Grilled Chicken Fettuccini Alfredo Recipe

Prepare and season chicken

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2–3/4-inch thickness. In a small bowl combine 2 tbs olive oil, garlic powder, onion powder, dried oregano, smoked paprika, kosher salt, black pepper and lemon juice. Rub the mixture evenly over both sides of the chicken.

Grill chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grates. Grill the chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and grill marks appear. Remove from heat, tent with foil and rest for 5 minutes, then slice thinly against the grain.

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz dried fettuccine and cook according to package instructions until just shy of al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta. Do not rinse.

Make roux base

In a large wide skillet or sauté pan over medium heat, melt 4 tbs unsalted butter. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned. Sprinkle 1 tablespoon flour over the butter-garlic and whisk for 30 seconds to cook the flour.

Add liquids and thicken

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, whisking to smooth any lumps. Raise heat to medium-high and bring to a gentle simmer, whisking frequently, until the sauce thickens slightly, about 3–5 minutes.

Finish sauce with cheese

Reduce heat to low, add 1 cup grated Parmesan cheese in two additions, whisking until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp freshly grated nutmeg. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach a glossy, coat-the-pasta consistency.

Add the drained fettuccine directly into the skillet with the Alfredo sauce. Toss or use tongs to combine, adding reserved pasta water as needed until the pasta is evenly coated and saucy (about 1/4–1/2 cup). Stir in 1 tbs unsalted butter for shine.

Divide the sauced fettuccine between 4 plates or bowls. Top each serving with sliced grilled chicken. Sprinkle with 2 tbs chopped fresh parsley and 1/4 cup extra grated Parmesan distributed across servings. Serve with lemon wedges to squeeze over chicken as desired.

Optional: For a lightly charred finish, place assembled plates under a hot broiler for 30–45 seconds to warm the chicken and toast the Parmesan—but watch closely to prevent burning.