Creamy Fettuccine Alfredo with Grilled Chicken Recipe

Introduction

Creamy Fettuccine Alfredo with Grilled Chicken is a classic Italian dish that combines rich flavors and satisfying textures. The creamy sauce clings to the fresh fettuccine, while the perfectly grilled chicken adds a hearty element to the meal. This dish is a wonderful choice for both weeknight dinners and special occasions.

Making this dish at home allows you to customize the flavors and ingredients to suit your taste. With simple, fresh ingredients and straightforward techniques, you can create a restaurant-quality meal right in your kitchen. Whether you’re serving it to family or friends, this comforting pasta dish is sure to impress.

Ingredients

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

Directions & Preparation

1. Cook the fettuccine according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with paper towels. Rub with olive oil, garlic powder, onion powder, salt, and pepper.
3. Preheat a grill or grill pan over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing into strips.
4. In a large saucepan, melt the butter over medium heat. Add the heavy cream and bring to a simmer, stirring frequently. Cook for about 2-3 minutes until slightly thickened.
5. Stir in the grated Parmesan cheese until melted and smooth. If desired, add nutmeg for extra flavor. If the sauce is too thick, slowly add some reserved pasta water until you reach your desired consistency.
6. Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Incorporate the grilled chicken slices on top and gently mix.
7. Serve immediately, garnishing with freshly chopped parsley.

FAQs

What if my Alfredo sauce is too thick?

If your sauce becomes too thick, gradually add reserved pasta water until it reaches your desired consistency.

Can I use other types of pasta for this recipe?

Yes, you can substitute fettuccine with other pasta shapes like penne or linguine.

What can I do if my chicken is undercooked?

If your chicken is undercooked, return it to the grill for a few more minutes until it reaches the proper internal temperature.

Is there a way to make the sauce richer without adding more cream?

You can enhance the richness by incorporating more Parmesan cheese or a bit of cream cheese.

Can I add vegetables to this dish?

Absolutely! Broccoli, spinach, or mushrooms make great additions to the Alfredo.

What if my sauce tastes bland?

If your sauce lacks flavor, consider adding more salt, freshly cracked black pepper, or a squeeze of lemon juice.

Conclusion

Creamy Fettuccine Alfredo with Grilled Chicken is more than just a meal; it's a comforting experience that brings people together. With its luscious sauce and tender chicken, this dish is a favorite for many.

Once you've mastered this recipe, feel free to experiment with different proteins, vegetables, or spices to make it your own. Enjoy your culinary journey and savor every bite!

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Creamy Fettuccine Alfredo with Grilled Chicken Recipe

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

Ingredients

• 12 oz fettuccine pasta
• 2 boneless skinless chicken breasts (about 1 lb)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup unsalted butter
• 1/4 tsp nutmeg optional
• Fresh parsley chopped (for garnish)

Instructions

• Cook the fettuccine according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
• While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with paper towels. Rub with olive oil, garlic powder, onion powder, salt, and pepper.
• Preheat a grill or grill pan over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing into strips.
• In a large saucepan, melt the butter over medium heat. Add the heavy cream and bring to a simmer, stirring frequently. Cook for about 2-3 minutes until slightly thickened.
• Stir in the grated Parmesan cheese until melted and smooth. If desired, add nutmeg for extra flavor. If the sauce is too thick, slowly add some reserved pasta water until you reach your desired consistency.
• Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Incorporate the grilled chicken slices on top and gently mix.
• Serve immediately, garnishing with freshly chopped parsley.

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.