Fettuccine Alfredo with Grilled Chicken

Yield: ~4 servings

Time: ~30 min

Ingredients:

For the pasta:

• 2 tbsp. salted butter
• 2-3 garlic cloves
• 2 tbsp. flour
• 1 c. milk
• 1 c. half-and-half
• 4 oz. Parmesan
• 4 oz. Italian blend cheese*
• 1/2 tsp. black pepper
• 1/4 tsp. salt
• 1 tsp parsley (dried or fresh)
• 8 oz. dried Fettuccine pasta

For the chicken:

• 4 large chicken breasts
• Juice from one lemon
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder
• 1/2 tsp. parsley

*Mine was a mix of mozzarella, provolone, Romano, and Asiago.

Instructions:

1. In a large pot begin boiling water for the pasta (you can salt it if you want.) Once the water boils you can add the pasta and cook to your desired tenderness. Strain and set aside. (You can do this as you make the sauce.) Finely mince the garlic and then set it aside. 
2. In a medium sized sauce pan melt the butter on a medium heat. Add in the garlic and sauté it until it starts to smell and it slightly darkens in color (~30 seconds.) Then whisk in the flour and reduce to a low heat, cook for around one minute. Whisk in the milk and let it simmer until it starts to thicken. 
3. Add in the cheeses and increase the heat to a medium temperature, stirring constantly until the cheese melts. Then add in the half-and-half and whisk until it combines. It may take a few minutes of cooking for the half-and-half to combine with the cheese. Stir in the black pepper, salt, and parsley. You can adjust the amount of pepper, salt, and parsley to your own taste or even add other spices as desired. Add more milk or more cheese to alter the consistency of the sauce to your own preferences. 
4. Pour the sauce over the pasta and stir to combine. Cover the pot with a lid and set it over a very low heat to keep it warm while you cook the chicken. 
5. In a small bowl mix together the lemon juice, paprika, salt, pepper, garlic powder, onion powder, and parsley. Light the grill and set it to a medium heat. Place all four chicken breasts on the grill and brush half of the lemon mixture on top. Cook for three minutes and then turn the chicken over and brush with the remaining lemon mixture. Continue to cook and flip the chicken until the interior temperature reaches 165℉. Take the chicken off the grill and serve it with the pasta.