This recipe sounds a bit fancy and it certainly tastes quite fancy too, but it’s actually very simple to make! The grilled balsamic chicken is a real favorite and works well as a stand-alone entrée or as a delicious accent in virtually any pasta or rice dish. Mangia!
- 1 lb boneless skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp sea salt
- 1/4 tsp dried Italian seasoning
- 1/4 tsp freshly ground black pepper
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- Cut each chicken breast in half lengthwise, to form two thinly-sliced breasts, or cut breasts into strips.
- In a 9x9-inch baking dish add all remaining ingredients and whisk well to combine.
- Add chicken to dish. Flip chicken back-n-forth, until well coated with marinade.
- Cover and refrigerate for at least one hour or overnight.
- Grill over medium-high heat about 2-3 minutes per side, depending on size/thickness of chicken.
- Remove from grill and cover with foil until ready to serve.
Whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!
- 1 lb of fettuccine style pasta (if GF, select your favorite gluten-free pasta)
- 1 tsp of butter
- 1/4 cup of white cooking wine
- 1 tbsp of fresh-squeezed lemon juice
- 1 cup of raw cream, or pasteurized only heavy cream (do not use *half-n-half)
- 1/2 cup of whole raw milk
- 1 large egg yolk
- 1 cup of freshly grated Parmigiano-Reggiano cheese, plus extra for sprinkling
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- Fresh minced Italian leaf parsley for garnish
- Bring a stockpot of salted water to a boil. Cook fettuccine pasta according to instructions on package. Reserve 1/2 cup of the cooking liquid before straining pasta. (If using brown rice pasta, be sure to gently rinse the pasta after draining for best results.)
- Meanwhile, in a large skillet over medium heat, add butter, cooking wine and lemon juice. Reduce mixture by half (about 2 minutes). Increase heat to medium-high and add cream and milk. Stirring constantly with a wooden spoon (be sure cream does not boil). Cook about 5-8 minutes until the cream mixture almost coats back of spoon. Turn off heat.
- In a small bowl, add the egg yolk. Quickly whisk in, a spoonful at a time, about four spoonfuls of the hot cream mixture to temper the egg yolk. Then add the egg mixture to the skillet, whisking rapidly to incorporate. Finally, whisk in the Parmesan cheese, salt and pepper until well combined.
- Add the alfredo sauce to the drained pasta and toss to combine. Allow the pasta to sit about 2-3 minutes for sauce to thicken. Then, stir again to check consistency of the sauce. If too thick, add about a tablespoon at a time of the reserved pasta cooking water while tossing the pasta, until you reach desired consistency.
- Season to taste with additional salt and pepper. Garnish with fresh minced parsley. Top with Grilled Balsamic Chicken (recipe above).
*Do not substitute the cream with half-n-half or the milk will curdle. Also be sure to not overheat the cream mixture, it should be steamy, and only needs to reduce slightly before removing from heat and adding the egg yolk and cheese as directed.
This looks like an awesome recipe!
I have a couple questions though. I don’t like wine so we never buy it, can something else be substituted? Also, what is “raw” milk cream and “raw” milk? I have not heard milk referred to this way before. Thanks!
I love this blog! Blessings!
Thanks so much for your kind words! So glad you’re enjoying this site! Like you, we do not drink alcohol such as wine. What I use is cooking wine, it’s different from wine that you would drink as they add salt to preserve it making it very undrinkable, but great for cooking. Cooking wine comes in very small bottles (about the size of a ketchup bottle) and are sold in most grocery stores or whole food type stores. If you would prefer not to use cooking wine, you can just omit this from the recipe all together.
As far as raw milk goes, it is milk that has not been pasteurized. Rather than go into a lengthy discussion on why raw milk is best here in these comments, I’ll point you to a few sources you can read more about it at:
If you don’t have access to raw milk/raw milk cream, try to find pasteurized only cream and not ultra pasteurized. I hope this helps! Thanks again for your kind words! Blessings, Kelly
Jacci L says
any ideas for dairy free, just in the milk area?
Hi, Jacci. I’ve never attempted to make fettuccine alfredo dairy-free, but I’m sure you could probably find a recipe by doing a google search. 🙂
This was delicious! Just did the pasta alfredo tonight for the kids without chicken. Very easy and they loved it!
Awesome! Appreciate your kind words! So glad you’re enjoying the recipes here! Thanks for taking the time to leave a sweet note! 🙂
delish! i made this tonight for my husband and it was a huge hit!! there is some sauce left so I may attempt to use it as a base on some personal pizzas tomorrow…we’ll see how that goes…
So glad you all enjoyed this Brianna! What a great idea to use the extra sauce for a white pizza. Let me know how that goes. Appreciate you taking the time to leave a kind note! 🙂 Blessings, Kelly
I began making this and when I added the dairy it curdled. What went wrong?
Hi, Julie. This happened to me once when I used half-n-half instead of cream. Did you follow the recipe exactly, using the exact ingredients in the exact order provided? I make this quite often and have not had it curdle except the time I tried to use half-n-half. Also, you have to be careful not to bring the cream to a boil, this can also cause curdling issues. Hope this helps. Lots of blessings, Kelly
That’s what I get for not following exactly! I used half and half :/ bummer…but good to know. Thanks for responding!
I’m so sorry this happened. I know how frustrated I was when it happened to me. I’m going to note this in the recipe, so others don’t make our mistake. 🙂 Blessings to you, Kelly
Amy Smith says
OOOOHHHHH! “*Do not substitute the cream with half-n-half or the milk will curdle. ” THANK YOU! Now I know why that’s been happening – thankful you posted this recipe this week 🙂
You are welcome. It’s a real bummer when that happens, but it has to so with the lower fat content of half-n-half. 🙂