Ingredients

The following ingredients have 4 Servings
  • 1 box fettuccine
  • 1 rotisserie chicken, chopped or sliced
  • 1 pound gourmet wild mushrooms
  • 6-8 slices bacon, chopped and cooked
  • 1 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp minced garlic cloves
  • 1/2 cup butter
  • Cracked black pepper and kosher salt
  • Fresh parsley for garnish

Instruction

  • Cook the fettuccine in a large pot of water until al dente or according to the package instructions. Then drain pasta water and set aside.
  • Meanwhile fry the bacon in a medium saucepan or large skillet until crispy. Remove the bacon to a paper towel and drain the bacon fat from the pan. Add the wild mushrooms to the pan and sauté for about 6 to 7 minutes, until tender. The mushrooms will take on the flavor of the remnant bacon fat and add incredible flavor to your recipe.
  • Once the mushrooms have finished cooking, transfer them to a small bowl along with the bacon. Over medium heat, melt the butter in the pan and add garlic, heavy cream and Parmesan cheese. Stir constantly and adjust the heat if necessary. Season the creamy white sauce with fresh ground pepper.
  • Once your alfredo sauce is creamy, return the sliced chicken, bacon and mushrooms to the pan and mix well.
  • Top each bowl of fettuccine pasta with fresh Parmesan cheese and kosher salt and pepper.