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.
Kick Up Your Summertime Grilling with my Grilled Chicken Alfredo
Cooking doesn’t have to be difficult and my Grilled Chicken Alfredo is not only delicious, it’s 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.
This post is sponsored by Tyson Foods, Inc. All comments and opinions are entirely my own.
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.
These are the Ingredients you need to make Grilled Chicken 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.
This how you keep Vegetables from burning on the grill
I love cooking just about anything on the grill and I have found that using foil under vegetables still give them that grilled delicious flavor without all the problems of placing the items directly on the grill.
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 my Tyson Fresh Chicken Breasts but you can use your favorite seasoning to make them just how you like them.
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.
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!
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.
Then its time to add in the ah-mazingly delicious sliced grilled seasoned chicken breasts and its 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. Another delicious grilled dish you might enjoy is my Trio of Grilled Skewers.
**Just a note if you decide to use Greek yogurt: you can’t heat Greek yogurt, its got to be room temperature when you mix it with the hot pasta.
If you enjoyed this recipe you might also like these recipes for your grill!
- Cedar Planked Grilled Salmon
- Grilled Lamb Chops with Watermelon Feta Salad
- Trio of Skewer Recipes
- Grilled Lamb Chops with Watermelon Feta Salad
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.
- 24 ounces Tyson® All Natural Boneless Skinless Chicken Breasts 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
Place room temperature Tyson® All Natural Boneless Skinless 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.
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.
Marysa says
I love roasted veggies on pasta.. yum! This sounds like a delicious recipe, and I will have to find those noodles!
Vicki Finn says
This looks amazing! My dad (also Dennis lol) used to shovel a path to his grill so he could use it in the dead of winter in New Hampshire! He would have loved this recipe, too.
Tiffany La Forge-Grau says
Now that looks like some darn good chicken! I would love to grill some of this up; looks tasty!
Nancy at Whispered Inspirations says
Oh my goodness, this looks so delicious! I had something similar on vacation and I fell in love. I love the noodles, did you make you them yourself?
Rena says
I know this is going to be a huge hit at our house! I’m putting this on the menu for this weekend.
Rachel says
This looks delicious. I bet it is better than anything you could get in a restaurant.
Lynndee says
I haven’t had breakfast yet, and this is what I want. Too bad, I don’t have all the ingredients needed. I’ll try your recipe later, for sure.
Ruth I says
I totally agree with what you said. Cooking doesn’t have to be difficult indeed. This is such a fantastic recipe to try, it’s too good!
Terri Steffes says
How beautiful and delicious that dish looks! I just got back from Spain, and this dish reminds me of a dinner I had there, but the sauce was oil-based.
Beth says
This looks really delicious! Thanks for the tip about grilling the mushrooms whole to keep them moist!
Pamela Jessen says
Chicken Alfredo is one of my most favourite dishes, and this recipe looks so easy to make!
I’ve never thought about using Greek yogurt for the Alfredo before, but it looks like it goes perfectly! I can’t wait to try this out soon. Thanks for sharing!!
Pam says
This sounds so good and so filling! I love alfredo, it’s such a creamy and comforting dish.
Bonnie G says
What a great sounding recipe and looks so darn delicious! Yum! I can’t wait to try this. Thanks for sharing.
Jenn @ EngineerMommy says
Wow this looks like an amazing lunch or dinner solution. I love the flavor of alfredo sauce with tomatoes. I totally need to make this one day.
Amber Myers says
What a perfect dinner idea! I just love Alfredo, so I will be making this for sure. I bet my family will gobble it right up.
Melissa Chapman says
Looks like a great dish and those noodles look so good in that alfredo sauce. Chicken lovers will really love this recipe and grilling is still in season.
Sarah Bailey says
I love the fact this is grilled and it sounds like an absolutely must-try meal as well. I bet the ingredients all add up to a delicious flavour.
Tasheena says
This grilled chicken Alfredo looks really savory. I would love to make this for my family.
Alli Smith says
My entire family loves chicken alfredo and I love that you grilled the chicken. We use our grill pretty much all year long because we have mild winters. I’m looking forward to trying your grilled chicken alfredo.
April says
I’ve been in a major chicken kick lately! I think my kids and husband would totally love and enjoy this dish.
Stephanie Cruz says
This is so tasty! Definitely bookmarking it for future reference as I need to recreate this for a simple fuss free dinner
Lauren Stewart says
HOly smokes. just got done with dinner but I’m ready to eat again after seeing this!!!! yummmmmmmmy!!!
Maysz says
I love grilled chicken ! this Grilled Chicken looks healthier and delicious YUMMY!!
Holly says
Yummy! This looks perfect. I am hungry just reading your post! Definitely going to make this recipe!
Danielle says
Wow. There are some amazing flavours going on here. The addition of pineapple is genius.
Jennifer says
Wow, I LOVE CHICKEN ALFREDO! It is definitely one of my favorites <3 I also love to use the grill out here, we've been using the same one for almost 8 years — we need to upgrade haha.
Stephanie says
As a native Floridian, we used the grill all the time! And now in Texas we still do. I love alfredo sauce, and my husband loves to grill, so we will definitely be trying this one!!
Marjie Mare says
I am definitely saving this post. This recipe looks gorgeous and delicious.
Christa says
Grilling is one of the best parts of summer. What a gorgeous presentation.
Nicole says
This looks absolutely delicious!! I especially love that you grilled everything on the bbq. Less clean up is huge!
Kate Loves Travel says
That sounds delicious! My family would love this recipe – they’re big fans of any chicken dish!
Joanne says
Sounds wonderful. And pretty simple fish to make. Your breakdown of calories was for entire amount? Or ser ving? I will be trying g to lighten it up a bit.
Chef Dennis Littley says
hi Joanne
The total calories is per serving. It is a little rich. You can easily tone it down by using greek yogurt in place of the cream, just add it room temperature to the noodles and toss it with the cheese and other ingredients. You just can’t heat Greek Yogurt on the stove, it breaks down.
kelly says
How many would you say this serves? Forgive me if I missed this notation.
thanks Kelly
Chef Dennis Littley says
That recipe is set to make 4 servings.