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Fettuccine Alfredo with Grilled Chicken

Name: Fettuccine Alfredo with Grilled Chicken
Prep time: 31 min
Total time: 36 min
Cuisine: Italian-American
Ingredients: boneless chicken — 680 g; olive oil — 27 g; salt — 5 g; freshly ground black pepper — 3 g; fettuccine — 340 g; unsalted butter — 82 g; garlic — 12 g; heavy cream — 355 g; freshly grated parmesan cheese — 170 g; freshly ground nutmeg — 1 g; parsley — 7 g

Fettuccine Alfredo with Grilled Chicken reads richness 7.2, umami 6.7 and salinity 5.2 on Palate's 0–10 flavor X-ray — a Italian-American main, about 36 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.4 / 10
Sweet & Fruity — 1.3 / 10
Sour & Bright — 0.9 / 10
Bitter & Earthy — 1.4 / 10
Rich & Fat — 8.2 / 10
Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Richness 7.2 · Umami 6.7 · Salinity 5.2 · Allium 3.9 · Nutty 3.6 · Herbaceous 2.6 · Warm Spice 2.2 · Funk & Ferment 1.9 · Bitterness 1.2 · Sweetness 1.2 · Floral 1.0 · Citrus 0.7 · Earthy 0.7 · Heat 0.5

What's in it (11)

boneless chicken — 680 g
olive oil — 27 g
salt — 5 g
freshly ground black pepper — 3 g
fettuccine — 340 g
unsalted butter — 82 g
garlic — 12 g
heavy cream — 355 g
freshly grated parmesan cheese — 170 g
freshly ground nutmeg — 1 g
parsley — 7 g

Time & effort: about 36 min (31 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 250 kcal, 18.2 g protein, 16 g fat, 17.4 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Pat the chicken dry, then pound between two sheets of plastic wrap to an even 3/4-inch thickness. Brush both sides with the olive oil and season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
Heat a grill pan or outdoor grill to medium-high, about 450°F. Grill the chicken until deep grill marks form and the underside releases easily, 5-6 minutes, then flip and grill until an instant-read thermometer reads 165°F at the thickest point, 5-6 minutes more. Transfer to a cutting board to rest.
While the chicken rests, bring a large pot of water to a boil and salt it generously with the tablespoon of kosher salt. Add the fettuccine and cook until al dente, 10-11 minutes; reserve 1 cup of the pasta water, then drain.
Slice the rested chicken thin against the grain; set aside.
Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, 30-60 seconds.
Pour in the heavy cream, bring to a gentle simmer, and whisk in the parmesan a handful at a time until melted and the sauce coats the back of a spoon, 3-4 minutes.
Stir in the nutmeg and the remaining 1/4 teaspoon pepper.
Add the drained fettuccine to the sauce and toss over low heat, adding reserved pasta water a splash at a time, until every strand is glossy and coated, 1-2 minutes.
Divide the pasta among plates, top with the sliced chicken, extra parmesan, and parsley.

Dishes with a similar flavor shape

One-Pan Chicken Alfredo Skillet — Italian-American
Korean Bulgoki — Korean
Chicken and Spinach Alfredo Bake — Italian-American
Chicken Fried Rice — Chinese-American
Egg Drop Fried Rice with Chicken — Chinese-American

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.