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.
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.
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.
Debbie
We live on the Gulf Coast so we grill year round..This Grilled Chicken Alfredo sounds delicious. I love that most of the work is done on the grill. I nice creamy alfredo sauce is right up my alley..I also love your choice of a nice hearty pasta. This is on my To do list..pinned for later.
Lori | The Kitchen Whisperer
I love everything about this recipe! From the grilled chicken to the blistered tomatoes! It looks so good and the recipe is easy!
Sara
I am usually not one for pasta, but this looks divine. I love grilled chicken in any dish. Grilled mushrooms and tomatoes are an added bonus!
Megan Ellam
Oh wow Dennis! This is one mighty fine chicken alfredo. Thanks for such a delicious recipe!
Nicole
This recipe has everything I could ever want in one bite! Pasta, chicken, creamy sauce, and freshness!
Shelley
I totally hear ya about grilling when there’s snow on the ground! We live in Ohio (so yes … SNOW!), but our grill is conveniently stationed right outside on the deck, ready for action all year ’round! And what a perfect recipe to get it fired up to make – I just love that you added rich earthiness with the mushrooms, a pop of spice with the blackening seasoning, and bright, fresh acidity with those pretty tomatoes. Those extra layers of flavor reinvent classic, beloved chicken alfredo – a meal-in-one (with hardly any clean-up … yay!
Mama Maggie's Kitchen
This recipe is simply amazing! Grilled Chicken Alfredo with Pappardelle sounds really delicious and mouth watering. I wish I could have this right now.
Marysa
I love roasted veggies on pasta.. yum! This sounds like a delicious recipe, and I will have to find those noodles!
Vicki Finn
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
Now that looks like some darn good chicken! I would love to grill some of this up; looks tasty!
Nancy at Whispered Inspirations
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
I know this is going to be a huge hit at our house! I’m putting this on the menu for this weekend.
Rachel
This looks delicious. I bet it is better than anything you could get in a restaurant.
Lynndee
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
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
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
This looks really delicious! Thanks for the tip about grilling the mushrooms whole to keep them moist!
Pamela Jessen
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
This sounds so good and so filling! I love alfredo, it’s such a creamy and comforting dish.
Bonnie G
What a great sounding recipe and looks so darn delicious! Yum! I can’t wait to try this. Thanks for sharing.