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grilled chicken fettuccine alfredo

Grilled Chicken Fettuccine Alfredo

Discover the creamy delight of grilled chicken fettuccine alfredo. A rich, smoky twist on classic comfort food that’s easy to make and perfect for family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 ounces fettuccine pasta
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup optional: steamed broccoli florets or sautéed spinach optional

Equipment

  • Large pot
  • Grill pan
  • Skillet
  • Whisk
  • Tongs

Method
 

  1. Marinate the chicken by mixing olive oil, garlic powder, Italian seasoning, salt, and pepper, then rub on the chicken breasts and let sit for at least 15 minutes.
  2. Bring a large pot of salted water to a boil, add the fettuccine, and cook until al dente. Drain and set aside.
  3. Heat a grill pan over medium-high heat and grill the marinated chicken for 5-6 minutes per side or until fully cooked.
  4. In a skillet, melt butter over medium heat, add minced garlic and sauté until fragrant. Pour in heavy cream and simmer, then gradually add Parmesan cheese, whisking until smooth.
  5. Toss cooked fettuccine into the Alfredo sauce, ensuring it is coated, then add the sliced grilled chicken on top or mix it in.

Nutrition

Calories: 570kcalCarbohydrates: 50gProtein: 36gFat: 27gSaturated Fat: 15gCholesterol: 150mgSodium: 680mgPotassium: 560mgFiber: 2gSugar: 2gVitamin A: 700IUVitamin C: 2mgCalcium: 220mgIron: 2mg

Notes

Don’t skip the marinating step—it’s crucial for flavor. Reserve a little pasta water to adjust the sauce consistency if needed. For an ultra-smooth sauce, grate your Parmesan finely and let the cream come to room temperature before starting. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk.
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