Pesto Chicken Fettuccini Carbonara - cooking recipe

Ingredients

1 lb chicken breast
1 lb bacon
1/3 cup parmesan cheese, Grated
1/3 cup asiago cheese, Grated
1/3 cup fontina, Grated
16 ounces fettuccine pasta or 16 ounces tagliatelle pasta noodles
1/2 cup butter
1 cup heavy cream
1/2 cup pesto sauce
1 garlic clove, chopped
1/2 tablespoon salt
1/2 tablespoon pepper
2 tablespoons olive oil

Preparation

Start by cutting your chicken breasts into bite-sized cubes. Slice your bacon and cut into 1 inch strips. Add a tablespoon or so of olive oil to a hot pan and add your chicken. Season lightly with a little salt and cook until fully browned or about 4-6 flipping about 2-3 minutes inches Place chicken aside and cook bacon in a hot pan with olive oil and cook for about a minute before adding the clove of chopped garlic. Finish cooking bacon until it's crispy but not burnt.
Boil about a gallon of water over high heat. Season your water with a little salt and add the pasta until it's al dente, this will take 8-10 minutes. Strain your pasta and return to the pot.
In a saucepan melt the butter over medium heat. Lower heat then add the cream. Gradually add each cheese while stirring slowly and continuously until melted. Do not overheat the sauce or it will separate. Add the pesto and stir until well mixed.
Now for the marriage. Add the chicken, bacon with garlic, and your pesto-alfredo sauce to the pasta and integrate. The sauce will soften the bacon so if your bacon was not cooked crispy enough, it will end up softer. Salt and pepper to taste and serve with either salad or bread sticks and you have yourself a great tasting meal!