Description
Grilled Chicken Alfredo with Fresh Veggies
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
For the Alfredo Sauce:
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 cups heavy cream
3/4 cup grated Parmesan cheese
Salt and black pepper, to taste
For the Pasta and Veggies:
8 oz fettuccine
1 red bell pepper, julienned
1 zucchini, julienned
1 tablespoon olive oil
Fresh parsley, chopped, for garnish
Instructions:
Prepare and Cook the Chicken:
Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
Heat a grill pan or skillet over medium heat and cook the chicken for 5-6 minutes per side until golden and fully cooked. Let rest for 5 minutes, then slice into strips.
Cook the Pasta:
Boil the fettuccine in salted water according to package instructions. Drain and set aside.
Sauté the Veggies:
Heat olive oil in a skillet over medium heat. Add the bell pepper and zucchini, cooking for 3-4 minutes until slightly tender but still crisp. Set aside.
Make the Alfredo Sauce:
In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and simmer for 2-3 minutes. Gradually stir in Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper.
Combine Everything:
Toss the cooked fettuccine in the Alfredo sauce until fully coated.
Assemble and Serve:
Plate the creamy Alfredo pasta and top with sliced grilled chicken and sautéed veggies. Garnish with fresh parsley for a colorful finish.
This Grilled Chicken Alfredo with Fresh Veggies is a delightful balance of rich, creamy pasta, tender chicken, and crisp, fresh vegetables. Perfect for a wholesome and comforting dinner!