Pasta Alfredo Grilled Chicken And Vegetables Recipe

Name: Pasta Alfredo Grilled Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken breasts; 1 (1/8 ounce) packet Italian salad dressing mix; 1 tablespoon pecorino romano cheese, grated; 1 tablespoon garlic powder; 4 cups mixed mixed vegetables; 2 tablespoons butter; 1 tablespoon sugar; 1 lb penne pasta; 2 tablespoons butter; 2 tablespoons flour; 2 cups light cream; 1 cup pecorino romano cheese, grated; 1/2 teaspoon garlic powder

Servings: persons

2 lbs boneless skinless chicken breasts
1 (1/8 ounce) packet Italian salad dressing mix
1 tablespoon pecorino romano cheese, grated
1 tablespoon garlic powder
4 cups mixed mixed vegetables
2 tablespoons butter
1 tablespoon sugar
1 lb penne pasta
2 tablespoons butter
2 tablespoons flour
2 cups light cream
1 cup pecorino romano cheese, grated
1/2 teaspoon garlic powder

1
For the chicken:
2
Clean, remove fat and cut into thin slices. Sprinkle entire packet of Dry Italian Dressing mix over chicken. Add garlic powder and grated cheese and toss to coat. Grill over medium to high heat until golden. About 10-12 minutes per side. Cover with foil and let rest in warm oven while you continue.
3
Simmer the vegetables in a large saucepan with 2 tablespoons of butter, 1 tablespoon of sugar and a sprinkle of water. Cover and let cook about until tender. About 15 minutes.
4
Cook pasta according to directions. While the pasta is cooking make the Alfredo sauce in a medium saucepan by melting the 2 Tablespoons of butter, and whisking in the flour to make a roux. Then slowly add the cream, grated cheese and garlic powder. Simmer over low heat stirring occasionally, making sure to scrape the edges of the pan, until sauce is thick and heated through.
5
To serve:
6
Slice chicken into strips. Strain pasta and toss with Alfredo sauce. Carefully combine chicken, vegetables and pasta and serve family style on a large serving tray with a good rustic bread.

1483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs boneless skinless chicken breasts, 1 (1/8 ounce) packet Italian salad dressing mix, 1 tablespoon pecorino romano cheese, grated, 1 tablespoon garlic powder, and more.

Yes, Pasta Alfredo Grilled Chicken And Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Alfredo Grilled Chicken And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions