Grilled Chicken Alfredo (No Cream)

Last Updated on July 28, 2025

Grilled Chicken Alfredo is a smoky spin on a comfort food classic. This recipe features juicy grilled chicken breasts sliced over creamy fettuccine Alfredo, made without cream in the traditional style. It’s simple, quick, and perfect for both weeknights and date nights.

You don’t need a fancy sauce or a long ingredient list to make killer grilled chicken fettuccine Alfredo, just good technique and a hot grill! Authentic Alfredo skips the cream entirely. Instead, hot pasta is tossed with butter and freshly grated parmesan until it melts into a smooth, velvety sauce. It’s rich, simple, and comes together in the time it takes to grill a couple of chicken breasts.

Don’t want to grill? You can also use smoked chicken breasts, just check out this guide.

Key Ingredients

• Chicken Breasts — Use skinless breasts and flatten them slightly for even cooking. Season with salt, pepper, or your favorite spice blend.
• Fettuccine Pasta — A classic choice. Its wide noodles hold onto the sauce beautifully.
• High-quality Butter — This is the base of the sauce. Dice it so it melts evenly.
• Parmesan Cheese — Freshly grated parmesan cheese only. Pre-shredded won’t melt right and can make the sauce gritty.
• Pasta Water — The secret to silky Alfredo. Reserve a little before draining.

Substitutions

• No fettuccine? Tagliatelle or linguine will work too. Just avoid thin pasta like angel hair, which doesn’t hold the sauce as well.
• Other seasonings: Try my Southwest Cajun dry rub, Nashville Hot Seasoning, or Sedona Sand Seasoning to switch up the flavor of the grilled chicken.
• Want to add veggies? Toss in steamed broccoli, peas, or roasted red peppers. It’s a great way to bulk it up.

How to Make Grilled Chicken Alfredo from Scratch

1. Prepare the chicken. Flatten the breasts if needed (see notes), and season with salt and pepper (or your favorite seasoning blend). Hold off on the oil until it’s time to grill.
2. Grill the chicken. Preheat the grill to medium heat using a 2-zone setup: bank the hot coals to one side and clean the grates. Just before grilling, brush the chicken with olive oil and place it over the hot side. Grill for about 3–4 minutes per side, flipping carefully to avoid tearing.
   
   Once you have solid char marks, move the chicken to the cooler side and let it finish cooking indirectly until it reaches an internal temperature of 160°F. Remove and rest, lightly tented with foil.

3. Cook the pasta. You can get the water boiling while the chicken hits the grill. Cook the pasta in salted water according to the package instructions until al dente. Drain the pasta but reserve about ½ cup of the pasta water.
4. Make the Alfredo sauce. Add the butter and Parmesan cheese to a large pan or skillet. Using tongs, transfer the freshly cooked, hot pasta directly into the pan. Pour in about half of the reserved pasta water and gently toss the pasta – this will melt the butter and cheese, forming a creamy sauce. Want it richer? Add more cheese. Too thick? Splash in more pasta water. Adjust to your liking.

5. Slice and serve. Once rested, slice the chicken and add it to the warm fettuccine Alfredo. Top with extra grated cheese and a sprinkle of chopped parsley.

Top Tips

• Pull the chicken at around 160°F. Chicken breasts keep cooking after they come off the grill. Take them off at 160°F and let them rest. This keeps them juicy and tender when you slice. Don’t worry, it’ll hit that safe 165°F while resting!
• Grill extra chicken. Trust me, it disappears fast. Once that smoky, juicy chicken hits the Alfredo, everyone wants seconds.
• Even out the chicken breasts. Uneven thickness means uneven cooking. Seal them in a plastic bag and gently pound the thick end with a heavy skillet or meat mallet. This helps prevent dry edges and undercooked centers.
• Use freshly grated cheese. Pre-shredded cheese doesn’t melt properly and can make the sauce gritty. Go for Parmigiano Reggiano, which melts smoothly and delivers that rich, creamy texture without needing any cream.
• Toss the pasta while it’s hot. Don’t wait around once the pasta’s drained. The heat is key to melting the butter and cheese into a silky sauce. Toss it fast for the best results.
• Control the sauce with pasta water. Pasta water is your secret weapon. Add it a little at a time to loosen the sauce. Want it thicker? Add more cheese. You’re the boss of the texture.

How to Serve Grilled Chicken Alfredo

Slice the rested grilled chicken and serve it right on top of the Alfredo pasta. Garnish with more Parmesan and a sprinkle of chopped parsley. Serve it with garlic bread or a simple salad if you’re looking for sides, but this pasta can absolutely stand on its own. One of the best sides for this recipe is Grilled Broccoli Crunch Salad, which you can easily make alongside this recipe!

How to Store Leftovers

Grilled chicken can be stored in the fridge for up to four days. Alfredo sauce is best made fresh, but if you need to store it, keep the pasta and sauce separate if possible. Reheat gently with a splash of pasta water or milk and stir constantly to bring it back together.

Frequently Asked Questions

More Recipes to Try

• Creamy Smoked Mac and Cheese
• Gorgonzola Steak Alfredo
• Grill Fried Chicken
• Smoked Chicken Breasts
• Grilled Chicken Wraps

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