Fettuccine Alfredo with Smoked Chicken

We order smoked whole chickens from a local butcher from time to time. They’re great to have around because they’re versatile–you can use them in sandwiches, wraps, salads, etc. They’re also quick and easy toppings for pasta and rice dishes.

I chopped up some smoked chicken for an alfredo for dinner last night. The chicken imparts a lot of flavor to the alfredo; a smoky note to complement the salty parmesan.

For nutrition and color, I juiced carrots and set aside the pulp for the pasta.

I garnished with fresh basil from our garden.


1/3 pack fettuccine
3-4 large carrots, minced
1 cup chopped smoked chicken
1 cup cream
parmesan to taste
dried oregano to taste
fresh basil for garnish

Bring salted water to a boil in a pot, and cook the pasta until al dente. Drain and set aside.

When the pasta is almost cooked, soften the carrots in a large pan, drizzling in olive oil. Then, stir in the chicken.

When the carrots soften (they will taste sweet), add the pasta, cream, parmesan and oregano. Garnish with fresh basil.