Best Grilled Chicken Alfredo Recipe

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Cooking doesn’t have to be difficult and my Grilled Chicken Alfredo is not only delicious, it’s also easy to prepare! And as an added bonus most of your cooking is done on the grill, so you’ll only have a few pots to wash.

Since moving to Florida, grilling has been a year-round event for me. But truth be told there can be snow on the ground and as long as you can get to your grill, it’s always an option for cooking up your favorite grilled meats and vegetables.

Old School Chicken Alfredo Recipe | SAM THE COOKING GUY 4K

Fettuccine Alfredo With Grilled Chicken 🔗

Fettuccine pasta smothered in a rich, creamy Alfredo sauce and served with succulent strips of grilled chicken. This dreamy homemade Alfredo sauce has aromatic flavours of garlic, butter, cream and Parmesan cheese. 

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 806 kcal, Fat 55.5 g, Saturated Fat 28 g, Cholesterol 260 mg, Sodium 538 mg, Carbohydrate 41.4 g, Fiber 0.4 g, Sugar 0.3 g, Protein 36.9 g, servingSize 1 serving

Ingredients:

  • 200 g fettuccine
  • 2 tbsp (25g) butter (unsalted)
  • 2-3 garlic cloves
  • 1 cup (250ml) heavy cream
  • 1/2 tsp white pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp red chili flakes
  • 1/4 tsp chicken powder (optional)
  • 1/2 cup (50g) Parmesan (freshly shredded plus extra for topping)
  • 1/4 – 1/2 cup pasta water
  • 1-2 tbsp parsley (chopped)
  • 1 (300g) chicken breast (sliced lengthwise to make two cutlets)
  • 1/3 tsp salt
  • 1/4 tsp paprika powder
  • 1/2 tsp black pepper (freshly cracked)
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian herbs
  • 2 tbsp olive oil

Instruction:

  1. Season the chicken with salt, paprika powder, black pepper, garlic powder and Italian herbs. Leave for 20-30 mins.
  2. Heat olive oil in a big pan/skillet. Cook the chicken breasts on medium-high heat around 5 minutes each side till golden and cooked through. Remove and keep aside.
  3. Add 1 tbsp of salt to a pot of water and bring to boil. Add your fettuccine and cook it a minute less than your package instructions.
  4. In the same pan where you grilled chicken, melt the butter.
  5. Then add the minced garlic and slightly toast it.
  6. Pour in the cream and bring it to a simmer.
  7. Add the dried oregano, red chili flakes, white pepper and chicken powder. Mix and let the cream reduce slightly on medium-low heat.
  8. Mix in the Parmesan cheese till it is completely melted. The sauce should be thick and creamy by now. If not, cook it a little longer.
  9. Drain the fettuccine, don’t rinse it and add to your sauce. Lower the heat and toss it well.
  10. Add a few splashes of pasta water to thin out the sauce.
  11. Serve immediately topped with sliced grilled chicken, grated Parmesan cheese and parsley.

FAQ

What can I add to chicken Alfredo to make it taste better?

Extra seasonings and spices will go a long way in adding flavor to a boring jar of sauce. Some of my personal favorites include salt, pepper, Italian seasoning, dried basil, oregano, onion powder or seasoned salt. Start with small amounts (1/2 teaspoon at a time) and add as needed, in order to avoid over-spicing.

What seasonings go best in Alfredo?

Traditional Alfredo is a simple white/cream sauce. It is made from butter, heavy cream, and parmesan cheese. While the original style is great, I simply like to add garlic, salt, pepper, and Italian seasoning to make Alfredo sauce taste even better!

How do you keep chicken Alfredo moist?

Next, stir about 1 tablespoon of water into the pasta to help keep it from becoming dry. Depending on how much fettucini you have to reheat, you may need to add more water. Cover the fettuccine alfredo tightly with an oven-safe lid or aluminum foil. This will trap the steam inside the dish and keep the pasta moist.

How do you keep Alfredo creamy?

Parmesan cheese is the key ingredient for making this Sauce thick and creamy. I recommend using a fresh parmesan cheese that you grate yourself or similar. Try to avoid using the powder or grated grated parmesan cheese in a tall can. The most important rule is not overheating your Alfredo Sauce.

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