Tuesday, September 13, 2011

Grilled Chicken Fettuccine Alfredo

Good morning! I'm sharing with you one of my most favorite (if not THE most) meals today. It's pretty much a given that this is what I will order any time we go out to eat Italian. I absolutely LOVE to make it at home. I remember way back when I used to try and make this at home all the time, and I just couldn't get it right because I really had no clue what I was doing, but I think in the recent years I've finally got it down. I really don't think this could be improved, it's absolutely delicious! If you're a alfredo lover like myself, please try this soon!

2-4 Boneless Skinless Chicken Breasts
1 Pound Fettuccine Pasta, uncooked
1 1/2 Cups Heavy Cream
4 Tablespoons Butter
1 Heaping 1/2 Cup Freshly Grated Parmesan Cheese (plus extra for garnish, if desired)
2 Garlic Cloves, minced
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon White Vinegar
1/2 Teaspoon Dried Oregano
1/4 Cup Chopped Flat Leaf Italian Parsley
Salt & Freshly Ground Black Pepper, to taste

In a small bowl make your marinade: add the olive oil, vinegar, 1 clove of minced garlic, oregano, 1/2 of your parsley, and a few dashes of salt & pepper; mix well. Rinse and clean your chicken breasts and then slice them all the way in half length-wise (you don't have to do this step, but I prefer my chicken thinner and I find it cooks a lot more evenly this way) and place in the marinade. Cover and set it the fridge to marinate for about 10-15 minutes. Heat your grill up and grill your chicken breasts, set aside and cover with foil while you put the pasta together (or you can do this while someone else mans the grill). Get your pasta water boiling, I usually add about a tablespoon of olive oil to my water to help prevent the pasta from sticking to each other. Once your water comes to a boil, add about a tablespoon of salt to season the pasta itself, if desired. Drop in your pasta and then start on the sauce while the pasta cooks. In a shallow sauce pan, melt your butter along with your other clove of minced garlic on medium-high heat. Once your butter is completely melted, pour in the heavy cream and whisk to incorporate it into the butter. Once the cream comes to a simmer, add in your Parmesan cheese and stir to evenly incorporate it into the cream. Season with salt & pepper to your liking, tasting as you go. Remember that the Parmesan is salty in itself so go easy on the salt. Drain your pasta slice your chicken breasts. Plate your pasta and pour your desired amount of sauce over it and then lay your sliced chicken over it and sprinkle with the remaining chopped parsley and more grated Parmesan cheese, if desired.

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  1. Gosh, looks so good... love all the food you cook. I should try this out pretty soon....

  2. OMG...This is my all time favorite pasta sauce. I simply cant get enough and I love it with all kinds of meat and fish.

  3. mmm, i'd have my husband won over for days if i made this!

  4. Just tried cooking it for the first time!! It was delicious. So quick and easy to make. Although I used frozen grilled breast chicken instead of grilling my own. Still came out delicious!


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