Description
Grilled Chicken Alfredo with Penne
Ingredients:
12 oz penne pasta
2 chicken breasts, grilled and sliced
2 tbsp olive oil
2 tbsp unsalted butter
2 garlic cloves, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/4 tsp nutmeg (optional)
Salt and pepper to taste
Fresh basil or parsley for garnish
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Grill the chicken:
Season the chicken breasts with salt and pepper. Heat olive oil in a skillet or grill pan over medium-high heat. Cook the chicken for 6-7 minutes per side, or until fully cooked and golden brown. Remove from heat, let rest for a few minutes, and slice.
Prepare the Alfredo sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Stir in the heavy cream and bring to a gentle simmer. Slowly whisk in the Parmesan cheese until the sauce is creamy and smooth. Add nutmeg (if using), and season with salt and pepper.
Combine pasta and sauce:
Add the cooked penne to the Alfredo sauce, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
Assemble the dish:
Plate the Alfredo-coated penne and top with slices of grilled chicken.
Garnish and serve:
Garnish with fresh basil or parsley and serve hot.
A creamy and comforting classic, this Grilled Chicken Alfredo with Penne is perfect for a hearty and flavorful dinner. Easy to make and guaranteed to satisfy!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure all ingredients are prepped: grate the Parmesan, mince the garlic, and slice the chicken after grilling. Start boiling the pasta water first, as it takes the longest. While the pasta cooks, grill the chicken. Use a meat thermometer to ensure it reaches 165°F internally. For the sauce, keep the heat at medium to prevent the cream from scalding or the cheese from clumping. Add the cheese gradually while whisking constantly. Finally, combine everything in the skillet off the heat to finish.
Serving Suggestions
This rich dish pairs beautifully with lighter sides. Serve with a crisp Caesar salad or steamed broccoli. For a restaurant-style touch, present it in a warm, shallow bowl. Offer extra grated Parmesan and red pepper flakes on the side. A glass of chilled Pinot Grigio or Chardonnay complements the creamy sauce perfectly.
How-to Summary
To summarize: cook penne pasta al dente, reserving some pasta water. Grill seasoned chicken breasts until fully cooked and slice. In the same pan, make a sauce by sautéing garlic in butter, simmering heavy cream, and whisking in Parmesan until smooth. Toss the pasta in the sauce, thinning with pasta water if needed. Top with sliced chicken and fresh herbs.
Frequently Asked Questions
- Can I use a different type of pasta? Yes, fettuccine is classic, but any sturdy shape like rigatoni or farfalle works well.
- How can I make this dish ahead of time? Prepare components separately. Store pasta, chicken, and sauce in airtight containers in the fridge for up to 2 days. Reheat sauce gently on the stove, adding a splash of cream or milk before combining.
- My sauce became grainy. How do I fix it? Graininess often means the sauce got too hot. Remove it from heat immediately and whisk in a tablespoon of cold cream or butter until it smoothens.
- What’s a lighter alternative to heavy cream? For a lighter version, use half-and-half or whole milk mixed with a tablespoon of flour, but note the sauce will be less rich.
- Can I use pre-cooked or rotisserie chicken? Absolutely. Shred or slice about 2 cups of cooked chicken and add it to the sauce to warm through at the end.
Common Mistakes to Avoid
- Avoid using pre-grated Parmesan in a canister, as it contains anti-caking agents that prevent smooth melting.
- Do not overcook the pasta. Mushy pasta will ruin the dish’s texture.
- Never boil the cream sauce vigorously, as it can separate or curdle.
- Do not skip resting the grilled chicken before slicing, or the juices will run out.
- Avoid adding all the pasta to the sauce at once if meal prepping. Combine only what you plan to serve immediately to prevent the pasta from absorbing all the sauce.
Conclusion
This Grilled Chicken Alfredo with Penne is a timeless, satisfying meal that is deceptively simple to master. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dinner at home. Its creamy, comforting nature makes it a guaranteed crowd-pleaser for any weeknight or special occasion. Enjoy the process and the delicious results!