Grilled Chicken Alfredo Pasta Recipe

Pound and Marinate

If chicken breasts are uneven, place between plastic wrap and gently pound to 1/2–3/4 inch thick. Pat dry with paper towel.

In a shallow bowl, combine 1.5 tbs olive oil, 1 tsp minced garlic, 1 tbs lemon juice, 1 tsp Italian seasoning, 0.75 tsp salt and 0.5 tsp black pepper. Add chicken and coat thoroughly. Marinate 15–30 minutes at room temperature or up to 2 hours refrigerated.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly or brush pan with oil. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Let rest on a cutting board 5 minutes, then slice thinly against the grain. Reserve pan juices for the sauce if desired.

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt.

Add 12 oz fettuccine and cook according to package directions until just al dente (usually 8–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

In a wide skillet or sauté pan over medium heat, melt 4 tbs unsalted butter. Add 2 tsp minced garlic and sauté 30–45 seconds until fragrant but not browned.

Sprinkle 1 tbs all-purpose flour over the butter and garlic and cook, stirring, 1 minute to remove the raw flour taste (this creates a light roux).

Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream, smoothing any lumps. Bring to a gentle simmer, whisking constantly until sauce slightly thickens, about 3–5 minutes.

Reduce heat to low and stir in 1 cup freshly grated Parmesan cheese until melted and smooth. If sauce is too thick, whisk in reserved pasta water 1–2 tbs at a time to reach desired consistency.

Season sauce with 0.5 tsp salt, 0.25 tsp black pepper and a pinch of freshly grated nutmeg (optional). Keep sauce on very low heat; do not let it boil once cheese has been added.

Add drained fettuccine to the skillet with the Alfredo sauce (or transfer sauce to the pasta pot). Toss gently using tongs to coat pasta evenly. If needed, add reserved pasta water, 1–2 tbs at a time, until sauce clings smoothly to the pasta.

Add sliced grilled chicken to the pasta and gently fold to combine and heat the chicken through, about 1 minute.

Divide pasta among 4 plates (or bowls), sprinkle each serving with extra grated Parmesan (about 1 tbsp per serving) and 1/2 tablespoon chopped parsley. Serve with lemon wedges on the side to squeeze over the chicken if desired.