Chicken Alfredo Recipe
grilled chicken breast sautéed in creamy house-made alfredo sauce, tossed with fettuccine and served with garlic crostini
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Ingredients
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For the Chicken
For the Alfredo Sauce
For the Fettuccine
For the Garlic Crostini
Method
For the Chicken
- 1
Prepare the Chicken
Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season both sides with salt and black pepper.
- 2
Grill the Chicken
Place the seasoned chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and allow to rest for 5 minutes before slicing.
For the Alfredo Sauce
- 3
- 4
Combine Cream and Cheese
Pour in the heavy cream and bring to a simmer. Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth.
- 5
Season the Sauce
Season with salt and black pepper to taste. Keep warm on low heat while preparing the pasta.
For the Fettuccine
- 6
Cook the Fettuccine
In a large pot, bring water to a boil and add 1 tablespoon of salt. Add the fettuccine pasta and cook according to package instructions until al dente.
- 7
Drain and Toss
Once cooked, drain the pasta and immediately toss it with the Alfredo sauce until well coated.
For the Garlic Crostini
- 8
Prepare the Crostini
Preheat the oven to 400°F (200°C). Place the baguette slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt.
- 9
Toast the Crostini
Bake in the preheated oven for about 5-7 minutes until golden brown. Remove from the oven and rub the top of each toast with the halved garlic cloves.