Introduction

This Lemon-Herb Grilled Chicken Pasta with Smoked Paprika Alfredo is a deliciously creamy and flavorful dish perfect for any night of the week. Tender grilled chicken combines beautifully with a smoky, rich Alfredo sauce tossed with fettuccine. It’s an impressive meal that’s simple to prepare and sure to please everyone at the table.

A white bowl filled with creamy fettuccine pasta mixed with green herbs in a thick, light beige sauce that coats each noodle. On top, there are five thick slices of grilled chicken breast with a dark brown char and crispy texture, sprinkled with fresh green herbs. The bowl sits on a white marbled surface with a blurred green and pink floral background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts (about 1.5 lbs total)

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

2 cloves garlic (minced)

1/2 teaspoon salt

1/4 teaspoon black pepper

12 ounces fettuccine pasta

Salt (for pasta water)

4 tablespoons unsalted butter

2 cloves garlic (minced)

1 teaspoon smoked paprika

2 cups heavy cream

1 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup reserved pasta water (as needed)

Instructions

Step 1: In a bowl, whisk together 1/4 cup olive oil, 2 tablespoons fresh lemon juice, chopped oregano, thyme, rosemary, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Step 2: Add the chicken breasts to the marinade, coat thoroughly, cover, and refrigerate for at least 30 minutes or up to 4 hours.

Step 3: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1/4 cup pasta water before draining, then drain without rinsing.

Step 4: Preheat your grill to medium-high heat. Remove chicken from marinade, shake off excess, and grill for 4-6 minutes per side until the internal temperature reaches 165°F (74°C).

Step 5: Transfer grilled chicken to a cutting board; let rest for 5-10 minutes before slicing against the grain.

Step 6: In a skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, avoiding browning.

Step 7: Stir in smoked paprika and cook for 30 seconds more.

Step 8: Slowly add heavy cream while stirring constantly. Bring to a gentle simmer without boiling.

Step 9: Gradually whisk in Parmesan cheese until melted and sauce is smooth. Season with salt and black pepper.

Step 10: If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.

Step 11: Toss the drained fettuccine directly into the Alfredo sauce to coat evenly.

Step 12: Arrange sliced grilled chicken on top of the pasta and serve immediately with extra Parmesan if desired.

Tips & Variations

Use fresh herbs for the marinade to maximize flavor, or substitute dried herbs using one-third of the amount.

If you don’t have a grill, cook the chicken in a hot skillet or bake it in the oven at 400°F (200°C) for 20-25 minutes.

Add a handful of fresh spinach or sun-dried tomatoes to the Alfredo sauce for extra color and taste.

Reserve some pasta water to adjust the sauce consistency—it helps keep the sauce creamy without thinning it too much.

FAQs

Can I use another type of pasta for this recipe?

Yes, you can substitute fettuccine with other pasta shapes like linguine, penne, or even spaghetti. Just adjust cooking times according to the package instructions.

How can I make this dish dairy-free?

To make a dairy-free version, use a plant-based cream alternative and nutritional yeast instead of Parmesan. Substitute butter with olive oil or a vegan butter alternative.