Grilled Chicken Margherita has become one of our go-to’s, and for good reason, it’s a beautiful and fresh, Italian-inspired dish packed with just a few ingredients (only 7!) that lend the best flavor. It’s simple to make, light and satisfying, and is inspired by an Olive Garden favorite. My kids tell me that my version is better than a restaurant, the ultimate compliment!

Made with juicy grilled chicken that gets topped with melted mozzarella, ripe tomatoes and fresh basil, this Grilled Chicken Margherita is perfect for summer dinners. Simple enough for busy weeknights, but impressive enough to entertain with a couple of side dishes, this recipe truly has it all.

If you like this dish, try some of our other fresh, flavor-packed chicken recipes. This Chicken Pesto Pasta Salad is always a fan favorite and it doesn’t get more classic and delicious than this Chicken Saltimbocca.

Why You’ll Love This Recipes

• Protein-Packed and Satisfying: Lean and high in protein, this flavor-packed dish will fill you up without weighing you down. It’s a dish you’ll feel good about eating.
• Easy to Make in 30 Minutes: With a simple preparation, easily make this on the grill or stovetop, it’s a versatile recipe.
• Elevated But Simple: Using just a few good quality ingredients and a beautiful presentation once plated, this dish feels fancy and elevated but is actually very simple to prepare. It’s got restaurant-quality flavor but with minimal at-home effort.

Ingredients

• Chicken: Use boneless skinless breasts for the best texture and flavor.
• Salt & Pepper: Season generously, always. It makes all the difference.
• Dried Oregano: A pantry staple with big, classic Italian flavor payoff.
• Garlic Powder & Onion Powder: More aromatic seasonings.
• Olive Oil: Use a good quality, extra virgin olive oil.
• Cherry Tomatoes: Ripe and fresh bursts of color and sweet flavor.
• Mozzarella: Use creamy, mild mozzarella for the best melt.
• Basil Pesto: Herby and savory, use your favorite store-bought variety or homemade.
• Basil Leaves: The perfect fresh, finishing touch.

How To Make Grilled Chicken Margherita

1. Pat the chicken cutlets very dry with paper towels.
2. In a small bowl, combine the kosher salt, black pepper, dried oregano, garlic powder, and onion powder.
3. Drizzle the chicken lightly with olive oil, then season both sides evenly with the seasoning mixture. Let the chicken sit while you preheat the grill and prepare the remaining ingredients.

4. Preheat an outdoor grill or grill pan over medium-high heat.
5. Grill the chicken for 3 to 4 minutes per side, until nicely charred and almost cooked through. The chicken will finish cooking under the broiler. Transfer to a plate.

6. Heat 2 to 3 Tablespoons olive oil in a large skillet over medium heat. Add the cherry tomatoes and sprinkle with a small pinch of sea salt.
7. Cook the tomatoes for 3 to 5 minutes, stirring occasionally, until they begin to soften and release their juices. If the pan begins to brown too quickly, add a small splash of water.
8. Arrange the grilled chicken in the skillet and spread a light layer of basil pesto over each piece.
9. Spoon a few tomatoes over each piece of chicken, then top with the torn mozzarella cheese. Spoon the remaining tomatoes and pan juices around the skillet.

10. Place under the broiler for 3 to 5 minutes, until the mozzarella is melted and bubbly and the chicken is cooked through.
11. Finish with torn fresh basil leaves before serving.

Variations

• Bake or Stovetop: If you aren’t in the mood to grill, or you don’t have one readily available, easily make this in the oven or on the stove — it’s versatile and can be enjoyed year round.
• Pesto Variations: Traditional basil pesto keeps this recipe classic, but sun-dried tomato pesto, roasted red pepper pesto, or my homemade Pistachio Pesto are all delicious here. Each adds a slightly different flavor while still pairing beautifully with the grilled chicken, tomatoes, and mozzarella.
• Serve as a Sandwich: Add this juicy chicken to fluffy focaccia or crusty ciabatta to make a chicken Margherita sandwich, or, even better, press it in a cast-iron pan for a melty, warm panini.

What To Serve With Chicken Margherita

Chicken Margherita pairs perfectly with anything. It’s light and flavorful, yet filling on it’s own, and even better paired with some of our favorites if you’re looking to turn it into more of a robust meal.

• Simple Green Salad or Caesar Salad
• Risotto or Pea Risotto
• Roasted Vegetables
• Pepperonata
• Italian Chopped Salad
• Garlic-butter Pasta
• Grilled Bread or Garlic Bread

Storage

Store any leftover chicken Margherita in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350° until warmed through.

You can freeze leftovers, too, but the texture of the tomatoes can change once thawed. Store in an airtight container for up to 3 months, and thaw in the fridge overnight before serving again. Reheat in the oven as instructed above, until hot and cheese is melty.

Prep this dish in advance to help save time. Cook the chicken and the tomato topping separately, then cool and store in airtight containers in the fridge. Rewarm the tomato topping on the stove, reheat the chicken in the oven, and assemble everything right before serving.

FAQs

More Easy Summer Italian Recipes

• Peach Caprese Salad
• Bruschetta al Pomodoro
• Melon Prosciutto Skewers
• Caprese Pasta Salad

The post Grilled Chicken Margherita appeared first on Italy In Your Kitchen.

Fettuccini Alfredo is a fan favorite for good reason – it’s one of the classics that withstands the test of time. This Blackened Chicken Fettuccini Alfredo recipe is a spiced, flavor-packed twist on tradition, and tastes just like a fresh pasta dish from your favorite restaurant, but can be easily made in the comfort of your own kitchen.

Juicy, spice-crusted chicken is paired with a rich, creamy Alfredo sauce and perfectly cooked pasta for a simply irresistible flavor combination. The bold, smoky blackened seasoning balances the luxurious sauce just right, and it comes together quickly in about 30 minutes, making this Blackened Chicken Fettuccini Alfredo ideal for any night of the week.

If you like this recipe, try these other rich and creamy pasta dishes. This Creamy Smoked Salmon Pasta is easy, yet elegant and we love this Lemon Garlic Shrimp Pasta for a quick and flavorful dinner.

Why You’ll Love This Recipe

• Restaurant-Quality At Home: Made with just a handful of good quality, simple ingredients, and a rich, creamy sauce, this dish has all the restaurant-quality flavor you get when dining out, but it’s easy enough to make in your own kitchen.
• Perfect Protein + Pasta Combo: With fresh, chewy pasta and tender chicken, this dish has the best of both worlds – hearty carbs and lean protein.
• Customizable: This recipe is easy enough to change based on your preferences. Add or omit ingredients, and adjust the spice level depending on what you like.
• Family-Friendly But Fancy Enough: Familiar flavors and ingredients make this dish a favorite among adults and kids alike, but the rich, luxurious textures give it a slightly elevated feel.

Ingredients

For The Chicken:

• Chicken: We like boneless, skinless breasts for their tender texture and flavor.
• Olive Oil: Use a high-quality extra virgin olive oil.
• Smoked Paprika: For a subtle smokiness and heat.
• Garlic Powder & Onion Powder: Adds aromatic flavor.
• Dried Thyme & Oregano: Classic Italian herb seasonings to add.
• Cayenne Pepper: Use as little or as much as you’d like depending on how spicy you like it.
• Salt & Pepper: Season generously, always.

For The Pasta:

• Fettuccini: We recommend using a high-quality bronze-die fettuccine or fettuccine nests for the best texture. 
• Butter: We recommend unsalted to control how salty the dish is. You can always adjust as you go.
• Heavy Whipping Cream: For that signature rich and luxurious creamy texture.
• Parmesan: Freshly grate your own for the best flavor and texture.
• Pasta Water: Be sure to reserve about a cup of this liquid gold starchy pasta cooking water to help loosen the sauce and emulsify.
• Parsley: A bright and fresh finishing touch.

How To Make Blackened Chicken Fettuccini Alfredo

1. Preheat oven to 400°F.
2. Pat the chicken dry. Drizzle with olive oil and coat evenly with the seasoning mixture, pressing it into the surface.

3. Heat a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until a deep golden crust forms.
4. Transfer the skillet to the oven and cook for 4-6 minutes, or until the chicken reaches 165°F. Remove and let rest before slicing.

5. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve at least 1 cup of pasta water before draining.
6. In the same pot over low heat, add the butter and heavy cream. Stir until the butter is melted and the mixture is warm, not boiling.
7. Add the drained pasta and toss to coat evenly.
8. Turn off the heat. Gradually add the Parmesan cheese, tossing continuously until it melts smoothly.

9. Add reserved pasta water, a few Tablespoons at a time, tossing until the sauce becomes smooth, glossy, and coats the pasta.
10. Slice the chicken into bite-sized strips or pieces. Add most of the chicken back to the pasta and toss gently to combine, reserving a few pieces for serving on top if desired.
11. Garnish with fresh parsley and additional Parmesan cheese before serving.

What Is Blackening Seasoning?

Blackening seasoning is a smoky, savory, and bold spice blend typically made with paprika, garlic powder, onion powder, cayenne, thyme, oregano, and black pepper. It’s usually used as a coating for protein before searing, then creates a flavorful charred crust when cooked in a hot pan.

Variations

• Add Shrimp: Try using blackened shrimp for another lean protein option and a new flavor twist.
• Add Spinach or Broccoli: For extra nutrition and a nice, fresh pop of color.
• Try Different Pasta Shapes: Swap out the fettuccini for any other long, thin noodle like spaghetti, linguini or bucatini. Or try a short cut pasta like rigatoni or cavatappi.
• Use Half-and-Half: If you want a slightly lighter dish that’s still rich and silky, substitute the heavy cream for half and half.
• Add Mushrooms: For a hearty and earthy flavory and meaty texture. A classic flavor combination.

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. You can store the chicken and pasta separately, if preferred. Reheat gently on the stove over medium with a splash of water, stock, or milk to loosen the sauce, tossing occasionally to warm the chicken.

If needed, you can freeze leftovers for up to 2-3 months in an airtight container, but we don’t usually recommend this, as the sauce can separate once thawed, and the noodles can turn mushy.

To save time, make the chicken in advance and store in the fridge. Then, add it into the hot pasta dish as it cooks to rewarm.

FAQs

More Easy Italian Chicken Recipes

• Chicken Saltimbocca
• Italian Chicken Cutlets
• Chicken Piccata Meatballs
• Chicken Parm Sliders

Print

Blackened Chicken Fettuccini Alfredo

This easy to make Blackened Chicken Fettuccini Alfredo is rich and creamy, and the ultimate comfort food with a bold, flavorful twist. It's easy to make in under 45 minutes and has restaurant-quality flavors.

Course Main Course, Pasta

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 965kcal

Equipment

• 1 Large Pot
• 1 Large oven-safe skillet

Ingredients

For the chicken:

• 1 1/2 pounds boneless skinless chicken breasts
• 2 Tablespoons olive oil
• 1 Teaspoon smoked paprika
• 1 Teaspoon garlic powder
• 1/2 Teaspoon onion powder
• 1/2 Teaspoon dried oregano
• 1/2 Teaspoon dried thyme
• 1/4 Teaspoon cayenne pepper
• 1 Teaspoon kosher salt
• 1/2 Teaspoon black pepper

For the pasta:

• 12 ounces fettuccine
• 3 Tablespoons unsalted butter
• 1 cup heavy whipping cream
• 1 cup finely grated Parmesan cheese
• 1 cup reserved pasta water
• 2 tablespoons fresh parsley

Instructions

• Preheat oven to 400°F.
• Pat the chicken dry. Drizzle with olive oil and coat evenly with the seasoning mixture, pressing it into the surface.
• Heat a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until a deep golden crust forms.
• Transfer the skillet to the oven and cook for 4-6 minutes, or until the chicken reaches 165°F. Remove and let rest before slicing.
• Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve at least 1 cup of pasta water before draining.
• In the same pot over low heat, add the butter and heavy cream. Stir until the butter is melted and the mixture is warm, not boiling.
• Add the drained pasta and toss to coat evenly.
• Turn the heat to low. Gradually add the Parmesan cheese, tossing continuously until it melts smoothly.
• Add reserved pasta water, a few tablespoons at a time, tossing until the sauce is smooth and glossy, and coats the pasta.
• Slice the chicken into bite-sized pieces. Add most of the chicken back to the pasta and toss gently to combine, reserving a few pieces for serving on top if desired.
• Garnish with fresh parsley and additional Parmesan cheese before serving.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage:

• Store leftovers in an airtight container in the fridge for 3-4 days. You can store the chicken and pasta separately, if preferred. Reheat gently on the stove over medium with a splash of water, stock or milk to loosen the sauce, tossing occasionally to warm the chicken.
• If needed, freeze leftovers for up to 2-3 months in an airtight container. It’s not usually recommended to do this, as the sauce can separate once thawed, and the noodles can turn mushy

Tips:

• To save time, make the chicken in advance and store in the fridge. Then, add it to the hot pasta dish as it cooks to rewarm.
• Use freshly grated Parmesan cheese for the smoothest sauce. Pre-shredded cheese will not melt properly.
• Keep the heat low when adding the cheese to prevent clumping or separation.
• Add pasta water gradually until the sauce is glossy and lightly coats the pasta, not thick or heavy.
• Let the chicken rest before slicing to keep it juicy.
• Bronze-die fettuccine nests give a softer texture and help the sauce cling better than traditional boxed fettuccine..

Nutrition

Serving: 1serving | Calories: 965kcal | Carbohydrates: 65g | Protein: 59g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 287mg | Sodium: 1507mg | Potassium: 960mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1912IU | Vitamin C: 5mg | Calcium: 389mg | Iron: 3mg

The post Blackened Chicken Fettuccini Alfredo appeared first on Italy In Your Kitchen.