Recipe: Tasty Lemon-Herb Grilled Chicken Alfredo

Lemon-Herb Grilled Chicken Alfredo. Blackened Chicken Alfredo is a spin off of the traditional Italian Recipe, Fettuccine Alfredo. I use a cheap Lemon and Herb Marinade to flavor the chicken before it's grilled, and I make a Creamy Alfredo with Scallions and chopped Red Bell Pepper. With our lemon herb grilled chicken recipe you can say good-bye to dry, boring chicken breasts thanks to our savory chicken broth and a few simple seasonings.

Swanson® Chicken Stock enhances the flavor of chicken when you baste with a mixture of broth, lemon juice and herbs during grilling. Lemon Herb Grilled Chicken. this link is to an external site that may or may not meet accessibility guidelines. Reviews for: Photos of Grilled Lemon-Herb Chicken. You can cook Lemon-Herb Grilled Chicken Alfredo using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Lemon-Herb Grilled Chicken Alfredo

1. It's 1 lb of spaghetti noodles.
2. It's 3 of boneless, skinless chicken breast.
3. Prepare 1 T of fresh rosemary; minced.
4. You need 2 t of garlic powder.
5. Prepare 2 t of onion powder.
6. It's 1 t of fresh thyme; minced.
7. You need 2 C of heavy cream.
8. It's 3 C of grated parmesean.
9. Prepare 4 T of butter.
10. Prepare 1 of lemon; zested & juiced.
11. It's 1 bundle of parsely; chiffonade.
12. You need as needed of olive oil.
13. Prepare as needed of kosher salt & black pepper.

The flavors of the marinade really got into the chicken and the chicken was moist and tender. I have no leftovers because my son that doesn't like chicken ate it all - it was that good! Grilled Chicken Fettuccine Alfredo recipe: Smoky grilled chicken is tossed with rich and creamy Fettuccine Alfredo. While noodles are cooking, prepare alfredo sauce by melting butter into cream in a separate small pot.

Lemon-Herb Grilled Chicken Alfredo instructions

1. Coat chicken breasts with enough oil to coat. Season with herbs, garlic powder, onion powder, kosher salt, and black pepper..
2. Grill each chicken breasts to 165°. Remove from grill at 160°, tent with foil, and let carry over cook to 165°..
3. Boil spaghetti noodles al dente. Drain..
4. Combine heavy cream, cheese, and butter in a saucepot. Simmer 10 minutes..
5. After chicken rests, slice thin on the bias..
6. Add lemon juice and half the parsley to the sauce. Stir..
7. Transfer noodles and sauce to a mixing bowl. Mix well..
8. Transfer sauced noodles to a serving dish. Arrange chicken on top. Garnish with lemon zest and remaining parsley..
9. Variations; Rosemary, sage, thyme, oregano, marjoram, mint, basil, savory, lemon thyme, tarragon, dill, cilantro, scallions, chives, spinach, arugula, almond, artichoke, green beans, capers, red bell pepper, cauliflower, eggplant, leeks, kale, white pepper, peppercorn melange, champagne vinegar, white wine vinegar, white vinegar, peas, mushroom, orange zest, shallots, habanero, bacon, pancetta, prosciutto, salami, steak, pork, half and half, fennel, fennel seed, olive, parmigiano reggiano, gruyere, mozzarella, romano, bechamel, dill, coconut, cream cheese, almond milk, lime, lavender, dijon, poppy seeds, rice vinegar, avocado, zucchini, butternut squash, acorn squash.

Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit Place the lemons, flesh side down, on the preheated grill. Push herb butter under skin, distributing as evenly as possible. Rub one lemon piece on outer skin. Stuff both lemon pieces into cavity.