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Grilled Chicken Fettuccine Alfredo

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main
Cuisine: Italian
Servings: 4
Author: Tricia


For the chicken marinade:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white balsamic vinegar or fresh lemon juice
  • 2 tablespoons fresh chopped herbs (basil, oregano, thyme, parsley)
  • 1 large garlic clove, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 boneless, skinless chicken breasts
  • vegetable oil for oiling the grill grate

For the fettuccine and Alfredo sauce:

  • 8 ounces fettuccine pasta
  • 1 cup heavy cream
  • 1 cup whole milk, or half and half
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 cup fresh grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley, for garnish


To prepare the marinated chicken:

  • Mix all the marinade ingredients together (olive oil, vinegar, herbs, garlic, salt and pepper in a gallon-size zipper-lock plastic bag. Add the chicken breasts and turn to coat. Refrigerate, turning a few times, for at least 3 hours and up to 24 hours.

To grill the chicken (can be made ahead):

  • Preheat gas grill on high with the lid closed for 15 minutes or until very hot. Clean the grill grate with a brush. Using tongs and paper towels soaked in vegetable oil, wipe the grates with the oil to prevent sticking.
  • Turn the heat to medium and grill the chicken for about 6-8 minutes, then turn and continue cooking for another 5 minutes or until clear juices are visible and the chicken is cooked through.
  • Tent the chicken with foil and allow it to rest for 15 minutes. Slice and keep warm while preparing the Alfredo sauce. The chicken can also be made ahead of time and refrigerated until needed. If refrigerated, bring the chicken to room temperature for 30-minutes before adding to the sauce. There is no need to rewarm as it will be added to the hot noodles and sauce in the end.

To prepare the sauce:

  • Heat a large pot of water on the stove to cook the fettuccine while preparing the Alfredo sauce.
  • Pour 1 cup of milk, 1/2 cup of the cream and the butter in a medium saucepan. Cook over medium heat until the mixture simmers. Reduce the heat to medium-low and simmer gently until the mixture is reduced to about 3/4 cup, about 20 minutes. Off heat, stir in the remaining 1/2 cup of cream, salt and pepper.
  • Meanwhile, add the pasta to the boiling water and cook until al dente, according to package directions. Reserve 1/4 cup of the pasta cooking water then drain the pasta. Return the fettuccine back to the large pot and add 2 tablespoons of the reserved pasta water. Toss to coat and cover to keep warm.
  • Return the cream mixture to simmer over medium-high heat, then reduce to low and add the Parmesan cheese. Cook over low heat until the Parmesan is melted, about 2 minutes. Add the remaining 2 tablespoons of pasta water to the Alfredo sauce and pour over the cooked fettuccine. Toss the pasta and Alfredo sauce using tongs to mix. The sauce may seem a little thin but will thicken as it cools.
  • Divide the fettuccine between 4 warm bowls and top with 1/2 a sliced chicken breast on each serving. Serve immediately garnished with chopped parsley leaves, fresh ground pepper and more Parmesan if desired.


Alfredo sauce cooking method adapted from Cook’s Illustrated.
Substitute half-and-half for the milk and cream, or use all cream if desired
For the chicken herb garlic marinade, use any combination of fresh herbs that you have on hand to equal 2 tablespoons. I prefer fresh oregano, thyme and basil for this recipe.
Substitute your favorite Italian salad dressing or marinade for the homemade marinade if desired. We prefer Ken’s Italian Dressing with Aged Romano as our go-to easy dressing.
PRO TIP: Alfredo sauce will be creamier if served in warm bowls. Add very hot or boiling water to each serving bowl and set aside until needed. Discard the water and add the pasta to the bowls when ready to serve.