| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups olive oil, plus more for the grill pan
- 1 cup grated Parmesan
- 1/4 cup pine nuts
- 1/2 teaspoon fresh oregano leaves
- 4 cloves garlic, minced
- 1 big handful fresh basil leaves, plus more for garnish
- 1 small handful fresh mint leaves
- 1 small handful fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 6 boneless, skinless chicken breasts
- Fettuccine Alfredo, recipe follows
- 1 pound fettuccine noodles
- 1 cup heavy cream
- 1 stick (8 tablespoons) salted butter
- Kosher salt and freshly ground black pepper
- 2 cups freshly grated Parmesan
Instructions
- Put the olive oil, Parmesan, pine nuts, oregano, garlic, basil, mint, parsley and some salt and pepper in a blender and puree. Put the chicken breasts in a resealable plastic bag, pour in the marinade and seal. Refrigerate for 30 minutes to several hours, the longer the better.
- Preheat a grill pan over medium-high heat and brush with oil. Remove the breasts from the marinade and grill until cooked through with nice char marks, about 4 minutes a side. Slice the chicken and serve over Fettuccine Alfredo. Garnish with more basil.
- Bring a pot of water to a boil and cook the pasta according to the package directions.
- Meanwhile, in a saucepan or skillet over low heat, add the cream and butter and cook until the butter melts and the mixture is warm. Season with salt and pepper.
- Put half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
- Drain the pasta (reserving a little of the cooking water) and immediately pour it into the bowl. Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with the reserved pasta water if necessary.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1699 |
| Total Fat | 115 g |
| Saturated Fat | 41 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 100 g |
| Cholesterol | 344 mg |
| Sodium | 1290 mg |
Reviews
Delicious!!! Super easy!!
Delicious. Loved the pesto and chicken combo. My family loved it.
Hands down the best Alfredo sauce I’ve ever made or eaten! We aren’t big pesto fans, so we made chicken with a tried and true recipe we enjoy, but the Alfredo sauce alone is enough for 5 stars from us.
I used pre made pesto sauce and chicken cutlets and the chicken was amazing and really took a classic to a new level! Thanks for sharing Ree!
fabulous ‘pesto’ marinade but was disappointed how the parmesan cheese burned when grilling the chicken— maybe better to marinate in lemon juice, garlic, olive oil, and top chicken over Alfredo with the great pesto after grilling…?
This recipe is very flavorful and easy to make. I marinated the chicken breast for 8 hours and cooked them on the outdoor grill. This recipe is a keeper!
Your Alfredo recipe is missing one VERY critical ingredient to qualify as truly an Alfredo sauce: GARLIC!
Wonderful! Instead of making pesto, I used a jarred pesto sauce as the marinade. I will make it again soon.