Grilled Chicken Fettuccine Alfredo

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Serving Size: 8 ounces
Diets: Egg Free, Nut Free, Refined Sugar Free, Soy Free
Recipe adapted from:
Mayumi Tavalero
Topped with grilled chicken breast this classic Italian pasta is creamy, rich and delicious. Everything a good fettuccine alfredo should be! Best served hot, so have your Foodom chef prepare this dish last!
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Prepare grill (or grill pan) for cooking. Coat the chicken breasts with olive oil, then season with salt, pepper, and Italian seasoning. Grill chicken 4-5 minutes per side or until internal temperature reaches 165 degrees F.
  • Meanwhile, bring a large pot of water to a boil over high heat. Add the salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
  • To a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit.
  • Add the sauce to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
  • Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Slice the chicken breast on the diagonal and place on pasta. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.

Cook Times

Active Prep15
Hands-On Cook10
Hands-Off Cook25
Passive0
Total Time50 minutes
Recipe Serving Size10

Ingredients

Ingredients

For the chicken:

  • 2 pound boneless skinless chicken breast
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning

For the pasta:

  • 1 ½ pound fettuccine dry, cooked al dente
  • 2 tablespoon Kosher salt Diamond Crystal recommended

For the sauce:

  • 3 tablespoon unsalted butter
  • 2 teaspoon Kosher salt more or less to taste
  • 1 1/2 cup heavy whipping cream

For finishing:

  • 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
  • 1/3 teaspoon freshly ground black pepper freshly ground preferred
  • 1/2 teaspoon ground nutmeg

Optional:

  • 2 tablespoon Italian parsley chopped

Cooking Tools Required

Colander, Cutting board, Grill, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Tongs
Reheating/Serving Instructions
Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.

Nutrition

Calories: 579kcal | Carbohydrates: 50g | Protein: 35g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 2584mg | Potassium: 553mg | Fiber: 2g | Sugar: 1g | Vitamin A: 888IU | Vitamin C: 2mg | Calcium: 237mg | Iron: 2mg

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