Fettuccine Alfredo With Grilled Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
806 kcal
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Course
Main Course
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Cuisine
Italian
Fettuccine Alfredo With Grilled Chicken
Description
This recipe begins with seasoning chicken breasts with salt, paprika, garlic powder, black pepper, and Italian herbs, then grilling until golden and cooked through. Meanwhile, fettuccine is cooked al dente in salted water. The sauce is prepared in the pan used for grilling by melting butter, toasting minced garlic, and simmering heavy cream with oregano, chili flakes, white pepper, and optional chicken powder to build flavor.
Grated Parmesan is melted into the sauce, thickening it to a creamy consistency. The drained pasta is added to the sauce and tossed to coat, using pasta water to adjust thickness. Sliced grilled chicken tops the pasta, and chopped parsley adds fresh color.
This dish serves as a hearty main course combining rich, creamy textures with well-seasoned grilled chicken and subtle spice notes from the herbs and chili flakes.
Ingredients
- 200 g (~ 2 cups) Fettuccine pasta
- 2 tbsp (25g) butter unsalted
- 2-3 garlic cloves
- 1 cup heavy cream 250ml
- ½ teaspoon white pepper
- ½ teaspoon oregano dried
- ½ teaspoon red chili flakes
- ¼ teaspoon chicken powder optional
- ½ cup (50g) parmesan freshly shredded plus extra for topping
- ¼ - ½ cup pasta water
- 1-2 tablespoon parsley chopped
GRILLED CHICKEN
- 1 (300g) chicken breast sliced lengthwise to make two cutlets
- ⅓ teaspoon salt
- ¼ teaspoon paprika powder
- ½ teaspoon black pepper freshly cracked
- ½ teaspoon garlic powder
- ½ teaspoon italian herb blend dried
- 2 tablespoon olive oil
Instructions
- Season the chicken with salt, paprika powder, black pepper, garlic powder and Italian herbs. Leave for 20-30 mins.
- Heat olive oil in a big pan/skillet. Cook the chicken breasts on medium-high heat around 5 minutes each side till golden and cooked through. Remove and keep aside.
- Add 1 tablespoon of salt to a pot of water and bring to boil. Add your fettuccine and cook it a minute less than your package instructions.
- In the same pan where you grilled chicken, melt the butter.
- Then add the minced garlic and slightly toast it.
- Pour in the cream and bring it to a simmer.
- Add the dried oregano, red chili flakes, white pepper and chicken powder. Mix and let the cream reduce slightly on medium-low heat.
- Mix in the Parmesan cheese till it is completely melted. The sauce should be thick and creamy by now. If not, cook it a little longer.
- Drain the fettuccine, don't rinse it and add to your sauce. Lower the heat and toss it well.
- Add a few splashes of pasta water to thin out the sauce.
- Serve immediately topped with sliced grilled chicken, grated Parmesan cheese and parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 806 kcal
% Daily Value*
| Calories | 806kcal | 40% |
| Carbohydrates | 41.4g | 14% |
| Protein | 36.9g | 74% |
| Fat | 55.5g | 85% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 260mg | 87% |
| Sodium | 538mg | 22% |
| Potassium | 593mg | 13% |
| Fiber | 0.4g | 2% |
| Sugar | 0.3g | 1% |
| Calcium | 252mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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