Grilled Chicken Alfredo Recipe

Pound and season

If breasts are uneven, halve horizontally or gently pound to 1/2" thickness for even grilling. Pat chicken dry with paper towel. In a small bowl combine 2 tbs olive oil, garlic powder, onion powder, dried oregano, 1 tsp salt, 1/2 tsp black pepper and lemon juice (if using). Rub the mixture evenly over both sides of the chicken.

Preheat grill

Preheat an outdoor grill or grill pan over medium-high heat (about 400°F/200°C). Oil grates or brush pan with a little oil to prevent sticking.

Grill chicken

Place chicken on the hot grill and cook undisturbed 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and the chicken has good grill marks. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2" strips against the grain.

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add 12 oz linguine and cook according to package instructions until al dente (usually 9–11 minutes).

Reserve water and drain

Before draining, scoop out and reserve 1/2 cup of pasta cooking water. Drain the pasta and set aside until combining with sauce.

Start the roux

In a large sauté pan over medium heat melt 6 tbs butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Whisk in 2 tbs flour and cook 1 minute to remove raw flour taste, stirring constantly.

Add dairy

Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream until smooth. Bring the mixture to a gentle simmer, whisking so it thickens slightly (about 3–4 minutes).

Finish the sauce

Reduce heat to low and stir in 1 cup grated Romano cheese and 1/4 cup Parmesan (if using) until melted and smooth. Season with 3/4 tsp salt, 1/2 tsp black pepper and a pinch of nutmeg. If sauce is too thick, whisk in up to the reserved 1/2 cup pasta water, a tablespoon at a time, until you reach a silky, coating consistency.

Add the drained linguine to the pan with the Alfredo sauce over low heat. Toss gently with tongs or two forks to coat the pasta evenly. If necessary, add small splashes of reserved pasta water to loosen the sauce so it adheres to the linguine (use up to the reserved 1/2 cup). Taste and adjust seasoning with additional salt and pepper if needed.

Add sliced grilled chicken to the pasta and toss gently to distribute pieces through the linguine.

Prep bread

Brush both sides of ciabatta slices lightly with 2 tbs olive oil and sprinkle with 1/4 tsp salt.

Grill bread

Place slices on the hot grill or grill pan for 1–2 minutes per side until toasted and marked. Immediately rub the toasted surface with the cut side of the halved garlic clove for a subtle garlic flavor.

Plate portions of linguine Alfredo topped with sliced grilled chicken. Sprinkle 1/4 cup grated Romano over each plate, garnish with 2 tbs chopped fresh parsley and a light crack of freshly ground black pepper.

Serve with grilled ciabatta slices on the side and enjoy hot.