Description
Grilled Chicken Fettuccine Pasta
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt & pepper, to taste
8 oz fettuccine pasta
1 tablespoon butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon garlic powder
Fresh parsley, chopped
A pinch of freshly cracked black pepper
Instructions:
Grill the Chicken: Season the chicken breasts with olive oil, salt, and pepper. Grill on medium-high heat for 6-7 minutes per side until fully cooked and golden brown. Rest for a few minutes, then slice into strips.
Cook the Pasta: Boil the fettuccine pasta in salted water according to the package instructions. Drain and set aside.
Make the Sauce: In a large pan, melt butter over medium heat. Add heavy cream, garlic powder, and bring it to a simmer. Stir in Parmesan cheese until the sauce thickens, then season with salt and pepper to taste.
Combine Pasta & Sauce: Add the cooked fettuccine pasta to the creamy sauce and toss until well coated.
Serve: Plate the pasta and top with grilled chicken slices. Garnish with fresh parsley and a sprinkle of black pepper.
Enjoy your creamy and delicious grilled chicken fettuccine!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, pound your chicken breasts to an even thickness to ensure they cook uniformly on the grill. Preheat your grill or grill pan to medium-high. While it heats, toss the chicken with olive oil, salt, and pepper. Grill for 6-7 minutes per side without moving, until the internal temperature reaches 165°F. Let it rest for 5-10 minutes before slicing against the grain. Meanwhile, start your pasta in a large pot of well-salted boiling water. For the sauce, use a large skillet or the same pot after draining the pasta. Melt the butter, then add the cream and garlic powder. Let it simmer gently for 2-3 minutes to reduce slightly before turning off the heat. Gradually whisk in the Parmesan until fully melted and smooth. Combine the drained pasta with the sauce, adding a splash of pasta water if needed to loosen it.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides. Serve it with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess. For a vegetable side, roasted asparagus or steamed broccoli are excellent choices. To elevate the presentation, serve in a warm bowl and garnish not only with parsley and black pepper but also with extra shaved Parmesan and a light drizzle of high-quality olive oil. A crisp white wine, like a Pinot Grigio or Sauvignon Blanc, completes the meal perfectly.
How-to Summary
To summarize: Grill seasoned chicken breasts and let them rest. Cook fettuccine in salted water. Create a sauce by simmering butter, cream, and garlic powder, then whisk in Parmesan. Toss the drained pasta in the sauce, top with sliced chicken, and garnish with parsley and pepper.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely. This creamy sauce works well with many pasta shapes. Tagliatelle, pappardelle, or even penne are great alternatives that hold sauce effectively.
How can I make this dish ahead of time?
You can grill the chicken and prepare the sauce separately 1-2 days in advance. Store them in airtight containers in the fridge. Reheat the sauce gently on the stove with a splash of milk, cook the pasta fresh, and combine.
My sauce turned out too thick. How can I fix it?
Simply thin the sauce by gradually stirring in a little reserved pasta cooking water, milk, or additional cream until you reach your desired consistency.
Is there a substitute for heavy cream?
For a slightly lighter version, you can use half-and-half, but the sauce will be less rich and may not thicken as much. Full-fat coconut milk is a dairy-free alternative.
How do I prevent the Parmesan cheese from clumping in the sauce?
Ensure the heat is turned off or very low when adding the cheese. Add it gradually while constantly whisking. Using finely grated, fresh Parmesan (not pre-shredded) also helps it melt smoothly.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer and remove it at 165°F.
- Using Pre-Shredded Cheese: It contains anti-caking agents that can make your sauce grainy. Always grate your own Parmesan from a block.
- Rinsing the Pasta: This washes away the starch that helps the sauce cling to the noodles. Just drain it.
- Adding Cheese to Boiling Sauce: High heat can cause the cheese to separate and become oily. Let the cream simmer off the heat before incorporating the Parmesan.
- Skipping Pasta Water: Not reserving a cup of starchy pasta water before draining is a missed opportunity to perfect your sauce’s texture.
Conclusion
This Grilled Chicken Fettuccine Pasta is a classic, satisfying meal that balances simple grilled protein with a luxurious, creamy sauce. By following the detailed steps, avoiding common pitfalls, and utilizing the provided tips and substitutions, you can consistently create a restaurant-quality dish at home. It’s a versatile recipe that welcomes personal touches, making it a reliable favorite for any night of the week. Enjoy the process and the delicious results.