Earl's Grillato Chicken Fettucine from Recipelink Com
Indulge in the creamy decadence of Earl's Grillato Chicken Fettuccine, a restaurant-inspired delight perfect for a cozy dinner at home. This recipe combines tender grilled chicken breasts with a luscious Parmesan cream sauce, enhanced by the vibrant flavors of sun-dried tomatoes, fresh spinach, and a hint of garlic. The al dente fettuccine soaks up the rich sauce, creating a heavenly bite in every forkful. Finished with aromatic fresh basil, this dish strikes the perfect balance of elegance and comfort. Easy to prepare in just 40 minutes, it's an ideal choice for weeknight meals or special occasions that call for a show-stopping pasta dish. Treat your taste buds to this Italian-American classic, where every ingredient harmonizes beautifully to deliver unforgettable flavor.
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Ingredients
- 12 oz Fettuccine pasta
- 2 Chicken breasts (boneless, skinless)
- 2 tbsp Olive oil
- 3 Garlic cloves (minced)
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese (grated)
- 0.5 cup Sun-dried tomatoes (chopped)
- 2 cups Spinach (fresh)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 2 tbsp Basil leaves (fresh, chopped)
- 6 cups Water (for cooking pasta)
- 1 tbsp Salt (for cooking pasta)
Directions
Step 1
Begin by bringing a large pot of water to a boil. Add 1 tablespoon of salt to the water, then cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
Step 2
While the pasta cooks, season the chicken breasts with a pinch of salt and black pepper. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until fully cooked and golden brown. Remove from the pan and let rest for 5 minutes before slicing into thin strips.
Step 3
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 4
Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese, salt, black pepper, and crushed red pepper flakes (if using). Allow the sauce to simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
Step 5
Add the chopped sun-dried tomatoes and fresh spinach to the skillet. Cook for an additional 2-3 minutes, just until the spinach wilts.
Step 6
Add the cooked fettuccine pasta to the skillet and toss to coat it thoroughly in the sauce. If the sauce is too thick, you can add a splash of pasta cooking water to loosen it.
Step 7
Top the pasta with the sliced grilled chicken and sprinkle the fresh basil leaves over the dish. Toss gently to combine.
Step 8
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
| Serving size | (2821.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4335.4 |
| Total Fat 230.4g | 0% |
| Saturated Fat 121.6g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 720.5mg | 0% |
| Sodium 12780.1mg | 0% |
| Total Carbohydrate 328.8g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 55.1g | |
| Protein 210.5g | 0% |
| Vitamin D 26IU | 0% |
| Calcium 2821.2mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 4784.1mg | 0% |
Source of Calories