Chicken Alfredo Recipe
Recipe information
Make Chicken Alfredo in just 45m. marinated grilled chicken breast tossed with our classic fettuccini alfredo
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Ingredients
Marinated Grilled Chicken
Fettuccine Alfredo
To Finish
Marinated Grilled Chicken
1. Prepare marinade
In a shallow bowl or resealable bag combine 2 tbsp olive oil, 1 tbsp lemon juice, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Stir or shake to emulsify.
2. Marinate chicken
Pound or butterfly the 2 chicken breasts to an even thickness (about 1/2 inch). Add chicken to the marinade and coat thoroughly. Marinate for at least 20 minutes at room temperature or up to 2 hours refrigerated.
3. Grill chicken
Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Remove chicken from marinade, shake off excess, and grill 5–7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly crosswise.
Fettuccine Alfredo
4. Cook pasta
Bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine and cook according to package instructions until al dente (usually 8–10 minutes). Before draining, reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta.
5. Start the sauce
While pasta cooks, melt 4 tbsp unsalted butter in a large wide skillet over medium heat. Add 1 tsp minced garlic and sauté 30–45 seconds until fragrant but not browned.
6. Add cream and reduce
Pour in 1½ cups heavy cream and bring to a gentle simmer, stirring. Let simmer 3–4 minutes until slightly thickened, stirring occasionally to prevent skin from forming.
7. Incorporate cheese
Lower heat to medium-low. Gradually whisk in 1 cup grated Parmesan cheese until smooth. If the sauce becomes too thick, whisk in some reserved pasta water a tablespoon at a time to loosen to desired consistency (use up to the reserved 1/2 cup).
8. Season and combine
Season sauce with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting as needed. Add drained fettuccine directly to the skillet and toss thoroughly to coat the pasta in the sauce. If necessary, add more reserved pasta water to make the sauce silky and cling to the noodles.
9. Finish with parsley
Stir in 2 tbsp chopped fresh parsley for brightness.
To Finish
10. Assemble
Divide the sauced fettuccine between 2 plates or serve family-style in the skillet. Top with the sliced grilled chicken breasts.
11. Garnish and serve
Sprinkle with extra grated Parmesan if desired and a pinch more black pepper or parsley. Serve immediately so the sauce remains warm and creamy.
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