Tired of the same old dinner routine? Craving something delicious, comforting, and surprisingly easy to make? Then look no further! This Grilled Chicken Fettuccine Alfredo recipe is your answer. It's a delightful blend of tender grilled chicken, perfectly cooked fettuccine, and a luscious, homemade Alfredo sauce – all coming together in a symphony of flavor. Get ready to elevate your weeknight dinners with this quick dinner idea that’s both healthy and satisfying. This easy recipe is perfect for homemade cooking enthusiasts of all skill levels!
Ingredients:
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Alfredo Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
For the Fettuccine:
- 1 pound fettuccine pasta
- Salt for pasta water
Instructions:
Getting Started: Preparing the Chicken
- Preheat your grill to medium-high heat.
- In a bowl, combine olive oil, garlic powder, onion powder, salt, and pepper.
- Marinate the chicken breasts in the mixture for at least 15 minutes (longer is better!).
- Grill the chicken for about 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.
Making the Creamy Alfredo Sauce
- While the chicken rests, bring a large pot of salted water to a boil for the pasta.
- In a medium saucepan, melt the butter over medium heat.
- Add the minced garlic and cook for about 30 seconds, until fragrant. Don't let it brown.
- Pour in the heavy cream and bring to a simmer.
- Reduce the heat to low and gradually whisk in the Parmesan cheese until it's completely melted and the sauce is smooth and creamy.
- Season with salt and pepper to taste.
Cooking the Pasta and Combining the Dish
- Add the fettuccine to the boiling water and cook according to package directions, until al dente.
- Drain the pasta, reserving about 1/2 cup of pasta water.
- Add the cooked fettuccine to the Alfredo sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Slice the rested chicken and add it to the pasta. Toss gently to combine.
Serving Suggestions and Variations
Serve immediately and garnish with extra Parmesan cheese, fresh parsley, or black pepper. For a heartier meal, add some sauteed vegetables like broccoli, spinach, or mushrooms. You can also use different types of pasta, such as linguine or spaghetti, depending on your preference. For a lighter version, try using half-and-half instead of heavy cream. This delicious dish is perfect for a quick weeknight meal or a more elaborate weekend dinner party!
Nutritional Information (per serving, approximate):
Calories: Approximately 600-700 (depending on portion size and variations) Protein: 30-40g Fat: 35-45g Carbohydrates: 40-50g
This recipe offers a great balance of protein and carbohydrates, making it a satisfying and delicious healthy meal. Remember to adjust portion sizes to fit your individual dietary needs. Enjoy!