Lemon Herb Grilled Chicken Fettuccine Alfredo
Lemon Herb Grilled Chicken Fettuccine Alfredo
Ingredients
For the Lemon Herb Grilled Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 garlic, cloves, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Fettuccine Alfredo
- 12 ounces fettuccine
- 4 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Instructions
- 1
In a medium bowl, combine the chicken breasts with olive oil, fresh lemon juice, minced garlic, fresh rosemary, fresh thyme, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat the chicken evenly. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
⏱️ 5 min
- 2
Preheat your grill to medium-high heat (about 400°F). Grill the marinated chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the grill, tent it loosely with aluminum foil, and let it rest for 5 minutes before slicing against the grain.
⏱️ 15 min•🌡️ 400
- 3
While the chicken is grilling, bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until it is al dente. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 12 min
- 4
In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the 3 cloves of minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min
- 5
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low to maintain a very gentle simmer.
⏱️ 3 min
- 6
Gradually whisk in the 1 1/2 cups of freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. If the sauce appears too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 7
Add the drained fettuccine directly to the Alfredo sauce in the skillet. Toss thoroughly to ensure every strand of pasta is coated. If needed, add more reserved pasta water to loosen the sauce further.
⏱️ 3 min
- 8
Divide the fettuccine among serving plates. Top each portion generously with the sliced grilled chicken. Garnish with fresh chopped parsley and serve immediately with fresh lemon wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Grilled Chicken Fettuccine Alfredo
Ingredients
For the Lemon Herb Grilled Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 garlic, cloves, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Fettuccine Alfredo
- 12 ounces fettuccine
- 4 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Instructions
- 1
In a medium bowl, combine the chicken breasts with olive oil, fresh lemon juice, minced garlic, fresh rosemary, fresh thyme, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat the chicken evenly. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
⏱️ 5 min - 2
Preheat your grill to medium-high heat (about 400°F). Grill the marinated chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the grill, tent it loosely with aluminum foil, and let it rest for 5 minutes before slicing against the grain.
⏱️ 15 min•🌡️ 400 - 3
While the chicken is grilling, bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until it is al dente. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 12 min - 4
In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the 3 cloves of minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min - 5
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low to maintain a very gentle simmer.
⏱️ 3 min - 6
Gradually whisk in the 1 1/2 cups of freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. If the sauce appears too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 7
Add the drained fettuccine directly to the Alfredo sauce in the skillet. Toss thoroughly to ensure every strand of pasta is coated. If needed, add more reserved pasta water to loosen the sauce further.
⏱️ 3 min - 8
Divide the fettuccine among serving plates. Top each portion generously with the sliced grilled chicken. Garnish with fresh chopped parsley and serve immediately with fresh lemon wedges on the side.
⏱️ 5 min