How do I grill chicken breasts without drying them out?

Pound the chicken to an even thickness and grill using a 2-zone setup to keep it juicy. Start with a good sear over high heat, then move the chicken to indirect heat until it reaches 160°F. Let it rest before slicing to lock in moisture.

Is this Alfredo recipe good for meal prep?

Grilled chicken Alfredo is best fresh, but the chicken can be prepped ahead. Store the grilled chicken separately and cook fresh pasta and Alfredo sauce when ready. Reheating the sauce can cause it to separate, so making it fresh only takes a couple of minutes.

What vegetables go in chicken Alfredo?

Broccoli, peas, spinach, and asparagus are classic veggies for chicken Alfredo. You can also add roasted bell peppers, jalapenos, or chipotles in adobo for a spicier twist.

How do I reheat Alfredo without it breaking?

Reheat Alfredo sauce gently on the stove with a splash of pasta water or milk. Stir constantly and avoid high heat, which causes separation. Add fresh grated cheese to help bring the sauce back together if needed.

What’s the best cheese for Alfredo sauce?

The best cheese for Alfredo sauce is freshly grated Parmigiano Reggiano. It melts smoothly, adds rich umami flavor, and creates a creamy texture without clumping. Avoid pre-shredded cheese, which contains anti-caking agents that can make the sauce gritty.

Grilled Chicken Alfredo (No Cream)

Name: Grilled Chicken Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Pasta
Ingredients: 2 chicken breasts, skinless; Kosher salt & pepper; 1 tablespoon olive oil; 1 pound of fettuccine pasta; ½ cup of hot pasta water, reserved; 1 stick unsalted butter, diced; 1 ¼ freshly grated Parmesan cheese (more as needed); Fresh chopped flat-leaf Italian parsley, for garnish

Ingredients

Scale

2 chicken breasts, skinless
Kosher salt & pepper
1 tablespoon olive oil
1 pound of fettuccine pasta
½ cup of hot pasta water, reserved
1 stick unsalted butter, diced
1 ¼ freshly grated Parmesan cheese (more as needed)
Fresh chopped flat-leaf Italian parsley, for garnish

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Instructions

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.
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.
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.
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. Need it looser? Splash in more pasta water. Adjust to your liking.
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.

Notes

Use freshly grated cheese. Pre-shredded cheese doesn’t melt properly and can make the sauce gritty.
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.

Author: Brad Prose
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Chicken
Method: Grilling
Cuisine: Pasta, Dinner

Nutrition

Serving Size: 1/2 chicken breast
Calories: 682
Sugar: 3.2 g
Sodium: 362.4 mg
Fat: 29 g
Carbohydrates: 85.7 g
Protein: 19.3 g
Cholesterol: 72.2 mg