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- 2 boneless, skinless chicken breasts - 8 oz fettuccine pasta - 1 cup heavy cream - 1 cup grated Parmesan cheese The chicken breasts serve as the star of this dish. They add protein and flavor. Fettuccine pasta gives a nice base with its flat shape. Heavy cream makes the sauce rich and smooth. Parmesan cheese adds a salty, nutty taste that is key to Alfredo. - 2 tablespoons olive oil - 2 cloves garlic, minced - ½ teaspoon Italian seasoning - Salt and pepper to taste Olive oil helps cook the chicken and adds flavor. Garlic brings a warm aroma that makes the dish inviting. Italian seasoning gives a mix of herbs that enhance every bite. Salt and pepper balance out the flavors, making them pop. - ½ cup sun-dried tomatoes, sliced - Zest of one lemon Sun-dried tomatoes add a sweet and tangy twist. They also provide color and texture. Lemon zest brightens the dish, offering a fresh taste that contrasts well with the cream. You can use these for extra flavor or skip them for a classic dish. How to Grill Chicken Breasts Perfectly To grill chicken breasts, start by preheating your grill to medium-high heat. This helps the chicken cook evenly. Brush both sides of the chicken breasts with 1 tablespoon of olive oil. This adds flavor and keeps the meat juicy. Season them with salt, pepper, and Italian seasoning. Place the chicken on the grill. Cook for 6 to 7 minutes on each side. Use a meat thermometer to check the internal temperature. It should reach 165°F. Once cooked, take the chicken off the grill and let it rest for a few minutes. This resting time helps the juices stay inside the chicken. Tips for Achieving Al Dente Fettuccine For the pasta, fill a large pot with water and add a good amount of salt. Bring it to a boil. Once boiling, add 8 oz of fettuccine pasta. Cook the pasta according to the package instructions. You want it to be al dente, meaning it should be firm to the bite. After cooking, drain the pasta but save ½ cup of the pasta water. This water can help adjust the sauce later. Set the pasta aside while you make the sauce. Step-by-Step Guide to Creamy Alfredo To make the Alfredo sauce, heat a large skillet over medium heat. Add the remaining tablespoon of olive oil. Sauté 2 cloves of minced garlic for about 1 minute until it smells good. Next, pour in 1 cup of heavy cream and let it simmer gently. Stir in 1 cup of grated Parmesan cheese. Keep stirring until the cheese melts and the sauce becomes smooth. For a unique twist, add the zest of one lemon. This will brighten the flavor. Now, add the cooked fettuccine to the skillet. Toss the pasta until it is well coated in the creamy sauce. If the sauce feels too thick, use the reserved pasta water to reach your desired consistency. Finally, slice the grilled chicken into strips. Serve the fettuccine Alfredo topped with the chicken. Optionally, sprinkle some sliced sun-dried tomatoes and chopped parsley for extra flavor and color. Enjoy your delicious meal! To grill chicken perfectly, start with good prep. Brush the chicken with olive oil. Season it well with salt, pepper, and Italian seasoning. This adds flavor. Grill the chicken on medium-high heat. Cook it for 6-7 minutes on each side. Use a meat thermometer to check for doneness. The safe internal temperature is 165°F. This ensures juicy and safe chicken. After grilling, let the chicken rest. This keeps it moist. To make a creamy Alfredo sauce, avoid a grainy texture. Start by heating olive oil in a skillet. Sauté minced garlic for about one minute. Then, add heavy cream and simmer gently. Stir in grated Parmesan cheese slowly. This helps it melt smoothly. If the sauce feels thick, add a bit of reserved pasta water. This keeps it creamy and easy to mix. For serving, plate the fettuccine Alfredo first. Lay the sliced grilled chicken on top. If you want extra flavor, add sun-dried tomatoes. They add a nice touch. Garnish with fresh parsley and lemon zest. This makes the dish bright and colorful. Serve with a side salad or garlic bread for a full meal. Enjoy your delicious creation! {{image_2}} You can change things up by using different types of pasta. Fettuccine is classic, but you can try penne or linguine. These shapes hold the sauce well too. If you want something gluten-free, consider using rice or chickpea pasta. It tastes great with the creamy sauce. Adding seasonal veggies boosts nutrition and flavor. Think about sautéing spinach, zucchini, or bell peppers. You can add them right before mixing in the pasta. This way, they stay fresh and vibrant. For a pop of color, add cherry tomatoes. They bring sweetness and a nice bite to your dish. If you love heat, spice it up! You can add red pepper flakes to the Alfredo sauce. Start with a small pinch, then taste it. If you want more heat, add more. Another idea is to mix in jalapeños or hot sauce. This adds a kick and makes your meal exciting. To keep your Grilled Chicken Alfredo Pasta fresh, store leftovers in an airtight container. Make sure to let it cool to room temperature before sealing. Place the container in the fridge. This helps keep the pasta and chicken tasty for up to three days. When you reheat your pasta, use low heat to keep it creamy. Add a splash of milk or reserved pasta water to help with the texture. Stir gently as it warms up. This method helps avoid a dry or clumpy sauce. You want it to taste just as good as when it was fresh! If you want to freeze your pasta, do it right away. Divide it into single servings and place in freezer-safe bags. Try to remove as much air as possible to prevent freezer burn. To thaw, place it in the fridge overnight. When ready to eat, reheat gently on the stove, adding a bit of cream if needed. To thicken your Alfredo sauce, you can use a few methods. First, cook the sauce longer over low heat. This helps it reduce and become thicker. Second, add more cheese, such as Parmesan. The cheese will melt and give your sauce a creamy texture. Lastly, you can mix in a little cornstarch with water. Stir it into the sauce for a quick thickening boost. Yes, you can use different cheeses in your Alfredo sauce. While Parmesan is classic, you can try Pecorino Romano for a sharper taste. For a creamier sauce, use mozzarella or cream cheese. If you want a nutty flavor, add some Gruyère. Each cheese will change the flavor a bit, so experiment to find your favorite mix! Grilled Chicken Alfredo Pasta lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to cool it down before putting it in the fridge. If you want to keep it longer, consider freezing it. Just remember to defrost it in the fridge when you're ready to eat! Grilled Chicken Alfredo Pasta involves simple ingredients and clear steps. You start with chicken, fettuccine, and creamy sauce. Flavor with olive oil and garlic, and feel free to add optional items like sun-dried tomatoes. Follow easy steps to grill chicken, cook pasta, and make Alfredo sauce. I shared tips for perfecting your dish and creative variations. In the end, enjoy making this dish your own. With simple changes, you can make it new every time. Dive into this recipe and impress friends and family!

Grilled Chicken Alfredo Pasta

Indulge in a creamy and delicious Grilled Chicken Alfredo Pasta that's perfect for dinner any night! This easy recipe combines tender grilled chicken with fettuccine and a rich Alfredo sauce, topped with a zesty twist of lemon and optional sun-dried tomatoes. Ready in just 30 minutes, it’s sure to become a family favorite. Click through to discover the full recipe and impress your loved ones tonight! #GrilledChicken #AlfredoPasta #EasyRecipes #DinnerIn30Minutes
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Ingredients
  

2 boneless, skinless chicken breasts

8 oz fettuccine pasta

2 tablespoons olive oil

1 cup heavy cream

1 cup grated Parmesan cheese

2 cloves garlic, minced

½ teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Zest of one lemon (for a unique twist)

Optional: ½ cup sun-dried tomatoes, sliced

Instructions
 

Prepare the Chicken: Preheat your grill to medium-high. Brush the chicken breasts with 1 tablespoon of olive oil and season with salt, pepper, and Italian seasoning.

    Grill the Chicken: Grill the chicken for 6-7 minutes on each side, or until fully cooked (internal temperature of 165°F). Remove from the grill and let it rest.

      Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.

        Make the Alfredo Sauce: In a large skillet over medium heat, add the remaining tablespoon of olive oil and sauté the minced garlic until fragrant (about 1 minute).

          Combine Ingredients: Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. Add the lemon zest for a unique flavor.

            Mix Pasta: Add the cooked fettuccine to the skillet and toss until coated in the cream sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.

              Slice Chicken: Slice the grilled chicken into strips.

                Serve: Plate the fettuccine Alfredo topped with sliced grilled chicken. If desired, sprinkle sliced sun-dried tomatoes over the top for an additional flavor layer. Garnish with chopped parsley.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4