Easy Lunch Recipes: Grilled Chicken Alfredo Pasta
Let’s talk about pasta, grilled chicken, and that creamy Alfredo magic. I mean, we’ve all had those days where we’re staring into the fridge, hoping dinner will somehow appear. That’s when this dish swoops in to save the day. It’s one of my go-to easy lunch recipes—no stress, big flavor. The Alfredo sauce? Velvety, rich, and just clings to the noodles in the best way. Throw in tender grilled chicken, and boom—lunch is upgraded.
Now, I’ll admit, I’ve tried shortcut Alfredo sauces before and regretted it. But this one? It’s worth whisking up from scratch. It’s buttery and cheesy with just the right touch of garlic. Pair that with perfectly grilled chicken—seasoned just right and kissed by the grill—and you’re golden.
Whether you're cooking for yourself or feeding a crowd, this one’s got your back. It’s loaded with comfort, easy to scale, and surprisingly simple to pull off. Trust me, your future self will thank you.
Servings: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine or linguine pasta
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Chopped parsley for garnish (optional)
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, season both sides of the chicken breasts with salt and pepper.
- Heat olive oil in a grill pan or skillet over medium heat. Grill the chicken for 5–6 minutes on each side until cooked through. Let it rest before slicing.
- In a separate large skillet, melt the butter over medium heat. Add the garlic and cook for 1–2 minutes until fragrant.
- Pour in the heavy cream and stir constantly. Let it simmer gently for 3–4 minutes.
- Whisk in the Parmesan cheese until the sauce is smooth and creamy.
- Toss in the cooked pasta and sliced grilled chicken. Mix well to coat everything in the Alfredo sauce.
- Serve warm, topped with parsley if you like.