Craving the ultimate comfort food that’s rich, creamy, and bursting with flavor? This Grilled Chicken Alfredo Pasta recipe brings classic Italian indulgence to your table with juicy grilled chicken and silky, garlicky Alfredo sauce hugging every bite of tender penne. Trust me—once you try this, there’s no going back to the jarred stuff!
Why You’ll Love This Recipe
- Restaurant-worthy at home: You get that rich, creamy Alfredo sauce and perfectly charred chicken without making a reservation—or waiting for takeout.
- 30-minute weeknight superstar: It’s fast enough for busy nights but special enough for date night or guests.
- Seriously creamy, never boring: Using both real butter and cream ensures a silky sauce that clings to every piece of pasta for maximum flavor in every bite.
- Crowd-pleasing and customizable: The base of grilled chicken Alfredo pasta lets you riff endlessly—add veggies, swap the pasta, or tweak the seasoning to make it yours!
Ingredients You’ll Need
One of the best things about Grilled Chicken Alfredo Pasta is that you truly don’t need fancy ingredients—just a few fresh items and pantry staples, each playing a crucial role in building layers of savoriness, creaminess, and irresistible texture.
- Chicken breasts: Slicing these into cutlets means juicy, evenly-cooked pieces with maximum flavor in every forkful.
- Salt, black pepper, paprika, and garlic powder: This simple seasoning blend wakes up the chicken, adding depth and a pop of color.
- Olive oil & butter: Olive oil helps brown the chicken, while butter adds buttery richness and flavor when finishing the chicken on the grill pan.
- Penne pasta: The nooks and ridges of penne catch all that creamy Alfredo sauce for a perfect bite—other shapes work too, but penne is classic!
- Butter (for the sauce): The heart of a true Alfredo, delivering velvety texture and a hint of nuttiness.
- Fresh garlic: Minced and gently sautéed to infuse the sauce with fragrant, savory notes you’ll swoon over.
- Heavy cream: It creates that lusciously thick, decadent base for the sauce—substitute with half-and-half only if you must, but nothing beats real cream.
- Parmesan cheese: Use freshly grated for the smoothest, best-melting sauce and a deeply satisfying salty finish.
- Fresh parsley: Optional, but don’t skip if you love a pop of green and a touch of freshness to balance the richness!
Variations
This Grilled Chicken Alfredo Pasta is endlessly adaptable—so feel free to play! You can turn up the veggies, swap the pasta shape, or even add a touch of heat, making it perfect for whatever mood or dietary needs you have in mind.
- Vegetable Boost: Toss in sautéed mushrooms, steamed broccoli florets, or sweet peas for extra color and nutrients—veggies are delicious coated in Alfredo sauce!
- Make it spicy: Add a dash of red pepper flakes to the sauce or season your chicken with a little cayenne for a subtle kick.
- Try another protein: Swap chicken for grilled shrimp, seared salmon, or even crispy tofu for a fun twist (especially great for pescatarians or vegetarians!).
- Whole wheat or gluten-free pasta: Use your favorite pasta to fit dietary preferences—the sauce makes any variety taste decadent.
How to Make Grilled Chicken Alfredo Pasta
Step 1: Prep Your Ingredients and Pasta
Bring a big pot of well-salted water to a rolling boil and cook your penne pasta until just al dente—you want it with a little bite since it’ll get coated in the hot Alfredo sauce later. Drain (don’t rinse!) and remember to scoop out a cup of that magic starchy pasta water before you pour it off. Meanwhile, slice your chicken breasts in half horizontally to make quick-cooking cutlets and mix your chicken seasoning so it’s ready when you need it.
Step 2: Grill the Chicken
Heat up a grill pan or outdoor grill over medium-high and drizzle on some olive oil. Season the chicken cutlets generously on both sides and lay them on the hot grill—don’t move them for about 4 minutes, so they get that beautiful char. Flip, add a pat of butter (🙌), and cook another 3-4 minutes until juicy and cooked through. Let the chicken rest briefly, then slice into strips that are perfect for piling atop your creamy Alfredo pasta.
Step 3: Make the Alfredo Sauce
While your chicken sizzles, grab a deep saucepan and melt butter over medium heat. Sauté minced garlic until aromatic but not browned, then gently whisk in heavy cream and let it simmer and thicken for 10-15 minutes—patience is key for a rich, smooth Alfredo! Season with salt and pepper to taste. Add freshly grated Parmesan a handful at a time, stirring after each to melt it in, and splash in some reserved pasta water for an extra silky finish.
Step 4: Toss Pasta with Alfredo & Finish
Add your cooked penne to the Alfredo sauce in batches—this helps you get every noodle luxuriously coated. Don’t hesitate to loosen the sauce with more pasta water if it thickens up! Serve warm bowls of Alfredo pasta topped with those perfect grilled chicken slices, a flourish of Parmesan, and fresh parsley if you’re feeling fancy.
Pro Tips for Making Grilled Chicken Alfredo Pasta
- Pasta Water is Your Secret Weapon: Reserve at least 1 cup of pasta water—the starch helps create a velvety sauce that clings to the pasta, and lets you adjust creaminess at the end.
- Grill for Flavor, Not Just Looks: Let the chicken sit undisturbed on the grill for deep caramelization and gorgeous grill marks—don’t rush the flip!
- Add Parmesan Gradually: Stir in Parmesan little by little, which prevents clumping and produces the smoothest, most luscious Alfredo sauce.
- Prep Ahead for Speed: You can season and slice the chicken and grate your Parmesan in advance—this makes assembling Grilled Chicken Alfredo Pasta incredibly fast on busy nights.
How to Serve Grilled Chicken Alfredo Pasta
Garnishes
Top your Grilled Chicken Alfredo Pasta with a flurry of extra Parmesan cheese and a handful of freshly chopped parsley. That creamy white sauce looks gorgeous with a sprinkle of green, and the sharp, salty cheese takes every bite up a notch. A fresh grind of black pepper seals the deal!
Side Dishes
This pasta is rich and satisfying, so simple sides like a crisp Caesar salad, lemony arugula, or classic garlic bread are all excellent choices. If you’re after something lighter, steamed broccoli or roasted asparagus make a fresh, colorful counterpoint.
Creative Ways to Present
For a gorgeous presentation, serve the Grilled Chicken Alfredo Pasta in shallow pasta bowls and fan the sliced chicken artfully on top. Drizzle a touch of olive oil and finish with lemon zest for a bright touch. If you’re feeding a crowd, serve everything family-style on a big platter with fresh herbs scattered over for extra wow factor.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (it’s rare, but possible!), transfer them to an airtight container and refrigerate for up to 3 days. The pasta will absorb a bit of sauce as it sits, but it’s still delicious for lunch the next day.
Freezing
While creamy sauces like Alfredo aren’t the best candidates for freezing (they can separate when thawed), you can freeze just the grilled chicken for up to 2 months. For best texture, make the sauce and pasta fresh when you’re ready to enjoy again.
Reheating
To reheat, add the leftover Grilled Chicken Alfredo Pasta to a saucepan with a splash of water or cream, and warm gently over medium heat. Stir constantly to bring the sauce back together—avoid microwaving if you can, as gentle heat keeps the sauce the creamiest.
FAQs
-
Can I use a different type of pasta for Grilled Chicken Alfredo Pasta?
Definitely! While penne is classic, fettuccine, rigatoni, or even spaghetti all work beautifully. Choose a shape with nooks or ridges to hold onto that luscious Alfredo sauce—just cook until al dente for best results.
-
How do I make this recipe lighter?
You can swap the heavy cream for half-and-half, though the sauce will be a bit less rich and thick. Using grilled chicken breast keeps things lighter, and you can easily bulk up the pasta with steamed veggies to stretch the dish while dialing back on richness.
-
Can I make the Alfredo sauce in advance?
Yes—prepare the sauce and grilled chicken ahead and store separately in the fridge. When ready to serve, cook the pasta fresh and gently reheat both the sauce and chicken (adding a splash of cream or pasta water to loosen the sauce) before tossing together. This keeps everything creamy and fresh-tasting!
-
Why is my Alfredo sauce grainy or clumpy?
Grainy sauce usually means the Parmesan was added too quickly or the heat was too high. For the smoothest Alfredo, lower the heat before stirring in the cheese gradually and always use freshly grated Parmesan—that pre-shredded stuff just doesn’t melt the same way!
Final Thoughts
If you’re in the mood to wow your family or just pamper yourself, try making Grilled Chicken Alfredo Pasta at home. It’s comfort food with the kind of flair and flavor you’d expect from a cozy trattoria—and it always disappears fast. Gather your ingredients and prepare to fall in love with every creamy, garlicky, golden bite!
Print
Grilled 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
This Grilled Chicken Alfredo Pasta is a delicious combination of tender grilled chicken strips served over creamy alfredo penne pasta. It’s a satisfying and flavorful dish that is perfect for a cozy weeknight dinner or a special occasion.
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 water to a boil, add salt, and cook pasta al dente. Drain and set aside.
- Prepare the grilled chicken: Season chicken and grill until cooked. Slice into strips.
- Make the alfredo sauce: Melt butter, sauté garlic, add cream, simmer, and stir in parmesan until thickened.
- Combine pasta and sauce: Mix cooked pasta with alfredo sauce until well coated.
- Serve: Divide pasta into bowls, top with grilled chicken, extra parmesan, and parsley.
Notes
- Make fresh and serve immediately for best results.
- Prepare chicken and sauce ahead, heat before serving.
- Store leftovers in the fridge for up to 3 days; reheat on stovetop.
- Remember to salt pasta water, reserve pasta water, and cook pasta al dente.
Nutrition
- Serving Size: 1 plate
- Calories: 820
- Sugar: 2g
- Sodium: 1120mg
- Fat: 59g
- Saturated Fat: 34g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 190mg
