Go Back
5 from 1 vote
Chicken Broccoli Bacon Fettuccine Alfredo
Total Time
30 mins
 
Course: dinner
Cuisine: Italian
What You Need
  • 1 Tbsp. Olive Oil
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 1 lb. Chicken Breast, boneless and skinless
  • 3 cloves Garlic, minced
  • 2/3 cup Heavy Cream
  • 2/3 cup Milk
  • 1 cup Parmesan Cheese, shredded
  • 2 cups Broccoli Florets
  • 1 Roma Tomato
  • 1/3 cup Bacon, cooked Approximately 6-7 strips
  • 8 oz. Fettuccine pasta, uncooked
Instructions
  1. Place your pot with 4-6 quarts of water on the stove; bring to a boil.  Add a dash of salt to the water to prevent noodles clumping together.

  2. For Fresh or Thawed Chicken Breasts:

    Heat the olive oil in a large skillet on medium-high heat.  Season the chicken breasts with the salt and pepper.  Turning your heat to High, cook each breasts, alternating sides every few minutes, until the internal temperature of each breast is 165 degrees.

  3. For Frozen Chicken in the Instant Pot:

    With the stainless steel bowl inside your Instant Pot pressure cooker, place 1 lb. frozen chicken into the bottom of your bowl.  Pour 14 ounces chicken broth (1 can) over frozen chicken.  Replace the lid on your Instant Pot, making sure to switch your pressure release valve to Sealing.

    Press Manual, using your Plus or Minus buttons to adjust the cooking time to 12 minutes.

    Helpful Tip:  Once you start to hear pressure building, like the steam is trying to escape, place both hands on either side of the lid and quickly press downward.  Don’t allow your hands to linger, since it may be pretty hot by this point, but the quick downward motion of the lid will help it seal faster.

    Once the Instant Pot pressure cooker is complete, allow approximately 10-15 for a Natural Release.

    Helpful Tip: Make sure to always shield your skin from the escaping high pressure steam!  To protect your upper cabinets from the steam, position the pressure release valve as the steam escapes away from the wood. 

  4. Once your water with a dash of salt begins to boil, add your uncooked noodles, stirring occasionally.  Cook for 12 minutes.  The directions say to boil longer for a more tender pasta, but there will be more cook time later on, so only boil for 12 minutes in this step.  Alternately, if you choose to use a different pasta, make sure that you cook that pasta for the least amount of time as well.

  5. Heat olive oil and minced garlic in a large skillet over medium heat for about two minutes, browning slightly.  Add your heavy cream and milk, long with your shredded parmesan cheese.  Bring to a boil, melting cheese completely.

  6. While mixture is coming to a boil on the current medium heat, begin preparing your vegetables and bacon.  Cut your broccoli florets to your desired size.  We tend to like ours with as little stem as possible, even going so far as to cut our "tree tops" to a child's bite-size.  Dice your Roma tomato and cooked bacon, again to your desired size.  I have also used the minced bacon found in the salad condiments section, next to the croutons and tortilla strips.

  7. Add your cooked noodles, stirring to coat and incorporate all noodles.  Add your vegetables and bacon.  Here's the thing-- this could be totally customizable right here.  You do not have to use the entire 2 cups of broccoli, the entire Roma tomato, your could use more.  It is completely up to you how much of these additional items you choose.

    Cover your skillet, allowing to simmer on the current medium heat for another 5-7 minutes.  *If you prefer to have a more tender broccoli, without any of the crunch of this recipe, you might consider adding your broccoli while boiling your noodles.

  8. Add your cooked chicken, and you're ready to enjoy!