Description
Creamy Fettuccine Alfredo with Grilled Chicken
Ingredients:
8 oz fettuccine pasta
1 lb boneless, skinless chicken breasts, cut into cubes
3 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Start by cooking the fettuccine according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken cubes with salt and pepper. In a large skillet over medium-high heat, cook the chicken cubes until they are browned on all sides and cooked through. Remove from the skillet and set aside.
In the same skillet, melt the butter over low heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a simmer. Reduce the heat and let it thicken slightly, stirring occasionally. Season with salt and pepper to taste.
Add the cooked fettuccine to the creamy sauce and toss until well coated. Stir in the grilled chicken cubes and mix thoroughly. Sprinkle in the grated Parmesan cheese and stir until melted and combined.
Serve the Creamy Fettuccine Alfredo with Grilled Chicken hot, garnished with chopped fresh parsley for added color and flavor. This dish is perfect for a satisfying meal that combines the rich, creamy flavors of Alfredo sauce with the savory, smoky flavors of grilled chicken. Enjoy your delicious Creamy Fettuccine Alfredo with Grilled Chicken!
Step-by-Step Guide
1. Prep Ingredients: Cube chicken, mince garlic, grate Parmesan, and chop parsley. This mise en place is crucial for smooth cooking.
2. Cook Pasta: In a large pot of well-salted boiling water, cook fettuccine to al dente. Reserve 1/2 cup of pasta water before draining.
3. Cook Chicken: Pat chicken dry, season. In a large skillet, heat 1 tbsp oil over medium-high. Cook chicken until golden and internal temp reaches 165°F. Set aside.
4. Make Sauce: In same skillet, melt butter over low heat. Sauté garlic for 30-60 seconds until fragrant but not browned. Pour in cream, simmer gently for 3-4 minutes to thicken slightly.
5. Combine: Add drained pasta to sauce, tossing to coat. Add chicken and Parmesan, tossing until cheese melts and everything is creamy. Use reserved pasta water a splash at a time to adjust consistency.
6. Finish & Serve: Remove from heat. Season with salt and pepper. Garnish with fresh parsley and serve immediately.
Serving Suggestions
Serve this rich dish with a crisp, acidic side to cut through the creaminess. A simple arugula salad with lemon vinaigrette or steamed broccoli with a squeeze of lemon are perfect. For a restaurant-style touch, offer extra grated Parmesan and red pepper flakes at the table. Pair with a chilled glass of Pinot Grigio or Chardonnay.
How-to Summary
Cook fettuccine al dente, reserving pasta water. Season and pan-sear chicken cubes until cooked through. In the same pan, make a simple sauce by sautéing garlic in butter, simmering cream, and melting in Parmesan. Toss pasta and chicken in the sauce, using pasta water to achieve a silky consistency. Garnish with parsley and serve hot.
Frequently Asked Questions
Can I use pre-grated Parmesan cheese? For best results, grate your own. Pre-grated cheese often contains anti-caking agents that can prevent it from melting smoothly into the sauce.
How can I prevent my sauce from breaking or becoming greasy? Keep the heat low after adding the cream and cheese. High heat can cause the fat to separate. Gentle warming and constant stirring are key.
Can I make this ahead of time? Alfredo is best served fresh. If you must, prepare components separately and combine gently over low heat when ready to serve, adding a splash of cream or milk.
What’s a lighter alternative to heavy cream? For a slightly lighter version, substitute half-and-half, but be extra careful not to simmer it vigorously as it can curdle more easily.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or cream, stirring frequently.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta ruins the texture. Cook only to al dente, as it will continue to absorb sauce.
- Burning the Garlic: Burnt garlic turns bitter. Sauté it gently over low heat just until fragrant.
- Using High Heat for the Sauce: Boiling the cream can cause separation. Maintain a gentle simmer.
- Skipping Pasta Water: The starchy reserved water is essential for helping the sauce cling to the pasta and adjusting thickness.
- Adding Cold Chicken to Hot Sauce: Let the cooked chicken rest, but add it back to the skillet while it’s still warm to avoid cooling down the dish.
Conclusion
Mastering this Creamy Fettuccine Alfredo with Grilled Chicken is about technique: proper ingredient prep, controlled heat, and using pasta water to create a luxurious, cohesive sauce. By following this detailed guide and avoiding common pitfalls, you can consistently create a restaurant-quality, comforting meal that is sure to impress. Enjoy the process and the delicious results.