Grilled Chicken Alfredo Recipe
Grilled chicken served over fettuccine pasta with creamy Alfredo sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Grilled Chicken
For the Fettuccine Pasta
For the Alfredo Sauce
Method
Grilling the Chicken
- 1
Prepare the Chicken
Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with garlic powder, salt, and black pepper.
- 2
Grill the Chicken
Place the seasoned chicken breasts on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
Cooking the Fettuccine Pasta
- 3
Boil Water
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt to the water.
- 4
Cook the Pasta
Add the fettuccine pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
Making the Alfredo Sauce
- 5
Melt the Butter
In a saucepan over medium heat, melt the unsalted butter.
- 6
Add Cream and Garlic
Stir in the heavy cream and minced garlic. Bring to a gentle simmer and let cook for 2-3 minutes.
- 7
Add Cheese and Seasonings
Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
Combining Everything
- 8
Combine Pasta and Sauce
In a large bowl, combine the cooked fettuccine pasta with the Alfredo sauce. Toss until the pasta is well coated.
- 9
Serve the Dish
Slice the grilled chicken and place it on top of the pasta. Garnish with chopped parsley. Serve immediately.
