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Lemon-Herb Grilled Chicken Pasta with Smoked Paprika Alfredo Recipe

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4.5 from 127 reviews

A vibrant and creamy Lemon-Herb Grilled Chicken Pasta featuring tender grilled chicken marinated in fresh herbs and lemon, paired with fettuccine pasta coated in a luscious smoked paprika Alfredo sauce. This dish is perfect for a comforting yet elegant meal that balances zesty, smoky, and creamy flavors.

Ingredients

Scale

For the Lemon-Herb Chicken Marinade

  • 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

For the Pasta

  • 12 ounces fettuccine pasta
  • Salt (for pasta water)

For the Smoked Paprika Alfredo Sauce

  • 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

  1. Marinate the Lemon-Herb Chicken: In a bowl, whisk together olive oil, lemon juice, oregano, thyme, rosemary, minced garlic, salt, and black pepper. Add the chicken breasts, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours to infuse flavors and tenderize the meat.
  2. Cook the Fettuccine Pasta: While the chicken marinates, bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 1/4 cup of the starchy pasta water before draining. Drain the pasta well without rinsing.
  3. Grill the Lemon-Herb Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade, shaking off excess. Grill chicken for 4-6 minutes per side, or until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5-10 minutes before slicing against the grain.
  4. Prepare the Smoked Paprika Alfredo Sauce: In a large skillet over medium heat, melt butter. Add minced garlic and cook for about 1 minute until fragrant, avoiding browning. Stir in smoked paprika and cook for 30 seconds. Slowly pour in heavy cream while stirring and bring to a gentle simmer without boiling.
  5. Finish and Combine the Dish: Gradually whisk in grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached. Add the drained pasta to the sauce and toss gently to coat. Top the pasta with sliced grilled chicken and serve immediately, garnished with extra Parmesan cheese if desired.

Notes

  • Marinating the chicken for longer (up to 4 hours) intensifies the herb and lemon flavor.
  • Do not rinse the pasta after draining to help the sauce adhere better.
  • Use freshly grated Parmesan for best flavor and smoothest sauce texture.
  • The reserved pasta water helps adjust sauce consistency and adds silkiness.
  • Allowing the grilled chicken to rest keeps it juicy and tender when sliced.
  • Adjust smoked paprika amount to taste for mild to smoky spice levels.

Keywords: grilled chicken pasta, smoked paprika alfredo, lemon herb chicken, creamy pasta, grilled chicken recipe

Find it online: https://tastybella.com/lemon-herb-grilled-chicken-pasta-with-smoked-paprika-alfredo-recipe/