Description
Grilled Chicken Alfredo Penne
Ingredients:
For the pasta: 400g penne pasta, salt for boiling the pasta
For the grilled chicken: 2 large chicken breasts, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, salt and black pepper to taste
For the Alfredo sauce: 2 tablespoons butter, 3 garlic cloves minced, 1 1/2 cups heavy cream, 1 1/2 cups grated Parmesan cheese, salt and black pepper to taste, chopped parsley for garnish
Instructions:
1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Prepare the chicken: Heat a grill or grill pan over medium-high heat. Rub the chicken with olive oil, garlic powder, paprika, salt, and black pepper. Grill the chicken for 4-5 minutes on each side until fully cooked. Let it rest for 5 minutes, then slice into strips.
3. Make the Alfredo sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute. Stir in the heavy cream and let it simmer for 3-4 minutes over low heat. Gradually add the Parmesan cheese, stirring until the sauce is smooth. Season with salt and black pepper to taste.
4. Combine the pasta and sauce: Add the cooked pasta to the sauce and toss to coat evenly. Heat for 1-2 minutes.
5. Serve: Plate the pasta and top with the grilled chicken strips. Garnish with chopped parsley.
Step-by-Step Guide
Follow these detailed instructions for a perfect result. First, ensure your pasta water is heavily salted—it should taste like the sea. While the pasta cooks, pound your chicken breasts to an even thickness for uniform grilling. Preheat your grill or pan thoroughly; the chicken should sizzle on contact. For the sauce, use freshly grated Parmesan from a block, as pre-grated cheese often contains anti-caking agents that can make the sauce grainy. When simmering the cream, keep the heat low to prevent scorching. Add the cheese off the heat initially to avoid separation, stirring until fully melted before returning to a gentle warmth.
Serving Suggestions
This rich dish pairs beautifully with simple, fresh elements. Serve it alongside a crisp arugula salad with a lemon vinaigrette to cut through the creaminess. For a vegetable side, grilled asparagus or roasted broccoli are excellent choices. To elevate the presentation, offer extra grated Parmesan, red pepper flakes, and a drizzle of high-quality olive oil at the table. A glass of chilled Pinot Grigio or a light Chardonnay complements the meal perfectly.
How-to Summary
In summary: cook penne in salted water; grill seasoned chicken breasts; create a sauce by sautéing garlic in butter, simmering cream, and melting in Parmesan; combine sauce and pasta; top with sliced chicken and parsley.
Frequently Asked Questions
Can I use a different pasta? Yes, fettuccine is classic, but any sturdy shape like rigatoni or farfalle works well.
How can I make a lighter Alfredo sauce? Substitute half the heavy cream with whole milk, but be careful not to boil it, as it can curdle more easily.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s consistency. Microwaving can cause the sauce to separate.
Can I prepare components ahead of time? You can grill the chicken and cook the pasta 1 day ahead. Store separately and make the sauce fresh when ready to serve for the best texture.
My sauce turned out grainy. What happened? This is usually due to overheating the cheese or using pre-grated Parmesan. Always grate your own cheese and add it off direct heat, stirring until melted.
Common Mistakes to Avoid
- Using pre-grated Parmesan cheese, which leads to a clumpy, non-creamy sauce.
- Overcooking the garlic for the sauce, which makes it bitter.
- Adding the pasta to the sauce without reserving some starchy pasta water to adjust consistency.
- Slicing the grilled chicken immediately after cooking, which lets the juices escape. Always let it rest first.
- Boiling the cream sauce, which can cause it to break or become oily.
Conclusion
This Grilled Chicken Alfredo Penne is a satisfying, restaurant-quality meal achievable in your own kitchen. By focusing on simple, fresh ingredients and careful technique—especially when crafting the silky Alfredo sauce—you create a comforting and impressive dish. Remember the key tips: let the chicken rest, grate your own cheese, and control your heat. With this guide, you’re equipped to avoid common pitfalls and deliver a consistently delicious result that’s sure to become a family favorite.