Chicken Alfredo with Grilled Apples

Second dose: done. February 12th, the convention center, the same chair, the same observation area. This time the side effects were real: fever overnight (101.2), body aches, fatigue that felt like I had run a marathon in turnout gear. Jessica brought me water and Tylenol and Diego brought me Rex the dinosaur for comfort. Sofia brought me a bowl of the green chile stew from the freezer, reheated, which she made entirely by herself — from freezer to stovetop to bowl to my bedside. My seven-year-old daughter cooked for me while I was sick. The generational reversal is complete. The student is becoming the teacher. I have never been more proud or more feverish.

By Sunday I was fine. The side effects are temporary. The protection is (hopefully) permanent. I am now fully vaccinated, pending two weeks for immunity to build. By March 1st, I will be as protected as science can make me. Roberto and Elena will be there by mid-March. And then — then — the door opens.

I taught Sofia on the grill this week. Her first lesson: lighting charcoal. I showed her the chimney starter (the safest method, no lighter fluid), and she poured the coals, placed the newspaper underneath, lit the match (under my direct supervision, with fire extinguisher within arm's reach, because I am a fire captain and I take fire safety personally). She watched the flames catch through the chimney holes, watched the coals turn white, and she said, "It is alive." She is right. Fire is alive. It breathes, it eats, it grows, it dies. Understanding this is the first lesson of the grill. Everything else follows.

Lesson two: direct heat. I placed a chicken breast on the grate and showed her how to listen for the sizzle, how to watch for the char lines, how to resist the urge to flip too early. She stood next to me on her step stool, tongs in hand (proper tongs, not kid tongs, because if you are old enough for the grill you are old enough for real tools), and she grilled a chicken breast. It was slightly overcooked. It was the best chicken I have ever eaten.

That slightly overcooked chicken breast Sofia pulled off the grate deserved a celebration—and honestly, so did the week that led up to it. Between the vaccine side effects, the fever, and watching my seven-year-old reheat stew to bring to my bedside, this family had earned a proper sit-down dinner. Chicken Alfredo with Grilled Apples felt exactly right: it starts at the grill, where Sofia and I now share something real, and it finishes with something warm and a little sweet, the way a proud week should end.

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 4

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
2 medium Honeycrisp or Gala apples, cored and sliced into 1/2-inch rings
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper to taste
12 oz fettuccine pasta
3 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 1/4 cups freshly grated Parmesan cheese
1/4 teaspoon ground nutmeg
2 tablespoons fresh parsley, chopped, for garnish

Instructions

Prep the grill. Preheat your grill (or grill pan) to medium-high heat, about 400°F. Clean and oil the grates well.
Season the chicken. Brush chicken breasts with 1 tablespoon of olive oil and season both sides with garlic powder, smoked paprika, salt, and pepper.
Grill the chicken. Place chicken on the grill and cook without moving for 6–7 minutes, until clear grill marks form. Flip once and cook another 5–6 minutes, until internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes before slicing.
Grill the apples. Brush apple rings with the remaining tablespoon of olive oil. Grill 2–3 minutes per side until softened with light char marks. Set aside.
Cook the pasta. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Make the Alfredo sauce. In a large skillet over medium heat, melt butter. Add minced garlic and cook 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and nutmeg, whisking until the sauce is smooth and slightly thickened, about 3–4 minutes. Add a splash of reserved pasta water if needed to loosen.
Combine and serve. Add drained fettuccine to the skillet and toss to coat in the Alfredo sauce. Divide among four plates, top with sliced grilled chicken and grilled apple rings, and finish with fresh parsley.

Nutrition (per serving)

Chicken Alfredo with Grilled Apples — The Day My Daughter First Worked the Grill