Fettuccine Alfredo With Grilled Chicken Recipe
If you’re searching for a creamy, dreamy comfort food that feels like a big Italian hug, look no further than Fettuccine Alfredo With Grilled Chicken. This dish pairs ribbons of perfectly cooked pasta with succulent, herb-seasoned chicken and a luxuriously velvety sauce, all finished with a shower of freshly grated Parmesan and a sprinkle of vibrant parsley. Whether you’re planning a cozy weeknight dinner or a special meal for friends, this recipe is pure joy on a plate—no fuss, just delicious results.
Ingredients You’ll Need
The secret to unforgettable Fettuccine Alfredo With Grilled Chicken? Simple, high-quality ingredients that each play a crucial role: buttery richness, fragrant herbs, a tangy hint from Parmesan, and of course, perfectly juicy chicken. Let me walk you through what you’ll need and why each one matters.
- Fettuccine: Wide noodles with the ideal texture to grab onto that creamy Alfredo sauce.
- Butter (unsalted): Adds richness and serves as the base of the sauce, letting you control the salt level.
- Garlic cloves: Freshly minced garlic brings sharp, aromatic complexity to the sauce.
- Heavy cream: The backbone of Alfredo’s creamy, dreamy character—don’t skimp here!
- White pepper: Provides gentle warmth without overpowering the other flavors.
- Dried oregano: Brings a faint herbal note that lifts the dish’s overall aroma.
- Red chili flakes: Just a little for a gentle heat that cuts through the richness.
- Chicken powder (optional): Adds a depth of savoriness if you have it on hand.
- Parmesan (freshly shredded plus extra): Nutty, salty, and utterly irreplaceable—use good cheese if you can!
- Pasta water: The starch in the water helps to bring the sauce together, creating the silkiest texture.
- Parsley (chopped): A quick, fresh finish that livens up each bite—don’t skip it!
- Chicken breast: Slicing it into cutlets ensures quick, even grilling and juicy flavor.
- Salt: Essential for seasoning both the pasta water and the chicken.
- Paprika powder: Lends gorgeous color and a mild, smoky undertone to the chicken.
- Black pepper (freshly cracked): Adds sharpness and backbone to both chicken and sauce.
- Garlic powder: Enhances the chicken’s savory depth, especially when paired with the fresh garlic in the sauce.
- Dried Italian herbs: The classic mix that infuses the chicken with a robust, Mediterranean flair.
- Olive oil: For grilling chicken so it gets that beautiful golden crust.
How to Make Fettuccine Alfredo With Grilled Chicken
Step 1: Season the Chicken
Start by generously seasoning your chicken breasts with salt, paprika, cracked black pepper, garlic powder, and those classic Italian herbs. Letting the chicken marinate for at least 20 to 30 minutes gives the spices time to work their magic, ensuring every bite is bursting with flavor. This little pause is what turns good chicken into irresistible grilled perfection.
Step 2: Grill the Chicken
Heat up olive oil in a large skillet or grill pan over medium-high heat. Lay down your seasoned chicken cutlets and cook them for about 5 minutes on each side, until they’re beautifully golden outside and tender within. Once done, slide them onto a plate and keep them aside—you’ll slice them for topping later.
Step 3: Cook the Fettuccine
Bring a big pot of salted water (add about a tablespoon of salt) to a rolling boil. Drop in your fettuccine and cook it about a minute less than the package instructions—this keeps it perfectly al dente. The pasta will finish cooking in the sauce, so this step is key for texture.
Step 4: Start the Sauce in the Same Pan
Grab the same pan where you grilled the chicken—a little charred goodness left behind only boosts flavor. Melt the butter over medium heat, scraping up any tasty bits from the bottom for extra depth.
Step 5: Sauté Garlic
Add the minced garlic to the melted butter and toast it gently. You want it just golden and fragrant, not browned, which ensures the garlic’s sweetness shines through in the final Alfredo sauce.
Step 6: Add Cream and Simmer
Pour in the heavy cream and let it come up to a gentle simmer. This stage is where Fettuccine Alfredo With Grilled Chicken earns its creamy reputation—resist the urge to rush and let the cream develop a lush, silky texture.
Step 7: Season the Sauce
Sprinkle in the oregano, red chili flakes, white pepper, and chicken powder if you’re using it. Stir and let the sauce reduce slightly over medium-low heat. The gentle reduction intensifies the flavors and thickens the sauce, just the way you want it.
Step 8: Melt the Parmesan
Now for that luxurious finishing touch—stir in the freshly shredded Parmesan. As it melts, the sauce becomes rich, smooth, and impossibly enticing. If it seems a bit thin, let it cook a minute or two more; you want it thick enough to coat each strand of fettuccine.
Step 9: Add the Pasta to the Sauce
Drain your fettuccine (no rinsing!), then add it straight to the sauce in the pan. Toss on low heat until every ribbon is dressed in creamy lusciousness, soaking up all those wonderful flavors. This quick toss sets Fettuccine Alfredo With Grilled Chicken miles above the rest.
Step 10: Adjust with Pasta Water
Add a few splashes of reserved pasta water if needed to loosen the sauce and achieve your preferred consistency—the starch in the water helps the sauce cling beautifully to the noodles.
Step 11: Finish and Serve
Serve your pasta right away, topped with slices of grilled chicken, extra grated Parmesan, and a rain of chopped parsley. It’s a sight and smell to behold—get ready for plenty of “wow”s around the table!
How to Serve Fettuccine Alfredo With Grilled Chicken
Garnishes
The finishing touches make a big difference! Sprinkle freshly grated Parmesan cheese over the top, followed by a hearty handful of chopped parsley for that fresh, green burst. If you love a little heat, add a pinch more red chili flakes. These garnishes don’t just look gorgeous—they add unbeatable flavor and aroma to each serving.
Side Dishes
Fettuccine Alfredo With Grilled Chicken is quite rich, so it pairs perfectly with lighter, vibrant sides. Try a simple arugula or mixed greens salad with a lemony vinaigrette, or serve alongside roasted vegetables like asparagus or broccolini. A crusty Italian bread is fantastic for mopping up any sauce left on the plate.
Creative Ways to Present
For a restaurant-style touch, layer the fettuccine in a shallow bowl, fan the grilled chicken slices on top, and shower with Parmesan and parsley. Want to impress? Drizzle a hint of extra virgin olive oil and add lemon zest for a fresh pop. Or try serving individual nest-shaped portions for a memorable, elegant presentation of your Fettuccine Alfredo With Grilled Chicken at a dinner party.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the cooled Fettuccine Alfredo With Grilled Chicken to an airtight container and keep it in the refrigerator for up to three days. The sauce may thicken a little as it chills, but the flavors just keep getting better!
Freezing
While the creamy sauce can sometimes separate after freezing, you can still store individual portions sealed tightly for up to one month. Just be sure to thaw overnight in the fridge before reheating gently, and expect the texture to be slightly different—still delicious, though!
Reheating
For best results, reheat Fettuccine Alfredo With Grilled Chicken slowly in a pan over low heat, adding a splash of milk or cream to loosen the sauce as needed. Stir gently and warm just until hot throughout. If using the microwave, reheat in short bursts and stir between each interval.
FAQs
Can I use a different type of pasta?
Absolutely! While fettuccine is the classic choice, you can swap in tagliatelle, linguine, or even penne—just keep an eye on cooking times for each.
How do I make the sauce extra creamy?
Stir in the Parmesan cheese slowly and be patient while the sauce simmers; using good quality heavy cream and fresh Parmesan makes a world of difference for extra creaminess.
What if I don’t have chicken powder?
No problem! The chicken powder is purely optional. You’ll still get amazing flavor from the fresh garlic, butter, and herbs in the sauce.
Is there a way to make this dish lighter?
You can swap the heavy cream for half-and-half or a blend of milk and light cream, and grill the chicken with just a spritz of oil; however, keep in mind you might sacrifice some of the traditional richness of Fettuccine Alfredo With Grilled Chicken.
Can I prepare any parts of this recipe in advance?
Definitely! You can grill the chicken and prep your ingredients a day ahead. When it’s time to eat, just reheat the chicken, cook the pasta, and bring the sauce together fresh for the best texture and taste.
Final Thoughts
If you’re looking for a way to treat yourself or wow your loved ones, you simply have to try Fettuccine Alfredo With Grilled Chicken. Each forkful is pure creamy comfort—and once you see how easy it is to make, it might just become your new go-to pasta night favorite!
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Fettuccine Alfredo With Grilled Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, creamy goodness of Fettuccine Alfredo with Grilled Chicken. This classic Italian dish is a perfect combination of tender fettuccine pasta coated in a velvety Alfredo sauce, topped with flavorful grilled chicken.
Ingredients
For the Fettuccine:
- 200 g (~ 2 cups) fettuccine
- 2 tbsp (25g) unsalted butter
- 2–3 garlic cloves
- 1 cup (250ml) heavy cream
- 1/2 tsp white pepper
- 1/2 tsp dried oregano
- 1/2 tsp red chili flakes
- 1/4 tsp chicken powder (optional)
- 1/2 cup (50g) freshly shredded Parmesan cheese (plus extra for topping)
- 1/4 – 1/2 cup pasta water
- 1–2 tbsp chopped parsley
For the Grilled Chicken:
- 1 (300g) chicken breast (sliced lengthwise to make two cutlets)
- 1/3 tsp salt
- 1/4 tsp paprika powder
- 1/2 tsp black pepper (freshly cracked)
- 1/2 tsp garlic powder
- 1/2 tsp dried Italian herbs
- 2 tbsp olive oil
Instructions
- Season the Chicken: Season the chicken with salt, paprika powder, black pepper, garlic powder, and Italian herbs. Allow it to marinate for 20-30 minutes.
- Grill the Chicken: Heat olive oil in a pan/skillet. Cook the chicken on medium-high heat for about 5 minutes per side until golden and cooked through. Remove and set aside.
- Cook the Fettuccine: Bring a pot of salted water to a boil. Cook the fettuccine for one minute less than the package instructions.
- Prepare the Alfredo Sauce: In the same pan used for grilling chicken, melt butter and sauté minced garlic. Pour in the heavy cream and simmer. Add oregano, red chili flakes, white pepper, and chicken powder. Let the cream reduce slightly on medium-low heat.
- Add Parmesan Cheese: Stir in the Parmesan cheese until melted and the sauce is thick and creamy. If needed, cook a bit longer.
- Toss the Fettuccine: Drain the cooked fettuccine and add it to the sauce. Toss well over low heat. Add pasta water to adjust the sauce consistency.
- Serve: Serve the Fettuccine Alfredo topped with grilled chicken, extra Parmesan, and parsley.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- Adjust the spice levels to suit your taste by modifying the amount of red chili flakes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
Keywords: Fettuccine Alfredo, Alfredo Sauce, Grilled Chicken, Pasta Recipe
