11 Creamy Grilled Chicken Alfredo Pasta Recipes You’ll Love

I recently stumbled upon a delightful collection of 11 creamy grilled chicken Alfredo pasta recipes that I think you’ll really enjoy. Picture perfectly grilled chicken combined with rich, velvety sauces. Each recipe comes with its own unique twist, like zesty lemon basil or spicy Cajun. These dishes are ideal for any occasion and are sure to please your taste buds. Ready to discover your next favorite pasta dish?

Classic Grilled Chicken Fettuccine Alfredo

Creamy Grilled Chicken Alfredo Pasta is a classic Italian-American dish that combines the rich flavors of smoky grilled chicken with a luscious, creamy Alfredo sauce. This dish brings together the best of both worlds, blending the savory flavors of grilled chicken with the comforting, silky texture of fettuccine pasta smothered in a Parmesan-infused cream sauce.

It’s perfect for a family dinner or a special occasion, offering a hearty and satisfying meal that’s sure to please everyone at the table.

To make this delectable pasta dish, you’ll start by grilling tender chicken breasts to perfection, ensuring they’re juicy and full of flavor. While the chicken is cooking, the fettuccine will be boiled to al dente perfection, and a rich Alfredo sauce will be prepared using butter, cream, and freshly grated Parmesan cheese.

This classic combination of creamy sauce and grilled chicken, served over a bed of fettuccine, creates a mouthwatering dish that’s both simple to make and incredibly delicious.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 pound fettuccine pasta
• 1/2 cup (1 stick) unsalted butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• Chopped fresh parsley for garnish

Instructions:

1. Prepare the Chicken: Preheat your grill to medium-high heat. Brush the chicken breasts with olive oil and season them generously with salt and pepper. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Once done, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.

2. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta and set aside, reserving about 1 cup of the pasta water.

3. Make the Alfredo Sauce: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring frequently.

Add the Parmesan cheese and nutmeg, and continue stirring until the cheese is fully melted and the sauce is smooth and creamy. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.

4. Combine and Serve: Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. Add the grilled chicken strips and gently mix them into the pasta.

Taste and adjust the seasoning with salt and pepper if needed. Serve the pasta hot, garnished with chopped fresh parsley.

Extra Tips:

For an extra layer of flavor, consider marinating the chicken before grilling it. A simple marinade of lemon juice, garlic, and Italian herbs can enhance the taste of the chicken.

Additionally, always use freshly grated Parmesan cheese for the best flavor and texture in your Alfredo sauce. If you find the sauce separates or becomes too thick, a quick whisk and a splash of the reserved pasta water can help bring it back together.

Enjoy your Creamy Grilled Chicken Alfredo Pasta with a side salad or garlic bread for a complete meal.

Garlic Herb Grilled Chicken Alfredo

Indulge in the rich and flavorful world of Garlic Herb Grilled Chicken Alfredo, a dish that brings together the fragrant allure of garlic and herbs with the creamy, comforting embrace of Alfredo sauce. This recipe is perfect for a family dinner, offering a delightful twist on the classic Alfredo by incorporating the smoky, char-grilled taste of chicken infused with herbs.

The contrast of textures and flavors makes this a truly satisfying meal that’s both filling and delicious. Garlic Herb Grilled Chicken Alfredo isn’t only a feast for the senses but also a dish that can be prepared in under an hour, making it ideal for both weeknight dinners and special occasions.

The fragrant garlic and herb marinade not only enhances the flavor of the chicken but also aids in keeping it tender and juicy. When paired with a luscious Alfredo sauce and your choice of pasta, it creates a harmonious blend that’s sure to please both adults and children alike.

Ingredients for 4-6 servings:

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 12 ounces fettuccine or pasta of choice
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon garlic powder
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Chicken Marinade: In a small bowl, combine olive oil, minced garlic, oregano, basil, thyme, salt, and pepper. Mix well to form a marinade. Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Coat the chicken thoroughly and let it marinate in the refrigerator for at least 30 minutes.

2. Cook the Pasta: While the chicken is marinating, bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside.

3. Grill the Chicken: Preheat your grill to medium-high heat. Once hot, remove the chicken from the marinade and grill for 6-8 minutes on each side, or until the chicken is cooked through and has grill marks. Remove from heat and let rest for a few minutes before slicing.

4. Prepare the Alfredo Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and garlic powder, cooking for about 1 minute until the mixture turns golden. Gradually whisk in the heavy cream, bringing it to a gentle simmer.

Add the Parmesan cheese and stir until the cheese is melted and the sauce is smooth. Season with additional salt and pepper to taste.

5. Combine and Serve: Add the cooked pasta to the Alfredo sauce, tossing to coat the noodles evenly. Serve the pasta on plates and top with slices of grilled chicken. Garnish with fresh parsley before serving.

Extra Tips:

To guarantee the chicken remains juicy and tender, avoid overcooking it on the grill; using a meat thermometer can help with precision cooking. If you prefer a lighter version of the sauce, you can substitute half of the heavy cream with milk.

For added flavor, consider adding a pinch of nutmeg to the Alfredo sauce. Remember, freshly grated Parmesan cheese will melt more smoothly into the sauce compared to pre-grated varieties. Enjoy your Garlic Herb Grilled Chicken Alfredo with a side of garlic bread or a fresh green salad to complete the meal.

Spicy Cajun Grilled Chicken Alfredo

Spicy Cajun Grilled Chicken Alfredo is a delightful twist on the classic Alfredo pasta, featuring tender pieces of grilled chicken seasoned with a spicy Cajun blend. This dish combines the creamy richness of Alfredo sauce with the bold flavors of Cajun spices, creating a mouthwatering experience that’s perfect for any occasion.

Whether you’re serving it for a family dinner or impressing guests at a gathering, this dish is bound to be a hit. The recipe is designed to serve 4-6 people, making it an ideal choice for a small dinner party or a cozy family meal.

The preparation involves marinating the chicken in a spicy Cajun seasoning, grilling it to perfection, and then tossing it with fettuccine pasta and a creamy Alfredo sauce. The result is a harmonious blend of spice and creaminess that will leave everyone asking for seconds.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 16 ounces fettuccine pasta
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon chopped parsley (for garnish)

Instructions:

1. Prepare the Chicken: Start by rubbing the chicken breasts with Cajun seasoning to guarantee they’re evenly coated. Drizzle with olive oil and let them marinate for at least 30 minutes to allow the flavors to penetrate the meat.
2. Grill the Chicken: Preheat your grill to medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let them rest for a few minutes before slicing.
3. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
4. Make the Alfredo Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer.
5. Add Cheese and Season: Gradually add the grated Parmesan cheese to the cream mixture, stirring until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
6. Combine Pasta and Sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat the pasta evenly with the sauce.
7. Serve: Divide the pasta among serving plates. Top with sliced grilled chicken and garnish with chopped parsley. Serve immediately.

Extra Tips:

For an extra kick, you can add additional Cajun seasoning to the Alfredo sauce. If you prefer a smokier flavor, consider using smoked paprika in your Cajun seasoning mix.

Confirm the grill is properly preheated to achieve nice grill marks and prevent the chicken from sticking. Adjust the spice level by either increasing or decreasing the amount of Cajun seasoning according to your preference.

Finally, for a thicker sauce, allow it to simmer slightly longer to reduce further before adding the pasta.

Lemon Basil Grilled Chicken Alfredo

Lemon Basil Grilled Chicken Alfredo is a delightful twist on the classic Alfredo pasta, combining the zesty freshness of lemon and the aromatic touch of basil with creamy Alfredo sauce and tender grilled chicken. This dish is perfect for a family dinner or a small gathering, offering a burst of flavors that will leave everyone craving for more.

The grilled chicken adds a smoky depth to the creamy pasta, while the lemon basil infusion elevates the entire dish with a revitalizing and herby note. This recipe serves 4-6 people and is a wonderful choice for those who enjoy a blend of Italian and contemporary flavors.

The creamy Alfredo sauce, made from scratch, pairs beautifully with the grilled chicken, while the lemon and basil bring a light and vibrant character to the dish. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding, guaranteeing a delicious meal that your guests will remember.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1 pound fettuccine pasta
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon red pepper flakes (optional)
• Fresh basil leaves for garnish

Instructions:

1. Marinate the Chicken: In a large bowl, mix olive oil, lemon juice, lemon zest, chopped basil, salt, and pepper. Add the chicken breasts, making sure they’re well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving about 1 cup of the pasta water.
3. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until fully cooked and grill marks appear. Transfer the chicken to a cutting board, let it rest for a few minutes, and then slice into strips.
4. Prepare the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, nutmeg, and red pepper flakes, whisking continuously until the cheese is melted and the sauce is smooth.
5. Combine the Ingredients: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat the pasta evenly, adding reserved pasta water as needed to reach the desired consistency. Add the sliced grilled chicken and gently mix to combine.
6. Serve: Divide the pasta among plates, garnish with fresh basil leaves, and serve immediately.

Extra Tips:

To guarantee perfectly cooked chicken, use a meat thermometer to check that it reaches an internal temperature of 165°F (74°C). For added flavor, consider marinating the chicken overnight.

When making the Alfredo sauce, keep the heat low to prevent the cream from curdling. If you prefer a thicker sauce, allow it to simmer for a few extra minutes until it reaches the desired thickness. Adjust the seasoning at the end, tasting the sauce before serving to make sure it’s to your liking.

Sun-Dried Tomato Grilled Chicken Alfredo

Sun-Dried Tomato Grilled Chicken Alfredo is a deliciously indulgent pasta dish that marries the smoky flavor of grilled chicken with the rich creaminess of Alfredo sauce. The addition of sun-dried tomatoes adds a tangy sweetness that complements the savory elements of the dish beautifully.

Perfect for a family dinner or a small gathering, this recipe is sure to impress with its layers of flavors and satisfying textures.

The preparation starts with marinating the chicken to infuse it with flavors before grilling it to perfection. Meanwhile, the Alfredo sauce is prepared with a blend of cream, Parmesan cheese, and garlic, creating a velvety base for the pasta. Sun-dried tomatoes are incorporated to add depth and a burst of color.

This dish serves 4-6 people, making it an excellent choice for a cozy night in with friends or family.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 pound fettuccine pasta
• 1 cup sun-dried tomatoes, chopped
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon Italian seasoning
• Fresh basil leaves, for garnish

Instructions:

1. Marinate the Chicken: In a bowl, combine olive oil, garlic powder, salt, and pepper. Coat the chicken breasts in the mixture and let them marinate for at least 30 minutes to absorb the flavors.
2. Grill the Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken for 6-7 minutes on each side or until fully cooked through. Remove from the grill and allow it to rest before slicing.
3. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
4. Prepare the Alfredo Sauce: In a large saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and bring to a simmer. Reduce the heat and whisk in the Parmesan cheese until the sauce is smooth and thickened.
5. Integrate Sun-Dried Tomatoes: Add the chopped sun-dried tomatoes and Italian seasoning to the sauce, stirring until well combined. Allow the flavors to meld for a few minutes on low heat.
6. Combine and Serve: Add the cooked pasta to the Alfredo sauce, tossing to coat the noodles evenly. Slice the grilled chicken and arrange it over the pasta. Garnish with fresh basil leaves before serving.

Extra Tips:

To enhance the flavor of the chicken, consider adding a splash of balsamic vinegar to the marinade. If you prefer a lighter sauce, you can substitute half of the heavy cream with milk.

For an extra kick of flavor, sprinkle a pinch of red pepper flakes into the Alfredo sauce. To prevent the sauce from becoming too thick, reserve a cup of pasta cooking water to thin it if necessary.

Finally, always taste and adjust the seasoning before serving to confirm the dish is perfectly balanced.

Spinach and Artichoke Grilled Chicken Alfredo

Spinach and Artichoke Grilled Chicken Alfredo is a delightful twist on the classic Alfredo pasta, incorporating the rich and savory flavors of grilled chicken, fresh spinach, and artichokes. This dish is a perfect combination of creamy and hearty, making it an ideal choice for a comforting family dinner or an impressive meal for guests.

The grilled chicken adds a smoky depth to the creamy Alfredo sauce, while the spinach and artichokes infuse the dish with a rejuvenating and slightly tangy taste. The creamy Alfredo sauce is complemented by the tender pasta, creating a harmonious blend of flavors and textures.

This recipe serves 4-6 people and is perfect for those who love a rich, satisfying pasta dish with a bit of a gourmet touch. The preparation involves grilling the chicken to perfection, creating a luscious Alfredo sauce, and bringing everything together with perfectly cooked pasta, fresh spinach, and artichokes.

Ingredients (serves 4-6 people):

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 pound fettuccine pasta
• 3 cups fresh spinach leaves
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon nutmeg
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Chicken: Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, pepper, garlic powder, and Italian seasoning. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink inside. Remove from the grill and let it rest for a few minutes before slicing into strips.
2. Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
3. Make the Alfredo Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and nutmeg, and continue to simmer until the sauce thickens, about 3-4 minutes.
4. Combine Ingredients: Add the cooked pasta to the Alfredo sauce, tossing to coat the pasta thoroughly. Stir in the fresh spinach leaves and artichoke hearts, cooking for an additional 2-3 minutes until the spinach wilts and the artichokes are heated through.
5. Assemble the Dish: Add the sliced grilled chicken to the pasta and sauce, gently mixing to combine all the ingredients. Serve immediately, garnished with fresh parsley.

Extra Tips:

For an extra layer of flavor, consider marinating the chicken breasts in a mixture of olive oil, lemon juice, and herbs for at least an hour before grilling. This will infuse the chicken with even more flavor and help keep it moist during grilling.

If you’re short on time, you can use rotisserie chicken instead of grilling your own. Additionally, always reserve a bit of pasta water when draining the pasta; this can be added to the Alfredo sauce if it becomes too thick.

Finally, feel free to add a pinch of red pepper flakes for a subtle kick if you enjoy a bit of heat in your Alfredo.

Mushroom and Grilled Chicken Alfredo

Mushroom and Grilled Chicken Alfredo is a delightful twist on the classic Alfredo pasta, combining the rich flavors of creamy Alfredo sauce with the earthy taste of mushrooms and the savory notes of grilled chicken. This dish is perfect for a family dinner or a gathering with friends, offering a hearty and comforting meal that’s bound to please everyone at the table.

The combination of tender grilled chicken and sautéed mushrooms in a luscious Alfredo sauce over a bed of perfectly cooked pasta creates a symphony of flavors and textures that’s hard to resist.

This recipe is suitable for a serving size of 4-6 people, making it an ideal choice for a family meal or a small dinner party. By preparing each component separately, you can guarantee that every bite is bursting with flavor and the pasta remains perfectly al dente. The key to this dish is balancing the flavors of the creamy sauce with the savory chicken and mushrooms, creating a harmonious blend that’s both satisfying and delicious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 pound fettuccine pasta
• 2 cups sliced mushrooms (button or cremini)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 1/4 cup chopped fresh parsley

Cooking Instructions:

1. Prepare the Chicken: Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Once the grill is ready, place the chicken on the grill and 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 before slicing into thin strips.
2. Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
3. Sauté the Mushrooms: In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and sauté for about 5 minutes, or until they’re golden brown and tender. Add the minced garlic and cook for an additional minute.
4. Make the Alfredo Sauce: Reduce the heat to low and add the heavy cream to the skillet with the mushrooms. Stir in the Parmesan cheese, nutmeg, and a pinch of salt and pepper. Continue to stir until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
5. Combine and Serve: Add the cooked pasta and sliced grilled chicken to the skillet with the sauce. Toss until everything is well coated. Garnish with chopped parsley before serving warm.

Extra Tips:

When grilling the chicken, confirm it’s evenly cooked by using a meat thermometer to check the internal temperature. This prevents the chicken from being undercooked or overcooked.

For an extra layer of flavor, consider marinating the chicken in a mix of olive oil, lemon juice, garlic, and herbs a few hours before grilling. If you prefer a thicker sauce, you can add more Parmesan cheese. Conversely, if the sauce is too rich, adding a splash of chicken broth can help lighten it up.

Remember to taste and adjust the seasoning as needed before serving.

Pesto Grilled Chicken Alfredo

Pesto Grilled Chicken Alfredo is a delightful fusion of classic Italian flavors and creamy goodness. This dish combines the savory taste of grilled chicken with the rich, creamy texture of Alfredo sauce, enhanced by the aromatic essence of pesto. Perfect for a family dinner or a gathering with friends, this recipe is sure to become a favorite in your household.

The marriage of grilled chicken and basil pesto brings a fresh and vibrant flavor profile to this traditional pasta dish, offering a unique twist that’s both comforting and exciting. The key to this recipe is balancing the robust flavors of the grilled chicken and the creamy Alfredo sauce with the fragrant pesto.

The chicken is seasoned and grilled to perfection, providing a smoky undertone that complements the creaminess of the sauce. Tossed with pasta and topped with a sprinkle of Parmesan cheese, this dish is a harmonious blend of textures and tastes that will leave everyone craving more.

Let’s explore the ingredients you’ll need and the steps to create this delicious Pesto Grilled Chicken Alfredo for 4-6 people.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 12 ounces fettuccine or your pasta of choice
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup basil pesto
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions:

1. Prepare the Chicken: Begin by preheating your grill to medium-high heat. Coat the chicken breasts with olive oil and season them with salt, pepper, and garlic powder on both sides. This will enhance the flavor and prevent the chicken from drying out during grilling.
2. Grill the Chicken: Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once grilled, remove the chicken from the grill and let it rest before slicing it into thin strips or bite-sized pieces.
3. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water, and set it aside.
4. Prepare the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese until fully melted and the sauce is smooth.
5. Combine Ingredients: Add the grilled chicken slices and pesto to the Alfredo sauce, stirring well to combine. If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is reached.
6. Mix with Pasta: Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce and the chicken is evenly distributed.
7. Serve: Garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve hot and enjoy the creamy, flavorful goodness of Pesto Grilled Chicken Alfredo.

Extra Tips:

To guarantee your dish is bursting with flavor, use a high-quality pesto, either store-bought or homemade. Fresh ingredients make all the difference, so consider making your own pesto with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil for a truly authentic taste.

Additionally, letting the grilled chicken rest before slicing allows the juices to redistribute, making the meat more tender and flavorful. For a lighter option, you can substitute half-and-half for the heavy cream, though the sauce may be slightly less rich. Enjoy experimenting with different types of pasta to find your favorite combination!

Roasted Red Pepper Grilled Chicken Alfredo

Roasted Red Pepper Grilled Chicken Alfredo is a delightful twist on the classic Alfredo pasta, combining the rich and creamy texture of Alfredo sauce with the smoky flavor of grilled chicken and the sweet tanginess of roasted red peppers. This dish offers a perfect balance of flavors, making it a comforting meal that’s both satisfying and delicious.

It’s an ideal recipe for family dinners or gatherings, where you want to impress with a dish that looks and tastes gourmet but is surprisingly easy to prepare.

The key to this recipe is the harmonious blend of ingredients that complement each other beautifully. The grilled chicken adds a depth of flavor with its smoky, charred edges, while the roasted red peppers bring a subtle sweetness and vibrant color to the dish.

The creamy Alfredo sauce, made with Parmesan cheese and heavy cream, envelops each ingredient, creating a cohesive and indulgent experience. This dish serves 4-6 people, making it perfect for sharing with loved ones.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 red bell peppers
• 12 ounces fettuccine pasta
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Preheat a grill or grill pan over medium-high heat. Brush the chicken with olive oil and grill for about 6-7 minutes on each side, or until cooked through and the juices run clear. Remove from the grill and let rest for a few minutes before slicing into strips.
2. Roast the Red Peppers: While the chicken is grilling, preheat your oven’s broiler. Place the red bell peppers on a baking sheet and broil for 10-15 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven, place in a bowl, and cover with plastic wrap to steam. Once cool, peel off the skins, remove the seeds, and slice the peppers into strips.
3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
4. Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream and bring to a gentle simmer. Reduce the heat to low and add the Parmesan cheese, whisking until smooth. Season with nutmeg, salt, and pepper to taste.
5. Combine Ingredients: Add the sliced grilled chicken and roasted red peppers to the Alfredo sauce, stirring to coat. Add the cooked fettuccine, tossing everything together until well combined and heated through.
6. Serve: Transfer the Roasted Red Pepper Grilled Chicken Alfredo to serving plates. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired. Serve immediately.

Extra Tips:

For an even deeper flavor, consider marinating the chicken in a mixture of olive oil, lemon juice, and Italian herbs for a few hours before grilling. This will enhance the flavor and tenderness of the meat.

Additionally, if you prefer a spicier kick, you can add a pinch of red pepper flakes to the Alfredo sauce. Remember to keep an eye on the garlic while sautéing to prevent it from burning, as this can impart a bitter taste to the sauce.

Broccoli and Grilled Chicken Alfredo

Broccoli and Grilled Chicken Alfredo is a delicious and comforting dish that combines the creamy goodness of Alfredo sauce with the smokiness of grilled chicken and the nutrient-rich addition of broccoli. This recipe is perfect for a family dinner or a gathering with friends, offering a hearty and satisfying meal that’s both tasty and easy to prepare.

The contrast between the tender chicken, crisp-tender broccoli, and rich Alfredo sauce creates a delightful balance of flavors and textures. This dish isn’t only delicious but also relatively simple to make, even for those who may not have a lot of cooking experience.

The key is to grill the chicken to perfection and guarantee the pasta is cooked al dente so it can absorb the creamy sauce without becoming mushy. Broccoli adds a pop of color and a healthy element to the dish, making it a well-rounded meal. This recipe will serve 4-6 people, providing generous portions for everyone at the table.

Ingredients for 4-6 servings:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 12 ounces fettuccine pasta
• 2 cups broccoli florets
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Fresh parsley, chopped (optional)

Cooking Instructions:

1. Prepare the Chicken: Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper. Brush them with olive oil to prevent sticking and enhance flavor.
2. Grill the Chicken: Place the chicken on the grill and 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 it rest for a few minutes before slicing it into thin strips.
3. Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pasta water. Drain both the pasta and broccoli, and set aside.
4. Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring occasionally until the cream starts to simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Add the nutmeg for a subtle warmth and mix well.
5. Combine Ingredients: Add the cooked fettuccine and broccoli to the Alfredo sauce, tossing to combine and guarantee the pasta is well coated. Add the sliced grilled chicken and gently toss again.
6. Serve: Transfer the Broccoli and Grilled Chicken Alfredo to serving plates. Garnish with fresh parsley if desired, and serve immediately.

Extra Tips:

When preparing this dish, be mindful not to overcook the broccoli; you want it to be tender but still crisp to maintain its nutritional value and texture.

If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the Alfredo sauce. For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less rich.

Leftovers can be stored in the refrigerator for up to two days, but the pasta may absorb the sauce, so you might need to add a splash of milk or cream when reheating.

Four-Cheese Grilled Chicken Alfredo

Four-Cheese Grilled Chicken Alfredo is a sumptuous twist on the classic Italian favorite, making it the perfect dish for a family dinner or a small gathering of friends. This recipe combines the smoky flavors of grilled chicken with a decadent, creamy Alfredo sauce enriched with four types of cheese. The addition of grilled chicken not only enhances the flavor profile but also provides a hearty protein component, making this dish both satisfying and indulgent.

The creamy sauce clings to every strand of pasta, guaranteeing each bite is full of rich, cheesy goodness. Creating this dish involves a few key steps, starting with marinating and grilling the chicken to perfection, then crafting an Alfredo sauce that balances the flavors of Parmesan, Romano, Asiago, and cream cheese. This dish is versatile enough to be paired with a simple salad or some garlic bread for a complete meal. By following this recipe, you’ll be able to bring restaurant-quality pasta to your dining table, all made in the comfort of your own kitchen.

Ingredients (Serving Size: 4-6 people)

• 3 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 pound fettuccine pasta
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiago cheese
• 4 ounces cream cheese, cubed
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare and Marinate the Chicken: Begin by patting the chicken breasts dry with a paper towel. In a small bowl, mix together the olive oil, salt, pepper, garlic powder, and Italian seasoning. Rub this mixture evenly over the chicken breasts. Allow the chicken to marinate for at least 15 minutes, or up to 2 hours for peak flavor.

2. Grill the Chicken: Preheat your grill to medium-high heat. Once hot, place the marinated 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 them rest for a few minutes before slicing into strips.

3. Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water, and set aside.

4. Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and milk, stirring until combined. Gradually add the Parmesan, Romano, and Asiago cheeses, stirring constantly until the cheeses have melted.

Add the cubed cream cheese and continue to stir until the sauce is smooth and creamy.

5. Combine and Serve: Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add some reserved pasta water to reach your desired consistency. Gently fold in the grilled chicken strips. Serve immediately, garnishing with fresh parsley.

Extra Tips

When grilling the chicken, verify your grill is properly preheated to achieve those beautiful grill marks and a smoky flavor. If you don’t have a grill, a grill pan or even a regular skillet can be used.

When making the sauce, keep the heat on medium to prevent the cheese from curdling. If you find the sauce thickening too quickly, a splash of the reserved pasta water can help thin it out while enhancing the sauce’s texture.

Finally, let the dish rest for a few minutes after combining all components, allowing the flavors to meld beautifully before serving.