Grilled Chicken Over Creamy Fettucini Alfredo

I love this dish!  Some people cut the chicken breast up and mix with the pasta and Alfredo sauce but I like to grill my chicken and lay it right on top.  I also love cream based sauces and Alfredo is on the top of my list. If there is someone in your family or someone you know who is allergic to wheat you can use eggs noodles, that’s really yummy also.  This is a quick but filling meal and will surely satisfy the taste buds!

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GRILLED CHICKEN OVER CREAMY FETTUCINI ALFREDO

INGREDIENTS:

4-6 thinly sliced boneless and skinless chicken breast
1/2 pound dried fettuccini pasta
Extra virgin olive oil for chicken and pasta
4 tbsp. vegetable or canola oil

1-2 tbsp She’s Got Flavor All Purpose Seasoning
1-2 tbsp Italian Seasoning
1-2 tsp Paprika
1 cup heavy whipping cream
1 stick unsalted butter
½ cup shredded parmesan cheese
½ cup shredded parmigiano reggiano  cheese
¼ cup reserved pasta water
2-3 tbsp. finely chopped parsley

READY, SET GO:

1. Clean chicken breast
2. Heat grill pan on high with extra virgin olive oil
3. Season chicken breast on both sides with sea salt, ground pepper, granulated garlic, thyme and Spanish paprika
4. Turn grill pan down to medium and add seasoned chicken breast, cook on both sides about 10-15 minutes or until chicken is
   cooked all the way through
5. While chicken is cooking add about 3-4 cups of water, 2-3 tbsp. of sea salt and vegetable or canola oil to a large sauce pan and place on stove on high
6. After water is boiling add dried fettuccini pasta and allow to cook on medium to high for about 10-15 minutes or until
   pasta is al dente (stir occasionally)
7. Once pasta is al dente, drain water (but set aside 1/4 cup of the pasta water) and add to large bowl and add 4-6 tbsp. extra virgin olive oil, sea salt (to taste) and
   granulated garlic (to taste) and toss
8. Add 1 stick (cut up) of unsalted butter to large frying pan on medium to high heat
9. Once butter is melted add heavy whipping cream and reserved pasta water and whisk until it comes to a slight boil
10. Add parmesan and parmigiano reggiano cheeses to whipping cream, water and butter and gently whisk until all cheese is melted, season with sea salt (to taste) and ground pepper (to taste), allow to come to a boil and then take off heat and allow sit for about 2-3 minutes to thicken
11. After alfredo sauce has thickened, add pasta to alfredo sauce and fold gently toss together until pasta is covered in alfredo sauce
12. Plate pasta and place chicken breast on top
13. Add finely chopped fresh parsley to top
14. Enjoy, Enjoy, Enjoy and one more Enjoy!!

** TIP:  If you do not eat meat, omit the chicken, this alfredo fettuccini is also delicious without the meat, try adding some spinach or broccoli