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Delicious Grilled Chicken Alfredo served over pappardelle pasta.

Grilled Chicken Alfredo with Pappardelle

A decadent and satisfying dish featuring juicy grilled chicken, creamy Alfredo sauce, and the delightful texture of pappardelle pasta, perfect for family dinners and special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 ounces chicken breasts (boneless skinless) Tender and juicy, serves as the protein powerhouse.
  • 12 ounces pappardelle (or fettuccine) Wide noodles perfect for holding the creamy sauce.
  • 12 ounces white mushrooms Sliced and sautéed for earthy flavor.
  • 12 ounces cherry tomatoes Sweet and juicy; burst with flavor when grilled.
  • 2 cups heavy cream Base for the Alfredo sauce, delivering rich creaminess.
  • 1.25 cups grated Romano cheese Provides a salty, tangy punch.
  • 2 tablespoons finely chopped Italian parsley Adds freshness and brightness.
  • 3 tablespoons olive oil Used for marinating chicken and grilling vegetables.
  • to taste sea salt and black pepper Essential seasonings.
  • 1 tablespoon blackening spice or seasoning Adds aromatic complexity to the chicken.
Serving Suggestions
  • Garnish with additional parsley if desired. For an extra touch before serving.

Method
 

Preparation of Chicken and Vegetables
  1. Place the room temperature chicken breasts into a large bowl, toss with olive oil, and season with sea salt and black pepper.
  2. Separate the whole mushrooms and cherry tomatoes into different bowls, tossing each with a splash of olive oil and a sprinkle of salt.
Grilling the Chicken
  1. Season both sides of the chicken breast with your favorite blackening spice.
  2. Preheat your grill to medium-high and grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.
  3. Allow the chicken to cool slightly before slicing.
Grilling the Vegetables
  1. Double a piece of aluminum foil and place the seasoned mushrooms and tomatoes on it.
  2. Grill the vegetables, turning as necessary, and remove once cooked.
  3. Slice the mushrooms and set aside along with grilled tomatoes.
Making the Alfredo Sauce
  1. Pour heavy cream into a hot sauté pan and bring to a light boil.
  2. Reduce heat and let it simmer, gradually adding the grated Romano cheese while stirring to ensure it melts smoothly.
Cooking the Pappardelle
  1. Cook the pappardelle according to package instructions in boiling salted water until al dente.
  2. Drain and transfer to a mixing bowl or serving dish.
Assembling the Dish
  1. Add grilled tomatoes, sliced mushrooms, and chopped parsley to the pasta. Toss together with the Alfredo sauce until well coated.
  2. Top with sliced grilled chicken breasts and optional parsley garnish before serving.

Notes

Choose quality ingredients for better flavor, don't overcook the pasta, and consider using fresh herbs to elevate the dish.