Chicken & Wild Mushroom Fettuccine Alfredo
Serve dinner in 30 minutes with this easy fettuccine recipe featuring sautéed mushrooms, crispy bacon and rotisserie chicken in a creamy alfredo sauce.
- 1 box Barilla® Fettuccine
- 1 rotisserie chicken, shredded
- 1 pound gourmet wild mushrooms
- 6-8 slices bacon, chopped and cooked
- 1 cup heavy cream
- 1/2 cup Parmesan cheese
- 1/2 cup butter
- Cracked black pepper
- Fresh parsley for garnish
Cook the fettuccine according to the box directions. Then drain and set aside.
Meanwhile fry the bacon in a 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 bowl along with the bacon. Melt the butter in the pan and add heavy cream and Parmesan cheese. Stir constantly and adjust the heat if necessary. Season your alfredo sauce with fresh ground pepper.
Once your alfredo sauce is creamy, return the chicken, bacon and mushrooms to the pan and mix well.
Top each bowl of pasta with fresh Parmesan cheese.