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Mains · Easy

Grilled Chicken Fettuccine Alfredo

Juicy spice-rubbed grilled chicken sliced over silky fettuccine in a Parmesan cream sauce — restaurant comfort food made at home in 35 minutes.

By Hannah Reyes · Tested twice in our kitchen

  • Prep15 min
  • Cook20 min
  • Total35 min
  • Serves4
  • Calories810
Grilled Chicken Fettuccine Alfredo
Grilled Chicken Fettuccine Alfredo — photographed in the Recipe Palate studio kitchen.

About this recipe

Chicken Alfredo is one of those dishes that feels indulgent but comes together on a weeknight. A quick paprika-garlic rub gives the chicken color and flavor, and a sauce of butter, cream, and Parmesan coats every strand of pasta.

The secret to a smooth sauce is real Parmesan grated fine and added off the heat, so it melts without clumping.

Why this recipe works

  • Pounding the chicken to an even thickness means it cooks evenly and stays juicy.
  • Starchy pasta water helps the sauce cling to the noodles.
  • Adding cheese off the heat keeps the sauce silky.

What you’ll need

  • 2 boneless, skinless chicken breasts (about 1 1/4 lb)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • Kosher salt and black pepper
  • + 8 more ingredients and 6 numbered steps

Variations

  • Add sautéed mushrooms or steamed broccoli florets.
  • Use Cajun seasoning on the chicken for a spicy version.
  • Swap chicken for grilled shrimp.

How to serve

Serve with a lemony arugula salad and crusty bread for mopping up the sauce.

Storage and reheating

Cool leftovers within 2 hours and refrigerate in a covered container for up to 4 days. Reheat gently on the stove or in a 325°F oven with a splash of water or broth so nothing dries out. Pasta sauces, soups, and lasagna also freeze well for up to 3 months.

Frequently asked questions

How long does Grilled Chicken Fettuccine Alfredo take to make?

About 35 minutes in total — 15 minutes of prep and 20 minutes of cooking. The recipe serves 4.

Is this recipe difficult?

We rate it easy. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.

Can I double the recipe?

Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.

Can I make it ahead?

Yes. Cook completely, cool, and refrigerate. Reheat gently the next day — most sauces, soups, and bakes taste even better after a night in the fridge.

Mains · 35 min · serves 4

Grilled Chicken Fettuccine Alfredo

  • Prep15 min
  • Cook20 min
  • Serves4
  • Calories810

Ingredients 0/13

Instructions

  1. Pound the chicken breasts to an even 3/4-inch thickness. Rub with paprika, garlic powder, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon olive oil.
  2. Heat a grill pan or skillet over medium-high heat with the remaining oil. Cook the chicken 5–6 minutes per side until charred and the center reaches 165°F. Rest 5 minutes, then slice.
  3. Meanwhile, cook the fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
  4. In the same pot, melt the butter over medium heat. Add the garlic and cook 1 minute. Pour in the cream and simmer 3 minutes until slightly thickened.
  5. Remove from heat. Add the Parmesan a handful at a time, stirring until smooth. Add nutmeg and season with salt and pepper.
  6. Toss the pasta in the sauce, adding pasta water a splash at a time until glossy. Top with sliced chicken and parsley and serve at once.

Tips for success

  • Grate the Parmesan yourself — pre-grated cheese contains starch that makes the sauce grainy.
  • Keep the sauce at a bare simmer; boiling cream can break it.
  • Serve immediately; Alfredo thickens quickly as it cools.

About 810 calories per serving. Nutrition is an estimate. Recipe by Hannah Reyes for Recipe Palate · recipepalate.com

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