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Parmesan Chicken Fettuccine

The Dairy Good Cookbook

No one walks away from the table hungry when Chris Sukalski serves this very tasty one-dish supper to her husband and three teenagers. Chris also serves as the dairy manager for Reiland Farms in LeRoy, Minnesota, where she is in partnership with her brother, Scott Reiland, caring for a 400-cow milking herd. Chris does a lot of public speaking and leads tours at her farm to help consumers understand modern dairy production and to experience all it has to offer. This recipe comes from The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families. More than just a cookbook, it's a way for each of us to learn where our food comes from and the dairy farm families around the nation that make milk, cheese, butter, yogurt, and all our other favorite dairy foods possible. From sharing stories about individual farmers and the family stories behind their recipes to better understanding America’s most common cow breeds, The Dairy Good Cookbook provides a unique perspective into the life of a modern dairy farm. Stay tuned for more great recipes from The Dairy Good Cookbook this month as we celebrate June Dairy Month.
20 min Prep Time
15 min Cook Time
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Servings: 6 to 8 servings

Servings: 6 to 8 servings

Ingredients

  • 1 pound fettuccine
  • 3 cups small fresh broccoli florets
  • 3/4 cup (11/2 sticks) butter, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 12 ounces boneless, skinless chicken breasts, cut into bite?size pieces
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 4 ounces fresh mushrooms, sliced
  • 3 cups whipping cream
  • 1 1/2 cups grated Parmesan cheese, plus additional for serving
  • 6 slices bacon, cooked and crumbled, divided
  • Cracked black pepper

Instructions

Step 1

Cook fettuccine according to package directions, adding broccoli in last 3 minutes of cooking; drain and keep warm.

Step 2

Meanwhile, melt 2 tablespoons butter in large skillet over medium heat. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Cook in hot butter until cooked through, 5 to 6 minutes. With slotted spoon, transfer chicken from skillet to plate; set aside. Add 2 tablespoons butter to skillet. Cook onion, garlic and mushrooms in hot butter just until vegetables are softened, 4 to 5 minutes. Set aside.

Step 3

Combine remaining 1/2 cup (1 stick) butter and heavy cream in medium saucepan over medium-low heat. Heat and stir until butter is melted, about 2 minutes. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon ground pepper. Add Parmesan cheese and stir until cheese is melted. Stir in chicken, onion mixture and half of bacon.

Step 4

Toss drained pasta and broccoli with chicken mixture. Divide among six serving plates. Top with additional grated Parmesan, remaining bacon and cracked pepper.