Grilled Chicken Roasted Garlic Fettuccine Alfredo

Grilled Chicken with Roasted Garlic Fettuccine Alfredo is a delicious dish that combines the tender smokiness of grilled chicken with Alfredo sauce’s rich creaminess, heightened by roasted garlic’s sweet mellowness. This dish celebrates flavors and textures, creating a satisfying, comforting, elegant meal.

Boneless, skinless chicken breasts are marinated in extra virgin olive oil, salt, and ground black pepper. The marinade enhances the chicken’s natural flavors, ensuring it stays juicy and tender during cooking. The chicken is then grilled to perfection, achieving a beautifully charred exterior and a moist, tender interior. The grilling process imparts a smoky depth to the chicken, infusing it with a rich, barbecued flavor.

The Alfredo sauce, a crucial component in this culinary masterpiece, starts with roasted garlic. Whole heads of garlic are drizzled with olive oil and roasted until caramelized, transforming the sharp, spicy raw cloves into something sweet and complex with layers of flavor. The roasted garlic is then mashed into a paste and blended into the sauce, providing an aromatic and profoundly flavorful foundation.

To create the Alfredo sauce, unsalted butter and heavy cream form the luxurious base, simmered gently to make a thick, velvety texture. Parmesan cheese is added, offering a salty sharpness that beautifully contrasts with the mellow garlic. A touch of soy sauce is a clever twist, enhancing the umami notes inherent in the cheese and garlic and bringing a depth of flavor that ties the rich sauce together.

The fettuccine pasta, cooked until al dente, is the perfect carrier for the Alfredo sauce. It is generously tossed in the creamy sauce, ensuring each strand is coated thoroughly, marrying the pasta with the complex flavors of the sauce. Fresh parsley, stirred in at the end, adds a burst of color and a fresh, herbal brightness that lifts the dish’s richness.

Each serving of this dish is a layered presentation of flavors and textures. The creamy, garlicky pasta provides a soft and velvety base, topped with slices of grilled chicken that add a meaty, smoky contrast. The freshness of the parsley enhances the visual appeal, offering a light, clean break to the sauce’s richness.

Grilled Chicken with Roasted Garlic Fettuccine Alfredo is an excellent choice for a cozy family dinner or a centerpiece for a more formal gathering. It comforts with its warmth and indulges with its richness, making it a favorite for anyone who enjoys hearty, flavorful meals. The combination of grilled chicken and a garlic-infused Alfredo sauce makes this dish not just a meal but an experience, satisfying cravings for something deeply savory and delightfully creamy.

This luxurious yet comforting meal is perfect for any occasion. Its preparation, involving roasting, grilling, and simmering, is a labor of love that results in a dish that is as rewarding to cook as it is to eat. Enjoy the layers of flavor and the culinary joy that Grilled Chicken with Roasted Garlic Fettuccine Alfredo brings to your table.

Grilled Chicken Roasted Garlic Fettuccine Alfredo

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Grilled Chicken with Roasted Garlic Fettuccine Alfredo combines smoky grilled chicken and creamy garlic-infused Alfredo sauce for a rich and satisfying culinary experience.

Ingredients

• For the Grilled Chicken

• 4 boneless, skinless 4 chicken breasts

• 4 tablespoons 4 extra virgin olive oil

• 1 tablespoon 1 salt

• 1 tablespoon 1 ground black pepper

• For the Roasted Garlic Fettuccine Alfredo

• 16 ounces 16 fettuccine pasta

• 2 heads of 2 garlic

• 1 tablespoon 1 extra virgin olive oil

• 4 tablespoons 4 unsalted butter

• 1 cup 1 heavy cream

• 1 tablespoon 1 soy sauce

• 1 cup 1 Parmesan cheese, grated

• 2 tablespoons 2 parsley, freshly chopped

Directions

• Roast the Garlic:
  Preheat your oven to 400°F (200°C).
  
  Cut the tops off the heads of garlic to expose the cloves. Drizzle with extra virgin olive oil, wrap each head in foil, and roast in the oven for 35-40 minutes, until soft and golden. Let them cool, and then squeeze the roasted garlic from the skins.
• Prepare the Chicken:
  While the garlic is roasting, rub the chicken breasts with extra virgin olive oil and season generously with salt and ground black pepper.
  
  Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill, let rest, and then slice.
• Make the Alfredo Sauce:
  Melt the butter in a saucepan over medium heat. Add the roasted garlic cloves, mashing them into the butter. Stir in the heavy cream and bring to a simmer. Simmer for 3-5 minutes. Mix in the soy sauce and Parmesan cheese until the cheese melts and the sauce is smooth. Adjust seasoning as needed.
• Cook the Pasta:
  Bring a large pot of salted water to a boil while the chicken is grilling and the garlic is roasting. Cook the fettuccine until al dente, then drain, reserving a small amount of the pasta water.
• Combine and Serve:
  Toss the cooked fettuccine with the roasted garlic Alfredo sauce, adding reserved pasta water if the sauce is too thick. Stir in most of the freshly chopped parsley.
  
  Place the pasta on plates or in a serving dish. Arrange sliced grilled chicken on top. Garnish with extra freshly chopped parsley, roasted garlic cloves, and Parmesan cheese. Serve immediately.