Chicken Fettuccini in Creamy Roasted Bell Pepper and Bacon Sauce

Craving some pasta in creamy sauce? How about bacon and chicken? And some basil with garlic? This dish offers this all at once! I made this last night and it was the best chicken ever!!! The flavor was amazing and it was very filling. I was practically licking my bowl.
Chicken pasta, creamy bell pepper sauce, chicken and bacon, chicken fettuccini, chicken and basil

I have to warn you this is not for health conscious. It’s very rich and delicious. You can also choose to use other kinds of cheeses instead of Parmesan. Romano or mozzarella will do just as good.  You can also use half-and-half instead of milk and heavy cream and it will turn out great!
Chicken pasta, creamy bell pepper sauce, chicken and bacon, chicken fettuccini, chicken and basil

I like my sauces a little runny, but if you prefer a thicker structure, you can always add more cheese or flour (start with half a tablespoon).
Chicken pasta, creamy bell pepper sauce, chicken and bacon, chicken fettuccini, chicken and basil
If you desire, you can also puree the red bell peppers with the stick blender (immersion blender) right inside the pan, after adding them into milk/heavy milk mixture.
For authentic “al dente” pasta, boil your Fettuccini uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.

Chicken Fettuccini in Creamy Roasted Bell Pepper and Bacon Sauce

Total Time: 30 minutes

Serving Size: 4 servings

Chicken Fettuccini in Creamy Roasted Bell Pepper and Bacon Sauce

Ingredients

  • • 1 tbsp olive oil
  • • 4 skinless and boneless chicken breasts, butterflied
  • • 10 oz Fettuccini
  • • 4 cloves garlic, chopped
  • • 1/4 teaspoon sundried tomato flakes (or paprika)
  • • 1 cup heavy cream
  • • 1 cup milk
  • • 2/3 cup Parmesan cheese
  • • 8 strips bacon
  • • 1 (10 to 12 oz) jar roasted red bell peppers, drained and sliced
  • • ½ cup basil
  • • Salt and pepper to taste
  • • ½ tablespoon of flour (rice flour if gluten free)

Instructions

  1. Heat the oil in a pan over medium-high heat and season the chicken with salt, pepper and sundried tomato flakes (or paprika). Add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side. Set aside.
  2. Add the garlic and ¼ teaspoon of sundried tomato flakes and saute until fragrant, about a minute.
  3. Add heavy cream and milk and heat them up on low to medium heat. Add roasted red bell peppers and basil and simmer until warmed up and bubbling for about 3-5 minutes.
  4. Add cheese to the mixture and cook, until all cheese is melted, about 2 more minutes.If thicker sauce is desired, add ½ tablespoon of flour (rice flour if gluten free).
http://whatsinthepan.com/2016/10/chicken-fettuccini-in-creamy-roasted-bell-pepper-and-bacon-sauce/

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