Grilled Italian-Style Chicken Breast w/ Charred Tomatoes & Fettuccine

Author Albertsons Market | April 30, 2025

Ingredients 

  • Chicken Breasts (Garlic Parmesan Marinade)

  • Snacking Tomatoes

  • Fresh Basil

  • Fettuccine Pasta

  • Alfredo Sauce

  • Basil Pesto

  • Olive Oil, Salt, & Pepper to taste

Instructions

  • STEP 1

    Cook pasta according to package instructions, adding salt to the pasta cooking water. Drain and return to the pot.

    • 8 oz fettuccine pasta
    • 1 tsp salt
  • STEP 2

    Meanwhile, preheat oven to broil on high and position rack in the upper third of the oven.

  • STEP 3

    Preheat an outdoor grill or grill pan to medium-high heat. Once the grill is hot, add chicken and grill until charred on one side, 4-6 minutes. Flip and cook an additional 5-10 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove from heat.

    • 1 (12 oz) pkg sun-dried tomato & basil chicken breast (marinated & ready-to-cook)
  • STEP 4

    While the chicken is cooking, wash, dry, and halve tomatoes. Transfer to a baking dish, drizzle with oil, then season with salt and pepper. Place in the oven and broil until tomatoes are browned in spots, 10-12 minutes. Remove from oven.

    • 1 pint cherry tomatoes
    • 2 tsp extra virgin olive oil
    • 1/4 tsp salt
    • 1/8 tsp black pepper
  • STEP 5

    While the tomatoes are cooking, wash, dry, and pick basil leaves off the stems. Set aside for serving.

    • 1/2 small pkg fresh basil
  • STEP 6

    Add Alfredo sauce and pesto to the pot with the cooked pasta. Return to medium heat; cook, tossing occasionally, until pasta is warmed through and coated in sauce. Add broiled tomatoes, gently toss once more to combine, and remove from heat.

    • 1 cup alfredo sauce
    • 2 tbsp basil pesto
  • STEP 7

    Thinly slice chicken.

  • STEP 8

    To serve, divide pasta and chicken between plates or bowls. Sprinkle with basil leaves and top chicken with additional pesto. Enjoy!

    • 1 1/2 tbsp basil pesto
 

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