Hey there pasta lovers! Today I’m super excited to share my absolute favorite way to elevate your fettuccine alfredo game – by adding perfectly grilled chicken. If you’ve been settling for boring boiled or pan-seared chicken in your alfredo, you’re seriously missing out! Grilled chicken adds this amazing smoky flavor that takes your pasta dish from “meh” to “AMAZING” with minimal effort.
I remember the first time I tried making chicken alfredo with grilled chicken instead of regular chicken. total game changer! My family couldn’t stop raving about it, and now they won’t let me make it any other way.
So grab your tongs and fire up that grill (or grill pan)! I’m gonna show you exactly how to grill the perfect chicken for your next alfredo feast.
Why Grilled Chicken Makes Alfredo Better
Before we dive into the how-to, let’s talk about WHY grilled chicken is so perfect for alfredo:
- Flavor contrast – The smoky, charred flavor of grilled chicken perfectly balances the rich, creamy alfredo sauce
- Texture perfection – Grilling gives you juicy inside, slightly crispy outside
- Restaurant-quality results – This simple switch makes your dish taste better than takeout
- Healthy(ish) – Grilling removes some fat that would otherwise end up in your dish
Trust me, once you try grilled chicken with your alfredo, you’ll never go back to regular chicken again!
What You’ll Need
Let’s gather our ingredients and tools before we start
For the Grilled Chicken:
- 1 pound boneless, skinless chicken breasts
- Olive oil (for greasing the grill)
- Salt and pepper to taste
- Optional seasonings: garlic powder, Italian herbs, or cajun seasoning
Tools:
- Grill or grill pan
- Meat thermometer (seriously, don’t skip this!)
- Tongs
- Cutting board
- Sharp knife
Now that we’ve got everything ready let’s get grilling!
Step-by-Step: How to Grill Perfect Chicken for Alfredo
Step 1: Prep Your Chicken
The thickness of your chicken breasts matters A LOT! If your chicken breasts are super thick (more than 1 inch), you’ll want to butterfly them or cut them in half lengthwise. This ensures even cooking and prevents the outside from burning while the inside stays raw.
If you’ve ever had dry, tough chicken, it was probably cooked unevenly. So don’t skip this step!
I like to place the chicken between two pieces of plastic wrap and gently pound them to an even thickness. Not only does this help them cook evenly, but it also makes them more tender. Win-win!
Step 2: Season Your Chicken
Keep it simple! Since the alfredo sauce is already so flavorful, you don’t need to go crazy with chicken seasonings. I usually just use:
- A light drizzle of olive oil (just enough to prevent sticking)
- Salt and pepper on BOTH sides
That’s it! But if you wanna get fancy, a little garlic powder never hurts.
The key is to season the FIRST side, place it seasoned-side down on the grill, and THEN season the second side while it’s cooking. This way, you don’t lose all your seasonings to the plate before grilling!
Step 3: Preheat and Grease Your Grill
Whether you’re using an outdoor grill or a grill pan on the stove, you need to:
- Preheat it to medium-high heat
- Lightly grease it with olive oil to prevent sticking
I cannot stress enough how important preheating is! If you put chicken on a cold grill, it’ll stick like crazy and you’ll lose that beautiful grilled exterior.
Step 4: Grill the Chicken
Now for the main event! Here’s the proper timing for perfect grilled chicken:
- Place the chicken on the grill, seasoned-side down
- Grill the first side for 5-6 minutes (resist the urge to move it around!)
- Flip the chicken and grill the second side for 4-5 minutes
The exact timing will depend on the thickness of your chicken, but a good rule of thumb is that thinner pieces cook faster.
Step 5: Check the Temperature
This is where that meat thermometer becomes your best friend! Perfectly cooked chicken should reach an internal temperature of 165°F (74°C).
Insert the thermometer into the thickest part of the breast to get an accurate reading. If it’s not quite there yet, give it another minute or two on the grill.
Undercooking is obviously dangerous, but OVERcooking is the #1 reason people end up with dry, tough chicken that ruins their alfredo. So please, use a thermometer!
Step 6: Rest the Chicken
Once your chicken reaches 165°F, remove it from the grill and let it REST for about 10 minutes before slicing.
I know it’s tempting to cut right into it, but this resting period allows the juices to redistribute throughout the meat. Skip this, and all those tasty juices will end up on your cutting board instead of in your chicken!
Step 7: Slice and Serve
After resting, slice the chicken into strips or chunks, whichever you prefer. I personally like strips for alfredo because they look prettier on top of the pasta.
Now your perfectly grilled chicken is ready to top your creamy fettuccine alfredo!
Making the Ultimate Chicken Alfredo
Now that you’ve mastered grilling the chicken, let’s put together the whole dish. I’ll share my favorite alfredo recipe that pairs perfectly with grilled chicken.
Ingredients for the Alfredo Sauce:
- 8 ounces fettuccine pasta
- 2 cups heavy cream
- 1/2 cup (1 stick) butter
- 1/2 teaspoon garlic powder
- 1 cup grated Parmesan cheese
- 1/4 cup Romano cheese
- Salt and pepper to taste
Cooking the Pasta and Sauce:
- Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente (usually 8-10 minutes)
- In a large skillet, warm the heavy cream over medium heat until it forms a thin skin on top
- Add the butter and let it melt completely into the cream
- Stir in the Parmesan and Romano cheeses, continuing to stir until completely melted
- Add garlic powder, salt, and pepper to taste
- Simmer for about 2 minutes until the sauce thickens slightly
- Toss the cooked pasta with the sauce until well coated
- Top with your perfectly grilled chicken slices
Voila! You’ve got restaurant-quality grilled chicken alfredo that’ll impress anyone who tries it.
Pro Tips for Amazing Grilled Chicken Alfredo
After making this dish about a bazillion times, I’ve picked up some tricks that make a huge difference:
For the Chicken:
- Don’t move the chicken around while it’s grilling. Let it develop those beautiful grill marks!
- Chicken thighs work GREAT too if you prefer dark meat (and they’re more forgiving if overcooked)
- Marinating isn’t necessary for alfredo, but if you want extra flavor, a quick 30-minute marinade in Italian dressing works wonders
For the Alfredo:
- Al dente pasta is crucial – check it 1-2 minutes before the package says it’s done
- Fresh-grated cheese is worth it – pre-shredded has anti-caking agents that affect the sauce texture
- Warm your serving plates if possible – alfredo sauce thickens as it cools
- Save a little pasta water before draining to thin the sauce if it gets too thick
Common Mistakes to Avoid
Let’s be real, we all mess up sometimes. Here are the mistakes I’ve made (so you don’t have to):
- Cooking chicken straight from the fridge – Let it sit at room temperature for about 15 minutes for more even cooking
- Using low heat – You need medium-high heat for those perfect grill marks
- Constantly flipping the chicken – Flip just once for the best results
- Skipping the resting period – This results in dry chicken, no matter how perfectly you grill it
- Over-complicating the seasonings – With alfredo, simpler is better
- Using light cream instead of heavy cream – The sauce won’t be as rich and may break
Variations to Try
While the classic grilled chicken alfredo is amazing, here are some variations to keep things interesting:
Cajun Grilled Chicken Alfredo
Add 1-2 teaspoons of Cajun seasoning to your chicken before grilling for a spicy kick that contrasts beautifully with the creamy sauce.
Lemon Herb Grilled Chicken Alfredo
Add some lemon zest and fresh herbs (basil, parsley, thyme) to both the chicken and the sauce for a brighter, fresher flavor profile.
Garlic Parmesan Grilled Chicken Alfredo
Double down on the garlic by adding minced fresh garlic to the chicken before grilling, and use extra Parmesan in the sauce.
Grilled Chicken and Veggie Alfredo
Grill some veggies alongside your chicken – zucchini, bell peppers, and asparagus all work great with alfredo!
Storing and Reheating Leftovers
If you somehow have leftovers (though in my house, that never happens!), here’s how to store and reheat them:
Storing:
- Ideally, store the sauce, pasta, and chicken separately in airtight containers
- Refrigerate for up to 6 days
- Freeze the sauce for up to 3 months if needed (though the texture might change slightly)
Reheating:
- The best method is in the oven at 350°F (175°C) in a covered dish
- Add a few tablespoons of water or milk to prevent drying out
- Heat for about 20 minutes, stirring halfway through
- If the sauce has separated, whisk it vigorously to recombine
Frequently Asked Questions
Should I cut my chicken before or after grilling?
I definitely recommend cutting AFTER grilling. This helps keep the chicken juicy and prevents overcooking. Just make sure your chicken pieces aren’t too thick before grilling.
What side dishes go well with grilled chicken alfredo?
My favorites are garlic bread, a simple green salad with balsamic vinaigrette, sautéed green beans, or roasted vegetables. Something light and fresh balances the richness of the alfredo perfectly.
What is authentic alfredo sauce made of?
Interestingly, authentic Italian alfredo sauce is actually much simpler – it’s traditionally just butter and Parmesan cheese! The American version with heavy cream is richer and creamier.
Can I use a different pasta shape?
Absolutely! While fettuccine is traditional, you can use any pasta you like. Linguine, tagliatelle, and pappardelle work great, but even shorter pastas like penne taste amazing with alfredo sauce and grilled chicken.
How can I make this dish healthier?
You could use half-and-half instead of heavy cream (though the sauce won’t be as thick), try whole wheat pasta, and add extra grilled veggies to bulk up the nutritional value.
Final Thoughts
There’s something magical about combining perfectly grilled chicken with creamy, cheesy alfredo sauce. It’s comfort food at its finest, and yet it feels special enough for company or date night.
The beauty of mastering this technique is that once you know how to grill chicken properly, you can use it in countless other pasta dishes too! Grilled chicken also works wonderfully with pesto pasta, marinara, or even a simple olive oil and garlic sauce.
So next time you’re craving chicken alfredo, skip the jar sauce and boring chicken, and take just a little extra time to grill your chicken properly. I promise, your taste buds (and anyone you’re feeding) will thank you!
What’s your favorite pasta dish to make with grilled chicken? Drop me a comment below – I’m always looking for new ideas to try!
Happy grilling and buon appetito!
P.S. Don’t forget to tag me if you try this recipe and post pics on social media! I love seeing your creations!
How To Make Chicken Alfredo
- Olive Oil: Use your favorite extra-virgin olive oil, or consult our list of the best olive oil brands.
- Chicken Breasts: Boneless, skinless chicken breasts are what I call for here, but you can also swap in chicken thighs for the breasts if you prefer. Thighs take much longer in the pan, and actually cook best with a quick trip to the oven. If you want to change the protein altogether, check out our recipe for shrimp fettuccine Alfredo.
- Chicken Broth: Chicken broth not only lightens up the sauce, but also cooks our noodles along with milk. I know, I know, it’s surprising—but it works!
- Milk: Make sure to use whole milk here for the richest possible sauce.
- Garlic: Regular chopping just won’t cut it in this recipe—grated or finely chopped garlic will add more garlicky flavor and will also incorporate more fully into the sauce instead of leaving little garlic bits behind.
- Fettuccine: You can use a different thin or medium-sized noodle if you prefer, but fettuccine Alfredo just wouldn’t be the same without, well, fettuccine.
- Parmesan: Parmesan is a major ingredient in this simple recipe, so its worth seeking out the good stuff and grating it yourself. If the block you have has a rind, look for little dots, and a pattern that spells out Parmigiano-Reggiano on the rind of full wheels of the cheese.
- Heavy Cream: While not all Alfredo recipes use heavy cream, I think it’s more than worth it to use heavy cream in this recipe, both for its full-fat flavor and silky consistency. If you really need a substitute, you can use half-and-half, but keep in mind you may have to cook the sauce a little longer to reduce it to a thick sauce.
First, we’re going to cook our chicken breasts before preparing our pasta. Grab a large skillet, and heat oil over medium-high heat. Add your chicken breasts, seasoning with salt and pepper. Cook, turning occasionally, until they are golden-brown and cooked through. This should take around 10 minutes per side.
Once done, transfer to a cutting board, let it rest for 10 minutes, then slice and set aside.
Then add the broth, milk, and garlic to a pan, then season with salt and pepper.
Bring to a simmer, then add the fettuccine. You’re going to cook your fettuccine in the liquid here instead of boiling it separately—it might seem crazy, but it will add more flavor to the noodles, and will save you from dirtying up another dish.
Cook until barely al dente, then stir in the Parmesan and cream. Bring the mixture to a simmer and cook, stirring frequently, until the sauce has thickened and the pasta is al dente.
Once done, remove from the heat and add the chicken.
Then, garnish with fresh parsley if you so desire.
The full list of ingredients and instructions can be found in the recipe below.
- Master your Alfredo sauce. For this recipe, we create our Alfredo sauce by first simmering milk, chicken broth, and garlic, then cooking our noodles in the mixture. Once the noodles are cooked, we add heavy cream and Parmesan to complete our creamy sauce. This method is slightly different from our classic Alfredo sauce recipe—we love to cook our noodles in the flavorful mixture here, but if you’d prefer to keep things simple (or have some leftover Alfredo!), feel free to refer to our basic recipe.
- Get experimental with the noodles. Fettuccine is a classic, but angel hair or spaghetti would work just fine! Just make sure whatever pasta you choose can be completely submerged in your cooking liquid.
- Add some veg. After the pasta is cooked, stir in a couple of big handfuls of spinach and some halved grape tomatoes if youre looking to add some color.
- Missing crunch? Toast up some panko bread crumbs in a skillet with butter and garnish with a handful. This trick works for any pasta—the added texture really takes it over the top.
- Amp up the heat. Sprinkle in some red pepper flakes or Cajun seasoning.
- Avoid grainy sauce! Using freshly grated (not shredded) Parm will help turn your sauce into a luscious, creamy dream. Pre-shredded cheeses are usually dusted with anticoagulants that will prevent the cheese from getting smooth and melty.
As you may have noted by now, this dish is extremely versatile. Get creative with all of our top tips above, or check out some of our other Alfredo options. Swap out the sauce here for our cottage cheese Alfredo if youre looking to up the protein or our vegan Alfredo if you want to cut down on the diary, or check out our chicken tikka Alfredo if youre craving a dinner mash-up.
If you have any leftovers, store them in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months.Advertisement – Continue Reading Below
- 2 Tbsp. extra-virgin olive oil
- 2 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 2 cloves garlic, finely chopped
- 8 oz. fettuccine
- 1 cup finely grated Parmesan (about 2 oz.)
- 1/2 cup heavy cream
- Chopped fresh parsley, for serving
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- Step 1 In a large skillet over medium-high heat, heat oil. Add chicken; season with salt and pepper. Cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice.
- Step 2 In same skillet over medium heat, combine broth, milk, and garlic; season with salt and pepper. Bring to a simmer. Add fettuccine and cook, tossing occasionally, until barely al dente, about 10 minutes.
- Step 3 Stir in Parmesan and cream. Bring to a simmer and cook, stirring frequently, until sauce thickens and pasta is al dente, 2 to 3 minutes.
- Step 4 Remove from heat and stir in chicken. Top with parsley.
