Grilled Chicken Alfredo
Grilled Chicken Alfredo is a weeknight dinner favorite. Creamy pasta with juicy, grilled chicken combine to create an absolutely delicious family-friendly meal.
Ingredients and Substitutions
I used my homemade Alfredo sauce for the pasta and grilled the chicken after marinating it simply in lemon juice, garlic powder, dried Italian herbs and salt. Grilling the chicken adds delicious, smoky flavors but you could cook it in a skillet, air fryer or even oven bake it if you prefer. For a healthier version, try my Cauliflower Alfredo sauce.
- For the Alfredo sauce: Butter, fresh garlic cloves, whipping or heavy cream, Parmesan cheese, salt and black pepper.
- For the chicken: Skinless boneless chicken breasts, olive oil, dried herbs (I used an Italian blend containing oregano, rosemary and thyme), garlic powder, salt and black pepper.
- Pasta. I used fettuccine but any pasta shape of your choice works. Pappardelle and tagliatelle are also favorites.
- Parsley and extra Parmesan cheese, for serving.
How To Make Grilled Chicken Alfredo
- Marinate the chicken: Combine the chicken and all the marinade ingredients and allow to marinate for at least 15 minutes.
- Grill the chicken: Heat a grill pan over high heat, add the chicken and cook for 4-6 minutes (depending on thickness) per side until the chicken has beautiful grill marks and is cooked all the way through.
- Make the sauce: While the chicken is grilling, make the Alfredo sauce in a large pan set over medium heat and cook the pasta.
- Assemble: Once al dente, drain the pasta then toss with the creamy sauce. I like to add a few tablespoons of the pasta cooking water so reserve a half cup. Slice chicken and serve in bowls with the creamy pasta. Garnish with parsley and Parmesan cheese.
Can I Make This Ahead?
The chicken can be marinated for up to 24 hours in the fridge in an airtight container. Leftovers can be stored in the refrigerator for up to 3 days. To reheat the pasta, add a splash of water and heat over low heat until hot throughout.
Serving Suggestions
This grilled chicken alfredo recipe is a great dinner on its own but if you want to serve a side dish, garlic bread is always a great choice. For vegetable sides, I like broccoli, asparagus or green beans with a creamy pasta. A lemony arugula salad is also a delicious idea.
Ingredients
For the chicken
- 2 tbsp olive oil
- 500 g (1lb) chicken breasts
- 1 tbsp Italian herbs / Italian seasoning
- 1 tsp garlic powder
- 1 tbsp lemon juice
- 1 tsp salt
- ½ tsp pepper
For the Alfredo sauce
- 3 tbsp butter
- 2 garlic cloves minced/crushed
- 2 cups heavy / whipping cream
- 1½ cups Parmesan cheese finely grated/shredded
- salt and pepper to taste
For the pasta
- 500 g (1lb) Fettuccine
- Parmesan to serve
- Parsley to serve
Instructions
- Bring a large pot of salted water to the boil. Add the pasta or noodles of your choice then cook until al dente (usually 9-12 minutes). Reserve half a cup of pasta water and drain.
- Place boneless, skinless chicken breasts on a chopping board and cover with parchment paper. Flatten the chicken out slightly with a meat mallet or rolling pan to even the breasts out.
- Combine the olive oil, lemon juice, Italian seasoning, garlic powder, salt and pepper.
- Pour over the chicken breasts and allow to marinate for 10 minutes.
- Heat a large grill pan over high heat then add the chicken and cook for 4-6 minutes per side (depending on thickness) until golden brown and cooked through. Remove from the pan and set aside.
- Melt the butter in a large skillet or pan until foamy. Add the garlic and cook until fragrant (30 seconds – 1 minute).
- Pour in the cream then allow to come to a simmer. Cook for 2-3 minutes until the cream has reduced slightly.
- Stir in the Parmesan cheese and allow to melt/cook for another 2-3 minutes until the sauce coats the back of a spoon.
- Season to taste with salt and pepper then toss with the cooked pasta and a few tablespoons of the pasta cooking water.
- Serve the creamy pasta with the sliced grilled chicken, fresh parsley and Parmesan.