Joe Roshkovsky
Hearty Fettuccine Alfredo with Grilled Chicken
This is a classic Italian-inspired dish that has been a favorite in households for generations. The Hearty Fettuccine Alfredo with Grilled Chicken offers a rich and creamy sauce, perfectly cooked pasta, and succulent, lightly seasoned grilled chicken. It’s the perfect balance of comfort and indulgence, a dish that both adults and children alike will enjoy.
Ingredients:
– For the Fettuccine Alfredo:
– 1 pound fettuccine pasta
– 1 cup heavy cream
– 1/2 cup unsalted butter
– 1 cup freshly grated Parmesan cheese
– Salt, to taste
– Freshly ground black pepper, to taste
– Fresh parsley, chopped (optional, for garnish)
– For the Grilled Chicken:
– 2 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 clove garlic, minced
– 1 teaspoon dried Italian herbs (oregano, basil, thyme)
– Salt and pepper, to taste
– Additional grated Parmesan, for serving
Instructions:
1. Begin by marinating the chicken breasts: In a bowl, whisk together olive oil, minced garlic, Italian herbs, salt, and pepper. Add the chicken breasts and make sure they are well coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
2. Preheat your grill to medium-high heat. Once the chicken has marinated, place it on the grill and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill, let it rest for a few minutes, and then slice it into strips.
3. While the chicken is grilling, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside, reserving a bit of the pasta water.
4. For the Alfredo sauce, in a large pan over medium heat, melt the butter. Once melted, add the heavy cream and bring to a simmer. Reduce the heat to low and whisk in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
5. Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Season with salt and freshly ground black pepper to taste.
6. To serve, plate the fettuccine Alfredo and top with slices of grilled chicken. Garnish with additional grated Parmesan cheese and a sprinkle of chopped parsley, if desired.
Enjoy your Hearty Fettuccine Alfredo with Grilled Chicken – a filling and satisfying meal that’s perfect for any day of the week!
