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Grilled Chicken Alfredo with Fresh is my go-to recipe when I want something comforting that still feels a bit special. It hits the spot for weeknights when I want a satisfying dinner without spending hours in the kitchen.
When I first made this recipe I was surprised how grilling the chicken added such a great smoky flavor that paired beautifully with the creamy sauce.
Ingredients
- Fettuccine Pasta: provides the perfect shape to hold onto the sauce, choose a good quality brand for a better texture
- Boneless Skinless Chicken Breasts: are easy to grill and slice, picking pieces with even thickness helps them cook evenly
- Fresh Broccoli Florets: add crunch and vibrant color, select bright green and firm stems for freshness
- Unsalted Butter: offers richness without overpowering so you can control the saltiness
- Heavy Cream: makes the sauce luxuriously creamy, look for fresh cream with no additives
- Freshly Grated Parmesan Cheese: brings sharp umami notes, grate it yourself for best melting texture
- Olive Oil: helps keep the chicken juicy on the grill, extra virgin quality adds subtle flavor
- Garlic Cloves: when minced provide fresh aromatic depth to the sauce
- Salt and Black Pepper: season perfectly but always adjust to taste based on your preferences
- Pasta Cooking Water: is reserved for loosening the sauce and helping it cling to the noodles
Instructions
- Build The Grill Prep:
- Preheat your grill or grill pan to medium-high heat so it is hot enough to get nice grill marks without burning. Prepare the chicken by brushing them with olive oil and seasoning with salt and pepper on both sides. This seals in juices and enhances flavor.
- Cook The Pasta and Broccoli:
- Bring a large pot of salted water to a boil and add the fettuccine pasta. During the last two minutes of pasta cooking time add the fresh broccoli florets so they steam and stay bright and slightly crisp. Drain them together but keep about half a cup of the pasta water for the sauce.
- Make The Alfredo Sauce:
- In a skillet melt the butter over medium-low heat. Add the minced garlic and sauté gently until fragrant but not browned which keeps the flavor smooth. Pour in the heavy cream and let it simmer for three to four minutes to thicken. Stir in the freshly grated Parmesan gradually until the sauce is smooth and creamy.
- Toss Pasta in Sauce:
- Add the drained pasta and broccoli to the skillet. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce if needed so it coats the pasta beautifully without being runny.
- Slice and Serve:
- Once the chicken has rested for a few minutes after grilling, slice it against the grain. Arrange the slices on top of your creamy pasta and garnish with extra Parmesan and freshly ground black pepper. This final touch makes the dish feel restaurant quality right at home.
One of my favorite things about this meal is the grilled chicken which adds texture and smoky depth. It reminds me of family dinners when summer grilling was a regular treat and everyone gathered around the table talking about their day.
Storage Tips
Leftovers keep well covered in the fridge for up to three days. Reheat gently on the stove with a splash of milk or cream to bring back the creaminess without drying out the pasta. Avoid the microwave if you can as it tends to separate the sauce.
Ingredient Swaps
You can swap fettuccine for any pasta shape you have on hand like penne or linguine. For a lighter version use half and half instead of heavy cream but expect a less thick sauce. Chicken thighs work well too if you prefer juicier meat and more flavor.
Serving Ideas
Serve this with a crisp green salad dressed with lemon vinaigrette for freshness. Garlic bread or a warm crusty loaf rounds out the meal perfectly especially for soaking up any extra sauce on the plate.
This recipe blends smoky grilled chicken with creamy Alfredo for a comforting and elegant meal anytime.
Frequently Asked Recipe Questions
- → How do I avoid overcooking the chicken?
Grill the chicken breasts over medium-high heat for 5–6 minutes per side. Let them rest afterward to retain juices and ensure tenderness.
- → Can I substitute the pasta type?
Fettuccine works well with the creamy sauce, but other wide noodles like linguine or tagliatelle can be used for a similar texture and coverage.
- → What’s the best way to incorporate broccoli?
Add fresh broccoli florets to the boiling pasta water during the last 2 minutes of cooking. This keeps them tender yet crisp.
- → How should the sauce be prepared for best results?
Sauté minced garlic in butter, then gently simmer heavy cream before stirring in freshly grated Parmesan to create a smooth, velvety sauce.
- → Can I adjust the sauce thickness?
If the sauce seems too thick, add a bit of reserved pasta cooking water gradually to reach the desired consistency.
- → What seasoning complements the dish?
Simple salt and black pepper seasoning on the chicken enhances natural flavors without overpowering the creamy sauce.