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Grilled Chicken Alfredo Pasta featured image shows a creamy and delicious pasta dish with grilled chicken on top.

Easy Grilled Chicken Alfredo Pasta

This recipe combines smoky grilled chicken with a creamy homemade Alfredo sauce, creating a restaurant-worthy pasta dish that's surprisingly easy to make. Perfect for family gatherings or a special weeknight meal, this Grilled Chicken Alfredo Pasta is sure to impress.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 pounds boneless, skinless chicken breasts
  • 1 pound pasta fettuccine, penne, or linguine
  • 1.5 cups heavy cream
  • 4 cloves garlic, minced
  • 1 cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • Olive oil for grilling
  • 1 teaspoon Italian seasoning
  • Fresh parsley, chopped optional garnish
  • Red pepper flakes optional garnish
  • Lemon juice optional marinade
  • Garlic powder optional marinade
  • Onion powder optional marinade

Equipment

  • Grill
  • Meat mallet
  • Plastic wrap
  • Meat thermometer
  • Large skillet or saucepan
  • large pot
  • colander
  • whisk
  • knife
  • cutting board
  • measuring cups and spoons

Method
 

  1. If chicken breasts are uneven, pound them to ½ inch thickness between plastic wrap.
  2. Marinate chicken (optional): Combine olive oil, lemon juice, garlic powder, onion powder, Italian seasoning, salt, and pepper. Marinate for at least 30 minutes.
  3. Preheat grill to medium-high heat (375-400°F). Clean and lightly oil the grates.
  4. Grill chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  5. Rest chicken for 5-10 minutes, then slice into thin strips.
  6. Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
  7. Melt butter in a large skillet or saucepan over medium heat.
  8. Add minced garlic and sauté for 1-2 minutes until fragrant.
  9. Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
  10. Remove from heat and whisk in grated Parmesan cheese until melted and smooth. Season with salt and pepper.
  11. Adjust consistency with reserved pasta water if needed.
  12. Add cooked pasta to the skillet with Alfredo sauce and toss to coat.
  13. Gently fold in the sliced grilled chicken.
  14. Serve immediately, garnished with fresh parsley, red pepper flakes, and extra Parmesan cheese.

Notes

Don't overcook the chicken. Use freshly grated Parmesan cheese for the best sauce. Don't boil the Alfredo sauce. Season generously. You can grill the chicken and make the Alfredo sauce ahead of time. Store them separately in the refrigerator and combine them with the cooked pasta just before serving. Get creative with veggies like steamed broccoli, sautéed mushrooms, or sun-dried tomatoes.