Grilled Chicken Alfredo with Fettuccine Pasta
- Lamar Newby
- Jan 28
- 2 min read

Ingredients:
For the Grilled Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp lemon juice (optional)
For the Alfredo Sauce:
2 tbsp butter
2 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg (optional)
½ cup reserved pasta water
For the Pasta:
12 oz fettuccine pasta
1 tbsp salt (for pasta water)
Optional Garnishes:
Fresh parsley, chopped
Extra grated Parmesan cheese
Red pepper flakes
Instructions:
1. Prepare and Grill the Chicken:
Preheat the grill to medium-high heat (about 400°F).
In a bowl, mix olive oil, garlic powder, onion powder, Italian seasoning, salt, pepper, paprika, and lemon juice.
Coat the chicken breasts evenly with the seasoning mix.
Grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
Remove from the grill and let it rest for 5 minutes before slicing into thin strips.
2. Cook the Fettuccine Pasta:
Bring a large pot of water to a boil, add salt, and cook the fettuccine according to package instructions (about 10-12 minutes).
Reserve ½ cup of pasta water before draining.
3. Make the Alfredo Sauce:
In a large pan over medium heat, melt butter and sauté minced garlic until fragrant (about 1 minute).
Pour in the heavy cream and bring to a gentle simmer.
Stir in the Parmesan cheese, salt, black pepper, and nutmeg, mixing until smooth.
Add reserved pasta water little by little to loosen the sauce if needed.
4. Assemble the Dish:
Add the cooked fettuccine to the Alfredo sauce and toss to coat.
Top with the grilled chicken slices.
Garnish with fresh parsley, extra Parmesan, and red pepper flakes if desired.
5. Serve and Enjoy!
Plate the dish while warm and enjoy the rich and creamy flavors of homemade grilled chicken Alfredo!
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