Bacon and Broccoli Chicken Alfredo

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• 16 oz dried fettuccine pasta
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1/4 tsp dried thyme
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 1/2 lbs thin sliced boneless skinless chicken breasts (approximately 4 chicken breasts)
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 6 cloves garlic (minced)
• 1 1/2 cups heavy whipping cream
• 1 1/2 cups reduced sodium chicken broth
• 2 cups shredded Parmesan cheese
• 3 cups steamed broccoli florets
• 8 slices bacon (cooked and crumbled)
• 2 Tbsp minced fresh parsley

1. Cook pasta, according to package directions, then drain. Lightly toss in a bit of olive oil to prevent sticking, then set aside.
2. Combine salt, pepper, paprika, thyme, garlic powder, and onion powder in a small dish. Season chicken on both sides with seasoning blend.
3. Heat olive oil and butter in a large skillet over MED HIGH heat. Add chicken and cook for 3-4 minutes per side, until golden brown. Remove to a plate and cover loosely with foil to keep warm.
4. Add minced garlic to same skillet and cook 30 seconds, or until fragrant. Add chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits from the chicken.
5. Stir in heavy cream and cook for 2-3 minutes, letting the mixture simmer.
6. Add Parmesan cheese and cook, stirring often, for 1-2 minutes, or until mixture turns into a creamy sauce.
7. Add cooked pasta to skillet, along with broccoli florets, most of the crumbled bacon, and most of the minced parsley. Stir to combine.
8. Slice chicken into thin strips.
9. Serve sprinkled with remaining parsley, crumbled bacon, topped with sliced chicken and sprinkled lightly with black pepper.