Cheesy Fettuccine Alfredo with Grilled Chicken
Creamy, rich, and wonderfully comforting, Fettuccine Alfredo is an Italian-American classic that celebrates the beauty of simple ingredients. Fresh fettuccine is tossed in a silky Parmesan cream sauce and topped with juicy grilled chicken seasoned with garlic and herbs for a satisfying meal that’s both elegant and approachable.
- Serves
- 4-6
Directions
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Prepare Grill: Preheat a grill to medium-high heat.
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Season Chicken: Brush the chicken with olive oil and season both sides with the salt, pepper, garlic powder, Italian seasoning, and paprika. Grill for 5 to 7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
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Boil Pasta: Meanwhile, bring a large pot of generously salted water to a boil. Cook the fresh fettuccine until al dente, about 3-4 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
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Build the Cream Sauce: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Stir in the heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally, until the sauce begins to thicken slightly.
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Add the Cheese: Reduce the heat to low and gradually whisk in the Parmesan cheese until smooth and creamy. Season with the salt, pepper, and nutmeg, if using. If the sauce becomes too thick, stir in a little of the reserved pasta water until it reaches a silky consistency.
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Stir in Pasta: Add the cooked fettuccine to the skillet and toss until evenly coated in the Alfredo sauce.
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Serve: Divide among serving plates and top with the sliced grilled chicken. Garnish with chopped parsley and additional Parmesan cheese before serving.
From Shawnie's class “La Dolce Vita: An Italian Feast”
