Smoked Chicken Alfredo
Description
Smoked chicken, smoky bacon, sautéed shiitake mushrooms, and two types of cheese combine in this delicious, rich, smoked chicken fettuccine Alfredo recipe.
Ingredients
•
applewood wood chips
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5 skinless, boneless chicken breast halves
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6 slices bacon
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1 (12 ounce) package dry fettuccine pasta
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1 tablespoon salted butter
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2 cloves garlic, minced
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1 1/2 cups chopped shiitake mushrooms
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1/2 cup dry white wine
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1/2 cup salted butter
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2 cups whipping cream
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1 1/4 cups grated Parmesan cheese
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1/3 cup shredded mozzarella cheese
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1 pinch salt and ground black pepper to taste
Directions
1
Soak wood chips in water for 30 minutes.
2
Preheat a smoker to 250 degrees F (120 degrees C) according to manufacturer's directions.
3
Place chicken, unstacked, onto wire racks. Place the racks into the smoker. Transfer soaked wood chips to an aluminum pan; cover with aluminum foil. Poke holes in foil so smoke can escape. Add pan to smoker according to manufacturer's directions.
4
Smoke chicken until no longer pink in centers and juices run clear, 30 to 60 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest until cool enough to handle, about 10 minutes.
5
Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; wipe the skillet clean. Dice bacon. Dice cooled chicken.
6
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a bowl.
7
Melt 1 tablespoon butter in the same skillet over medium heat. Add garlic; cook and stir for 30 seconds. Add mushrooms; cook until soft, 5 to 7 minutes. Transfer to a plate. Add wine to the skillet; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add ½ cup butter until melted. Add cream; stir to combine. Pour sauce into empty pasta pot.
8
Slowly add Parmesan and mozzarella cheeses until melted and combined. Heat sauce over medium-low heat until thickened and reduced, 5 to 7 minutes. Taste; season with salt and black pepper. Stir in mushrooms, bacon, and chicken. Add fettuccine; toss to combine.