Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4
Chicken Alfredo Linguine with broccoli and bacon – easy, quick, and so impressive! A delicious dish perfect for the whole family and to serve to guests.
Ingredients
8 oz. linguine (gluten-free for gluten-free)
4 slices bacon, cut into 1” pieces
1 tbsp oil
2 tbsp butter
1/2 lb boneless and skinless chicken breasts, pounded thin
4 cloves garlic, chopped
1/4 c. chicken broth
1 c. heavy/whipping cream
1 c. parmigiano reggiano (parmesan), grated
salt and pepper to taste
2 c. broccoli florets, cooked
1 tbsp parsley, chopped (optional)
How to make Broccoli and Bacon Chicken Alfredo Linguine
Step 1: As directed on the package, cook the linguine.
Step 2: In the meantime, in a large pan, cook the bacon over medium heat. Transfer the cooked bacon on paper towels to drain.
Step 3: In the same pan, heat the oil and melt the butter over medium-high heat. Once the oil is hot and the butter has melted, cook the chicken for about 3 to 6 minutes per side until brown. Set the cooked chicken aside. Once cool, slice the chicken.
Step 4: Cook the garlic in the same pan for about a minute until aromatic. Pour in the chicken broth and deglaze the pan. Using a spoon, scrape the brown bits from the bottom of the pan while the broth simmers.
Step 5: To the pan, add the cream and cheese. Let it simmer until the sauce has slightly thickened and the cheese has melted. To taste, season with salt and pepper.
Step 6: Stir in the cooked and drained pasta, bacon, chicken, broccoli, and parsley.
Step 7: Serve and enjoy!
Notes:
For this recipe, you can substitute some or all of the chicken broth with a dry white wine.
To brighten things up a little, feel free to add a splash of lemon juice.
Nutrition Facts:
Calories 812 | Fat 52g (Saturated 26g, Trans 0.3g) | Cholesterol 176mg | Sodium 657mg | Carbs 48g (Fiber 1g, Sugars 3g) | Protein 36g
Ingredients
- 8 oz. linguine (gluten-free for gluten-free)
- 4 slices bacon, cut into 1” pieces
- 1 tbsp oil
- 2 tbsp butter
- 1/2 lb boneless and skinless chicken breasts, pounded thin
- 4 cloves garlic, chopped
- 1/4 c. chicken broth
- 1 c. heavy/whipping cream
- 1 c. parmigiano reggiano (parmesan), grated
- salt and pepper to taste
- 2 c. broccoli florets, cooked
- 1 tbsp parsley, chopped (optional)
Instructions
Step 1: As directed on the package, cook the linguine.
Step 2: In the meantime, in a large pan, cook the bacon over medium heat. Transfer the cooked bacon on paper towels to drain.
Step 3: In the same pan, heat the oil and melt the butter over medium-high heat. Once the oil is hot and the butter has melted, cook the chicken for about 3 to 6 minutes per side until brown. Set the cooked chicken aside. Once cool, slice the chicken.
Step 4: Cook the garlic in the same pan for about a minute until aromatic. Pour in the chicken broth and deglaze the pan. Using a spoon, scrape the brown bits from the bottom of the pan while the broth simmers.
Step 5: To the pan, add the cream and cheese. Let it simmer until the sauce has slightly thickened and the cheese has melted. To taste, season with salt and pepper.
Step 6: Stir in the cooked and drained pasta, bacon, chicken, broccoli, and parsley.
Step 7: Serve and enjoy!
Notes
For this recipe, you can substitute some or all of the chicken broth with a dry white wine. To brighten things up a little, feel free to add a splash of lemon juice.
