Smoked Chicken Alfredo

Soak wood chips in water for 30 minutes so they don't catch fire.

Preheat a smoker to 250 degrees F (120 degrees C).

Transfer soaked wood chips to an aluminum pan and cover with foil. Poke holes in the top so the smoke can escape. Place chicken, unstacked, onto wire racks. Place the racks into the smoker.

Smoke chicken until no longer pink in the center and juices run clear, 30 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest and cool enough to handle, about 10 minutes.

While chicken cools, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; wipe the pan clean. Dice bacon. Dice cooled chicken.

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.

Melt 1 tablespoon butter in the same skillet used for the bacon over medium heat. Add garlic; cook and stir for 30 seconds. Saute mushrooms until soft, 5 to 7 minutes. Transfer to a plate. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add 1/2 cup butter to melt. Add cream and stir to combine.

Pour the sauce into the empty pasta pot. Add Parmesan and mozzarella cheeses slowly until melted and combined. Heat over medium-low heat until thickened and reduced, 5 to 7 minutes. Taste and season with salt and pepper. Stir in mushrooms, bacon, and chicken. Add fettuccine and mix.