Grilled Chicken Alfredo Pasta

The beauty yourself this recipe is one of those dishes that never disappoints. Every time I make it, I find myself going back for just one more bite, and my family does the same. It’s that kind of dish that lingers in your kitchen long after the plates are cleaned.

Key Ingredients in Grilled Chicken Alfredo Pasta

The magic of this recipe lies in the simplicity and the quality of each ingredient. Each one plays a role in bringing out the creamy, savory flavors of the dish, while the grilled chicken adds a smoky depth. Here’s a closer look at what you’ll need:

• Boneless, skinless chicken breasts

  The star protein of the dish. Grilling these chicken breasts gives them a smoky, charred flavor that perfectly complements the creamy Alfredo sauce.

• Olive oil

  Essential for grilling the chicken, it adds a subtle richness and helps create that beautiful sear on the outside.

• Garlic powder

  This brings a warm, savory depth to the seasoning mix for the chicken, complementing the fresh garlic in the sauce without overwhelming it.

• Onion powder

  Adds a sweet, earthy undertone to the chicken seasoning, making it a perfect counterpart to the garlic powder.

• Italian seasoning

  A blend of herbs like basil, oregano, and thyme, which gives the chicken a flavorful, aromatic kick and enhances the pasta’s Italian roots.

• Salt

  Brings out the natural flavors in the chicken, pasta, and sauce, tying all the ingredients together.

• Black pepper

  Adds a touch of heat and earthiness that balances the creaminess of the Alfredo sauce and enhances the overall flavor profile.

• Fettuccine pasta

  The ideal noodle to pair with creamy Alfredo sauce, the wide, flat strands capture all that delicious sauce, making every bite decadent.

• Unsalted butter

  A key ingredient for the sauce, providing richness and helping to create the smooth, velvety texture that makes Alfredo sauce so irresistible.

• Garlic, minced

  Fresh garlic adds a pungent, aromatic flavor to the sauce that contrasts perfectly with the cream and cheese.

• Heavy cream

  The base of the Alfredo sauce, giving it that indulgent, smooth, and creamy texture that we all love. It creates a luscious coating for the pasta and chicken.

• Grated Parmesan cheese

  A must for any Alfredo dish, Parmesan brings a sharp, nutty flavor that cuts through the richness of the cream, giving the sauce a savory depth.

• Shredded mozzarella cheese

  Adds a gooey, melty element to the sauce, giving it that stretchy, comforting feel we all crave in a good pasta dish.

• Chopped fresh parsley

  A final touch of color and freshness that brightens the dish and adds a slight herbal note to balance out the creamy richness.

How to Make Grilled Chicken Alfredo Pasta

Serving Suggestions for Grilled Chicken Alfredo Pasta

• Pair with a Fresh Green Salad

  A crisp, light salad with a zesty vinaigrette is the perfect side to cut through the richness of the creamy Alfredo. Try arugula, spinach, or mixed greens with a drizzle of balsamic vinegar and a sprinkle of Parmesan. The acidity and freshness will balance out the heaviness of the pasta, leaving you feeling perfectly satisfied.

• Serve with Garlic Bread

  Let’s be real—who doesn’t love dipping warm, buttery garlic bread into rich Alfredo sauce? It’s the ultimate comfort-food duo. You can either make your own or grab a loaf from the bakery. Either way, it’s a crowd-pleaser that will have everyone asking for more.

• Top with a Squeeze of Lemon

  For a pop of brightness, add a little squeeze of fresh lemon juice over the top just before serving. The citrusy zing will bring a refreshing contrast to the creamy sauce and grilled chicken, elevating the flavors to a whole new level. Trust me, this simple addition makes all the difference!

How to Store Grilled Chicken Alfredo Pasta

If you’re lucky enough to have leftovers (or if you’re meal prepping for the week ahead), storing your Grilled Chicken Alfredo Pasta properly is key to keeping its flavors fresh and its texture just right. After all, the creamy sauce and perfectly grilled chicken deserve to be enjoyed for more than just one meal!

The first option is to store the pasta in an airtight container in the fridge. This will keep it fresh for up to 3 days. When reheating, I suggest warming it gently in a skillet with a splash of milk or cream to restore the sauce’s smooth consistency. Avoid using the microwave if you can, as it can cause the sauce to separate or become too thick.

If you want to store the dish for a longer period, freezing it is a good option. But here’s the catch: the sauce can sometimes lose its creamy texture when frozen and thawed. To freeze, let the pasta cool completely before placing it in a freezer-safe container. It’ll keep well for about 2 months. When you’re ready to eat it, thaw it overnight in the fridge, then reheat it on the stove, adding a bit of cream or milk to bring back that luscious texture.

Lastly, if you’ve made just a small portion and want to keep it fresh for a day or two, consider storing the grilled chicken separately from the pasta. This will help prevent the chicken from becoming soggy in the sauce. Store both components in airtight containers, and when you’re ready to serve, simply reheat the pasta and chicken together for the best result.

Conclusion

And there you have it—your very own Grilled Chicken Alfredo Pasta, ready to be devoured by you and your loved ones! From the smoky grilled chicken to the creamy, cheesy Alfredo sauce, every bite of this dish is like a warm hug for your taste buds. Whether you’re cooking for a cozy dinner at home or a gathering with friends, this recipe never fails to impress.

I hope you enjoyed reading through this and are excited to get cooking! Don’t forget to share your thoughts, questions, or feedback with me—I’m always curious to hear how your version turned out, or if you have any tips or tweaks that make this recipe your own. Happy cooking, and I can’t wait to hear all about your delicious creations!

Print Recipe

Grilled Chicken Alfredo Pasta

Author: Daniel Carter Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins

Calories: 600

Description

Tender grilled chicken rests on a bed of creamy Alfredo pasta, each bite bursting with rich, velvety sauce. The smoky char of the chicken perfectly complements the smooth, comforting pasta, creating a satisfying, flavorful experience in every forkful.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon Italian seasoning

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• 8 ounces fettuccine pasta

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• 1 cup heavy cream

• 1 cup grated Parmesan cheese

• ¹⁄₂ cup shredded mozzarella cheese

• ¹⁄₄ cup chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat.
2. Rub both chicken breasts with olive oil to coat evenly.
3. Sprinkle the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and black pepper on both sides.
4. Place the chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
6. While the chicken is grilling, bring a large pot of salted water to a boil.
7. Add the fettuccine pasta to the boiling water and cook according to the package instructions, typically 8-10 minutes, until al dente.
8. Drain the pasta and set it aside, reserving a small cup of pasta water.
9. In a large skillet, melt the butter over medium heat.
10. Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant, being careful not to burn the garlic.
11. Pour the heavy cream into the skillet with the garlic and stir to combine.
12. Bring the cream to a simmer, then reduce the heat to low and let it simmer for 3-4 minutes, allowing it to thicken slightly.
13. Add the grated Parmesan cheese to the skillet and stir until the cheese has melted and the sauce becomes smooth.
14. Stir in the shredded mozzarella cheese and continue to stir until it melts into the sauce.
15. If the sauce is too thick, gradually add a little reserved pasta water until you reach your desired consistency.
16. Add the cooked fettuccine pasta to the skillet, tossing to coat it evenly in the creamy sauce.
17. Taste the pasta and adjust the seasoning with additional salt or pepper, if needed.
18. Transfer the pasta to serving plates.
19. Top the pasta with the sliced grilled chicken and garnish with chopped fresh parsley.
20. Serve immediately and enjoy your Grilled Chicken Alfredo Pasta.

Note

• To keep the chicken juicy, consider marinating it for 30 minutes before grilling.
• For a smoky flavor, add a pinch of smoked paprika to the seasoning mix.
• Use freshly grated Parmesan for a smoother sauce and richer flavor.
• For a lighter version, substitute half of the heavy cream with milk or a non-dairy alternative.
• To prevent the pasta from sticking, toss it with a little olive oil after draining.

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