Smoked Chicken Alfredo

Ingredients

• applewood wood chips
• 5 skinless , boneless chicken breasts
• 6 stripss bacon
• 1 package dry fettuccine pasta , 12 ounce
• 1 tablespoon salted butter
• 2 cloves garlic , minced
• 1.5 cups chopped shiitake mushrooms
• 0.5 cups dry white wine
• 0.5 cups salted butter
• 2 cups heavy cream
• 1.25 cups grated Parmesan cheese
• 0.33 cups shredded mozzarella cheese
• 1 pinch salt and ground black pepper to taste

Instructions

1. 1

   Soak wood chips in water for 30 minutes.

2. 2

   Preheat a smoker to 250 degrees F (120 degrees C) according to manufacturer's directions.

3. 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. 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. 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. 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. 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. 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.