Ingredients
Scale
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced into strips
- 6 strips bacon, chopped
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package directions until al dente. Drain and set aside.
- In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon and drain on paper towels, leaving 1 tablespoon of drippings in the skillet.
- Add olive oil to the skillet. Season chicken strips with salt and pepper, then cook until golden brown and cooked through. Remove and set aside.
- Add garlic to the skillet and sauté for 30 seconds. Add broccoli florets and cook for 3-4 minutes until tender-crisp.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.
- Add fresh spinach and cook until wilted, about 2 minutes.
- Return chicken and bacon to the skillet. Toss with cooked fettuccine until well coated.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
For extra creaminess, reserve some pasta water to thin the sauce if needed. You can substitute turkey bacon for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American-Italian
Nutrition
- Calories: 720
- Sugar: 4g
- Fat: 38g
- Carbohydrates: 48g
- Protein: 42g