Creamy Fettuccine Alfredo With Grilled Chicken

Introduction

Fettuccine Alfredo is a timeless classic that brings comfort to any dinner table. Its rich, creamy sauce pairs perfectly with tender pasta, making it a favorite among many. Adding grilled chicken not only enhances the flavor but also transforms this dish into a satisfying meal.

This recipe combines the simplicity of fettuccine with the indulgence of Alfredo sauce, along with the smoky goodness of grilled chicken. Whether you're cooking for family or hosting friends, this dish is sure to impress and delight everyone at the table.

With just a few quality ingredients and some careful attention to cooking cues, you can create a restaurant-quality dish right in your own kitchen.

Ingredients

• 12 oz fettuccine pasta
• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• Fresh parsley, chopped (for garnish)

Directions & Preparation

1. Preheat your grill to medium-high heat. While it's heating, season the chicken breasts with olive oil, salt, and pepper.
2. Once the grill is ready, place the chicken on it and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.
3. While the chicken is grilling, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually around 10-12 minutes. Drain and set aside, reserving about 1 cup of pasta water.
4. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
5. Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.
6. Add the nutmeg, and season the sauce with salt and pepper to taste. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
7. Toss the cooked fettuccine in the Alfredo sauce until well coated. Slice the grilled chicken into strips and place on top of the pasta.
8. Garnish with chopped parsley before serving.

FAQs

What if my Alfredo sauce is too thick?

If your sauce is too thick, gradually add some reserved pasta water until you achieve the desired consistency.

Can I use store-bought Alfredo sauce instead?

Yes, you can substitute store-bought sauce. Just heat it and combine it with the cooked fettuccine.

How can I ensure my chicken is juicy and flavorful?

Marinate the chicken in olive oil, salt, and pepper for at least 30 minutes before grilling.

What can I do if my chicken is overcooked?

If your chicken is overcooked, slice it thinly and serve it in the sauce to help mask the dryness.

Can I add vegetables to this dish?

Absolutely! You can add steamed broccoli or sautéed spinach for a nutritious twist.

How can I make this recipe for a larger group?

Simply double the ingredients and adjust cooking times as necessary, ensuring your pots and pans can accommodate the larger batch.

What type of cheese can I use instead of Parmesan?

Pecorino Romano or Grana Padano are great alternatives that will still give you a rich flavor.

Conclusion

Fettuccine Alfredo with grilled chicken is a dish that encapsulates comfort and elegance. It's easy enough for a weeknight dinner yet impressive enough for special occasions.

With its creamy sauce and tender chicken, this meal is sure to become a favorite in your household. Enjoy the process of cooking and savor every delightful bite.

Recipe Card

Creamy Fettuccine Alfredo With Grilled Chicken

Fettuccine Alfredo With Grilled Chicken made approachable with clear cues, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 12 oz fettuccine pasta
• 2 boneless skinless chicken breasts (about 1 lb)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• 1/4 teaspoon nutmeg
• Fresh parsley chopped (for garnish)

Method

 

1. Preheat your grill to medium-high heat. While it's heating, season the chicken breasts with olive oil, salt, and pepper.
2. Once the grill is ready, place the chicken on it and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.
3. While the chicken is grilling, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually around 10-12 minutes. Drain and set aside, reserving about 1 cup of pasta water.
4. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
5. Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.
6. Add the nutmeg, and season the sauce with salt and pepper to taste. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
7. Toss the cooked fettuccine in the Alfredo sauce until well coated. Slice the grilled chicken into strips and place on top of the pasta.
8. Garnish with chopped parsley before serving.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.