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!
Recipe by: Mayumi Tavalero
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook25
Passive0
Total Time50 minutesminutes
Recipe Serving Size10
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
Ingredients
For the chicken:
2poundboneless skinless chicken breast
1 ½teaspoonKosher salt
½teaspoonfreshly ground black pepper
1teaspoonItalian seasoning
For the pasta:
1 ½poundfettuccinedry, cooked al dente
2tablespoonKosher salt Diamond Crystal recommended
For the sauce:
3tablespoonunsalted butter
2teaspoonKosher salt more or less to taste
1 1/2cupheavy whipping cream
For finishing:
1 1/2cupParmesan cheesegrated, plus additional cheese for serving
1/3teaspoonfreshly ground black pepperfreshly ground preferred
1/2teaspoon ground nutmeg
Optional:
2tablespoonItalian parsleychopped
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.
Reheating 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.