You can’t go wrong adding some Cajun kick to your typical Alfredo sauce, and the juicy mixture of chicken, bacon and mushrooms will have your mouth watering as you cook! With a generous helping of Parmesan to top if off, it doesn’t get much better than this!
- 2 tbsp. olive oil
- 1 lb. boneless skinless chicken breast, cut into bite size chunks
- 2 tsp. Cajun seasoning
- 6 garlic cloves, minced
- 1 ½ cups chopped mushrooms
- 1 cup bacon bits
- 1 ½ cups chicken broth
- 1 cup milk
- 8 oz. dried fettuccine pasta (half of a 1 pound box)
- ⅓ cup grated Parmesan cheese
Add the oil to a large pot (or large high sided skillet). Place over medium-high heat for two minutes. Add the chicken and the Cajun seasoning. Cook for 5 minutes, stirring occasionally. Add the garlic. Cook 1 minute, stirring often.
Add mushrooms and bacon bits, cook until mushrooms reduce a little in size.
Add the broth and milk.
Break the pasta in half and add it to the pot. Cover and bring to a rapid, rolling boil, stirring occasionally. *Note: Watch the pot carefully during the beginning of the cooking process as milk tends to boil over easily.
Reduce the heat to medium-low and let the pasta simmer, covered, for 8-13 minutes. Stir every 2-3 minutes to prevent sticking.
Cook until there is ¼ to ½ inch of liquid in the bottom of the pot.
Remove the pot from the heat. Stir in the Parmesan cheese. Serve immediately.
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