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Grilled Chicken Alfredo

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"Chicken is grilled to perfection and swimming in a heavenly Alfredo sauce with pasta. You can make variations by adjusting the seasoning on your chicken."
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35 m servings 502
Original recipe yields 8 servings


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  1. Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with Cajun seasoning.
  2. Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill, wrap in foil, and set aside.
  3. Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
  4. Melt butter into cream in a saucepan over medium-low heat, 2 to 3 minutes. Add Romano and Parmesan cheeses; stir in a figure-eight motion until cheese is melted, 3 to 4 minutes. Stir nutmeg into Alfredo sauce.
  5. Place pasta and chicken into a serving dish. Drizzle with Alfredo sauce and garnish with parsley.


  • Cook's Notes:
  • I prefer to marinate the chicken in Italian dressing and rub with either Cajun or Kick 'n Chicken® seasoning by Weber®, but feel free to use your favorite seasoning.
  • You can use farfalle pasta instead of angel hair pasta.

Nutrition Facts

Per Serving: 502 calories; 29.3 33.9 26 126 803 Full nutrition

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