Skinny One Pot Chicken Bacon Fettuccine Alfredo

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  8 Bacon(224g)
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  2 Chicken Breast, Boneless Skinless(544g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  4 Garlic(12g)
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  2 tsp 2 teaspoons Kosher salt
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  1 tsp 1 teaspoon pepper
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  6.5 cup Whole Milk
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  1 lbs Pasta, Fettuccine, White, Dry
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  1 Broccoli(608g)
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  1 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Cook the bacon in a large pot over medium-high heat for 6–8 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel-lined plate, then crumble and set aside.
2. 2Cut the chicken breast into bite-sized pieces. Add to the same pot and cook over medium-high heat for 6–8 minutes, stirring frequently, until no longer pink and internal temperature reaches 165°F.
3. 3Add the fresh garlic to the pot and cook for 1–2 minutes over medium heat, stirring constantly, until fragrant. Season with the kosher salt and pepper.
4. 4Pour in the whole milk and bring to a gentle simmer over medium heat for 2–3 minutes, stirring occasionally. Add the fettuccine, stir well to separate, and cook uncovered for 5–6 minutes, stirring occasionally, until the pasta just begins to soften and bend slightly.
5. 5Stir in the broccoli florets, cover with a lid, and cook over medium heat for 7–8 minutes, stirring occasionally, until the pasta is al dente and the broccoli is tender-crisp.
6. 6Remove from heat and stir in the grated Parmesan until melted and fully incorporated into the sauce. Add the crumbled bacon back in and mix until evenly distributed.
7. 7Divide the pasta evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.