Bacon KETO Chicken Alfredo

  1. 2 lb. | 1 Kilo Chicken Breast or Thigh 
  2. 1 lb. | ½ Kilo  Bacon
  3. 2 cup Heavy Cream
  4. 2 cup Parmesan Cheese
  5. 3Tbsp Minced 
  6. ½ cup Copacetic Marinade with Basil
  7. ¼ cup rendered Bacon fat
  8. Pinch finely chopped parsley 
  9. 1 Tbsp Basil Blossoms


Marinate Chicken with copasetic marinade, for better flavor town greatness, allow marinating for 24 hours cook chicken in 350°F | 177°C until internal temp is 160°F | 71°C, Place bacon in 350°F / 177°C oven for approximately 20 minutes until crispy. To make alfredo sauce. ¼ cup rendered bacon fat add garlic and 3 Tbsp copasetic marinade cookout then add bacon followed by the heavy cream whip to bring bacon fat and heavy cream together, bring to a simmer (do not bring to a full boil) adding the parmesan cheese constantly stirring until thick 

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