Grilled Chicken Alfredo
Elevate your pasta night with this irresistible Grilled Chicken Alfredo recipe, a mouthwatering fusion of smoky, perfectly grilled chicken and velvety homemade Alfredo sauce. Juicy, spice-rubbed chicken breasts seasoned with garlic powder, paprika, and a hint of olive oil are grilled to perfection, creating a savory topping for creamy, parmesan-rich fettuccine. The homemade Alfredo sauce, crafted with heavy cream, minced garlic, and melted butter, provides a luxurious base that's effortlessly tossed with tender pasta. Garnished with fresh parsley, this dish is not only visually stunning but also packed with irresistible flavors. Ready in under an hour and perfect for family dinners or special occasions, this classic Italian-inspired comfort food will have everyone asking for seconds.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 2 cups heavy cream
- 1.5 cups parmesan cheese, grated
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your grill to medium-high heat (about 375–400°F).
Drizzle the chicken breasts with olive oil and season evenly with garlic powder, paprika, salt, and black pepper on both sides.
Grill the chicken for 6–8 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Once done, remove the chicken from the grill, let it rest for 5 minutes, and slice it thinly.
While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the heavy cream and let it simmer for 2–3 minutes. Gradually whisk in the parmesan cheese, a little at a time, until the sauce is smooth and creamy. If the sauce is too thick, add a splash of pasta water to reach your desired consistency.
Season the Alfredo sauce with a pinch of salt and pepper to taste. Add the cooked fettuccine pasta to the skillet and toss to coat evenly in the sauce.
Plate the Alfredo pasta and top with the grilled chicken slices. Garnish with fresh parsley if desired.
Serve immediately and enjoy your Grilled Chicken Alfredo!
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 356 mg | 27% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
