Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices thick-cut bacon, chopped
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sweet barbecue sauce
- 2 cups low-sodium chicken broth
- 1½ cups heavy cream
- 12 ounces fettuccine, broken in half
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
Instructions
- In a large skillet or Dutch oven over medium-high heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
- Add the olive oil to the pan. Season chicken pieces with salt and pepper. Cook chicken until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in the barbecue sauce, chicken broth, heavy cream, smoked paprika, Italian seasoning, and onion powder. Bring to a simmer.
- Add the broken fettuccine to the pan, stirring to submerge the pasta. Cook covered for 10-12 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Remove from heat. Stir in the Parmesan cheese until melted and creamy.
- Return the cooked chicken and bacon to the pan. Toss to combine. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 720
- Sugar: 12g
- Fat: 42g
- Carbohydrates: 48g
- Protein: 38g