Smoked Chicken Alfredo


Playing around with ideas of smoking and tried this chicken Alfredo, which worked out amazingly. Garnish with fresh parsley.

Smoked Chicken Alfredo
Prep Time:
20 mins
Cook Time:
1 hrs 10 mins
Additional Time:
30 mins
Total Time:
2 hrs
8 servings


  • 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

  • cup shredded mozzarella cheese

  • 1 pinch salt and ground black pepper to taste


  1. Soak wood chips in water for 30 minutes so they don't catch fire.

  2. Preheat a smoker to 250 degrees F (120 degrees C).

  3. 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.

  4. 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.

  5. 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.

  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 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.

  8. 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 Facts (per serving)

678 Calories
45g Fat
36g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 678
% Daily Value *
Total Fat 45g 57%
Saturated Fat 26g 131%
Cholesterol 178mg 59%
Sodium 557mg 24%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 31g
Vitamin C 1mg 7%
Calcium 237mg 18%
Iron 3mg 14%
Potassium 322mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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