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Smoked Chicken Alfredo
Smoked Chicken Alfredo
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
120 minutes
Indulgent fettuccine Alfredo with smoked chicken, bacon, and sauteed mushrooms.
Ingredients:
  • applewood wood chips
  • 5 skinless, boneless chicken breast halves
  • 6 slices bacon
  • 1 (12 ounce) package dry fettuccine pasta
  • 1 tablespoon salted butter
  • 1.5 cups chopped shiitake mushrooms
  • 0.5 cup dry white wine
  • 0.5 cup salted butter
  • 2 cups whipping cream
  • 1.25 cups grated Parmesan cheese
  • 0.33333334326744 cup shredded mozzarella cheese
  • 1 pinch salt and ground black pepper to taste
Instructions:
  • Submerge the wood chips in water for 30 minutes to prevent them from igniting.
  • Preheat the smoker to 250°F (120°C).
  • Place the soaked wood chips in an aluminum pan, cover with foil, poke holes for the smoke to escape, then arrange the unstacked chicken on wire racks before placing them in the smoker.
  • Smoke chicken until fully cooked and juices run clear, for 30 minutes to 1 hour, ensuring the internal temperature reaches 165°F (74°C). Rest for about 10 minutes before handling.
  • Once the chicken has cooled, cook the bacon in a large skillet over medium-high heat, turning occasionally, until it turns golden brown evenly, for about 10 minutes. Place the cooked bacon slices on paper towels to drain; then wipe the pan clean. Dice the bacon and dice the cooled chicken.
  • 1. Fill a large pot with seasoned water and bring to a vigorous boil. Boil fettuccine until al dente, about 8 minutes. Drain and transfer to a bowl.
  • In the same skillet used for the bacon, melt 1 tablespoon of butter over medium heat. Stir in garlic for 30 seconds. Saute mushrooms until soft, about 5 to 7 minutes. Transfer to a plate. Deglaze the skillet with wine, scraping off the browned bits. Add 1/2 cup of butter and melt. Stir in cream until well combined.
  • Transfer the sauce to the pasta pot and gradually sprinkle in the Parmesan and mozzarella cheeses until they melt and blend in. Cook over medium-low heat until the sauce thickens and reduces, for about 5 to 7 minutes. Season with salt and pepper to taste. Stir in the mushrooms, bacon, and chicken, then add the fettuccine and combine well.

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