Fettuccine Alfredo With Grilled Chicken Recipe

Introduction

Fettuccine Alfredo with Grilled Chicken is a classic dish that brings comfort and indulgence to any dinner table. The creamy, rich sauce paired with tender fettuccine and perfectly grilled chicken creates a satisfying meal that's sure to please everyone.

Whether you're cooking for a special occasion or just a cozy night in, this recipe combines the elegance of Italian cuisine with the heartiness of grilled protein. The smoky flavor of grilled chicken adds depth to the creamy Alfredo, making each bite memorable.

Best of all, preparing this dish at home allows you to customize the flavors and ingredients to suit your preferences. Let’s dive into this delicious recipe that balances simplicity and flavor beautifully.

Ingredients

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

Directions & Preparation

1. Start by marinating the chicken breasts. In a bowl, mix olive oil, salt, and pepper. Coat the chicken with this mixture and let it sit for at least 15 minutes while you prepare the pasta.
2. 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. Reserve 1 cup of pasta water, then drain the pasta.
3. While the pasta cooks, preheat your grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side or until cooked through and juices run clear. Remove from the grill and let it rest for a few minutes before slicing.
4. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
5. Pour in the heavy cream and bring it to a gentle simmer. Allow it to cook for 2-3 minutes, stirring occasionally.
6. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a bit of reserved pasta water until desired consistency is reached.
7. Add the drained fettuccine to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. If the sauce needs more flavor, season with additional salt, pepper, or nutmeg to taste.
8. Slice the grilled chicken and serve it on top of the fettuccine Alfredo. Garnish with chopped parsley and extra Parmesan cheese if desired.

FAQs

What can I do if my Alfredo sauce is too thick?

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

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for a juicier flavor, just adjust the grilling time accordingly.

What should I do if my chicken is overcooked?

If the chicken is overcooked and dry, consider slicing it thinly and mixing it into the sauce to help retain moisture.

How can I make this recipe lighter?

To lighten the dish, you can use half-and-half instead of heavy cream and reduce the amount of cheese.

Can I add vegetables to the fettuccine Alfredo?

Absolutely! Consider adding steamed broccoli, spinach, or peas for added nutrition and flavor.

What’s the best way to season the grilled chicken?

A simple seasoning of olive oil, salt, and pepper works well, but you can also add Italian herbs for more flavor.

How can I scale this recipe for a larger group?

You can double the ingredients, ensuring you have a larger pot for pasta and a bigger grill area for the chicken.

Conclusion

Fettuccine Alfredo with Grilled Chicken is a delightful dish that makes for a satisfying meal any day of the week. The combination of creamy sauce and smoky chicken creates a harmonious balance of flavors that everyone will love.

With just a few simple ingredients and steps, you can create a restaurant-quality dish right in your kitchen. Enjoy this comforting favorite with family and friends, and don’t forget to experiment with different add-ins and variations to make it your own!

Recipe Card

Print Pin

Fettuccine Alfredo With Grilled Chicken Recipe

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
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic minced
• 1/4 cup fresh parsley chopped (for garnish)
• 1/2 tsp nutmeg optional

Instructions

• Start by marinating the chicken breasts. In a bowl, mix olive oil, salt, and pepper. Coat the chicken with this mixture and let it sit for at least 15 minutes while you prepare the pasta.
• 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. Reserve 1 cup of pasta water, then drain the pasta.
• While the pasta cooks, preheat your grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side or until cooked through and juices run clear. Remove from the grill and let it rest for a few minutes before slicing.
• In a large skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
• Pour in the heavy cream and bring it to a gentle simmer. Allow it to cook for 2-3 minutes, stirring occasionally.
• Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a bit of reserved pasta water until desired consistency is reached.
• Add the drained fettuccine to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. If the sauce needs more flavor, season with additional salt, pepper, or nutmeg to taste.
• Slice the grilled chicken and serve it on top of the fettuccine Alfredo. Garnish with chopped parsley and extra Parmesan cheese 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.