1. Recipes

How to Make Smoked Chicken Alfredo - A Step-by-Step Guide

Smoked chicken alfredo is a delicious and savory dish that combines the smoky flavor of chicken with the creamy richness of alfredo sauce. This dish is perfect for a cozy night in or for entertaining guests, as it is a crowd-pleaser that is sure to impress.

The smokiness of the chicken adds a unique and flavorful twist to the classic alfredo dish, making it a standout among other pasta dishes. This recipe is easy to make and the end result is a creamy and indulgent pasta that is sure to s...

Read more Snack recipes

Ingredients

  • applewood wood chips
  • 5 skinless, boneless chicken breast halves
  • 6 slices bacon
  • 1 (12 ounce) package dry fettuccine pasta
  • 1 tablespoon salted butter
  • 2 cloves garlic, minced
  • 1 ½ cups chopped shiitake mushrooms
  • ½ cup dry white wine
  • ½ cup salted butter
  • 2 cups whipping cream
  • 1 ¼ cups grated Parmesan cheese
  • ⅓ cup shredded mozzarella cheese
  • 1 pinch salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 30 mins
  • Total Time: 2 hrs
  • Servings: 8
  • Yield: 8 servings

  • Soak wood chips in water for 30 minutes so they don't catch fire.
  • Preheat a smoker to 250 degrees F (120 degrees C).
  • Transfer soaked wood chips to an aluminum pan and cover with foil. Poke holes in the top so the smoke can escape. Place chicken, unstacked, onto wire racks. Place the racks into the smoker.
  • Smoke chicken until no longer pink in the center and juices run clear, 30 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest and cool enough to handle, about 10 minutes.
  • While chicken cools, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; wipe the pan clean. Dice bacon. Dice cooled chicken.
  • 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.
  • Melt 1 tablespoon butter in the same skillet used for the bacon over medium heat. Add garlic; cook and stir for 30 seconds. Saute mushrooms until soft, 5 to 7 minutes. Transfer to a plate. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add 1/2 cup butter to melt. Add cream and stir to combine.
  • Pour the sauce into the empty pasta pot. Add Parmesan and mozzarella cheeses slowly until melted and combined. Heat over medium-low heat until thickened and reduced, 5 to 7 minutes. Taste and season with salt and pepper. Stir in mushrooms, bacon, and chicken. Add fettuccine and mix.

    • Nutrition

    678 cal.

    • Total Fat: 45g
    • Saturated Fat: 26g
    • Cholesterol: 178mg
    • Sodium: 557mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 31g
    • Vitamin C: 1mg
    • Calcium: 237mg
    • Iron: 3mg
    • Potassium: 322mg

    Categories

    Pasta recipes
    Chicken recipes
    Creamy recipes
    Smoked recipes
    Italian recipes