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Smoked Chicken Alfredo

Italianhard4 servings
Start cook modeView source
Smoked Chicken Alfredo

Ingredients

  • applewood wood chips
  • skinless, boneless chicken breasts
  • stripsbacon
  • (12 ounce) packagedry fettuccine pasta
  • tablespoon salted butter
  • clove sgarlic, minced
  • 1/2 cup schopped shiitake mushrooms
  • 1/2 cup dry white wine
  • 1/2 cup salted butter
  • cup sheavy cream
  • 1/4 cup sgrated Parmesan cheese
  • 1/3 cup shredded mozzarella cheese
  • pinch salt and ground black pepper to taste

Instructions

  1. Soak wood chips in water for 30 minutes.
  2. Preheat a smoker to 250 degrees F (120 degrees C) according to manufacturer's directions.
  3. Place chicken, unstacked, onto wire racks. Place the racks into the smoker. Transfer soaked wood chips to an aluminum pan; cover with aluminum foil. Poke holes in foil so smoke can escape. Add pan to smoker according to manufacturer's directions.
  4. Smoke chicken until no longer pink in centers and juices run clear, 30 to 60 minutes. An instant read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest until cool enough to handle, about 10 minutes.
  5. Meanwhile, cook bacon in a large skillet over medium high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; wipe the skillet clean. Dice bacon. Dice cooled chicken.
  6. 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.
  7. Melt 1 tablespoon butter in the same skillet over medium heat. Add garlic; cook and stir for 30 seconds. Add mushrooms; cook until soft, 5 to 7 minutes. Transfer to a plate. Add wine to the skillet; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add ½ cup butter until melted. Add cream; stir to combine. Pour sauce into empty pasta pot.
  8. Slowly add Parmesan and mozzarella cheeses until melted and combined. Heat sauce over medium low heat until thickened and reduced, 5 to 7 minutes. Taste; season with salt and black pepper. Stir in mushrooms, bacon, and chicken. Add fettuccine; toss to combine.