Creamy Chicken & Collard Green Alfredo

Creamy Chicken & Collard Green Alfredo ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 3 slices bacon, chopped
• 0.5 medium yellow onion, diced
• 2 cloves garlic, minced
• 8 oz collard greens, tough stems removed and chopped
• 0.5 cup chicken broth
• 0.25 tsp red pepper flakes
• 12 oz fettuccine
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1.5 cups heavy cream
• 0.75 cup Parmesan cheese, grated
• 0.25 tsp salt
• 0.25 tsp black pepper

How to make Creamy Chicken & Collard Green Alfredo

1. Bring a large pot of salted water to a rolling boil over high heat for the fettuccine.
2. Pat the 1.5 lbs boneless, skinless chicken thighs dry with paper towels. Season both sides evenly with 0.5 tsp salt and 0.25 tsp black pepper.
3. In a large skillet, cook 3 slices chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, reserving 1 tbsp of bacon fat in the skillet.
4. Add 1 tbsp olive oil to the skillet with the bacon fat (if needed) and increase heat to medium-high. Sear the seasoned chicken thighs for 6-8 minutes per side until golden brown and cooked through (internal temperature reaches 175°F for thighs). Remove chicken and set aside to rest, then slice it into bite-sized pieces.
5. Reduce heat to medium. Add 0.5 diced yellow onion and 2 minced garlic cloves to the same skillet, cooking for 2-3 minutes until softened. Stir in 8 oz chopped collard greens and optional 0.25 tsp red pepper flakes.
6. Pour in 0.5 cup chicken broth, cover the skillet, and simmer for 8-10 minutes, or until the collard greens are tender. Uncover and cook off any remaining liquid.
7. While greens simmer, add the 12 oz fettuccine to the boiling water and cook according to package directions, usually 8-10 minutes, until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
8. In a separate medium saucepan, melt 3 tbsp unsalted butter over medium-low heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
9. Pour in 1.5 cups heavy cream and bring to a gentle simmer, then reduce heat to low. Cook for 3-4 minutes until it begins to thicken.
10. Gradually whisk in 0.75 cup grated Parmesan cheese until melted and smooth. Season the sauce with 0.25 tsp salt and 0.25 tsp black pepper, tasting and adjusting as needed.
11. Add the drained fettuccine, cooked collard greens, and sliced chicken to the Alfredo sauce. Toss gently to combine, adding a splash of reserved pasta water if the sauce needs thinning.
12. Serve immediately, crumbled crispy bacon over the top.

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