Grilled Navajo Chicken on Fettuccine
Savor the irresistible flavors of Grilled Navajo Chicken on Fettuccine, a dish that perfectly blends smoky, Southwestern-inspired spices with the creamy indulgence of a classic pasta favorite. Juicy, marinated chicken breasts are infused with a zesty blend of lime juice, cumin, smoked paprika, and chili powder, then grilled to perfection for a flavorful char. Paired with tender fettuccine coated in a rich Parmesan cream sauce, this recipe strikes the ultimate balance of spice and comfort. Ready in under an hour, it’s an elegant yet approachable dinner option, perfect for weeknights or special occasions. Garnish with fresh parsley for a bright finishing touch and serve this crowd-pleasing dish hot for an unforgettable meal experience!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces fettuccine pasta
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (optional, for garnish)
- 4 quarts water (for boiling pasta)
- 1 tablespoon salt (for pasta water)
Instructions
In a small bowl, whisk together olive oil, lime juice, ground cumin, smoked paprika, garlic powder, chili powder, salt, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag, ensuring the chicken is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Set aside and let rest for 5 minutes before slicing into thin strips.
While the chicken is grilling, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the fettuccine pasta. Cook according to the package instructions, usually 10-12 minutes, until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Stir in the heavy cream and simmer for 2 minutes, allowing it to slightly thicken.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust with additional salt if necessary.
Toss the cooked fettuccine in the creamy sauce until well coated.
To serve, plate the fettuccine on individual serving dishes. Top with grilled chicken strips and garnish with fresh parsley if desired.
Enjoy your Grilled Navajo Chicken on Fettuccine!
Nutrition Facts
Calories |
4095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.0 g | 256% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1005 mg | 335% | |
| Sodium | 10981 mg | 477% | |
| Total Carbohydrate | 261.6 g | 95% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 13.6 g | ||
| Protein | 292.2 g | 584% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1014 mg | 78% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2002 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
