Grilled Chicken Fettuccine with Tomato Cream Sauce

Hi there! I debated with myself weather or not to post this or another Halloween recipe, I decided to take a break from that and post this delicious dish instead :) I will have an adorable Halloween treat for you tomorrow though! This pasta dish is a MUST TRY! It's sort of like alfredo sauce and marinara sauce got married - and that marriage is beautiful! It's seriously so delicious, definitely one of our new top faves!

Sauce Adapted from Pioneer Woman

Ingredients:

16 oz. Fettuccine Pasta, uncooked

1 Medium Onion, diced

3 Garlic Cloves, minced

3 Tablespoons Butter

29 oz. Can Tomato Sauce

1 Cup Heavy Cream

1/2 Cup Grated Parmesan Cheese

1 Tablespoon Parsley, chopped

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

4-6 Pieces Grilled Boneless Skinless Chicken Breasts (recipe below)

Directions:

Start heating up your water in a large pot for your pasta.

In a large pan on medium heat, melt your butter. Add in your onions and garlic, sprinkle with your salt & pepper and cook until they just start to barely turn golden (be careful not to burn the garlic). 

Pour in the tomato sauce and give it a good stir. Cover and turn the heat to medium high and let the sauce simmer for 10-15 minutes. 

Your pasta water should be ready, so while the sauce is simmering, take this time to cook your pasta (make sure you salt your water and add a little bit of oil if you want to help prevent the fettuccine from sticking to one another).

Remove lid, turn the heat down to low and pour in the heavy cream and stir it into the tomato sauce. Mix in the parmesan cheese and parsley. 

With tongs, carefully remove the pasta from the water and add it directly into the sauce (no need to drain it from the water) and stir it around making sure to coat all of the noodles. Plate and top with sliced grilled chicken and a sprinkle of chopped parsley, if desired.

For the Chicken:

3 Garlic Cloves, minced

1/4 Cup Olive Oil

1 Teaspoon White Vinegar

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Tablespoon Parsley, chopped

4-6 Boneless Skinless Chicken Breasts

Rinse and trim the chicken of any excess fat; set aside.

In a medium sized bowl, whisk together all of the marinade ingredients and then add the chicken, making sure it all gets coated evenly. Top bowl with plastic wrap and let marinade for at least 1 hour.

Grill the chicken until no longer pink in the middle. Cut into slices and serve with the pasta.