Step 1

Put the olive oil, Parmesan, pine nuts, oregano, garlic, basil, mint, parsley and some salt and pepper in a blender and puree. Put the chicken breasts in a resealable plastic bag, pour in the marinade and seal. Refrigerate for 30 minutes to several hours, the longer the better.

Step 2

Preheat a grill pan over medium-high heat and brush with oil. Remove the breasts from the marinade and grill until cooked through with nice char marks, about 4 minutes a side. Slice the chicken and serve over Fettuccine Alfredo. Garnish with more basil.

Step 3

Bring a pot of water to a boil and cook the pasta according to the package directions.

Step 4

Meanwhile, in a saucepan or skillet over low heat, add the cream and butter and cook until the butter melts and the mixture is warm. Season with salt and pepper.

Step 5

Put half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.

Step 6

Drain the pasta (reserving a little of the cooking water) and immediately pour it into the bowl. Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with the reserved pasta water if necessary.