Alfredo and fettuccini with grilled chicken is my niece's favorite dish to order at Olive Garden. She loves it! But I mean who doesn't love creamy pasta noodles with grilled chicken. In the recipe below we serve that awesome dish in a casserole for the whole family without ever having to get it from the restaurant.
We start off by seasoning boneless-skinless chicken breast with salt and pepper. Then we char it in a grill pan with a little olive oil and set it aside to rest. We start off the sauce by lightly sautéing onions and garlic in butter and a touch of olive oil. Cream is added then simmered, the real trick for the casserole is adding cream cheese followed by the parmesan.
grilled chicken casserole
4-6
20 minutes
30 minutes
50 minutes
2 pounds chicken breast
1 tablespoon + 2 teaspoons olive oil
salt and pepper to taste
2 tablespoons butter
2 cloves garlic minced
2 cups cream
2 cups freshly grated parmesan cheese
¾ cup cream cheese
12oz fettuccini pasta cooked al dente according to package
¼ cup rough chopped fresh parsley
Preheat oven to 350° F
Drizzle chicken with 1 tablespoon olive oil and season with salt and pepper.
Grill on a grill pan or bbq grill on both sides until cooked through. Allow to rest on a plate.
In a sauce pan add in the remaining 2 teaspoons olive oil and butter. When butter has melted into the olive oil add in garlic. Cook garlic just until fragrant, do not brown.
Add in cream and allow to simmer for 5-7 minutes. Be sure to watch and stir the cream so it doesn't burn on the bottom.
Add in cream cheese and whisk until fully incorporated into the cream and heated through.
Turn off the heat and add in 1½ cup parmesan cheese, whisk until smooth.
Slice chicken breast and add into sauce.
In a casserole dish place cooked noodles then pour over alfredo sauce with chicken.
Mix well then sprinkle with the remaining parmesan cheese over stop. Bake in oven for 30 minutes or until top is golden and bubbly.
Remove from oven and sprinkle with parsley. Serve as is or with garlic bread and/or salad.
