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Ingredients

• ✓ applewood wood chips
• chicken breast
• bacon
• fettuccine pasta
• butter
• garlic
• shiitake mushroom
• white wine
• butter
• whipping cream
• parmesan cheese
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Soak wood chips in water for 30 minutes.
2. 2 Preheat a smoker to 250 degrees F (120 degrees C) according to manufacturer's directions.
3. 3 Place chicken, unstacked, onto wire racks. Place the racks into the smoker. Transfer soaked wood chips to an aluminum pan; cover with aluminum foil. Poke holes in foil so smoke can escape. Add pan to smoker according to manufacturer's directions.
4. 4 Smoke chicken until no longer pink in centers and juices run clear, 30 to 60 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest until cool enough to handle, about 10 minutes.
5. 5 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; wipe the skillet clean. Dice bacon. Dice cooled chicken.
6. 6 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a bowl.
7. 7 Melt 1 tablespoon butter in the same skillet over medium heat. Add garlic; cook and stir for 30 seconds. Add mushrooms; cook until soft, 5 to 7 minutes. Transfer to a plate. Add wine to the skillet; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add ½ cup butter until melted. Add cream; stir to combine. Pour sauce into empty pasta pot.
8. 8 Slowly add Parmesan and mozzarella cheeses until melted and combined. Heat sauce over medium-low heat until thickened and reduced, 5 to 7 minutes. Taste; season with salt and black pepper. Stir in mushrooms, bacon, and chicken. Add fettuccine; toss to combine.

By Austen Schenk