Hello Peek & Ponder readers! This is Donny and I am going to be sharing with you all one of my favorite recipes for my debut post. This recipe is a spin on a classic favorite of mine that I made while working in the restaurant industry. It all started when I got my first job working in the kitchen of a local american restaurant by the name of BJ’s Restaurant and Brewhouse. One of the perks of working in a restaurant of course is all of the ingredients and different foods at your fingertips, which is what really expanded my knowledge of cooking food. As a kitchen worker I was able to have one free meal on my break, and when I became a line cook I started to make my own creations rather than ordering something from the menu. Pasta has always been one of my favorites, and this recipe is my own spin on a classic pasta dish. Here is the best chicken alfredo recipe!
The Best Chicken Alfredo Pasta with Bacon
Pasta
Start off by boiling four quarts of water in a pot and cook the fettuccine for 8-10 mins. In the last two minutes throw in the broccoli, then strain, and set aside.
Cook the Chicken
Put olive oil in a nonstick skillet on medium high heat until oil slightly smokes. Season chicken breast with salt, pepper, and garlic powder. Then place the chicken in the skillet for ten minutes then flip to other side to sear for another ten minutes. Continue cooking until internal temperature reaches 165 degrees or until fully cooked with no pink. Set aside.
Make the Sauce
In a medium sauce pan at medium high heat put in minced garlic to roast for 1 minute. Then add in alfredo sauce of your choice. Once thoroughly heated add in basil pesto until fully mixed through.
Putting it all together
To incorporate all ingredients together, add pesto alfredo sauce to the pasta and broccoli till mixed through, place sliced chicken on top of pasta on a plate and top it with cooked crumbled bacon and grated parmesan if wanted.
Now you’ve completed the best chicken alfredo you’ll ever have. Enjoy 🙂
Chicken Alfredo Pasta with Bacon
Ingredients
- 1 lb Fetuccini
- 3/4 cup Pesto basil
- 15oz Alfredo sauce
- 1 lb Chicken Breast
- 2 cup Brocolli
- 1/2 lb Bacon cooked and chopped
- 1 Tbsp Olive oil
- 2 Tbsp Minced Garlic
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 1 Tbsp Garlic powder
Instructions
- 1. Start off by boiling four quarts of water in a pot and cook the fettuccine for 8-10 mins. In the last two minutes throw in the broccoli, then strain, and set aside.
- 2. Put olive oil in a skillet on medium high heat until oil slightly smokes. Season chicken breast with salt, pepper, and garlic powder. Then place the chicken in the skillet for ten minutes then flip to other side to sear for another ten minutes. Continue cooking until internal temperature reaches 165 degrees or until fully cooked with no pink. Set aside.
- 3. In a medium sauce pan at medium high heat put in minced garlic to roast for 1 minute. Then add in alfredo sauce. Once thoroughly heated add in basil pesto until fully mixed through.
- 4. To incorporate all ingredients together, add pesto alfredo sauce to the pasta and broccoli till mixed through, place sliced chicken on top of pasta on a plate and top it with cooked crumbled bacon and grated parmesan if wanted.
- Enjoy 🙂
More recipes:
Mini Muffin Pan Pizzas
Summer Citrus Salad
Let us know if you try this recipe by commenting below!
- Summer Salad Recipe - July 26, 2018
- The Best Chicken Alfredo Pasta with Bacon - April 1, 2018
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