Creamy Chicken and Bacon Fettuccine
Who can resist a creamy fettuccine? This meal is always a crowd-pleaser, is uncomplicated and looks lovely on the plate!
Ingredients
- 1 kg Streaky bacon
- 2.4 kg Fresh fettuccine
- 2 kg Boneless/skinless chicken thighs
- 2 tbsp Chicken stock
- 2 liters Heavy cream
- 250 grams Cheese
- 2 tbsp Butter
- Salt and pepper
- Parsley for garnish optional
Instructions
- Chop up bacon and fry in a pan with 1 tbsp butter until cooked. Remove from pan and place on paper towels.
- Chop the chicken and season with salt and pepper. Heat 1 tbsp butter in the pan and add the chopped chicken to cook.
- Sprinkle over the chicken stock.
- Add the cream and let simmer until reduced slightly and the sauce starts to thicken.
- Add the cooked bacon and stir through the sauce. Add salt and pepper to taste.
- Once the sauce is thickened add the cheese and turn off the heat.
- Cook the pasta according to the package directions and then drain.
- Add the pasta to the sauce and stir through. Sprinkle with parsley if desired.
Notes
Due to the large quantity, I'd recommend cooking in an electric fry pan as it will evenly distribute heat and fit everything in.
