Grilled Chicken With Alfredo Sauce Recipe by Paul
Cooking Instructions 30 ish minutes 1 First, put on a pot of water for your pasta of choice. Fettuccine or linguine are common, but if all you have is spaghetti, that's fine too. We're not fancy. When it's boiling, cook the pasta. If it finishes up a little early, drain and set aside, but it should finish up around the time everything else is ready. 2 Start grilling your chicken breasts. I like to slice them so they're not super thick, and don't take forever to cook all the way through. 3 In a sauce pan, gently melt your butter at low to medium heat. I tend to turn the heat up for a moment and stir constantly, then back to low if I need to set it aside and do something else real quick. 4 Once your butter is melted, stir in your garlic, salt, and pepper with a whisk, then slowly add the heavy whipping cream. Keep stirring constantly at medium heat. 5 A Note on Stirring: Sometimes people will tell you that you need to 'stir constantly' on a recipe like this. Yes, you do, but it's not going to get ruined if you need to remove the heat, set it aside for a moment, and do something else. 90-120 seconds of sitting there isn't gonna make much of a difference in your sauce. 6 Keep stirring, it should be getting pretty close to hot by now. Mix in the parmasean cheese and you guessed it, keep stirring. If all of the cheese is mixed in and melted, and it's still a little runny, you can make a very small corn starch + water slurry and mix that in, but be very careful you don't start the "add starch, now add milk, now add starch, now add milk" loop. 7 By now your chicken should be grilled, your pasta cooked and drained, and your sauce ready to go. I like to pre-slice the chicken before plating, then serve it on the top. Garnish with pepper if that's your thing. 1 First, put on a pot of water for your pasta of choice. Fettuccine or linguine are common, but if all you have is spaghetti, that's fine too. We're not fancy. When it's boiling, cook the pasta. If it finishes up a little early, drain and set aside, but it should finish up around the time everything else is ready. 1 First, put on a pot of water for your pasta of choice. Fettuccine or linguine are common, but if all you have is spaghetti, that's fine too. We're not fancy. When it's boiling, cook the pasta. If it finishes up a little early, drain and set aside, but it should finish up around the time everything else is ready. 2 Start grilling your chicken breasts. I like to slice them so they're not super thick, and don't take forever to cook all the way through. 2 Start grilling your chicken breasts. I like to slice them so they're not super thick, and don't take forever to cook all the way through. 3 In a sauce pan, gently melt your butter at low to medium heat. I tend to turn the heat up for a moment and stir constantly, then back to low if I need to set it aside and do something else real quick. 3 In a sauce pan, gently melt your butter at low to medium heat. I tend to turn the heat up for a moment and stir constantly, then back to low if I need to set it aside and do something else real quick. 4 Once your butter is melted, stir in your garlic, salt, and pepper with a whisk, then slowly add the heavy whipping cream. Keep stirring constantly at medium heat. 4 Once your butter is melted, stir in your garlic, salt, and pepper with a whisk, then slowly add the heavy whipping cream. Keep stirring constantly at medium heat. 5 A Note on Stirring: Sometimes people will tell you that you need to 'stir constantly' on a recipe like this. Yes, you do, but it's not going to get ruined if you need to remove the heat, set it aside for a moment, and do something else. 90-120 seconds of sitting there isn't gonna make much of a difference in your sauce. 5 A Note on Stirring: Sometimes people will tell you that you need to 'stir constantly' on a recipe like this. Yes, you do, but it's not going to get ruined if you need to remove the heat, set it aside for a moment, and do something else. 90-120 seconds of sitting there isn't gonna make much of a difference in your sauce. 6 Keep stirring, it should be getting pretty close to hot by now. Mix in the parmasean cheese and you guessed it, keep stirring. If all of the cheese is mixed in and melted, and it's still a little runny, you can make a very small corn starch + water slurry and mix that in, but be very careful you don't start the "add starch, now add milk, now add starch, now add milk" loop. 6 Keep stirring, it should be getting pretty close to hot by now. Mix in the parmasean cheese and you guessed it, keep stirring. If all of the cheese is mixed in and melted, and it's still a little runny, you can make a very small corn starch + water slurry and mix that in, but be very careful you don't start the "add starch, now add milk, now add starch, now add milk" loop. 7 By now your chicken should be grilled, your pasta cooked and drained, and your sauce ready to go. I like to pre-slice the chicken before plating, then serve it on the top. Garnish with pepper if that's your thing. 7 By now your chicken should be grilled, your pasta cooked and drained, and your sauce ready to go. I like to pre-slice the chicken before plating, then serve it on the top. Garnish with pepper if that's your thing. 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