Grilled Chicken Alfredo Pasta (Printable Version)
Tender grilled chicken paired with creamy Alfredo sauce, fettuccine, and fresh broccoli florets.
# Ingredients Required:
→ Pasta and Vegetables
01 -
340 grams fettuccine pasta
02 -
270 grams fresh broccoli florets
→ Protein
03 -
2 medium boneless skinless chicken breasts
→ Sauce
04 -
57 grams unsalted butter
05 -
360 milliliters heavy cream
06 -
100 grams freshly grated Parmesan cheese
07 -
2 cloves garlic, minced
→ Seasoning and Oil
08 -
30 milliliters olive oil
09 -
5 grams salt
10 -
1 gram black pepper
→ Other
11 -
120 milliliters reserved pasta cooking water
# Guide to Cooking:
01 -
Heat grill or grill pan to medium-high.
02 -
Brush chicken breasts with olive oil and season with salt and black pepper.
03 -
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions. Add broccoli florets during the last 2 minutes of cooking.
04 -
Grill chicken breasts for 5 to 6 minutes per side until fully cooked. Remove and let rest.
05 -
In a skillet, melt butter over medium heat. Sauté minced garlic until fragrant, then add heavy cream and simmer for 3 to 4 minutes. Stir in Parmesan cheese until sauce is smooth.
06 -
Drain pasta and broccoli, reserving some cooking water. Toss pasta and broccoli with Alfredo sauce, adding reserved water as needed to achieve desired consistency.
07 -
Slice grilled chicken and arrange on top of pasta. Garnish with additional Parmesan and freshly ground black pepper.
# Extra Suggestions:
01 -
Resting grilled chicken for a few minutes before slicing ensures juiciness.