Spinach Fettucine Alfredo with Grilled Chicken

Author: Sarah Bates | The Chef Next Door

Serves 4


1 lb. organic boneless, skinless chicken breast

10 oz. package spinach fettucine

1 stick unsalted butter

1 cup heavy cream

2 cups grated Parmesan cheese

Salt and pepper

Preheat the grill to high. Sprinkle both sides of the chicken with salt and pepper and grill until cooked through completely. (Chicken should reach an internal temperature of 160 degrees) Set aside to rest for 10 minutes. Once cool, cut into slices.

Cook the fettucine according to package directions. While that's cooking, make the alfredo sauce. In a large skillet, warm the butter and cream over medium heat. Once hot, add the Parmesan and stir until completely melted. Add salt and pepper to taste. 

When the pasta is done, toss it in the pan with the sauce to combine. Add a little of the pasta water to thin it out, if necessary. Put the pasta in a serving bowl and lay the sliced chicken on top to serve.