Description
Creamy Grilled Chicken Alfredo Pasta
Ingredients
2 cups cooked pasta (penne or macaroni)
2 chicken breasts (grilled and sliced)
1 cup heavy cream
½ cup grated Parmesan cheese
2 cloves garlic (minced)
1 tbsp butter
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley (chopped for garnish)
Instructions
Grill the Chicken
Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill them until golden and fully cooked. Let them rest for a few minutes, then slice into strips.
Prepare the Alfredo Sauce
In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Pour in the heavy cream and let it simmer gently for 2–3 minutes.
Stir in Parmesan cheese, allowing it to melt and thicken the sauce. Season with salt and pepper.
Combine the Pasta
Toss the cooked pasta into the Alfredo sauce, stirring until every piece is coated in creamy goodness.
Top with Chicken
Place the grilled chicken slices on top of the pasta.
Garnish & Serve
Sprinkle freshly chopped parsley and a pinch of black pepper over the dish. Serve hot and enjoy!
Pro Tip
Add a dash of red chili flakes
or a squeeze of lemon
for extra flavor. Pair with garlic bread
for a complete meal!
This creamy and comforting dish will have everyone asking for seconds!
Step-by-Step Guide
Follow this detailed sequence for perfect results. First, cook your pasta in salted water until al dente, then drain and set aside. While the pasta cooks, season the chicken breasts liberally. Preheat your grill or grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a plate, tent with foil, and let rest for 10 minutes before slicing. For the sauce, use a large skillet. Melt the butter with olive oil over medium-low heat. Add the garlic and sauté for just 30-60 seconds until fragrant but not browned. Slowly whisk in the heavy cream. Bring to a gentle simmer, then reduce heat to low. Gradually sprinkle in the Parmesan cheese, whisking constantly until fully melted and the sauce coats the back of a spoon. Finally, combine the sauce with the pasta, top with sliced chicken, and garnish.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter, crisp sides. Serve with a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is essential for soaking up the extra sauce. For a vegetable side, consider roasted asparagus or steamed broccoli. To elevate the presentation, serve directly from the skillet at the table, garnished with extra parsley, red chili flakes, and a few curls of fresh Parmesan.
How-to Summary
In brief: Grill seasoned chicken until cooked through and rest. Sauté garlic in butter/oil. Simmer cream, then whisk in Parmesan to create a thick sauce. Toss cooked pasta in the sauce. Top with sliced chicken and garnish with parsley.
Frequently Asked Questions
Can I use pre-cooked or rotisserie chicken? Absolutely. Shred or slice about 2 cups of cooked chicken. Add it to the pasta when you combine it with the sauce to warm through.
How can I make the sauce thicker? Let the cream simmer a bit longer to reduce before adding the cheese. For a quick fix, create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of water, then whisk it into the simmering sauce.
What’s a good substitute for heavy cream? Half-and-half can work, but the sauce will be less rich and thicken more slowly. For a dairy-free option, full-fat canned coconut milk is a viable alternative.
Can I prepare this dish ahead of time? You can grill the chicken and cook the pasta ahead. Store separately. The sauce is best made fresh, as it can separate when reheated.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce.
Common Mistakes to Avoid
- Overcooking the garlic: Burnt garlic turns bitter. Sauté it just until fragrant.
- Adding cheese to boiling cream: High heat can cause the cheese to clump or the sauce to break. Always reduce heat to low before adding Parmesan.
- Using pre-grated Parmesan: These products contain anti-caking agents that prevent smooth melting. Grate your own cheese from a block.
- Slicing chicken immediately: Letting it rest ensures juicy, tender slices by allowing the juices to redistribute.
- Underseasoning the sauce: Taste and season with salt and pepper after the cheese has melted.
Conclusion
This Creamy Grilled Chicken Alfredo Pasta is a classic, crowd-pleasing meal that balances simple techniques with luxurious results. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality dish at home. The combination of smoky grilled chicken and a velvety, homemade Alfredo sauce is timeless. Don’t forget to customize with your favorite herbs or a hint of spice to make it your own. Enjoy the process and the delicious outcome!