Grilled Chicken Fettuccine Alfredo

Preheat the grill to medium-high heat.

Brush both sides of the chicken breasts with olive oil, then season them with salt and pepper.

Grill the chicken breasts for 5 to 7 minutes on the first side.

Flip the chicken breasts and grill for another 3 to 4 minutes, or until cooked through and no longer pink in the center. Use a meat thermometer to ensure that the internal temperature reaches 165°F.

Remove the grilled chicken from the grill and set aside on a cutting board. Let it rest for about 5 minutes before slicing it into strips.

While the chicken is resting, bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente.

Warm the store-bought Alfredo sauce in a saucepan over low heat, stirring occasionally, until heated through.

Drain the cooked fettuccine and place it on serving plates. Top the pasta evenly with the heated Alfredo sauce.

Arrange the sliced grilled chicken on top of the sauced fettuccine and serve immediately.