Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz high-quality pasta (fettuccine or your favorite pasta)
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a spicy kick
Instructions
- Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium-high heat until fully cooked and nicely charred, about 6-7 minutes per side. Let rest 5 minutes, then slice into strips or cubes.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce thickens. Season with salt, pepper, and red pepper flakes if desired.
- Add the cooked pasta to the Alfredo sauce, tossing gently to coat. Top with sliced grilled chicken, garnish with parsley, and serve hot. Optional: add lemon squeeze or extra Parmesan for flavor.
Notes
- Use thin chicken breasts for even grilling.
- Reserving some pasta water can help loosen the sauce if it becomes too thick.
- Substitute heavy cream with coconut milk or cashew cream for dairy-free options.
- Store leftovers in airtight containers in the refrigerator up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Sauteing
- Cuisine: Italian-American
- Diet: High Protein, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg