Smoked chicken, smoky bacon, sautéed shiitake mushrooms, and two types of cheese combine in this delicious, rich, smoked chicken fettuccine Alfredo recipe.
Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
678 Calories
Recipe Instructions
Step 1
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.
Step 2
Preheat a smoker to 250 degrees F (120 degrees C) according to manufacturer's directions.
Step 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.
Step 4
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.
Step 5
Soak wood chips in water for 30 minutes.
Step 6
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.
Step 7
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.
Step 8
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.
