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Chicken, Bacon, Mushroom Fettuccine with cocktail

Chicken, Bacon, Mushroom with Fresh Fettuccini

A rich and decadent pasta full of chicken, mushrooms, and bacon using fresh pasta makes all the difference. Easy to make and fantastic for a beautiful meal.
Course Pasta
Cuisine American, Italian
Keyword bacon, chicken, easy pasta dish, fettuccine, mushrooms, pasta
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1 lb fresh pasta dough recipe see fresh pasta dough on whattomunch.com
  • 5 slices of bacon
  • 2 cups cooked chicken chopped
  • 2 tablespoons bacon fat or butter
  • 8 oz mushrooms sliced about 1 ½ cups
  • ½ cup dry vermouth dry white wine, or more chicken broth
  • ½ cup chicken broth
  • 1 tablespoon flour
  • 1 cup cream
  • Pepper to taste
  • ½ cup grated parmesan cheese

Instructions

  1. Make the pasta dough according to the recipe on whattomunch.com or your favorite recipe.
  2. Let the dough rest for at least 30 minutes, covered, while you make the sauce.
  3. Fry or bake the bacon until crisp. You can reserve some of the drippings to cook the mushrooms in or use butter. Set the bacon aside to drain on paper towels. And then crumble.
  4. Heat a large skillet over medium heat.
  5. At the same time, you can start a large pot of water to boil.
  6. Sauté the mushrooms with bacon drippings until the mushrooms have released most of their moisture and have just begun to brown.
  7. Sprinkle the flour over the cooked mushrooms and stir to combine.
  8. Let the flour mixture cook for a minute or so. It is ok if the flour sticks to the bottom of the pan as it will unstick when you deglaze in the next step.
  9. Add the vermouth all at once and stir to combine, scraping up the flour as necessary.
  10. Stir in the chicken broth and the cooked chicken.
  11. Turn the heat down to a high simmer and let it come to a boil, stirring occasionally. Let simmer for several minutes to thicken.
  12. While the sauce heats up, start to roll out the pasta.
  13. Divide the pasta dough in half for easier handling.
  14. Starting with the biggest opening, usually a #1, roll the pasta dough several times, folding the dough against itself lengthwise each time. Ending with #4 as the final roller setting.
  15. Cut the dough into desired lengths, usually about 12-14 inches. But divide it evenly, to use all of the dough.
  16. Keep an eye on the sauce and turn the heat down if need be.
  17. Send the cut pasta sheets through the fettuccine cutters, or you can cut them by hand if you desire.
  18. The water should be boiling by now, salt the water heavily, and drop the pasta into the boiling water. Let cook for 5 minutes test after 4 minutes to see if it is tender yet firm.
  19. While the pasta is cooking, stir the cream, bacon, and the parmesan cheese into the simmering sauce. Add a few grinds of pepper and taste to see if the seasoning is good. You probably won’t need any salt.
  20. Before draining the pasta, scoop a ½ cup of the pasta water into the sauce and stir to combine.
  21. Drain the pasta and add it to the sauce. Toss with the sauce to combine.
  22. Serve with more parmesan cheese.

Recipe Notes

You may use dried pasta if you want just to skip the pasta directions, but it is worth the effort to make you own. If you don’t have a pasta roller, it is possible to hand roll the dough out, it will take some effort, but it is fun and rustic to do it that way, like my grandmother used to!