Grilled Chicken and Fettuccine Alfredo

Grilled Chicken:

Use about 4 skinless, boneless chicken breasts Marinade the chicken breasts in Weber, Grill Creations, Black Peppercorn (comes in a packet in the Gravy section of market, you will need olive oil and white vinegar to make it) for about 30 minutes, then grill.

Fettuccine Alfredo


  • 1 lb. of Fettuccine pasta
  • 1 stick of butter
  • about 1/2 cup heavy whipping cream
  • about 2-4 cups grated Parmesan cheese (the Kraft kind in the tall, green cylindrical container works just fine, but if you want to go fancy, splurge and buy fresh)
  • grated fresh nutmeg (optional)
  • fresh black pepper
  • dash of crushed red pepper flakes


  1. melt the stick of butter in a heavy, large skillet
  2. whisk in the heavy whipping cream
  3. when hot, gradually whisk in the Parmesan cheese (start with about 2 cups and add more as you see the consistency), fresh grated nutmeg, pepper and red pepper flakes; mix well
  4. toss in hot pasta and coat with sauce
  5. Cut grilled chicken breasts in long diagonal slices.  Place on top of pasta and serve.

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  • Shibbles ‘n’ Bits

    what?!?!?!?! the recipe has been on here this whole time!!!!!! still not the same as getting a lesson in person (which i still want btw) but i can’t believe i’ve been bugging you about it for so long and it’s right here! >_<

    • Haha, yup! I try to write up my favorites to share ^_^ the broccoli recipe is on here too. And I would love to teach you both!

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