Lemon Fettucini Alfredo with Chicken & Bacon

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Step 1

Fill a medium saucepan halfway with water; cover and bring to a boil.

Step 2

Heat a sauté pan over medium heat.

Step 3

Add bacon, cook to desired doness, once cooked transferr to a paper towel lined plate and allow to cool.

Step 4

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets; season with salt and pepper.

Step 5

Add butter to the pan and swirl to coat the bottom.

Step 6

Place the chicken in the pan and cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a plate.

Step 7

While the chicken cooks, wash and dry the knife and cutting board. Then peel and mince the garlic.

Step 8

Once the water in the saucepan is boiling, season with salt and add the pasta; stir for the few seconds. Cook until desired firmness, 9 to 10 minutes.

Step 9

Once the chicken has been transferred, reduce the heat to medium-low and add more butter to the pan.

Step 10

Add the garlic and flour to the pan and whisk for about 1 minute.

Step 11

Add the broth and whisk until smooth, then add the milk and cook, stirring frequently, until the sauce is thickened, 4 to 5 minutes.

Step 12

Finely grate ¼ cup of Parmesan.

Step 13

Add the Parmesan to the sauce and season with salt and pepper; stir until smooth, then reduce the heat to low until the pasta is ready.

Step 14

Wash the lemon; grate all of the zest, then juice the lemon.

Step 15

Drain the pasta and broccoli in a colander, reserving about ½ cup of the pasta water.

Step 16

Slice the chicken crosswise.

Step 17

Roughly chop the bacon

Step 18

Add the pasta, Bacon, chicken, lemon zest and juice, and ½ of the reserved pasta water to the sauce; toss to combine. Add more pasta water to thin out the sauce if needed.

Step 19

Divide the fettuccine alfredo between plates Enjoy!

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