Description
Creamy Grilled Chicken Alfredo
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
Salt and black pepper to taste
For the Pasta and Sauce:
300g penne pasta
2 tbsp butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/4 tsp ground nutmeg
(optional)
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
1. Marinate and Grill the Chicken:
Rub the chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper.
Heat a grill pan or skillet over medium heat. Grill the chicken for 6-8 minutes on each side until cooked through. Set aside and slice thinly.
2. Cook the Pasta:
Bring a pot of salted water to a boil and cook penne according to package instructions. Reserve 1/2 cup of pasta water before draining.
3. Make the Alfredo Sauce:
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Slowly stir in the heavy cream and bring to a gentle simmer.
Add grated Parmesan cheese and whisk until the sauce thickens. Stir in nutmeg (if using) and season with salt and pepper to taste.
4. Combine Pasta and Sauce:
Toss the cooked penne into the sauce, adding reserved pasta water if needed for a smoother consistency.
5. Assemble the Dish:
Plate the creamy pasta and top with slices of grilled chicken. Garnish with fresh parsley and a sprinkle of black pepper.
Pro Tip:
Serve with a slice of garlic bread and a fresh green salad for the perfect Italian-inspired meal!
Step-by-Step Guide
For perfect results, follow this detailed guide. First, pound the chicken breasts to an even thickness for uniform cooking. While the grill pan heats, start your pot of salted water for the pasta. Cook the chicken as instructed, then let it rest on a cutting board for 5 minutes before slicing to retain juices. As the pasta cooks, begin your sauce. The key is to keep the heat at medium-low after adding the cream to prevent scalding. Whisk the Parmesan gradually until fully melted and integrated. Finally, combine the pasta and sauce off the direct heat, tossing thoroughly to coat every piece.
Serving Suggestions
This rich dish pairs beautifully with lighter sides. Serve with a crisp Caesar salad or a simple arugula salad with lemon vinaigrette. Garlic bread or warm, crusty focaccia is essential for soaking up the sauce. For a vegetable side, roasted asparagus or broccoli works wonderfully. To elevate the presentation, serve in a warm, shallow bowl and garnish with extra Parmesan, red pepper flakes, and a sprig of fresh parsley.
How-to Summary
To make Creamy Grilled Chicken Alfredo: 1) Season and grill chicken until cooked, then slice. 2) Boil penne pasta, saving some pasta water. 3) Create sauce by sautéing garlic in butter, simmering cream, and whisking in Parmesan until thick. 4) Toss drained pasta with the sauce, thinning with pasta water if needed. 5) Top pasta with sliced chicken, garnish, and serve immediately.
Frequently Asked Questions
Can I use a different type of pasta? Yes, fettuccine is classic, but any short pasta like rigatoni or farfalle works well. Adjust cooking time per package instructions.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or evaporated milk. The sauce will be slightly less rich but still creamy.
My sauce is too thick. How do I fix it? Gradually whisk in your reserved pasta water, one tablespoon at a time, until you reach the desired consistency. The starch helps it blend seamlessly.
Can I prepare any components ahead of time? You can grill and slice the chicken ahead. Reheat gently in the sauce. The sauce is best made fresh, as it can separate when reheated.
What’s the purpose of the nutmeg? Nutmeg adds a subtle, warm depth that enhances the cheese and cream flavors. Use it sparingly; it’s a background note.
Common Mistakes to Avoid
- Using pre-grated Parmesan cheese in a canister. It often contains anti-caking agents that prevent smooth melting. Always grate your own from a block.
- Adding cheese to a boiling sauce. This can cause the sauce to become grainy. Remove the skillet from heat or ensure it’s at a very low simmer before whisking in the Parmesan.
- Skipping the pasta water. The starchy water is crucial for helping the sauce adhere to the pasta and for adjusting consistency.
- Overcooking the garlic. Burnt garlic tastes bitter. Sauté only until fragrant, about 30-60 seconds.
Conclusion
Creamy Grilled Chicken Alfredo is a restaurant-quality meal achievable in your own kitchen. By mastering the simple Alfredo technique—gentle heating and proper cheese incorporation—and pairing it with perfectly seasoned grilled chicken, you create a comforting, impressive dish. Remember to use quality ingredients, mind the heat, and don’t forget that magical pasta water. With this complete guide, you’re equipped to avoid common pitfalls and serve a flawless, delicious dinner that’s sure to become a regular in your recipe rotation.