Grilled Chicken Alfredo Pasta
Difficulty Level: Intermediate
Cooking Duration: 45 minutes
Ingredients
For the Chicken Marinade:
- 3 boneless, skinless chicken breasts
- 1 tbsp smoked paprika
- ½ tbsp black pepper
- ½ tbsp salt
- ½ tbsp garlic powder
- ½ tbsp dried parsley
- A pinch of rosemary
For the Pasta:
- 2 cups penne pasta (boiled)
For the Alfredo Sauce:
- 4 tbsp butter
- ¼ cup all-purpose flour
- 8 oz milk
- ½ cup heavy cream
- 3 tbsp cream cheese
- ⅓ cup mozzarella cheese
- ⅓ cup Parmesan cheese
- 1 tbsp red chili flakes
- Salt and pepper to taste
- 1 tbsp dried parsley
- 1 tbsp oregano
Tools and Equipment
- Grill pan :
- Large skillet :
- Sauce whisk :
- Mixing spoons :
- Pasta pot :
- Knife and cutting board :
- Measuring spoons (or cups) :
Method
- Marinate the Chicken:
Season the chicken breasts with smoked paprika, black pepper, salt, garlic powder, dried parsley, and rosemary. Let them marinate for at least 30 minutes (overnight is even better for flavor).
- Grill the Chicken:
Heat your grill or grill pan over medium-high heat. Cook the chicken for 6–8 minutes on each side or until fully cooked through. Remove from heat and let it rest for a few minutes before slicing into thin strips.
- Prepare the Alfredo Sauce:
In a large skillet over medium heat, melt the butter. Add the flour and whisk until smooth, reducing the heat to low to prevent burning.
Gradually add the milk while stirring continuously. Then add the cream cheese and mix until fully melted.
Stir in the heavy cream and continue mixing until the sauce is smooth and velvety.
- Season the Sauce:
Add red chili flakes, dried parsley, oregano, salt, and pepper to taste. Stir well to incorporate the seasonings. - Combine with Pasta:
Add the boiled penne pasta to the skillet and toss to coat evenly in the Alfredo sauce.
- Add Cheese:
Mix in the mozzarella and Parmesan cheeses until melted and well combined with the pasta. - Assemble the Dish:
Top the creamy pasta with the sliced grilled chicken.
- Garnish:
Sprinkle with a little extra parsley for a fresh, colorful finish.
Plating and Serving
Serve the Grilled Chicken Alfredo Pasta hot, ideally in a shallow bowl or wide plate for a restaurant-style presentation. Arrange the sliced chicken neatly over the pasta and finish with a sprinkle of Parmesan or fresh herbs for added flair. Pair with a side of garlic bread or a crisp green salad for a complete meal.
Enjoy your creamy, smoky, and perfectly spiced Grilled Chicken Alfredo Pasta!