Grilled Chicken Alfredo
Grilled Chicken Alfredo is a quick and easy pasta recipe. With succulent, juicy chicken and a creamy sauce this makes the perfect dinner!
Servings: 4
Calories: 1720kcal
Equipment
- 1 Grill pan
- 1 Kitchen Tongs
- 1 Paper towel
- 1 Mini whisk
- 1 Small bowl
- 1 Large saute pan
- 1 Wooden spoon
- 1 Medium sauce pan
- 1 Heatproof jug
- 1 Colander
Ingredients
Grilled Chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 chicken breasts Note 1
Alfredo Sauce
- 40 grams/3 tablespoon butter
- 1 tablespoon garlic chunky, minced
- ¼ teaspoon salt
- 1 cup/250 ml heavy cream
- 1 cup parmesan cheese Note 2
- ½ cup/125ml reserved pasta water
- 500 grams/1 pound dried fettuccine Note 3
Garnish (optional):
- parmesan cheese
- black pepper
- parsley Note 4
Instructions
- Seasoning: use a small bowl and mini whisk to combine the garlic powder, onion powder, paprika, dried parsley, salt and pepper.
- Chicken: use a knife and chopping board to slice each chicken breast in half lengthways. Then lay the pieces flat on the board and use paper towel to pat each side dry. Next sprinkle the seasoning over one side of the chicken breast, then flip to the other side and season that side also.
- Cook chicken: add olive oil to a grill pan. Turn to high heat and use kitchen tongs to place the seasoned chicken into the pan. Work in batches if needed. Grill the chicken for 3 -4 minutes, then use the tongs to flip to the other side. Grill this side for 3 - 4 minutes also, then use kitchen tongs to remove and place on paper towel on chopping board.
- Cut chicken: let the chicken rest for 2 to 3 minutes. Then transfer to a chopping board and use a knife to slice into thin pieces.
- Alfredo sauce: add the butter to a large pan on high heat. Let this melt and then add the minced garlic and salt. Stir with a wooden spoon and let these cook in the melted butter for 1 to 2 minutes. Then pour in the cream, continuing to stir, reduce the heat to medium and then add the cheese. Stir occasionally till melted and use the spoon to combine.
- Fettuccine: read and follow the instructions on the pasta packet to cook the fettuccine. Yet reduce the cook time by a minute to ensure al dente chewy pasta. Moments before draining, use a heatproof jug to scoop out and reserve some (½ cup needed) of the pasta water. Then drain the pasta using a colander and discard the remaining water.
- Chicken pieces: use a knife and chopping board to slice the grilled chicken into smaller pieces.
- Combine: add the cooked pasta to the alfredo sauce, pour in ½ cup of the reserved pasta water. Then use a wooden spoon to toss and combine, consistently mixing together. Place the cut grilled chicken pieces on top of the alfredo fettuccine.
- Garnish: be liberal and generously garnish the dish with parmesan cheese, black pepper and finely chopped parsley. Provide forks and spoons for serving.
Notes
- Note 1- Chicken breasts: boneless skinless chicken breasts are what I use when making this dish. Another option is boneless skinless chicken thighs. They will be much thinner than chicken breasts, so you won't likely need to cut them in halves.
- Note 2- Parmesan cheese: switch out the parmesan cheese and switch in pecorino romano cheese in its place (equivalent amount).
- Note 3 - Pasta: you can use a different type of pasta in the recipe for example spaghetti, linguine, penne or your favourite pasta.
- Note 4 - Parsley: both curly and flat leave parsley can be used for the recipe.
- Note - Serving size: 4 people if for a main dinner dish. 6 if using smaller portions and or sides or salads or feeding little ones.
Nutrition
Calories: 1720kcal | Carbohydrates: 92g | Protein: 52g | Fat: 129g | Saturated Fat: 78g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 34g | Trans Fat: 5g | Cholesterol: 495mg | Sodium: 1606mg | Potassium: 815mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4053IU | Vitamin C: 2mg | Calcium: 388mg | Iron: 3mg