Weeknight Chicken Fettuccine Alfredo

Weeknight Chicken Fettuccine Alfredo

1 - 12 oz. package refrigerated fettuccine
8 bacon strips cut into 1 inch piece
1 lb. boneless skinless chicken breasts, cubed
2 cup sliced fresh mushrooms
6 scallions, thinly sliced
1 clove garlic, minced
1 1/2 cups half and half or heavy cream
1/2 cup shredded Parmesan cheese
1 teaspoon paprika
1/2 teaspoon ground pepper

Cook fettuccine according to package; drain. Meanwhile, in a large skillet, cook bacon until crispy. Remove and drain on paper towels, reserving 1 to 2 tablespoons of the drippings. Saute the chicken in the drippings until no longer pink in center. Add the mushrooms and scallions and cook until tender, about 7 minutes. Add garlic and cook 3 minutes longer. Stir in cream, Parmesan, paprika and pepper. Reduce heat and simmer, uncovered, 10 more minute or until the cream starts to thicken. Stir in the reserved bacon. Place fettuccine in a serving bowl and top with chicken Alfredo sauce. Toss to coat. Top with additional shredded Parmesan cheese.