grilled chicken alfredo recipe
Grilled Chicken Alfredo combines juicy grilled chicken with a creamy, rich Alfredo sauce and pasta, creating a comforting, indulgent dish that's perfect for family dinners or special occasions.
Ingredients
For the chicken:
- 2 large boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and pepper to taste
For the Alfredo sauce:
- 4 tbsp unsalted butter
- 2 garlic cloves minced
- 2 cups heavy cream
- 1½ cups grated Parmesan cheese
- ¼ tsp ground nutmeg optional
- Salt and pepper to taste
For the pasta:
- 12 oz fettuccine or linguine
- Water for boiling
- A generous pinch of salt
Instructions
Step 1: Season and Grill the Chicken
- Start by seasoning the chicken breasts with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Preheat the grill to medium-high heat, ensuring it's hot for perfect char marks. Grill the chicken for 6-8 minutes per side, using a meat thermometer to check for an internal temperature of 165°F (75°C). Let the chicken rest for 5 minutes to lock in the juices, then slice it into thin strips.
Step 2: Cook the Pasta
- Boil a large pot of water with a generous pinch of salt. Cook the pasta according to package instructions until al dente, then drain, saving about ½ cup of cooking water for later.
Step 3: Make the Alfredo Sauce
- Melt butter in a saucepan and sauté minced garlic for 1-2 minutes until fragrant. Add heavy cream and simmer for 3-4 minutes. Gradually whisk in Parmesan cheese until smooth, adding salt and pepper to taste. Optionally, stir in a pinch of nutmeg for extra flavor.
Step 4: Put It All Together
- Toss the pasta in the Alfredo sauce, adjusting the consistency with the reserved pasta water if needed. Serve the pasta on plates, top with grilled chicken slices, and garnish with fresh parsley and extra Parmesan.