Introduction
Fettuccine Alfredo is a classic Italian dish that combines the rich flavors of cream and cheese with the comforting texture of pasta. This version elevates the traditional recipe by adding succulent grilled chicken, making it a perfect choice for a family dinner or a special occasion.
The creamy sauce envelops the fettuccine like a warm blanket, while the grilled chicken adds a satisfying protein boost. With just a handful of ingredients, you can create a dish that feels indulgent yet is surprisingly simple to prepare.
This recipe not only highlights the deliciousness of homemade Alfredo sauce but also brings a smoky, savory element from the grilled chicken. Let’s dive into the ingredients and preparation so you can impress your loved ones with this delightful meal.
Ingredients
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 tsp nutmeg (optional)
- Fresh parsley for garnish (optional)
Directions & Preparation
- Start by marinating the chicken breasts with olive oil, salt, and pepper. Let them sit for at least 30 minutes to absorb the flavors.
- Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once done, remove from the grill and let it rest for 5 minutes before slicing into strips.
- 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 about 10-12 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth. If desired, add nutmeg for an extra layer of flavor.
- Add the cooked fettuccine to the skillet, tossing it in the Alfredo sauce until well coated. If the sauce is too thick, gradually add a little reserved pasta water until you reach your desired consistency.
- Toss in the sliced grilled chicken, mixing gently to combine everything. Season with additional salt and pepper to taste.
- Serve immediately, garnishing with fresh parsley if desired.
FAQs
What if my Alfredo sauce is too thick?
If the sauce is too thick, gradually add reserved pasta water until you achieve the desired consistency.
Can I use a different type of pasta?
Yes, while fettuccine is traditional, you can use other pasta shapes like penne or linguine.
What if my chicken is overcooked?
If the chicken is overcooked, slice it thinly to help it blend with the sauce, and consider adding a splash of cream for moisture.
Is there a way to make the dish spicier?
You can add red pepper flakes to the sauce for a spicy kick.
Can I use pre-cooked chicken?
Yes, you can use pre-cooked or rotisserie chicken. Just heat it through before adding to the pasta.
What cheese can I substitute for Parmesan?
You can use Pecorino Romano or Grana Padano as substitutes, though they will alter the flavor slightly.
How do I know when the chicken is properly grilled?
The chicken should reach an internal temperature of 165°F (75°C) and should be no longer pink in the center.
Conclusion
Fettuccine Alfredo with grilled chicken is a deliciously creamy and satisfying meal that brings together rich flavors and textures. It’s a versatile dish that can be dressed up with additional ingredients like spinach or sun-dried tomatoes for a unique twist.
Whether you’re cooking for a special occasion or just a cozy weeknight dinner, this dish is sure to please. Enjoy the process of making it and savor every bite with your family and friends.
Recipe Card
Creamy Fettuccine Alfredo With Grilled Chicken
Ingredients
- 12 oz fettuccine pasta
- 2 boneless skinless chicken breasts (about 1 lb total)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1/4 tsp nutmeg optional
- Fresh parsley for garnish optional
Instructions
- Start by marinating the chicken breasts with olive oil, salt, and pepper. Let them sit for at least 30 minutes to absorb the flavors.
- Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once done, remove from the grill and let it rest for 5 minutes before slicing into strips.
- 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 about 10-12 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth. If desired, add nutmeg for an extra layer of flavor.
- Add the cooked fettuccine to the skillet, tossing it in the Alfredo sauce until well coated. If the sauce is too thick, gradually add a little reserved pasta water until you reach your desired consistency.
- Toss in the sliced grilled chicken, mixing gently to combine everything. Season with additional salt and pepper to taste.
- Serve immediately, garnishing with fresh parsley if desired.
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.