Grilled Chicken Alfredo Pasta
There’s a certain kind of comfort that only a big bowl of Alfredo can bring. It’s creamy, silky, and just rich enough to feel like a treat — the kind of dinner that makes you exhale a little when you sit down with it. And when you top that pasta with grilled chicken that’s seasoned, golden, and still juicy? It turns into the sort of meal you’d happily order at a restaurant… except your kitchen smells even better.
This is perfect for cozy nights in, a low-effort “date night at home,” or anytime you want something satisfying that doesn’t require a million ingredients. The sauce comes together fast, the chicken feels hearty, and the whole thing tastes like warm, garlicky comfort.
Ingredients
For the Grilled Chicken:
2 large boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon dried Italian herbs
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
For the Alfredo Pasta:
8 oz fettuccine or spaghetti
2 tablespoons unsalted butter
4 cloves garlic, minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons chopped parsley
Instructions
1) Season the chicken.
Rub the chicken breasts with olive oil, garlic powder, onion powder, smoked paprika, Italian herbs, salt, and pepper. Let them sit for about 10–15 minutes at room temperature. (It’s a small step, but it helps the flavor sink in.)
2) Cook the pasta.
Bring a large pot of salted water to a boil. Cook your pasta until al dente — tender, but with a little bite. Drain and set aside.
3) Grill the chicken.
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, until it’s golden and cooked through (165°F / 74°C).
Let it rest for 5 minutes, then slice. This keeps it juicy — and gives you time to finish the sauce.
4) Start the Alfredo sauce.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, just until fragrant. You’ll smell it right away — warm, savory, and cozy.
5) Add the cream and thicken.
Pour in the heavy cream and bring it to a gentle simmer. Stir often and let it bubble softly — not a boil, just a calm simmer.
6) Stir in the Parmesan.
Add the grated Parmesan and stir until it melts into the sauce. Keep stirring for 3–5 minutes until it thickens slightly and turns glossy. Season with salt, pepper, and chopped parsley.
7) Toss the pasta.
Add the cooked pasta to the skillet and toss until every strand is coated. Let it cook together for 1–2 minutes so the sauce clings beautifully.
8) Assemble and serve.
Twirl the pasta into bowls or plates and top with sliced grilled chicken. Finish with extra parsley and a little more Parmesan if you’re feeling generous (and you should).
Presentation
Use tongs to twist the pasta into a “nest” on the plate — it instantly looks restaurant-worthy.
Fan the sliced chicken over the top so you can see those golden edges.
Add a shower of Parmesan and a sprinkle of parsley for color.
If you want an extra cozy touch, serve with warm garlic bread or a simple green salad on the side.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
🔥 Kcal: 680 kcal per serving | 🍽️ Servings: 2–3 servings
Conclusion
This Grilled Chicken Alfredo Pasta is creamy, garlicky, and deeply satisfying — the kind of meal that makes everyone quiet for the first few bites because it’s just that good. It’s simple enough for a weeknight, but special enough to feel like a treat.
If you’re craving comfort food with a little “wow,” make this soon. And don’t be surprised if you start finding excuses to put Alfredo on the menu more often. 🧄🍝✨