1-Step 1: Cook the Pasta Start by boiling a large pot of water. Add a generous handful of salt to the water, about 1-2 tablespoons. This is your only chance to season the pasta itself, so don’t be shy with the salt. When the water reaches a rolling boil, add 8 ounces of penne pasta. Cook the pasta according to package directions, but reduce the cooking time by 1 minute. This slight undercooking ensures the pasta reaches true al dente texture and won’t become mushy when combined with the sauce. Before draining, reserve 1 cup of the starchy pasta water, an essential component for creating a silky sauce. Drain the pasta but do not rinse it, as the starch on the surface helps the sauce adhere better.

2-Step 2: Prepare and Season the Chicken While the pasta cooks, prepare the chicken. In a small bowl, mix together 1.5 teaspoons salt, 1/2 teaspoon black pepper, 1/4 teaspoon paprika, and 1/4 teaspoon garlic powder until well combined. Take 2 chicken breasts and slice them horizontally into 4 cutlets total. This technique creates thinner pieces that cook faster and more evenly. Season both sides of each cutlet with your spice mixture, pressing it gently into the meat to ensure good adhesion.

3-Step 3: Grill the Chicken Heat 2 tablespoons of olive oil in a grill pan over medium-high heat. If using an outdoor grill, preheat it to approximately 400°F. Place the seasoned chicken cutlets in the pan or on the grill grates. Sear the chicken for 4 minutes on the first side until you see nice grill marks forming. Flip each piece and add 1 tablespoon of butter to the pan, allowing it to melt and baste the chicken. Continue cooking for another 3-4 minutes until the internal temperature reaches 165°F and the juices run clear. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. This rest period allows the juices to redistribute throughout the meat. Once rested, slice the chicken into thin strips against the grain for maximum tenderness.

4-Step 4: Make the Alfredo Sauce In a large saucepan, melt 3/4 cup butter over medium heat. Once melted and slightly foamy, add 3-4 minced garlic cloves. Sauté the garlic for about 30 seconds until fragrant, being careful not to let it brown or burn. Pour in 2 cups of heavy cream and increase the heat slightly to bring it to a gentle simmer. Let the cream simmer for 10-15 minutes, stirring occasionally to prevent a skin from forming. The cream will reduce slightly and thicken as it cooks. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

5-Step 5: Add Cheese and Finish the Sauce Here’s where patience pays off. Gradually stir in 1.5 cups of shredded parmesan cheese, adding it handful by handful rather than all at once. Whisk continuously between additions until each batch melts completely before adding more. This gradual approach prevents clumping and ensures a smooth, glossy sauce. Add 1/4 cup of the reserved pasta water to the sauce and mix well. Lower the heat to medium-low to prevent the sauce from separating or becoming too thick too quickly.

6-Step 6: Combine Pasta and Sauce Add half of the cooked pasta to the sauce and toss well to coat every piece. Use additional pasta water as needed to achieve your desired consistency. Repeat with the remaining pasta, tossing until everything is evenly coated and the sauce clings to the pasta beautifully. The sauce should be creamy and coating consistency, not thick and gloppy. If it seems too thick, add pasta water 1 tablespoon at a time while stirring. If too thin, continue cooking for another minute or two.

7-Step 7: Serve Your Grilled Chicken Alfredo Pasta Divide the creamy pasta between plates or serve family-style from a large bowl. Top each portion with sliced grilled chicken strips. For a finishing touch, sprinkle with extra parmesan cheese and fresh chopped parsley if desired. Serve immediately while hot and creamy.