Did you just say “creamy bacon”? Oh, how I love it when you talk dirty! Hold on… creamy bacon with chicken and buttery mushrooms in a garlic-infused sauce? Will you marry me?
Most fettuccine alfredo recipes use either bacon or chicken. I use both because I can and because they work so well together in this dish. I don’t often make pasta but when I do, I’m all in. And it’s quick!
Servings: 4 Prep time: 5 minutes Cooking time: 20 – 30 minutes
Parmesan for serving
Cut the chicken into one-inch pieces and slice the garlic cloves thinly. Heat 2 tablespoons of butter in a large pan on medium-high. Add the chicken and garlic to the pan once the butter has melted and fry for 3 – 4 minutes per side, turning halfway through until the chicken is white on the outside but still pink in the centre. Remove the ingredients from the pan and set aside in a bowl.