Grilled Chicken Fettuccine Recipe

Make the Fettuccine Dough

In a large bowl, combine the flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Roll the Dough

After resting, divide the dough into quarters. Roll each quarter through a pasta machine, gradually decreasing the thickness setting until desired thickness is reached. Cut the sheets into fettuccine strips.

Cook the Chicken

Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side until fully cooked. Remove from heat and let rest before slicing.

Blanch the Broccolini

In a pot of boiling salted water, add the broccolini and blanch for 2-3 minutes until bright green and slightly tender. Drain and immediately transfer to an ice bath to stop the cooking process.

Cook the Bacon

In the same pan used for the chicken, add the Neuske bacon and cook until crispy. Remove and drain on paper towels.

Prepare the Sauce

In the same pan, add another tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant. Add the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

Combine Ingredients

In a large pot of boiling salted water, cook the fettuccine for 2-3 minutes until al dente. Drain and add to the sauce along with the sliced chicken, blanched broccolini, and crumbled bacon. Toss until well combined.

Serve

Plate the fettuccine and garnish with additional Parmesan cheese and black pepper if desired. Enjoy your Grilled Chicken Fettuccine!