Today we are going to show you how to make Grilled Chicken Alfredo.
Chicken Alfredo is great, it is one of my favorite pasta dishes. But when it is grilled it is even better. The grilled chicken breasts, and the charred sweetness of the roasted red peppers add so much flavor to this dish.
Try grilling some garlic toast to go along with it.
You and your family are going to love this one.
Enjoy!
Grilled Chicken Alfredo
4 boneless, skinless chicken breasts
1 cup unsalted butter, cut into chunks
3/4 lb pasta
1 tsp salt
1 dash black pepper
1 whole red pepper, quartered and seeded
1 1/2cups heavy whipping cream
1 1/2 cups grated Parmesan cheese
2 tbsp finely shredded fresh basil leaves
2 tbsp finely chopped fresh chives
Setup your charcoal or gas grill for direct cooking over medium-high heat.
Bring a large pot of water to a boil.
Meanwhile, place the chicken breasts between two sheets of waxed paper or plastic wrap and roll them with a rolling pin to flatten them to a uniform thickness. They should be about 1/2 inch thick. Place them in a shallow dish.
Put the butter in a saucepan and melt over medium heat. Pour about 1/4 of the butter over the chicken breasts and turn to coat them evenly. Leave the rest of the butter in the pan.
Add the pasta to the boiling water and cook until al dente. Cooking time will vary so follow the manufacturer’s suggested cooking time.
Season the chicken breasts on both sides with salt and black pepper. Place them on the heated grill. Also place the bell pepper quarters skin side up on the grill too.
Grill until the chicken is cooked through and light golden which will be approximately 5 minutes per side. The peppers will take around the
same amount of time. You will get some charring on the peppers, but that is just fine. Just make sure they don’t burn.
While the pasta, chicken, and peppers are cooking, it is time to make the Alfredo sauce. Return the pan of melted butter to medium-high heat and add the cream. As soon as the cream begins to simmer, reduce the heat to low and add in the Parmesan cheese. You will want to be stirring continuously until the cheese melts and thickens the sauce.
Once the pasta is done, drain it and immediately toss with the sauce, and then arrange on serving plates. Cut the chicken breasts crosswise into 1/2 inch wide strips and the peppers lengthwise into 1/4 inch wide strips. Place the chicken and peppers on top of each serving of pasta.
Garnish with basil and chives and serve immediately.
Serves 6
If you are looking for a really good saucepan, here is the one that I use, I like because it is big enough for most of mine needs, plus it cleans up easy because it is non-stick.