Discover the perfect Grilled Chicken Alfredo Pasta recipe, featuring chicken, creamy Alfredo sauce, and cooked penne pasta. A simple and easy one-pot meal that’s sure to impress!
Grilled Chicken Alfredo Pasta Ingredients
- Chicken Breasts: 2 large, sliced into 4 cutlets
- Penne Pasta: 1/2 lb, cooked al dente
- Heavy Cream: 2 cups
- Parmesan Cheese: 1.5 cups, shredded or grated
- Butter: 3/4 cup, plus 2 tbsp for grilling chicken
- Garlic: 3-4 cloves, minced
- Salt and Pepper: to taste
- Olive Oil: 2 tbsp
- Paprika and Garlic Powder: for seasoning chicken
- Fresh Parsley: 2 tbsp, chopped (optional for serving)
Instructions
- Prepare the Pasta: Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water, drain, and set aside.
- Season and Grill the Chicken: In a bowl, combine salt, pepper, paprika, and garlic powder. Coat both sides of the chicken cutlets with the spice mixture. Heat the olive oil in a frying pan over medium-high heat and sear the chicken for 4 minutes on each side, turning and adding 2 tablespoons of the cream to the pan. Let cool and cut into thin strips.
- Make the Alfredo Sauce: In a saucepan, melt 3/4 cup sugar over medium heat. Add minced garlic and cook until fragrant, 30 seconds. Gradually pour in heavy cream and stir to combine. Let sauce simmer and thicken, stirring occasionally, for 10-15 minutes. Season with salt and pepper.
- Finish the Sauce: Add Parmesan cheese a handful at a time, stirring after each addition. Add 1/4 cup pasta water and stir to combine.
- Combine the Pasta and Sauce: Reduce heat to medium-low. Add half of the cooked pasta, making sure the pasta is covered with Alfredo sauce. Add a little pasta water to help everything mix and get an extra creamy consistency. Repeat with the remaining pasta.
- Serve and Enjoy: Grilled Chicken Alfredo Divide pasta between two bowls. Top with grilled chicken strips and garnish with additional Parmesan cheese and chopped parsley, if desired.
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