Ingredients:
- For the pasta:
- 12 oz (340g) fettuccine pasta
- 2 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 garlic cloves (minced)
- Salt and black pepper to taste
- Fresh parsley (chopped, for garnish)
- Extra Parmesan for garnish
- For the grilled chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions:
- Cook the chicken:
- Rub the chicken breasts with olive oil, Italian seasoning, salt, and pepper. Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken for 6-8 minutes on each side until cooked through and juices run clear. Once done, set aside to rest, then slice into thin strips.
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Prepare the Alfredo sauce:
- In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the Parmesan cheese, whisking until smooth and creamy. Season with salt and pepper to taste.
- If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
- Combine the pasta and sauce:
- Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. Simmer for 2-3 minutes to allow the pasta to absorb the flavors.
- Serve:
- Plate the fettuccine Alfredo and top with the grilled chicken slices. Garnish with fresh parsley and extra Parmesan cheese. Serve with a sprinkle of black pepper.
This creamy Fettuccine Alfredo with Grilled Chicken is a comforting and indulgent Italian dish, perfect for a cozy dinner!
