An amazingly rich, creamy grilled chicken fettuccine alfredo dinner combines fettuccine pasta, alfredo sauce, and just-grilled chicken breast! This homemade alfredo sauce takes your dinner to a better-than-restaurant quality meal for all of your pasta lovers in the family! It's quick and easy – and store-bought just can never come close to this homemade version.
Best Grilled Chicken Fettuccine Alfredo
I have never met a pasta lover who does not adore fettuccine alfredo! It really is one of the simplest Italian pasta recipes to create, and quite possibly the richest and most decadent!
You simply won't need to use alfredo from a jar once you've made homemade alfredo sauce! The prep work takes only five minutes, but the creamy, luscious end result looks and tastes pretty fancy. The garlic and Parmesan flavors are heavenly!
Jump to:
- Best Grilled Chicken Fettuccine Alfredo
- 🥘 Grilled Chicken Fettuccine Alfredo Ingredients
- 🔪 How to Make Grilled Chicken Fettuccine Alfredo
- 💭 Angela's Pro Tips & Recipe Notes
- 🥡 Storing & Reheating
- ❓ Should I Cut My Chicken Before Cooking It For My Grilled Chicken Fettucine Alfredo?
- ❓ What Goes Well With Chicken Fettuccine Alfredo?
- ❓ What Is Authentic Alfredo Made Of?
- 🍝 More Delicious Pasta Recipes!
- 📖 Recipe Card
- 💬 Comments & Reviews
🥘 Grilled Chicken Fettuccine Alfredo Ingredients
You will probably have most of these ingredients on hand in your kitchen – just be sure to choose your favorite fettuccine noodles (or any shape of pasta) and chicken to grill!
- Chicken – 1 pound of chicken breasts (*see note).
- Fettuccine - 8 ounces of fettuccine pasta.
- Heavy cream – 2 cups of heavy cream.
- Butter – ½ cup of butter (or 1 stick - *see note).
- Olive Oil – Olive oil is just for greasing the grill or grill pan before cooking the chicken.
- Garlic powder – ½ teaspoon of garlic powder.
- Salt and pepper – Salt and pepper that is adjusted to taste.
- Parmesan cheese - 1 cup of grated Parmesan cheese.
- Romano cheese – ¼ cup of Romano cheese.
*Be sure to see the recipe card below for ingredients, amounts, & instructions!*
🔪 How to Make Grilled Chicken Fettuccine Alfredo
Alfredo is a great classic base sauce recipe to master, and it's incredibly easy to make from scratch! Give it a try and see just how much more amazing homemade can be!
Cook The Chicken
- Preheat. Start with greasing your grill or grill pan and preheat to medium-high temperature.
- Season and grill. Season the 1 pound of chicken breasts to taste with salt and pepper on the first side. Then grill the seasoned side for 5 - 6 minutes. Next, season the upward-facing side and flip to grill the other side for another 4 - 5 minutes.
- Remove. The chicken is done when the internal temperature reaches 165ºF (74ºC). Set the cooked chicken aside while you prepare the sauce.
Cook The Pasta And Make The Sauce
- Make the pasta. Get a big pot of salted water boiling for the 8 ounces of pasta and cook it according to the package instructions (*see note). They should feel firm, but chewy and not mushy. Drain the pasta and set it aside.
- Heat cream and butter. In a large pan or skillet, begin making the sauce by pouring in 2 cups of heavy cream and warming over medium heat. Once the cream has formed a thin skin on the top, add ½ cup of butter and let it fully melt into the cream.
- Add cheese and seasonings. Add 1 cup of Parmesan cheese and ¼ cup of Romano cheese, stirring continuously until completely melted. Then add the ½ teaspoon of garlic powder, as well as salt and pepper to taste.
- Thicken the sauce. Simmer the sauce for about two minutes, or until it thickens slightly, and remove from the stove.
- Toss the pasta. Finally, toss the pasta with the sauce and add the cooked chicken.
Fettuccine alfredo looks and tastes elegant, but it is also a true comfort food that your family will ask for repeatedly. Serve with a wedge salad and garlic bread for a complete meal! I think my sautéed balsamic mushrooms are a perfect appetizer for this meal!
💭 Angela's Pro Tips & Recipe Notes
- If you are using thick chicken breasts, cut the width in half lengthwise so that your chicken breast is no more than 1 inch in thickness. Chicken thighs also taste amazing in this pasta dish!
- Fettuccine noodles are traditional for this recipe, but you can use ANY pasta with this sauce. Other long varieties that work well are linguine, tagliatelle, pappardelle ribbon pasta, angel hair, and spaghetti noodles. However, shorter kinds of pasta like penne or your favorite short pasta can be used too.
- Salted or unsalted butter both work fine, but don't use a butter substitute!
- You can also use minced garlic, but I find that the garlic powder spreads more easily throughout the sauce.
- Al dente pasta is best with this recipe, so check the noodles about 1 - 2 minutes before the full cooking time (as recommended on the package instructions).
- I like to pour the alfredo right into the pot of noodles and then add the chicken on top after it’s plated.
- Some delicious garnishes for your grilled chicken fettuccine alfredo are basil and parsley, and of course, fresh cracked black pepper!
🥡 Storing & Reheating
To store the leftovers, it is best to keep the sauce separate from the noodles. Alfredo sauce will keep in a jar for up to six days in the refrigerator, but it is also freezable.
Make sure it is completely cool beforehand. When it is time to serve the leftovers, just make a fresh batch of pasta and heat up the sauce!
If you decide to combine all the sauce and pasta, you should store them in an airtight container in the fridge. The trick is to try and keep the creamy texture of the sauce after reheating. Here is how I do it:
- Put the pasta in a glass baking dish and preheat the oven to 350ºF (175ºC).
- Add a few tablespoons of water, enough to thin it out a bit.
- Cover with aluminum foil – this helps create steam, making the pasta juicy if it’s a bit dried out or clumpy from the cooled cheese.
- Heat the pasta for 10 minutes, stir the entire pan, then heat for 10 more minutes.
- Once warmed, you can add a touch more milk or cream if desired for serving.
❓ Should I Cut My Chicken Before Cooking It For My Grilled Chicken Fettucine Alfredo?
I prefer to cut my chicken after it has been cooked. If your chicken is thick to begin with, you can butterfly it with a sharp knife in order to ensure even cooking.
❓ What Goes Well With Chicken Fettuccine Alfredo?
If you're wanting to add some sides to your grilled chicken fettuccine alfredo, I recommend trying out sauteed green beans, a roasted vegetable medley, or even toss in some garlic butter shrimp!
❓ What Is Authentic Alfredo Made Of?
Authentic alfredo, the actual Italian sauce, is made of just butter and Parmesan cheese! There's no cream or milk at all.
🍝 More Delicious Pasta Recipes!
- Cauliflower Ham Pasta Casserole
- Cajun Sausage Pasta
- Creamy Turkey Pasta Primavera
- Bechamel Pasta Bake
- Ham and Pea Pasta
- Bang Bang Shrimp Pasta
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📖 Recipe Card
Grilled Chicken Fettuccine Alfredo
Ingredients
- 1 lb chicken breast (cut thick breasts into half lengthwise, butterfly style)
- ½ teaspoon each, salt & pepper
- ½ tablespoon olive oil
- 8 oz fettuccine pasta
- 2 cups heavy cream
- ½ cup butter (1 stick butter or 8 tablespoons)
- ½ teaspoon garlic powder
- 1 cup Parmesan cheese (grated)
- ¼ cup Romano cheese (grated)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat grill or grill pan to medium-high heat and grease with olive oil. Season chicken with salt and pepper, then place seasoned side down onto the grill. Season the upward-facing side of your chicken breasts and grill for 5-6 minutes. Flip and cook the second side for 4-5 minutes or until no longer pink inside and the chicken has an internal temperature of 165 degrees F (74 degrees F). Remove chicken from grill and set aside to rest while cooking the sauce.
- Boil the pasta in a large saucepan or pot of salted water according to the package instructions. For perfectly al dente pasta, check the pasta texture 1-2 minutes before the full cooking time (per boxed instructions). Remove from heat when done, drain pasta, and set aside.
- In a large frying pan or non-stick skillet, warm the heavy cream over medium heat. Add the butter once the cream is warmed (and has formed a skin over the top) to melt into the cream.
- Add the Parmesan and Romano cheese (or just Parmesan, or a Parmesan/Romano blend) stirring until the cheese is melted. Add the garlic powder, taste, and add salt and pepper if desired.
- Simmer for 2 minutes, or until the sauce thickens slightly, then remove from heat.
- At this point, you can toss the pasta and sauce or plate the pasta with grilled chicken and serve the sauce over both. I prefer to pour the majority of my creamy alfredo sauce into the saucepan with the cooked pasta. Toss the pasta to coat thoroughly.
- Plate the pasta portions with the grilled chicken sliced and portioned onto the pasta. Drizzle more sauce if desired. Garnish with fresh chopped basil or parsley and freshly ground coarse black pepper.
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