From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Fettuccine Alfredo with Grilled Chicken
Creamy, flavourful and easy to make — a family favourite.
Bobbie's kitchen notes: use freshly grated Parmesan for the best flavour; don't let the sauce boil after adding cheese; add a splash of pasta water to loosen the sauce if needed; you can use shrimp instead of chicken; for a lighter version, use half heavy cream and half milk; leftovers reheat well with a splash of milk or cream; this sauce also works great with broccoli, mushrooms or sun-dried tomatoes. Serve with garlic bread or cheesy breadsticks, a green salad, or roasted or steamed vegetables. Storage: fridge up to 3 days; freeze without chicken up to 2 months — thaw and reheat gently on the stove with a splash of milk or cream. Nutrition per serving from Bobbie's card (approximate): 620 calories, 38 g protein, 38 g fat, 36 g carbohydrates, 2 g fibre.
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- Juice of ½ lemon
For the Alfredo sauce
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1½ cups freshly grated Parmesan cheese (or more to taste)
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional)
- 1 tsp Italian seasoning (optional)
For the pasta
- 1 lb fettuccine pasta
- 1 tbsp salt (for pasta water)
For garnish
- Fresh parsley, chopped
- Extra Parmesan cheese
- Cracked black pepper
- Lemon wedges (optional)
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Method
- 1
Season the chicken: pat chicken dry. Rub with olive oil, garlic powder, Italian seasoning, paprika, salt, pepper, onion powder and lemon juice.
- 2
Grill the chicken: grill over medium-high heat for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest, then slice.
- 3
Cook the pasta: bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- 4
Sauté the garlic: in a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant (do not brown).
- 5
Make the Alfredo sauce: slowly pour in heavy cream and milk, whisking constantly. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened.
- 6
Add cheese and season: reduce heat to low. Stir in Parmesan cheese, salt, pepper, nutmeg and Italian seasoning (if using). Whisk until smooth and creamy.
- 7
Combine pasta and sauce: add the drained pasta to the sauce. Toss to coat, adding a little reserved pasta water if needed for desired consistency.
- 8
Add grilled chicken: slice the grilled chicken and arrange over the pasta. Toss gently or serve on top.
- 9
Garnish and serve: top with fresh parsley, extra Parmesan cheese and cracked black pepper. Serve immediately with garlic bread and a side salad.
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From Bobbie's “Bobbie's Recipe Cards (batch 6)”. Written up by Bobbie's Kitchen · Updated 26 October 2026