brown and cooked through. Set aside to rest under tented foil then slice.
- Bring a large pot of salted water to a boil then cook the fettuccine according to the package instructions while making the sauce.
- In the same pan still over medium low heat, melt the butter. Whisk in the garlic and saute until fragrant. Pour in the milk and half and half. Sprinkle in the ranch seasoning, cajun seasoning and pepper. (Salt shouldn't be needed since the parmesan and ranch seasoning contain sodium.)
- Simmer the sauce about 3-4 minutes to allow it to thicken slightly. Add in the parmesan and heavy cream. Continue to simmer until it thickens (it will continue to thicken more once it sits). Taste and adjust the seasonings if needed.
- Add strained fettuccine into the alfredo sauce, tossing to coat well. Fold in all your toppings: chicken, diced broccoli, and bacon and serve.
Nutrition
Serving: 1serving | Calories: 751kcal | Carbohydrates: 49g | Protein: 46g | Fat: 39g | Sodium: 1021mg | Potassium: 877mg