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Fettuccine Alfredo with garlic basil chicken

2012 October 18
by Emily Hill

If my kids could have fettuccine Alfredo every Thursketti, they totally would. (I would too if Alfredo sauce didn’t consist of butter, cream and Parmesan cheese.) One the rare occasion we do have it, I make the sauce from scratch. I have yet to find a bottle Alfredo sauce that tastes edible.

Ew.

This pasta recipe is a supposed copycat of the Alfredo pasta from Olive Garden. (I’m not a huge Olive Garden fan but I am a huge Alfredo fan.)


Fettuccine Alfredo with Basil Chicken recipe

I’m sure Olive Garden uses some sort of magic to keep the sauce creamier longer; mine tends to separate after it cools a bit (see photo; it looked much creamier before I started taking photos). Maybe if you’re making Alfredo sauce by the gallon, it holds its consistency better.

Or maybe if you don’t toss all the ingredients together like I do and then spend too long taking photos, it stays looking all restaurant style.

*sigh*

It doesn’t really matter because we polish off the entire batch in one sitting…and that is why I don’t make it very often.

The last time I made fettuccine Alfredo it was really “whole wheat spaghetti Alfredo.” For added protein (i.e., so I could feel less guilty about having seconds), I topped it with sliced garlic basil chicken. It was absolutely delicious…and absolutely easy.

I used Gourmet Garden Basil Herb Blend (chopped fresh organic basil) in the marinade because I didn’t have fresh basil on hand. This was my first time trying Gourmet Garden’s refrigerated fresh-chopped herbs and I’m totally hooked. This stuff is as life-changing as pre-shredded cheese and online shopping.

But I digress. As usual.

Feel free to substitute Parmigiano-Reggiano or Romano for the Parmesan cheese. I use whatever I have on hand. I’ve even added marinara for a creamy tomato sauce. Mmm…

Printable recipe for fettuccine Alfredo with garlic basil chicken below.

Fettuccine Alfredo with Garlic Basil Chicken
Author: 
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
My family loves this Alfredo sauce. We toss it with fettuccine, spaghetti...whatever we have on hand. The added garlic basil chicken makes it even better!
Ingredients
Garlic basil chicken
  • 3 T olive oil
  • 1 to 2 T Gourmet Garden Basil Herb Blend (or 1 to 2 T fresh, chopped basil)
  • ½ to 1 tsp minced garlic
  • 2 whole boneless, skinless chicken breasts
Alfredo sauce
  • ½ cup salted butter
  • 2 cloves garlic, minced
  • 2 cups heavy whipping cream
  • ¼ to ½ teaspoon pepper
  • Pinch of salt
  • ½ cup grated Parmesan cheese
  • 1 12- to 16-ounce box fettuccine or your favorite pasta
Instructions
Chicken
  1. Use a meat pounder to flatten chicken so it will cook evenly (optional).
  2. Combine all ingredients in a large Ziploc bag and marinate in refrigerator for at least two hours.
  3. Cook chicken however you'd like (outdoor grill, indoor grill, stovetop, oven) until done.; slice and keep warm.
Alfredo sauce
  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook according to package directions.
  3. Drain but do not rinse and return to pot.
  4. While pasta is cooking, melt butter in a medium saucepan over medium-low heat.
  5. Add garlic, cream, pepper and salt and bring mixture to a simmer. Turn heat down if it reaches a rapid bowl. Add the cheese and continue simmering for 8 minutes or until thick, stirring occasionally.
  6. Spoon pasta onto serving plates and top with Alfredo sauce, then sliced chicken (or toss all ingredients together and serve).
Notes
Feel free to substitute Parmigiano-Reggiano or Romano cheese for the Parmesan.


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8 Responses Post a comment
  1. Jennifer permalink
    October 18, 2012

    Looks yummy. My kiddos would also eat alfredo every day of their lives if I let them. We already have a favorite recipe, but I will have to try yours. Delicious!

    [Reply]

    Emily Hill Reply:

    I’d love to try your recipe–do share!
    Emily Hill´s deep thought ~ Fettuccine Alfredo with garlic basil chickenMy Profile

    [Reply]

  2. October 18, 2012

    Alfredo….mmm.

    I totally mentioned your theme nights in my talk for RS last week. The gals loved it.
    Lindsey (Cafe Johnsonia)´s deep thought ~ Autumn So Far.My Profile

    [Reply]

    Emily Hill Reply:

    You are the nicest ever! Thank you!
    Emily Hill´s deep thought ~ MGS by Design–the best place to get stone(d)My Profile

    [Reply]

  3. October 22, 2012

    LOVING THIS!! Totally pinned it so I can make it. DOER MANURE!!

    [Reply]

    Emily Hill Reply:

    Yay! It’s truly a family fave!
    Emily Hill´s deep thought ~ Fettuccine Alfredo with garlic basil chickenMy Profile

    [Reply]

  4. October 25, 2012

    The boys would jump on the chance to have alfredo at least ONCE a week if they could…We have it fairly often as is. Unfortunately, it is not my fav. I will have to try your recipe. xoxo
    Tauni´s deep thought ~ Kid ChatterooMy Profile

    [Reply]

    Emily Hill Reply:

    You could always try throwing in a little marinara sauce or maybe some roasted red peppers to kick up the flavor a bit. Or just eat noodles with butter and Parmesan cheese. That’s what I always wanted to do growing up but my mom would never make spaghetti without the red sauce. ;)
    Emily Hill´s deep thought ~ Biggest Loser pancakes for a healthier Waffle WednesdayMy Profile

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