If there’s a dish that feels like a big warm hug, it’s Grilled Chicken Alfredo Pasta. Imagine perfectly grilled, juicy chicken breast nestled on a bed of creamy, homemade Alfredo-coated penne — rich, cheesy, and absolutely irresistible. This is my forever favorite date-night pasta, and I’m so excited to walk you through every step!
Why You’ll Love This Recipe
- Decadent Creaminess: The homemade Alfredo sauce coats every piece of pasta in luscious, cheesy goodness — nothing store-bought can compare!
- Quick Yet Impressive: Grilled Chicken Alfredo Pasta feels fancy enough for special occasions, but it comes together in about 30 minutes flat.
- Perfectly Balanced: The juicy, mildly spiced grilled chicken adds protein and incredible flavor to the luxuriously rich sauce.
- Crowd-Pleasing Classic: Whether you’re cooking for picky eaters or foodies, this pasta is guaranteed to delight everyone at the table.
Ingredients You’ll Need
The beauty of Grilled Chicken Alfredo Pasta is in its simplicity — fresh, quality ingredients are the star here! Each element plays an important role in building layers of flavor, from the seasoned chicken to the creamy, dreamy sauce and the perfectly cooked pasta underneath.
- Chicken breasts: Sliced into cutlets for even, juicy grilling — the protein-rich base of the dish.
- Salt and black pepper: Essential for seasoning both the chicken and the sauce, bringing all the flavors to life.
- Paprika & garlic powder: These add a gentle warmth and savory kick to the grilled chicken.
- Olive oil & butter: Olive oil for grilling and luscious butter for finishing the chicken and building the Alfredo sauce’s silkiness.
- Penne pasta: Penne’s shape holds the creamy Alfredo perfectly, but any short pasta works if you like.
- Fresh garlic: Minced garlic blooms in butter to infuse the sauce with rich, aromatic flavor.
- Heavy cream: The backbone of the Alfredo—thick, velvety, and utterly luxurious.
- Parmesan cheese: Freshly grated parmesan melts into the sauce, making it gloriously cheesy and nutty (skip the green can for best results!).
- Fresh parsley (optional): Sprinkled at the end, parsley adds color and a fresh pop that beautifully balances the rich sauce.
Variations
One of my favorite things about Grilled Chicken Alfredo Pasta is how effortlessly it adapts to whatever you’re craving (or what’s left in the pantry!). Don’t be afraid to get creative — here are some tried-and-true tweaks to inspire your next pasta night.
- Swap the Protein: Try grilled shrimp, pan-seared salmon, or roasted veggies for a pescatarian or vegetarian twist.
- Lighter Version: Use half-and-half instead of heavy cream for a sauce that’s still creamy but a bit lighter.
- Go Gluten-Free: Choose your favorite gluten-free pasta — just remember to cook it al dente, as it tends to soften quickly.
- Spice It Up: Add a pinch of red pepper flakes to the Alfredo for a gentle, warming heat.
How to Make Grilled Chicken Alfredo Pasta
Step 1: Prep and Season the Chicken
Start by slicing your chicken breasts horizontally to create thin, even cutlets. This ensures quick cooking and maximally juicy results! Mix together your salt, pepper, garlic powder, and paprika, then rub this spice blend generously over both sides of each chicken cutlet for flavor in every bite.
Step 2: Grill the Chicken
Heat up a grill pan (or outdoor grill) with olive oil on medium-high. Place the chicken on hot grates and resist the urge to poke or move it for about 4 minutes — this helps those glorious grill marks form. Flip, add a pat of butter, and cook a few more minutes until golden and done. Rest, then slice into strips.
Step 3: Boil the Pasta
While your chicken sizzles, get your pasta water boiling with a big handful of salt. Add penne and cook just until al dente (it finishes in the sauce later). Reserve about a cup of pasta water before draining; this starchy liquid works magic in the sauce.
Step 4: Make the Alfredo Sauce
In a large, deep saucepan, melt the butter over medium heat. Toss in minced garlic and let it sizzle for maximum aroma. Pour in the heavy cream and let it gently bubble and thicken, stirring often. Once luscious, add in parmesan by the handful, stirring in between, until melted silky-smooth. Taste, then season with salt and black pepper.
Step 5: Toss Pasta and Serve
Add the cooked penne to your Alfredo sauce in two additions, mixing after each to make sure every noodle soaks up that creamy goodness. Use a splash of reserved pasta water to get everything glossy and coat-y. Divide into bowls, top with slices of juicy grilled chicken, and crown with extra parmesan and parsley if you like. That’s it — pure comfort on a fork!
Pro Tips for Making Grilled Chicken Alfredo Pasta
- Chicken Cutlet Perfection: Slicing the chicken breasts into thinner cutlets ensures super quick and even cooking — so you never have to worry about dry meat!
- Reserve That Pasta Water: Adding a splash or two to your Alfredo sauce creates a creamier, silkier finish and helps everything cling together brilliantly.
- Parmesan Quality Counts: Use freshly shredded or grated parmesan (not pre-shredded or canned) for the smoothest, most flavorful sauce.
- Don’t Rush the Simmer: Give the Alfredo sauce a leisurely 10-15 minute bubble — this step thickens up the cream and bridges all the flavors together.
How to Serve Grilled Chicken Alfredo Pasta
Garnishes
Finish your Grilled Chicken Alfredo Pasta with a generous snowfall of extra parmesan and a scatter of freshly chopped parsley for color and brightness. If you love a little zing, a twist of cracked black pepper or a pinch of lemon zest can make the flavors pop even more.
Side Dishes
This pasta is lusciously rich, so I love serving it with something crisp — a simple green salad (arugula, baby spinach, or romaine with a lemony vinaigrette) is perfect. And of course, warm, crusty bread or garlic knots are practically a must for soaking up every last drop of Alfredo sauce!
Creative Ways to Present
For a dinner party, try serving the pasta in individual shallow bowls, twirling the penne into neat nests, then topping with elegant strips of grilled chicken. Or, for family-style dining, pile everything onto a big platter and let everyone help themselves — it always gets smiles!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (lucky you!), transfer your Grilled Chicken Alfredo Pasta to an airtight container and refrigerate. It’ll keep well for up to three days, just note the pasta will absorb more sauce over time.
Freezing
While you can freeze Alfredo sauce and cooked chicken separately, pasta doesn’t always thaw with the same texture. If you do freeze, keep components apart and reheat gently for best results — and always add a bit of cream when reheating the sauce to revive its silky texture.
Reheating
For best flavor and creaminess, reheat leftovers in a saucepan over medium-low heat, stirring often and adding a splash of water or cream to loosen the sauce. Avoid the microwave if you can — gentle heat keeps everything deliciously smooth!
FAQs
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Can I use a different type of pasta for Grilled Chicken Alfredo Pasta?
Absolutely! While penne is classic and holds up beautifully with Alfredo sauce, you can substitute fettuccine, rigatoni, or even spaghetti if that’s what you have on hand. Just make sure to cook your pasta al dente for the best texture.
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How do I know when the chicken is perfectly cooked?
Grill the thinly sliced cutlets over medium-high heat for about 4 minutes per side, depending on thickness. The chicken should have golden grill marks and no pink in the center — use a meat thermometer for best accuracy (165°F/74°C internal temp).
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Can Grilled Chicken Alfredo Pasta be made ahead of time?
It’s best enjoyed fresh, but you can grill the chicken and prepare the Alfredo sauce ahead. Cook and toss the pasta with hot sauce just before serving for maximum creaminess.
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Is there a way to make the Alfredo sauce less rich?
Definitely! Swap some of the heavy cream for half-and-half or even whole milk, though the sauce will be a bit thinner. You can also add steamed vegetables like broccoli or peas to add balance and color.
Final Thoughts
If you’ve been searching for the ultimate cozy dinner, look no further than this Grilled Chicken Alfredo Pasta. It’s a weeknight hero and a weekend showstopper, all in one bowl. I can’t wait for you to make this and fall in love with every creamy, flavor-packed bite. Let me know how it goes — and don’t forget an extra sprinkle of parmesan!
PrintGrilled Chicken Alfredo Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian
Description
Indulge in a creamy and flavorful dish with this Grilled Chicken Alfredo Pasta recipe. Tender grilled chicken strips atop a bed of perfectly cooked alfredo penne pasta, coated in a rich and decadent homemade alfredo sauce.
Ingredients
For the grilled chicken:
- 2 chicken breasts, sliced into 4 cutlets
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 2 tbsp olive oil
- 1 tbsp butter
For the alfredo pasta:
- 1/2 lb penne pasta, cooked al dente
- 3/4 cup butter
- 3–4 garlic cloves, minced
- 2 cups heavy cream
- 1.5 cups parmesan, shredded or grated
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp fresh parsley, chopped (optional for serving)
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Cook 1/2 lb of penne pasta until al dente. Reserve 1 cup pasta water. Drain and set aside.
- Prepare the chicken: Season chicken with salt, pepper, paprika, and garlic powder. Grill in a pan with olive oil and butter until cooked. Slice into thin strips.
- Make the alfredo sauce: Melt butter, sauté garlic, add heavy cream, simmer, and thicken. Season with salt and pepper. Stir in parmesan and pasta water.
- Combine pasta and sauce: Mix cooked penne with the alfredo sauce. Ensure pasta is coated well. Add more pasta water for creaminess.
- Serve: Divide pasta into bowls, top with grilled chicken strips, extra parmesan, and parsley.
Notes
- It’s best to make and serve immediately.
- Prepare chicken and sauce ahead, heat before serving.
- Reheat by adding to a saucepan with water until warm.
- Remember to heavily salt pasta water and reserve pasta water for sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 1050
- Sugar: 3g
- Sodium: 1550mg
- Fat: 75g
- Saturated Fat: 45g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 230mg