Grilled Chicken Alfredo Pasta

Grilled Chicken

1. 1

   Heat a skillet over medium‑high heat, add olive oil and the cubed chicken, and season with 1 tsp salt, 2 tsp Italian herbs, 1.5 tsp parsley, 1 tsp chilli flakes, 1.5 tsp garlic powder, and 1.5 tsp paprika; cook 3–4 minutes per side until browned and cooked through.

2. 2

   Reduce the heat to medium, add the remaining 20 g light butter, stir to coat the chicken, then transfer the chicken to a plate and set aside.

Pasta

3. 3

   Bring a large pot of salted water to a boil, add the fettuccine, and cook according to package directions (usually 8–10 minutes) until al dente. Drain, reserving a little cooking water, and set the pasta aside.

Sauce

4. 4

   In the same skillet used for the chicken, sauté the chopped onion over medium heat for 5–6 minutes until softened.

5. 5

   Add the chopped garlic, the remaining 1 tsp salt, 1 tsp Italian herbs, 1 tsp parsley, 0.5 tsp chilli flakes, and 1 tsp paprika; stir for 1 minute to release aromas.

6. 6

   Pour in the tomato sauce and cook on low heat for about 5 minutes, allowing it to bubble gently.

7. 7

   Stir in the light evaporated milk and light cream cheese, continuing to stir on low heat until the sauce thickens and the cheese melts completely.

Combine

8. 8

   Add the cooked fettuccine to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water.

Finish

9. 9

   Return the grilled chicken to the skillet, mix everything together, and sprinkle the grated parmesan cheese on top before serving.

10. 10

    Reheat (optional): Place the combined chicken and pasta in a skillet over low heat, cover, and warm for 5 minutes, adding a splash of milk if the sauce has thickened.