Chicken Alfredo is the ultimate comfort food. It’s rich, creamy, and satisfying—a dish that always feels like a special treat. But what if you could take that classic comfort and give it an unexpected, elegant twist? This recipe for chicken alfredo with grilled apples does exactly that. The sweet, smoky flavor of the grilled apples cuts through the richness of the creamy sauce, creating a perfect balance of sweet and savory that is both surprising and absolutely delicious.
This meal is a fantastic way to impress your family or guests without a lot of extra effort. The components—seared chicken, classic Alfredo sauce, and tender grilled apples—are simple on their own, but when combined, they create a harmony of flavors and textures that is truly memorable. It’s a meal that feels gourmet and unique, but is easy enough to make any night of the week.
Why You’ll Love This Recipe
- A Unique Flavor Combination: The mix of rich, salty Alfredo and sweet, smoky grilled apples is a flavor pairing you won’t forget.
- Impressively Elegant: This is the kind of dish that looks and tastes like it’s from a high-end restaurant, but it’s completely homemade.
- Simple, Foolproof Steps: Each part of the recipe is easy to follow, making this a great option for even beginner cooks.
- A Complete Meal: With protein, pasta, and fruit, it’s a balanced and satisfying dish that doesn’t need a lot of extra sides.
- Ready in 30 Minutes: Despite its sophisticated flavor, this meal comes together in a flash, perfect for a busy schedule.
Ingredients
- 1 lb (450 g) dry fettuccine pasta
- 1 tbsp (15 ml) olive oil
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts, sliced into 1-inch thick pieces
- 1/2 tsp (3 g) salt, divided
- 1/4 tsp (0.5 g) black pepper
- 2 tbsp (30 g) unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (115 g) freshly grated Parmesan cheese
- 2 large apples (like Honeycrisp, Granny Smith, or Gala)
- 1/2 tsp smoked paprika
- Optional garnish: chopped fresh parsley
Equipment
- Large pot for pasta
- Large skillet or grill pan
- Tongs
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the fettuccine pasta and cook according to package directions until it’s al dente (firm to the bite). Drain the pasta and set it aside.
- Cook the Chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken breast slices with a quarter of a teaspoon of salt and the pepper. Cook the chicken for 4–5 minutes per side until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Grill the Apples: Slice the apples into thick wedges, about ½-inch (1.2 cm) thick, leaving the skin on. Add the butter to the same skillet you cooked the chicken in, over medium heat. Once it’s melted, add the apple wedges in a single layer. Sprinkle them with the smoked paprika. Cook for 3-4 minutes per side until they have nice grill marks and are tender but not mushy. Remove the apples from the pan and set them aside.
- Make the Alfredo Sauce: Reduce the heat to low. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the heavy cream and gently whisk it, scraping up any browned bits from the bottom of the pan. Cook for about 2–3 minutes until the cream has thickened slightly.
- Add Cheese and Combine: Turn off the heat under the skillet. Add the freshly grated Parmesan cheese and the remaining salt to the cream sauce, whisking constantly until the cheese has melted and the sauce is completely smooth.
- Bring it all Together: Add the cooked pasta and the cooked chicken back to the skillet with the sauce. Use tongs to gently toss everything until the pasta and chicken are fully coated in the sauce.
- Serve: Divide the pasta and chicken among plates. Top each serving with the warm grilled apple wedges. Garnish with fresh parsley if desired and serve immediately.
Substitutions and Variations
- Fruit: Don’t have apples? You can substitute them with pears or firm peaches. Just be sure to grill them for a shorter amount of time so they hold their shape.
- Lighter Sauce: For a lighter version, you can substitute the heavy cream with half-and-half or a mix of half-and-half and milk. The sauce won’t be as rich, but it will still be delicious.
- Gluten-Free: Use a good quality gluten-free pasta to make this meal gluten-free.
- Add Nuts: To complement the flavors, you could sprinkle some chopped walnuts or pecans over the top of the dish.
Pro Tips and Common Mistakes to Avoid
- Use Freshly Grated Parmesan: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Freshly grated Parmesan melts beautifully and gives you a much better flavor and texture.
- Don’t Boil the Sauce: This is the most important tip! High heat can cause the heavy cream and cheese to separate, making the sauce grainy or oily. Always add the cheese after you’ve turned the heat off.
- Cut Apples into Wedges: Slicing the apples too thin will make them fall apart on the grill. Cutting them into thick wedges helps them hold their shape and gives you a beautiful presentation.
- Pat the Chicken Dry: This is a key step to getting a good sear. Patting the chicken with a paper towel before you cook it helps it brown instead of steaming in the pan.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can slice the chicken and apples up to a day in advance and store them separately in the refrigerator. The sauce and pasta are best made fresh right before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools.
- Freezing: We do not recommend freezing this dish. The sauce will likely separate and become watery when thawed.
- Reheating: To reheat leftovers, place them in a skillet on the stovetop over low heat. Add a splash of milk or chicken broth and stir constantly until the sauce becomes creamy again and the pasta is warmed through.
Serving Suggestions
This elegant pasta dish is a complete meal on its own. To complete your dinner, serve it with a simple side salad with a light vinaigrette to help cut through the richness of the sauce.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: Approximately 1 ½ cups of pasta and chicken with apples
- Calories: 750 kcal
- Protein: 40 g
- Fat: 38 g
- Carbohydrates: 60 g
Note: These are approximations and can vary based on specific ingredients and brands used.
FAQs
Q: Why did my sauce break or become grainy?
A: The most common reason is adding the Parmesan cheese to a sauce that’s too hot. The fat separates from the cheese. Always turn off the heat before adding the cheese and whisk it in slowly.
Q: Can I use a different type of fruit?
A: Yes! This is a great recipe for trying new flavors. Pears and peaches are wonderful in a sweet-and-savory dish. Make sure they are firm and not too ripe.
Q: Do I have to grill the apples?
A: Grilling adds a lovely smoky flavor, but if you don’t have a grill pan, you can simply sauté the apples in a little butter on the stovetop. They’ll still be tender and delicious.
Q: What is the best way to get a good sear on the chicken?
A: The keys to a good sear are a hot pan, a little oil, and not overcrowding the pan. Place the chicken in a single layer and resist the urge to move it for the first few minutes to let that beautiful crust form.
Q: Can I use pre-shredded cheese?
A: We strongly recommend against using pre-shredded cheese for this recipe. It contains anti-caking agents that can make your sauce chalky and grainy, preventing it from becoming that silky-smooth consistency you want.
Chicken Alfredo with Grilled Apples
Equipment
- Large pot (for pasta)
- large skillet or grill pan
- Tongs
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 lb (450 g) dry fettuccine pasta
- 1 tbsp (15 ml) olive oil
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts, sliced 1-inch thick
- 1/2 tsp (3 g) salt, divided
- 1/4 tsp (0.5 g) black pepper
- 2 tbsp (30 g) unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (115 g) freshly grated Parmesan cheese
- 2 large apples (Honeycrisp, Granny Smith, or Gala)
- 1/2 tsp smoked paprika
- Optional garnish: chopped fresh parsley
Instructions
- Cook fettuccine in salted water until al dente. Drain and set aside.
- Heat olive oil in skillet. Season chicken with 1/4 tsp salt and pepper. Sear 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Slice apples into thick wedges. Melt butter in skillet. Add apples, sprinkle with smoked paprika, and cook 3–4 minutes per side until tender with grill marks. Remove and set aside.
- Reduce heat to low. Add garlic and cook 30 seconds. Stir in heavy cream, scraping up browned bits. Simmer 2–3 minutes until slightly thickened.
- Turn off heat. Whisk in Parmesan and remaining salt until smooth and creamy.
- Add pasta and chicken to sauce. Toss until fully coated.
- Serve topped with grilled apples and parsley if desired.
