Cooking doesn’t have to be difficult and my Grilled Chicken Alfredo is not only delicious, it’s also easy to prepare! And as an added bonus most of your cooking is done on the grill, so you’ll only have a few pots to wash.

2 grilled chicken breasts cut into slices sitting on top of Pappardelle with alfredo sauce, grilled cherry tomatoes and mushrooms sprinkled with chopped parsley on a white serving platter

Since moving to Florida, grilling has been a year-round event for me. But truth be told there can be snow on the ground and as long as you can get to your grill, it’s always an option for cooking up your favorite grilled meats and vegetables.

Table of Contents:

These are the ingredients you need to make Grilled Chicken Alfredo

ingredients to make grilled chicken with pappardelle alfredo

I like to start my posts with a mise en place (everything in its place). This is the easiest way to make sure I have all of the ingredients on hand and makes the cooking process much easier. It’s a pretty simple dish with just a few ingredients with the star of the show being the grilled chicken breasts.

How to keep Vegetables from burning on the grill

seasoned chicken breasts on a barbecue grill, with cherry tomatoes and mushrooms on foil next to the chicken

I love cooking just about anything on the grill and I have found that using foil under vegetables still gives them that grilled delicious flavor without all the problems of placing the items directly on the grill.

seasoned grilled boneless skinless chicken breasts on a white plate

The chicken came out so OMG delicious! Moist, tender and flavorful is how I love my grilled chicken! I used a light blackening seasoning on the Chicken Breasts but you can use your favorite seasoning to make them just how you like them.

glass bowls of grilled mushrooms and tomatoes on a wooden cutting board

The grilled tomatoes and mushrooms added a great touch to the dish. Of course, you can oven roast them, but grilling adds a whole other flavor to the vegetables. I grilled the mushrooms whole to keep the moisture in them and sliced them before adding into the Grilled Chicken Alfredo.

oval white bowl sitting on a wooden cutting board filled with Pappardelle topped with sliced grilled mushrooms, grilled cherry tomatoes and chopped parsley

How to serve Grilled Chicken Alfredo

This dish is easy to set up in your favorite serving dish or bowl. Just place the grilled vegetables and parsley on top of the pappardelle (or fettuccine) and you’re one step away from deliciousness!

oval white bowl filled with Pappardelle topped with sliced grilled mushrooms, grilled cherry tomatoes and chopped parsley topped with Alfredo sauce

Top the ingredients with your alfredo sauce and mix together. I like to use a pretty bowl to make the presentation special. We do eat with our eyes first.

close up of slices of seasoned grilled boneless skinless chicken breast sitting on top of Pappardelle with alfredo sauce, grilled cherry tomatoes and mushrooms sprinkled with chopped parsley

Then it’s time to add in the ah-mazingly delicious sliced grilled seasoned chicken breasts and it’s a party!!

There are so many ways you can change up this dish to make it your own. Use a different pasta, add in your favorite grilled vegetables and even replace the heavy cream with Greek yogurt to make it a lighter healthier version.

**Just a note if you decide to use Greek yogurt: you can’t heat Greek yogurt, it’s got to be room temperature when you mix it with the hot pasta.

More Grilling Recipes You’ll Love!

slices of seasoned grilled boneless skinless chicken breast on a bed of Pappardelle with alfredo sauce.

Grilled Chicken Alfredo with Pappardelle

Chef Dennis Littley

One of my all-time favorite dishes is my Grilled Chicken Alfredo with Pappardelle. My take on an Italian Classic uses wide pappardelle noodles, grilled mushrooms and grilled tomatoes. to add another layer of flavor to a classic that soon to be a family favorite any time of the year.

5 from 49 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Entree

Cuisine Italian – American

Servings

Calories 1179 kcal

Ingredients

24 ounces chicken breasts boneless skinless
12 ounces pappardelle or fettuccine
12 ounces white mushrooms
12 ounces cherry tomatoes
2 cups heavy cream
1.25 cups grated Romano cheese *use more cheese if desired
2 tablespoons finely chopped Italian parsley
3 tablespoons olive oil to coat chicken and vegetables
sea salt and black pepper to taste
1 tablespoon of your favorite blackening spice or seasoning

Instructions

Grilled Chicken and Vegetables

Place room temperature chicken breasts in a large bowl and toss with olive oil, sea salt and black pepper.
place whole mushrooms and cherry tomatoes in separate bowls and toss with olive oil and sea salt.
Season both sides of chicken breast with your favorite seasoning and place on hot grill. Grill each side for 5-7 minutes (depending on thickness) or until you’ve reached an internal temperature of 165 degrees.
Allow grilled chicken breasts to cool slightly then slice just before serving.
Double up a piece of aluminum foil long enough to cover one section of your grill. Place the seasoned and oiled mushrooms and tomatoes on the foil. Turn as needed to cook the vegetables.
Remove the vegetables from the grill and place on plates to cool off. Be careful not to overcook the tomatoes so they don’t get too mushy.
Slice the cooled mushrooms and set aside for later use with the tomatoes.

Alfredo Sauce

Add the heavy cream to a hot sauté pan and allow to boil lightly.
Reduce heat and continue to simmer sauce.
Add grated Romano cheese and seasonings to simmering cream and mix well so the cheese doesn’t clump or stick to the bottom of the pan.
While the sauce is simmering, cook pappardelle per instructions on the package in boiling lightly salted water
Drain pasta and place in bowl or serving dish.
Add grilled tomatoes, grilled sliced mushrooms and parsley to the mixing bowl and toss with the alfredo sauce. Place on serving dish.
Top the pappardelle alfredo with the sliced grilled chicken breasts and serve. **Garnish with sprinkled parsley if desired.

Nutrition

Calories: 1179kcalCarbohydrates: 71gProtein: 64gFat: 71gSaturated Fat: 36gCholesterol: 375mgSodium: 650mgPotassium: 1419mgFiber: 4gSugar: 5gVitamin A: 2565IUVitamin C: 26.6mgCalcium: 463mgIron: 3.7mg

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Comments

5 from 49 votes (3 ratings without comment)