Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices bacon, chopped
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 8 ounces fettuccine pasta
- 2 cups broccoli florets
- 1 cup carrot ribbons
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley
- Extra grated Parmesan for serving
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions.
- During the last 3 minutes of cooking, add the broccoli florets to the pasta water. Drain and reserve ½ cup of pasta water.
- Meanwhile, cook the chopped bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the pan.
- Add the butter to the skillet. Once melted, stir in the garlic and cook for 30 seconds until fragrant.
- Season the chicken with Italian seasoning, paprika, onion powder, salt, and pepper. Cook for 6–8 minutes until golden and fully cooked.
- Pour in the heavy cream and milk, stirring well. Bring to a gentle simmer.
- Gradually whisk in the Parmesan cheese until the sauce becomes smooth and creamy.
- Return the cooked bacon to the skillet along with the drained pasta and broccoli. Toss until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.
- Fold in the fresh carrot ribbons during the final minute so they remain slightly crisp and vibrant.
- Garnish with chopped parsley and additional Parmesan before serving warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 710 kcal