Done in 20 minutes!! Creamy Alfredo sauce is spooned over tender pasta and topped with seasoned grilled chicken. It's an easy, quick meal that everyone will love.
2poundsgrilled chicken breastsI like to use the cajun grilled chicken recipe here on Restless Chipotle
24ouncespastafettuccine, rotini, farfalle, or your favorite
15ouncesAlfredo sauce
1 ½cupsshaved Parmesan cheeseoptional
Salt and pepper to taste
Instructions
Grill chicken breasts, use leftover grilled chicken, or rotisserie chicken.
Let rest 5 minutes then slice into strips on the diagonal.
Cook the pasta in boiling, salted water until a la dente (or done the way you like it).
Drain pasta, reserving 2 tablespoons of the pasta water.
Heat the Alfredo sauce.
Spoon the pasta into a serving dish.
Cover with the hot Alfredo sauce.
Stir to combine and coat the pasta.
Top with the sliced cooked chicken.
Serve immediately.
Notes
Storage:Serve the grilled chicken Alfredo pasta immediately for the best results. The rich Alfredo sauce doesn't reheat well.However, if you have some leftovers, don't toss 'em! Store them in the fridge in an airtight container for a day or two.Before reheating in the microwave, add a splash of water, milk, or heavy cream to the pasta. Then, heat in short, quick increments—stir frequently to prevent the Alfredo sauce from breaking into oil and dairy.Tips:
I like using my cajun grilled chicken.
Don't ever let the sauce boil - it will separate.
Make this super fast with rotisserie or grilled chicken breast from the store.
I like to grill a lot of chicken when we're grilling and freeze it for later. It makes this dish go together super fast.
Marinating the chicken for this Alfredo gives it more flavor (but it's not required). 30 minutes in zesty Italian dressing works great!
Alfredo sauce tends to "break" when it's warmed up. Best to make it and eat it right then.
Add spinach or broccoli if you like.
Serve with a warm baguette and a salad. Quick, easy perfection!