Creamy Alfredo Pasta with Grilled Chicken (Print)
Tender grilled chicken breast served atop rich, creamy Alfredo pasta—an irresistible comfort dish perfect for any occasion.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon Italian seasoning
04 - ½ teaspoon garlic powder
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
→ Alfredo Sauce and Pasta
07 - 12 oz fettuccine or linguine pasta
08 - 2 tablespoons unsalted butter
09 - 2 cloves garlic, minced
10 - 1 cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - ¼ teaspoon ground nutmeg
13 - Salt and black pepper to taste
→ Garnish
14 - 2 tablespoons chopped fresh parsley
15 - Extra grated Parmesan cheese
# How To Make It:
01 - Preheat grill or grill pan to medium-high heat. Rub chicken breasts evenly with olive oil, Italian seasoning, garlic powder, salt, and pepper. Grill for 6-7 minutes per side until internal temperature reaches 165°F. Remove from heat, rest for 5 minutes, then slice thinly.
02 - Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve ½ cup pasta water before draining.
03 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and simmer gently for 3-4 minutes. Gradually whisk in Parmesan cheese until smooth and creamy. Season with nutmeg, salt, and pepper. If sauce thickens too much, thin with reserved pasta water one tablespoon at a time.
04 - Add cooked pasta to the Alfredo sauce and toss to coat evenly. Transfer to serving plates and top with sliced grilled chicken. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- The sauce comes together in the time it takes your pasta to cook, making this feel like restaurant quality food without the fuss or waiting.
- This is the kind of recipe that makes everyone think youve been taking secret culinary classes, though its actually quite straightforward once you get the timing right.
02 -
- The pasta will continue absorbing sauce as it sits, so serve immediately after combining or prepare the sauce slightly thinner than you think you need.
- I once discovered that warming your serving plates in the oven for just a few minutes keeps the Alfredo sauce from congealing too quickly, which completely transformed the eating experience.
03 -
- Grate your Parmesan at room temperature for the smoothest possible sauce integration, a trick I learned from an Italian grandmother at a cooking class years ago.
- When reheating leftovers, add a splash of milk and heat gently on the stove rather than using the microwave, which can break the sauce and leave you with an oily mess.