Grilled Chicken Alfredo Pasta with Creamy Garlic Sauce

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Introduction

Creamy Chicken Alfredo is a comfort-food classic that blends tender grilled chicken, rich Parmesan sauce, and perfectly cooked pasta for a satisfying and luxurious meal. This recipe takes the traditional Alfredo to the next level by adding smoky, juicy grilled chicken that complements the creamy garlic sauce beautifully. The result is a dish that’s indulgent yet balanced, with layers of savory, buttery, and cheesy notes. The fresh parsley adds brightness, while the garlic brings irresistible aroma and depth. Quick tip: reserve some pasta water—its starch helps adjust the sauce’s consistency and keeps it silky.

Ingredients

For the Grilled Chicken

• 2 large chicken breasts (about 1 lb total) (454 g)
• 1 tbsp olive oil (15 ml)
• 1/2 tsp salt (3 g)
• 1/2 tsp black pepper (2 g)
• 1/2 tsp garlic powder (2 g)
• 1/2 tsp paprika (2 g)

For the Alfredo Pasta

• 12 oz fettuccine or penne pasta (340 g)
• 2 tbsp unsalted butter (28 g)
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream (355 ml)
• 1 cup freshly grated Parmesan cheese (100 g)
• 1/4 tsp salt (1.5 g)
• 1/4 tsp black pepper (1 g)
• 1/4 cup pasta water, reserved (60 ml)
• 2 tbsp chopped parsley (8 g)

Step-by-Step Instructions

1. Season and grill the chicken.

   Pat the chicken breasts dry and coat them with olive oil, salt, pepper, garlic powder, and paprika. Grill over medium-high heat for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.

2. Cook the pasta.

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/4 cup (60 ml) of pasta water before draining.

3. Start the Alfredo sauce.

   In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 30–45 seconds until fragrant, taking care not to brown it.

4. Create the creamy base.

   Pour in the heavy cream and stir gently as it warms. Let it simmer for 2–3 minutes to thicken slightly. The sauce should look glossy and smooth.

5. Add Parmesan and seasonings.

   Reduce the heat to low and stir in the grated Parmesan until melted. Season with salt and pepper. If the sauce is too thick, loosen it with a splash of the reserved pasta water.

6. Combine pasta and sauce.

   Add the drained pasta to the skillet and toss until every strand is coated in the creamy garlic sauce. Stir in the chopped parsley for freshness.

7. Assemble the dish.

   Top the creamy pasta with sliced grilled chicken, arranging it beautifully across the top. Let the heat from the pasta gently warm the chicken pieces.

8. Serve immediately.

   Enjoy your Grilled Chicken Alfredo Pasta hot and creamy. Add extra Parmesan or parsley if desired.

FAQs

Can I use milk instead of heavy cream?

Heavy cream creates the classic Alfredo richness. Milk can be used, but you’ll need to thicken it with a bit of flour or add cream cheese.

Can I make this recipe with shrimp instead of chicken?

Yes! Grilled or sautéed shrimp works perfectly. Cook shrimp for 2–3 minutes per side until pink.

How do I keep the sauce from becoming grainy?

Lower the heat before adding Parmesan and use freshly grated cheese—it melts smoothly and helps prevent clumping.

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