Grilled Chicken Penne Alfredo
Grilled chicken, pasta, and Alfredo sauce have to be the perfect combination for comfort food. The flavors and textures play off each other to create a rich creamy pasta dish with the smokiness of the grilled char on the chicken. When using the Batch Grilled Chicken recipe, making this dish is a breeze.
- 1 lb Penne (Dry)
- 1 gal Water
- 2 tbsp Salt (Morton Coarse Kosher Salt)
- 4 tbsp Butter (Grass fed, salted)
- 1 tsp Garlic (Minced)
- 3 cup Cream (Heavy, 36-40% cream)
- 0.5 tsp Black Pepper (Ground)
- 2 cup Parmesan Cheese (Cheese)
- 2 lb Chicken Breasts (Skinless, Boneless)
- 0.25 cup Pineapple Jucie
- 0.25 cup Orange Juice
- 2 tbsp Beef Fat (Or avocado oil)
- 2 tsp Soy Sauce
- 2 tsp Garlic (Minced)
- 0.25 tsp Salt (Mort Coarse Kosher Salt)
- 0.25 tsp Black Pepper (Ground)
- 0.25 tsp Oregano (Dried)
- Penne Pasta
In a large pot, bring the water and salt to a boil and cook the penne according to the instructions on the package.
Drain the pasta and rinse with cold water until the pasta is cool or at least to room temperature.
- Alfredo Sauce
In a separate saucepan, on medium-low heat melt the butter and saute the garlic until it turns blond in color. Do not let it burn or your sauce will be bitter with burnt garlic.
Add the cream, bring it to a simmer, let it simmer for 2-3 minutes, and whisk in the cheese.
Let the sauce come back to a simmer then continue to whisk for 3 minutes or until sauce is smooth and not grainy, then remove from heat.
Toss the drained fettuccini and the chicken with the sauce and serve.
For cheese lovers, serve with additional Parmesan cheese.
- Grilled Chicken - Made ahead of time
Wash chicken breasts in white distilled vinegar and water (1/2 and 1/2), optional
Mix all marinade ingredients in a bowl.
Place chicken and marinade in a 2.5-gallon ziplock bag.
Move the chicken around by massaging the bag so that all the chicken is coated with the marinade.
Lay the bag flat on the bottom shelf of the refrigerator, making sure no ready-to-eat foods are below it. Refrigerate for 24 hours
Flip the bag every 6-12 hours to ensure an even marinade.
Preheat the grill to medium
Preheat oven to 350.
Grill chicken for 4-6 minutes on each side, turning 90 degrees after about 2-3 minutes to get a nice grill mark. Do this on the other side as well.
When the grill marks are nice and brown, pull the chicken and place it in a Dutch oven or hotel pan. Cover the Dutch oven or hotel pan with a lid or foil.
Insert a thermometer into the center of the thickest breast.
Cover the Dutch oven or hotel pan with a lid or foil.
Place chicken in the oven until the thermometer reads 165.
Remove chicken and let rest for 30 minutes.
Dice chicken into half-inch cubes.
