Smoked Chicken Alfredo Pasta

Follow our step-by-step guide on how to make Smoked Chicken Alfredo Pasta.

1. Step 1

   Soak the applewood wood chips in water for 30 minutes to prevent them from catching fire during smoking.

2. Step 2

   Preheat your smoker to 250°F (120°C).

3. Step 3

   Transfer the soaked wood chips to an aluminum pan, cover with foil, and poke holes in the top to allow smoke to escape. Place the chicken breasts on wire racks and set them in the smoker.

4. Step 4

   Smoke the chicken for 30 minutes to 1 hour, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Remove from the smoker and let rest for about 10 minutes before handling.

5. Step 5

   In a large skillet, cook the bacon over medium-high heat, turning occasionally, until evenly browned (about 10 minutes). Drain the bacon on paper towels and chop it into pieces. Wipe the skillet clean.

6. Step 6

   Bring a large pot of lightly salted water to a rolling boil. Cook the fettuccine according to package instructions until al dente, about 8 minutes. Drain and set aside in a bowl.

7. Step 7

   In the same skillet used for the bacon, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 30 seconds. Add the chopped shiitake mushrooms and cook until soft, about 5 to 7 minutes. Transfer the mushrooms to a plate.

8. Step 8

   Pour the dry white wine into the skillet, scraping up any browned bits from the bottom. Bring to a boil, then add 1/2 cup of butter and let it melt. Stir in the whipping cream until well combined.

9. Step 9

   Pour the sauce into the empty pasta pot. Gradually add the grated Parmesan and shredded mozzarella cheese, stirring until melted and combined. Heat over medium-low until the sauce thickens, about 5 to 7 minutes. Season with salt and pepper to taste.

10. Step 10

    Stir in the sautéed mushrooms, chopped bacon, and diced smoked chicken into the sauce. Finally, add the cooked fettuccine and mix until well coated.