Fettuccine Alfredo with Garlic Basil Chicken
Prep time
Cook time
Total time
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!
Recipe type: Main Dish
Cuisine: Italian
Serves: 8
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
  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).
Feel free to substitute Parmigiano-Reggiano or Romano cheese for the Parmesan.
Recipe by Half-Scratched at https://www.halfscratched.com/fettuccine-alfredo-garlic-basil-chicken/