Introduction
Few dishes are as comforting and satisfying as a plate of Creamy Fettuccine Alfredo with Grilled Chicken. This classic Italian-American dish combines rich, velvety sauce with tender pasta and succulent grilled chicken, making it an ideal choice for a family dinner or a special occasion.
The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you can create a meal that feels indulgent without requiring hours in the kitchen. The creamy sauce, made with Parmesan cheese and heavy cream, envelops the fettuccine beautifully, while the grilled chicken adds a smoky depth that perfectly complements the dish.
Ingredients
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts (about 1 lb)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 1/4 teaspoon nutmeg (optional)
- Fresh parsley for garnish (optional)
Directions & Preparation
- Start by marinating the chicken breasts. In a bowl, mix olive oil, garlic powder, salt, and black pepper. Coat the chicken breasts in this mixture and let them sit for at least 30 minutes to absorb the flavors.
- While the chicken is marinating, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water, and set aside.
- Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated chicken breasts and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing into strips.
- In a large skillet, melt the butter over medium heat. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, mixing until it melts and the sauce thickens slightly. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Add the cooked fettuccine to the skillet and toss to coat the pasta evenly in the creamy sauce. If using, sprinkle in the nutmeg for extra flavor.
- Serve the fettuccine Alfredo on plates, topped with the sliced grilled chicken. Garnish with fresh parsley, if desired, and enjoy your delicious meal!
FAQs
What can I do if my sauce is too thick?
If your sauce becomes too thick, gradually add reserved pasta water, stirring until you achieve your desired consistency.
Can I use a different type of pasta?
Yes, you can substitute fettuccine with other pasta shapes like penne or linguine, though cooking times may vary.
What should I do if my chicken is dry after cooking?
To prevent dry chicken, ensure you marinate it adequately and monitor the cooking time closely, using a meat thermometer for accuracy.
Can I add more vegetables to the dish?
Absolutely! You can add vegetables like spinach, peas, or broccoli for added nutrition and flavor.
How can I make the dish spicier?
To add heat, consider incorporating red pepper flakes into the sauce or seasoning the chicken with a spicy marinade.
What if I want to make a smaller portion?
You can easily halve the ingredients to make a smaller batch, adjusting the quantities of chicken and pasta as needed.
Conclusion
Creamy Fettuccine Alfredo with Grilled Chicken is a delightful dish that brings comfort and satisfaction to the table. Its creamy sauce and tender chicken make it a favorite among home cooks and family members alike.
Whether you’re hosting a dinner party or enjoying a cozy night in, this recipe is sure to impress. With just a few simple ingredients, you can create a restaurant-quality meal right in your own kitchen.
Recipe Card
Creamy Fettuccine Alfredo with Grilled Chicken
Ingredients
- 12 oz fettuccine pasta
- 2 boneless skinless chicken breasts (about 1 lb)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 1/4 teaspoon nutmeg optional
- Fresh parsley for garnish optional
Instructions
- Start by marinating the chicken breasts. In a bowl, mix olive oil, garlic powder, salt, and black pepper. Coat the chicken breasts in this mixture and let them sit for at least 30 minutes to absorb the flavors.
- While the chicken is marinating, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water, and set aside.
- Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated chicken breasts and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing into strips.
- In a large skillet, melt the butter over medium heat. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, mixing until it melts and the sauce thickens slightly. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Add the cooked fettuccine to the skillet and toss to coat the pasta evenly in the creamy sauce. If using, sprinkle in the nutmeg for extra flavor.
- Serve the fettuccine Alfredo on plates, topped with the sliced grilled chicken. Garnish with fresh parsley, if desired, and enjoy your delicious meal!
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.
