Grilled Chicken Fettuccine Alfredo is a classic dish that combines the smoky flavor of grilled chicken with the rich creaminess of Alfredo sauce.
Pasta lovers rejoice! This chicken alfredo recipe is super easy to make and this dish comes together in no time.
For the best results, I highly recommend using real Parmesan cheese and the freshest ingredients. This is an easy dinner recipe and you’ll have a creamy Alfredo sauce that the whole family will enjoy.
Ingredients At A Glance (Full Printable Recipe Card Down Below)
For The Grilled Chicken:
- garlic powder
- onion powder
- salt
- black pepper
- 4 boneless and skinless chicken breasts
For The Fettuccine Alfredo:
- minced garlic
- unsalted butter
- salt
- heavy cream
- Parmesan cheese, grated
- reserved pasta water
- dried fettuccine pasta
- fresh chopped parsley
Equipment
- Grill
- Medium Mixing Bowl
- Tongs
- Saucepan
- Whisk or Spoon
- Large pot
- Colander
Preparation Steps Overview
Combine garlic powder, onion powder, salt, and black pepper. Evenly coat the chicken breasts.
Preheat the grill to medium-high heat and grill the chicken breasts.
Cook the fettuccine noodles according to the package instructions until al dente. Reserve the pasta water before draining.
In a large skillet over medium heat, melt the butter and add minced garlic. Sauté until fragrant, 30 seconds to one minute.
Pour in the heavy cream, parmesan, and pasta water and bring it to a gentle simmer. Cook, stirring, until the cheese melts and you have a smooth and creamy sauce.
Toss cooked fettuccine in the rich Alfredo sauce, ensuring everything is well-coated.
To serve:
- Add the pasta to a serving bowl and top with sliced chicken.
- Garnish the dish by sprinkling fresh parsley on top of the pasta, if desired.
Side Dish Ideas To Serve Alongside Grilled Chicken Fettuccine Alfredo
I usually serve Grilled Chicken Alfredo with a side of garlic bread and a simple green salad with a light vinaigrette.
Here are some more side dish ideas:
- Steamed Broccoli
- Italian Salad
- Green Beans
- Breadsticks
- Roasted Brussels Sprouts
- Asparagus
Helpful Tips
Make sure your grill is properly preheated before placing the chicken on it. This helps to sear the chicken, locking in its juices and creating those delicious grill marks.
For the best flavor, use freshly grated Parmesan cheese rather than pre-packaged grated cheese. The fresh cheese will melt more smoothly into the Alfredo sauce.
If your Alfredo sauce becomes too thick, you can adjust the consistency by adding more reserved pasta water a little at a time until you reach the desired thickness.
Cooking the fettuccine al dente is crucial to the dish’s overall texture. It should be tender but still have a slight bite when you chew it.
Variations
- Add blanched or grilled broccoli florets to the Alfredo sauce for a classic combination.
- Crumble crisp bacon and mix it into the Alfredo sauce.
- Add a blend of three cheeses, such as mozzarella, fontina, and Asiago, along with Parmesan.
Storage
To store leftovers in the refrigerator, place the grilled chicken and Alfredo sauce in an airtight container. I like to place the fettuccine in one container and the chicken in another. Store in the refrigerator for up to 3 days.
If you want to extend the storage time, consider storing it in the freezer. Place the pasta in a freezer-safe bag or container, removing as much air as possible. Store in the freezer for 2-3 months.
While freezing is an option, remember that pasta dishes with cream-based sauces can undergo textural changes upon thawing and reheating.
Important Notes On Preparing Grilled Chicken Fettuccine Alfredo
Heavy cream is the base of the Alfredo sauce, providing richness and a velvety texture. It is essential to use heavy cream for the sauce to achieve the desired thickness and creaminess.
Adding reserved pasta water to the sauce helps achieve the perfect consistency. The starch in the water helps bind the sauce and pasta together. I recommend adding the pasta water a Tablespoon at a time until you get the perfect consistency.
Frequently Asked Questions
1. Can I use boneless, skinless chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs for chicken breasts. Keep in mind that thighs may have a slightly different cooking time on the grill.
2. What if I don’t have a grill?
If you don’t have a grill, you can cook the chicken on a stovetop grill pan or in the oven. Adjust cooking times accordingly.
3. Can I use store-bought Alfredo sauce?
While homemade Alfredo sauce offers the best flavor, you can use also store-bought sauce for convenience.
4. How can I prevent the Alfredo sauce from separating?
To prevent separation, make sure the heat is low to medium when simmering the sauce, and stir continuously.
5. Can I use a different type of pasta?
While fettuccine is traditional, you can use other pasta varieties like penne, linguine, or spaghetti.
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Grilled Chicken Fettuccine Alfredo
Grilled Chicken Alfredo is a classic dish that combines the smoky flavor of grilled chicken with the rich creaminess of Alfredo sauce.
Ingredients
Chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 chicken breasts boneless, skinless
Sauce:
- 2 Tablespoons unsalted butter
- 1 Tablespoon minced garlic
- ¼ teaspoon salt
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- ¼ cup reserved pasta water
- 1 pound dried fettuccine
- 2 tablespoons fresh chopped parsley
Instructions
- In a bowl, combine garlic powder, onion powder, salt, and black pepper. Coat each chicken breast with the spices, ensuring they are evenly seasoned.
- Preheat your grill to medium-high heat. Grill the chicken breasts for about 6-8 minutes per side or until the internal temperature reaches 165°F. Allow the grilled chicken to rest for a few minutes before slicing it into strips.
- Cook the fettuccine according to the package instructions until al dente. Reserve 1/4 cup of the pasta water before draining.
- In a large skillet over medium heat melt the butter and add the minced garlic. Sauté until fragrant, about 30 seconds, stirring constantly.
- Pour in the heavy cream and parmesan. Add the pasta water and bring it to a gentle simmer. Cook, stirring, until the cheese melts and the sauce becomes smooth. Season with salt to taste.
- Toss cooked fettuccine in the Alfredo sauce, ensuring everything is well-coated.
- Add the pasta to a serving bowl and top with sliced chicken. Garnish the dish with freshly chopped parsley, if desired.
Notes
Heavy cream is the base of the Alfredo sauce, providing richness and a velvety texture. It is essential to use heavy cream for the sauce to achieve the desired thickness and creaminess.
Adding reserved pasta water to the sauce helps achieve the perfect consistency. The starch in the water helps bind the sauce and pasta together.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 481Total Fat 25gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 8gCholesterol 134mgSodium 479mgCarbohydrates 29gFiber 1gSugar 2gProtein 34g
