Chicken Alfredo Recipe
grilled or blackened, served over pasta with house-made Alfredo sauce tossed with fresh spinach and served with garlic bread
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Ingredients
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Supper Entrees
Method
Supper Entrees
- 1
Season the chicken
Season chicken breasts on both sides with salt, pepper, and paprika. Brush with olive oil to coat.
- 2
Grill or blacken chicken
Preheat grill or grill pan to medium-high. Grill chicken until cooked through and juices run clear, about 6-8 minutes per side depending on thickness. Let rest 5 minutes, then slice into strips.
- 3
Cook pasta
In a large pot, bring salted water to a boil. Add fettuccine and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of the cooking water, then drain.
- 4
Make Alfredo sauce
In a large skillet, melt butter for the sauce over medium heat. Add minced garlic and cook 1 minute. Pour in heavy cream and simmer 3-5 minutes. Whisk in grated Parmesan until smooth. Season with salt for Alfredo (0.5 tsp) and black pepper to taste.
- 5
Finish sauce with spinach
Stir in fresh spinach until wilted, about 1-2 minutes.
- 6
Combine pasta and sauce
Toss the drained pasta with the Alfredo sauce and spinach. Add sliced chicken. If the sauce is too thick, loosen with a splash of the reserved pasta water. Adjust seasoning with additional salt and pepper as needed.
- 7
- 8
Serve
Divide pasta with chicken among plates. Top with extra Parmesan and chopped parsley if desired. Serve with warm garlic bread on the side.