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
Units
Scale
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
