Grilled Chicken Alfredo Pasta
This decadent better-than-restaurant quality dish is quick, easy, and requires only a few ingredients. The creamy homemade alfredo is topped with seasoned grilled chicken and freshly grated parmesan which all comes together in just 30 minutes.
Servings: 2
Ingredients
For the grilled chicken:
- 2 chicken breasts, sliced into 4 cutlets
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 2 tbsp olive oil
- 1 tbsp butter
For the alfredo pasta:
- 1/2 lb penne pasta, cooked al dente
- 3/4 cup butter
- 3-4 garlic cloves, minced
- 2 cups heavy cream
- 1.5 cups parmesan, shredded or grated
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp fresh parsley, chopped (optional for serving)
Instructions
- Bring pot of water to a boil and add a handful of salt. Add 8 oz pasta (1/2 a box) and cook to al dente.
- Reserve 1 cup pasta water. Drain pasta (do not rinse with water) and set aside.
- Meanwhile, combine salt, pepper, garlic powder, and paprika in a small bowl.
- Slice chicken breasts in half horizontally (butterfly style) to make 4 cutlets total. Coat both sides of chicken evenly with seasoning mixture.
- Heat 2 tbsp olive oil in a grill pan over medium-high (or preheat outdoor grill). Place chicken breasts down and do not touch for 4 minutes. Flip over and add 2 tbsp butter to the pan, cook for 3-4 more minutes. Set aside to cool and slice into thin strips.
- Get alfredo sauce started while simultaneously cooking chicken. In a deep saucepan, melt ¾ cup butter over medium heat. Add in 3-4 minced garlic cloves and stir for 30 seconds until fragrant and bubbly.
- Slowly pour in 2 cups heavy cream and stir to combine. Let sauce simmer and thicken for 10-15 minutes, stirring occasionally. Season sauce with salt and freshly cracked black pepper, to taste.
- One handful at a time, mix in parmesan, stirring to combine after each handful. Add ¼ cup pasta water and stir.
- Bring heat down to medium-low. Mix in half of the cooked penne, ensuring pasta gets fully coated with alfredo sauce. Add a splash of pasta water (this helps everything combine and get extra creamy). Repeat with second half of cooked penne.
- Divide alfredo pasta between bowls and top with sliced grilled chicken breast. Sprinkle with extra parmesan and chopped parsley.
Notes
- Make ahead: it’s not recommended to make this ahead of time (always make fresh and serve immediately). However, you can prepare the chicken and sauce ahead of time and heat up when ready to serve. Cook pasta fresh at time of serving.
- Storing and reheating: This dish will last in the fridge for up to 3 days. To reheat add to a saucepan with a little bit of water and cook over medium until warm and creamy.
- Tips: don’t forget to heavily salt boiling pasta water, reserve 1 cup pasta water and add in as needed, and cook pasta to al dente (don’t rinse).