Grilled Chicken Alfredo Pasta With Charred Zucchini — A Summer Twist
Indulge in this creamy, rich Grilled Chicken Alfredo Pasta With Charred Zucchini — a vibrant summer take on a beloved classic. Expect juicy chicken, perfectly charred zucchini, and a silky Alfredo sauce that brings everything together delightfully. Perfect for sunny dinners with friends and family!
Servings 4 servings
Calories 350kcal
Ingredients
- 8 oz fettuccine pasta
- 1 lb boneless skinless chicken breasts
- 2 medium zucchinis sliced
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic minced
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente.
- While the pasta cooks, preheat your grill or grill pan over medium-high heat.
- Season the chicken breasts with olive oil, salt, and pepper, then grill them for about 6-7 minutes on each side, until fully cooked and juices run clear.
- Toss the zucchini slices in olive oil, salt, and pepper, then grill for about 3-4 minutes on each side until charred and tender.
- In a large skillet over medium heat, melt the butter and add the minced garlic, cooking for about 1 minute until fragrant.
- Pour in the heavy cream, and simmer for about 5 minutes, stirring occasionally until slightly thickened.
- Stir in the grated Parmesan cheese until fully melted and smooth, then season with salt and pepper.
- Add the drained pasta, sliced chicken, and charred zucchini to the sauce, tossing to combine.
- Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
Notes
For the best flavor, use freshly grated Parmesan. Leftovers can be stored in an airtight container in the fridge for up to 3 days, but the sauce may thicken; just add a splash of milk when reheating.