Chicken Alfredo Recipe

Prepare and marinate

Pat chicken breasts dry. In a bowl combine 2 tbs olive oil, 2 tsp minced garlic, 1 tbs lemon juice, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Add chicken and coat thoroughly. Cover and refrigerate for at least 20 minutes or up to 4 hours.

Grill the chicken

Preheat a grill or grill pan over medium-high heat. Brush the grill or pan with 1 tbs butter. Remove chicken from marinade and let excess drip off. Grill 5-7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly on the bias.

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make the sauce base

In a large skillet over medium heat melt 4 tbs unsalted butter. Add 1 tsp minced garlic and sauté 30 seconds until fragrant, do not brown.

Finish the Alfredo sauce

Pour in 1.5 cups heavy cream and 1/2 cup whole milk, bring to a gentle simmer (do not boil) and cook 2-3 minutes to slightly thicken. Stir in 1.5 cups freshly grated Parmesan cheese in small additions until melted and smooth. Season with 3/4 tsp salt, 1/2 tsp black pepper and 1/8 tsp ground 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 silky consistency.

Combine pasta and sauce

Add the drained fettuccine to the skillet and toss gently so the pasta is evenly coated with the Alfredo sauce, about 1-2 minutes, adding more reserved pasta water if needed to loosen the sauce.

Fold the sliced grilled chicken into the sauced fettuccine or plate pasta and top with sliced chicken. Sprinkle with 2 tbs chopped fresh parsley and 1/4 cup extra grated Parmesan. Serve immediately while hot.