Description
Grilled Chicken Alfredo with Fettuccine
Ingredients:
For the Grilled Chicken:
2 chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
For the Alfredo Sauce:
2 tbsp butter
2 garlic cloves
(minced)
1½ cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley
(for garnish)
For the Fettuccine:
250g fettuccine pasta
Water for boiling
Pinch of salt
Instructions:
Prepare the Grilled Chicken:
Rub the chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper
.
Heat a grill pan or skillet over medium-high heat and cook the chicken for 4-5 minutes per side, or until cooked through. Let rest for 5 minutes, then slice into strips
.
Cook the Fettuccine:
Boil the fettuccine in salted water according to package instructions (usually 8-10 minutes). Drain and set aside
.
Make the Alfredo Sauce:
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute)
.
Pour in the heavy cream and simmer for 2-3 minutes, stirring occasionally
.
Gradually stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste
.
Combine the Pasta and Sauce:
Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss until the pasta is evenly coated.
Assemble and Serve:
Plate the creamy Alfredo pasta and top with the sliced grilled chicken. Garnish with chopped parsley for a fresh touch
.
This creamy chicken Alfredo is rich, indulgent, and perfect for a comforting dinner. Enjoy the creamy pasta with perfectly grilled chicken in every bite!
Step-by-Step Guide
For best results, follow this detailed sequence. First, bring your salted pasta water to a boil, but only add the fettuccine when you start making the sauce to ensure it doesn’t overcook or stick together. While the water heats, season and grill your chicken. Let it rest on a cutting board, tented with foil, while you prepare the sauce. For the Alfredo, keep the heat at medium-low after adding the cream to prevent scalding. Slowly sprinkle in the Parmesan cheese, stirring constantly until fully melted before adding more. Finally, toss the drained pasta directly in the sauce skillet, allowing it to absorb the flavors for a minute before plating.
Serving Suggestions
Plate this rich dish with light, complementary sides. A crisp Caesar salad or simple arugula salad with lemon vinaigrette cuts through the creaminess beautifully. For a vegetable, serve with grilled asparagus or steamed broccoli. To elevate the presentation, use tongs to twirl the pasta into a nest on the plate, artfully arrange the chicken slices on top, and finish with extra parsley, a crack of black pepper, and a light dusting of Parmesan. Pair with a chilled glass of Pinot Grigio or Chardonnay.
How-to Summary
In brief: Season and grill chicken until cooked, then rest and slice. Boil fettuccine in salted water until al dente. For the sauce, sauté garlic in butter, simmer heavy cream, then whisk in Parmesan until smooth. Toss drained pasta in the sauce, top with sliced chicken, and garnish with parsley.
Frequently Asked Questions
Can I use pre-cooked or rotisserie chicken? Absolutely. Shred or slice store-bought rotisserie chicken and add it to the pasta when tossing with the sauce to warm it through.
How can I make a lighter version of the Alfredo sauce? Substitute half the heavy cream with whole milk or half-and-half. For a dairy-free option, use cashew cream or a high-quality store-bought vegan Alfredo sauce.
Why did my sauce turn out grainy or separate? This often happens if the heat is too high when adding the cheese, causing the fats to break. Always use medium-low heat and add grated (not shredded) Parmesan gradually.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk or cream, stirring frequently, to restore the creamy texture.
What other pasta shapes work well? This sauce clings beautifully to ribbon pastas like tagliatelle or pappardelle. Short, sturdy shapes like penne or rigatoni are also excellent choices.
Common Mistakes to Avoid
- Overcooking the chicken, leading to dry, tough meat. Use a meat thermometer and remove from heat at 165°F.
- Using pre-shredded Parmesan cheese, which contains anti-caking agents that prevent smooth melting.
- Adding the pasta to the sauce without reserving some pasta water. The starchy water is key for adjusting sauce consistency.
- Rushing the sauce by applying high heat, which risks burning the garlic or causing the cream to separate.
- Not seasoning the pasta water adequately. It should taste like the sea, as this is your chance to season the pasta itself.
Conclusion
Mastering this Grilled Chicken Alfredo recipe is about balancing simple, quality techniques: perfectly seasoned protein, al dente pasta, and a carefully emulsified sauce. By following the detailed steps and avoiding common pitfalls, you can consistently create a restaurant-quality, comforting meal at home. Its versatility in ingredients and pairing options makes it a dependable classic for any occasion. Gather your ingredients, take your time, and enjoy the delicious, creamy results.