Grilled Chicken Alfredo Recipe (2024)

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Published: Dec 25, 2022 · Modified: May 26, 2023 by Stefanie · This post may contain affiliate links.

This grilled chicken alfredo recipe is full of tender, juicy chicken in a thick and creamy sauce that is ready in under an hour!

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This grilled chicken alfredo recipe will have you kicking the store-bought sauce to the curb! You can expect tender and juicy chicken, creamy and rich alfredo sauce, and noodles that are cooked to perfection in every bite. The best part is that this meal is ready in less than 1 hour and is ten times better than takeout!

While I am all for giant cheese stuffed shells, chicken alfredo is the way to my heart! It’s a total comfort food that you can enjoy year round and when you make it at home, it has tons of flavor. Most of the time it’s better than your favorite restaurant and super simple to make! If you decide you would rather not fire up the grill, you can cook the chicken any way you would like, sometime I swap it for chicken breast in the Instant Pot.

You can’t serve chicken fettuccine alfredo without an Italian salad, garlic knots, and authentic Italian cannoli! If you want to start the meal with an appetizer, let me recommend these cheesy fried raviolis!

Why You’ll Love Grilled Chicken Alfredo

The meal is simple to make and no sides are needed if you are short on time.
Comforting, filling, and a family favorite.
Can easily be doubled or tripled to feed a crowd.
From start to finish it’s ready in one hour.
Can be made in a variety of ways.

What Ingredients do I Need for This Grilled Chicken Alfredo Recipe?

fettuccine noodles
boneless, skinless chicken breasts
Salt and pepper
Italian seasoning
olive oil
unsalted butter
garlic – can swap the cloves for garlic powder if needed or desired
all-purpose flour
heavy cream
whole milk
freshly grated parmesan cheese
Fresh parsley (for garnish)

Variations

Add veggies: mushrooms, broccoli, asparagus, are all delicious in alfredo.
Swap proteins: instead of chicken add shrimp. You can also use Italian sausage.
Change the noodles: penne, angel hair, and linguine all work well in this dish.
Make it cajun: Use paprika, salt, pepper, garlic powder, a little thyme, and a dash of cayenne pepper to kick it up a notch. You can find a similar spice blend in our air fryer boneless chicken breasts recipe.

How to Make The Best Homemade Grilled Chicken Alfredo

PREP: Boil the fettuccine noodles so they are al dente in salted water. Drain, but reserve 1-2 cups of pasta water. Pack the chicken dry, brush it with olive oil, and season.

Pro Tip: Use chicken breasts that are equal in thickness so they cook evenly. You can use a meat mallet to make them thinner if needed.

GRILL: Cook the chicken for 5 minutes on each side or until the internal temperature reaches 165 degrees. Remove from the grill and let it rest for 5 minutes before slicing.

MAKE THE ALFREDO SAUCE: Melt the butter in a large skillet, add the minced garlic and cook until fragrant. Whisk in the cream and milk into the flour until the sauce thickens. Bring to a simmer, add the seasoning and parmesan cheese a handful at a time. Remove from heat and add salt and pepper to taste.

TOSS AND SERVE: Toss the noodles in with the alfredo sauce, use the pasta water to thin it if needed. Plate the pasta, top with grilled chicken, and a sprinkle of fresh parsley.

Recipe Tips for Grilled Chicken Alfredo

Feel free to substitute your favorite grilled chicken recipe instead.
If you don’t want to grill, sear the chicken in a skillet.
This alfredo sauce is rich and thick. The pasta water works well to thin it out, plus it doesn’t dilute the flavor.

If you’re in the middle of grill season, add this huli huli chicken recipe and grilled shrimp skewers to your menu!

Recipe FAQs

How do you get alfredo to stay creamy?

Using whole milk and heavy cream helps to keep the sauce thick. You can also add more parmesan cheese.

What’s the best way to reheat alfredo?

Low and slow heat helps to keep the sauce from separating. While it’s warming, add a little more milk or cream and additional cheese if needed. It’s best to reheat it on the stovetop versus in the microwave.

How long does grilled chicken alfredo last?

Store leftovers in the refrigerator in an airtight container for 3-4 days. You can store the chicken separately or dice it up to make reheating easier.

More Mouthwatering Pasta Recipes You’ll Love

Italian Sausage Pasta
Chili Mac
Sour Cream Noodle Bake
Creamy Chicken Pasta with Sun-dried Tomatoes

See Also
Pumpkin Cinnamon Sugar Donuts – Recipe from Yummiest Food Cookbook

5 from 5 votes

Created by: Stefanie

The Best Grilled Chicken Alfredo Recipe

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 37 minutes minutes

Total Time 47 minutes minutes

This grilled chicken alfredo recipe is full of tender, juicy chicken in a thick and creamy sauce that is ready in under an hour!

Ingredients

▢ 8 oz. fettuccine noodles
▢ 2 boneless skinless chicken breasts
▢ Salt and pepper to taste
▢ 2 teaspoons Italian seasoning divided
▢ 2 tablespoons olive oil
▢ 4 tablespoons unsalted butter
▢ 2-3 cloves garlic minced
▢ 2 tablespoons all-purpose flour
▢ 1 ½ cup heavy cream
▢ ¾ cup whole milk
▢ ¾ cup freshly grated parmesan cheese
▢ Fresh parsley for garnish

Instructions

Boil fettuccine noodles in a large pot of salted water until cooked to desired tenderness. Drain pasta, reserving 1-2 cups of the pasta water if needed for the alfredo sauce.
Meanwhile, prepare the chicken. Heat grill to 400°F. Pat chicken breasts completely dry. Drizzle with olive oil and sprinkle with salt, pepper, and 1 teaspoon Italian seasoning.
Grill chicken breasts for 4-5 minutes on each side, until internal temperature registers 165°F. Remove from the grill and let rest at least 5 minutes before slicing.
To make the Alfredo sauce, melt butter in a skillet over medium heat.
Add the minced garlic and saute for about 1 minute until fragrant.
Sprinkle the flour over the butter and garlic and saute an additional 1 minute until combined and bubbly.
Slowly whisk the cream and milk into the flour mixture, until a smooth sauce forms. Bring to a low simmer. Add remaining teaspoon of Italian seasoning and then the Parmesan cheese, one handful at a time, and stir until smooth. Remove from heat. Season with salt and pepper, if desired.
Toss cooked fettuccine with the Alfredo sauce, using the reserved pasta water to loosen the mixture and thin the sauce as needed.
Serve with sliced chicken breasts and a garnish of chopped parsley.

Notes

Storage: Store in an airtight container in the refrigerator for 3-4 days.

Notes:

Thin-sliced chicken breasts will cook more evenly and quickly on the grill. You can substitute your favorite grilled chicken recipe.

You can brown the chicken in a skillet (cook until internal temp reaches 165°F) instead of grilling.

The Alfredo sauce is a thick, rich sauce. I like to thin with the pasta water – the pasta water works well because it is already salted and it has the starches from the pasta so it maintains a good texture for the sauce.

Nutrition

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