Fettuccini Alfredo with Grilled Chicken


  • Simply Grilled Chicken Breasts
  • Skinny Fettuccine Alfredo


  • Grill the chicken
  • Cook the pasta
  • Mix chicken and pasta
↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓

Simply Grilled Chicken Breasts

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  • 14 cup vegetable oil
  • 2 cloves garlic, smashed
  • Kosher salt and freshly ground black pepper
  • 4 boneless, skinless chicken breast halves
  • Roasted Tomato and Onion Dipping Sauce


  • In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.
  • Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.
  • Preheat the grill to hot.
  • Once the chicken has rested, brush liberally with the garlic-infused vegetable oil.
  • Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back).
  • Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes.
  • Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes.
  • Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through.
  • Allow the grilled chicken to rest for 5 minutes, covered, before serving.

Skinny Fettuccine Alfredo

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  • 12 ounces fettuccine (or any pasta shape)
  • 1 Tablespoon extra virgin olive oil or butter
  • 4 cloves garlic, pressed or finely-minced
  • 3 Tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup low-fat milk (I used 1%)
  • 34 cup freshly-grated Parmesan cheese
  • 12 teaspoon salt
  • 14 teaspoon black pepper


  • Cook pasta al dente according to package directions, in generously-salted water.
  • Meanwhile, heat olive oil (or melt butter) in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
  • Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta is cooked.
  • Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.

Category: Dinner

Cusine: Italian

Tags: FamilyGrillPastaPoultry