Grilled Greek Chicken Alfredo

I am sure everyone is aware of how much I love Greek food.

Well, if you're not, then search through my postings and you will see that I love all things Greek.

It's something about olive oil, oregano, lemon, feta, and Greek yogurt that makes me happy. 

My Grilled Greek Chicken Alfredo is one of those dishes that includes all that and more.  

I created a rich creamy Alfredo sauce that is full of cheese and cream. 

I then tossed hot fettuccine noodles in the sauce while I prepared the Grilled Greek Chicken.

My chicken was marinated in Greek yogurt, lemon juice, oregano, loads of garlic and lots of spices. 

I marinated the chicken overnight, but a couple of hours would work as well if you're in a rush.

After the sauce and pasta cooked for a few minutes, I tossed in fresh Italian parsley.

The chicken has been allowed to rest for about 5 minutes before slicing then it's placed on top of the Alfredo sauce and pasta.

This is one of my favorite dishes and the taste is beyond delicious.

It's rich, creamy, cheesy, and then top that goodness off with the grilled marinated Greek chicken and this is truly a meal for food lovers.

Enjoy!

Grilled Greek Chicken Alfredo

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4-6

Ingredients:

4 chicken breast, boneless, skinless
1 tablespoon creole seasoning
2 teaspoon garlic powder
2 teaspoon dried oregano, crushed
2 teaspoon onion powder
2 teaspoons black pepper
1 lemon, zested, juice
5 cloves garlic, minced
6 oz. Greek yogurt, plain
Alfredo sauce (recipe below)
fettuccine pasta
4 tablespoon extra virgin olive oil

For the Alfredo Sauce

1 bell pepper, chopped fine
1/2 red onion, chopped fine
1/2 bunch of green onions, chopped
3 cloves of garlic, minced
2 teaspoon black pepper
2 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon oregano
1 cup heavy cream
1 cup whole milk
1 cup parmigiano reggiano cheese, grated
1 cup Romano cheese, grated
1 cup sharp cheddar cheese, grated
1/2 cup feta cheese, crumbled
1/2 stick butter
4 tablespoon extra virgin olive oil
2 tablespoons Italian parsley, minced

Directions:

Rinse chicken, pat dry, place in a large bowl. Add seasonings, lemon zest and juice, garlic and olive oil and Greek yogurt.

Mix well and refrigerate until ready to use about 1 hour or overnight.

To prepare Alfredo sauce. Bring a large pot of water to boil. When water starts to boil, add about 2 teaspoonfuls of salt to water. Add pasta and cook according to package directions about 12-15 minutes. Drain pasta and rinse with warm water. Drain again and coat in olive oil to prevent sticking. Set aside until ready to use.

Chop vegetables and set aside. In a large pot add butter and olive oil and heat over medium heat. Add all the vegetables except garlic to pot. Saute for about 5 minutes. Add garlic and saute for about 1 minute more. Season vegetables with all the spices and mix well.
 
Lower heat to medium low.  Add heavy cream and whole milk to pot and whisk well. Add cheeses by the handful whisking well after each addition. Allow sauce to cook for about 5 minutes.

Do not allow sauce to boil.

To prepare chicken, remove chicken from refrigerator and allow to come to room temperature.

Prepare grill and cook chicken for 8 minutes per side, until chicken reaches an internal temperature of 165 degrees and chicken juices are clear. Remove chicken from grill and allow to rest about 5 minutes before slicing.

Toss pasta in Alfredo sauce and add fresh parsley, allow to cook about 3-4 minutes.

Slice chicken and serve on top of pasta with extra parmigiano reggiano cheese.

Enjoy.