An amazingly rich, creamy Grilled Chicken Fettuccine Alfredo dinner combines fettuccine pasta, ridiculously delicious alfredo sauce, and just-grilled chicken breast! This homemade alfredo sauce takes your dinner to a better-than-restaurant quality meal for all of your pasta lovers in the family!
Course: Chicken Dishes, Dinner Recipes, Pasta
Cuisine: American, Italian
Keyword: grilled chicken, Grilled Chicken Fettuccine Alfredo, pasta dinners
1lbchicken breast(cut thick breasts into half lengthwise, butterfly style)
½tspeach, salt & pepper
½cupbutter(1 stick butter or 8 tablespoons)
Preheat grill or grill pan to medium-high heat and grease with olive oil. Season chicken with salt and pepper, then place seasoned side down onto the grill. Season the upward-facing side of your chicken breasts and grill for 5-6 minutes. Flip and cook the second side for 4-5 minutes or until no longer pink inside and the chicken has an internal temperature of 165 degrees F (74 degrees F). Remove chicken from grill and set aside to rest while cooking the sauce.
Boil the pasta in a large saucepan or pot of salted water according to the package instructions. For perfectly al dente pasta, check the pasta texture 1-2 minutes before the full cooking time (per boxed instructions). Remove from heat when done, drain pasta, and set aside.
In a large frying pan or non-stick skillet, warm the heavy cream over medium heat. Add the butter once the cream is warmed (and has formed a skin over the top) to melt into the cream.
Add the Parmesan and Romano cheese (or just Parmesan, or a Parmesan/Romano blend) stirring until the cheese is melted. Add the garlic powder, taste, and add salt and pepper if desired.
Simmer for 2 minutes, or until the sauce thickens slightly, then remove from heat.
At this point, you can toss the pasta and sauce or plate the pasta with grilled chicken and serve the sauce over both. I prefer to pour the majority of my creamy alfredo sauce into the saucepan with the cooked pasta. Toss the pasta to coat thoroughly.
Plate the pasta portions with the grilled chicken sliced and portioned onto the pasta. Drizzle more sauce if desired. Garnish with fresh chopped basil or parsley and freshly ground coarse black pepper.