Grilled Chicken Alfredo Pasta
Grilled Chicken Alfredo Pasta
Ingredients
For the Grilled Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
For the Alfredo Sauce and Pasta
- 12 ounces penne pasta
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 4 ounces cream cheese, softened, cut into cubes
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Parmesan cheese, plus more for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the penne pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
⏱️ 12 min
- 2
While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the seasoning mixture evenly over both sides of the chicken breasts.
⏱️ 5 min
- 3
Heat a large grill pan or cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Once the butter is melted and shimmering, add the seasoned chicken breasts to the pan.
⏱️ 2 min
- 4
Cook the chicken for 6-8 minutes per side, or until internal temperature reaches 165°F and deep grill marks appear. Remove the chicken from the pan and transfer to a cutting board or bowl. Tent loosely with foil and let rest.
⏱️ 14 min
- 5
To make the Alfredo sauce, melt 1/4 cup of unsalted butter in a large skillet or pot over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
⏱️ 3 min
- 6
Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce begins to thicken, about 3-5 minutes.
⏱️ 5 min
- 7
Add the cubed cream cheese to the sauce and stir until it is completely melted and smooth. Stir in the dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 3 min
- 8
Add the cooked penne pasta to the Alfredo sauce. Stir well to ensure all the pasta is coated. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 2 min
- 9
Stir in 1 cup of grated Parmesan cheese until melted and fully incorporated into the sauce.
⏱️ 1 min
- 10
Slice the rested grilled chicken breasts into strips or bite-sized pieces. Add the sliced chicken to the pasta and sauce, tossing gently to combine.
⏱️ 2 min
- 11
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken Alfredo Pasta
For the Grilled Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
For the Alfredo Sauce and Pasta
- 12 ounces penne pasta
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 4 ounces cream cheese, softened, cut into cubes
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Parmesan cheese, plus more for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the penne pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
⏱️ 12 min - 2
While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the seasoning mixture evenly over both sides of the chicken breasts.
⏱️ 5 min - 3
Heat a large grill pan or cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Once the butter is melted and shimmering, add the seasoned chicken breasts to the pan.
⏱️ 2 min - 4
Cook the chicken for 6-8 minutes per side, or until internal temperature reaches 165°F and deep grill marks appear. Remove the chicken from the pan and transfer to a cutting board or bowl. Tent loosely with foil and let rest.
⏱️ 14 min - 5
To make the Alfredo sauce, melt 1/4 cup of unsalted butter in a large skillet or pot over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
⏱️ 3 min - 6
Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce begins to thicken, about 3-5 minutes.
⏱️ 5 min - 7
Add the cubed cream cheese to the sauce and stir until it is completely melted and smooth. Stir in the dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 3 min - 8
Add the cooked penne pasta to the Alfredo sauce. Stir well to ensure all the pasta is coated. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 2 min - 9
Stir in 1 cup of grated Parmesan cheese until melted and fully incorporated into the sauce.
⏱️ 1 min - 10
Slice the rested grilled chicken breasts into strips or bite-sized pieces. Add the sliced chicken to the pasta and sauce, tossing gently to combine.
⏱️ 2 min - 11
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min