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.
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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.
Ingredients
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.
I have a detailed post about how to make the alfredo sauce recipe that will help you as well.
How to 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 gives 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 the 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 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!
- Cedar Planked Grilled Salmon
- Grilled Lamb Chops with Watermelon Feta Salad
- Trio of Skewer Recipes
- Grilled Lamb Chops with Watermelon Feta Salad
Grilled Chicken Alfredo with Pappardelle
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.
cynD says
I made this for supper tonight! It was perfect. Thank you, for all the information not just the ingredients It turned out very good.
Chef Dennis Littley says
I’m happy to hear you enjoyed the chicken alfredo. It was always a big hit in my restaurant days.
Toni says
This is so amazing and so good! Everyone at my house loved it!
Emily Flint says
I’ve made this twice now nad both times it was amazing!!
Kyleigh says
This was delicious! I just love the sauce!
Sabrina says
Great flavour, perfect comfort food 🙂
Victoria Turner says
Wow! My kids loved this recipe definitely a summer staple!
Sondra Barker says
Alfredo is one of my favorite dishes and I can’t wait to try out this recipe. I love using my grill in the summer and the grilled chicken looks so delicious!
Swathi says
This looks delicious , I need to try this next grilling.
Laura says
I had to use spaghetti since that was all I had, but it still was a wonderful dish. I’ll make it again with pappardelle.