Grilled Corn Creamy Chicken Alfredo
Servings: 4 people
Grilled Corn Creamy Chicken Alfredo made with a from-scratch parmesan cream sauce, seasoned chicken bites, and charred corn cut straight from the cob. A summer twist on the most comforting pasta on the table, built in one pan and ready in 30 minutes. The alfredo recipe that makes the jarred stuff impossible to go back to.
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Ingredients
FOR THE CHICKEN:
- 1 lb Chicken Breast (cut into bite sized pieces)
- 1 tbsp Italian Seasoning
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Paprika
- ½ tsp Onion Powder
- ½ tsp Black Pepper
- 1 Lemon (juiced)
FOR THE PASTA:
- 16 oz Fettuccine Pasta
- 2 Fresh Corn Cobs
- 113 g Salted Butter (1 stick)
- 5 Cloves of Garlic
- 24 oz Heavy Cream (3 cups)
- 8 oz Freshly Grated Parmesan Cheese
- ⅓ cup Fresh Parsley (minced)
- 1 tsp Salt
- ½ tsp Black Pepper
- 8 oz Reserved Pasta Water
Instructions
- Remove the corn from the husk and grill on high heat until the outside of the corn is gently charred. Set aside and let cool while you prepare the rest of the dish.
- After cutting the chicken into bite-sized pieces, toss them in the Italian seasoning, salt, garlic powder, paprika, onion powder, black pepper, and lemon juice. Cook in a skillet over medium heat until fully cooked through, roughly 4-5 minutes per side. Remove the chicken from the pan and set aside, leaving the unwashed - we will use this extra flavor in the alfredo sauce.
- Boil your pasta in salted water until al dente, making sure to set aside 8 oz of pasta water to add to the sauce before draining. While the pasta boils, we will prepare the sauce.
- Straight into the same skillet we used to cook the chicken, melt the butter over medium heat. Once melted, add the garlic and allow it to sauté until fragrant. Then, add the heavy cream, whisking the mixture together to combine thoroughly. Let the sauce come to a simmer and lower the heat to medium/low.
- Once the butter and cream have married themselves together, add the parmesan cheese, stirring until it is melted and smooth. Then, add the parsley, salt, and pepper. Allow it to come to a simmer again. While the sauce simmers, cut the grilled corn off of the cob.
- Add your al dente pasta to the sauce, tossing it to coat each piece of pasta. Add the pasta water to achieve the perfect, velvety alfredo texture. Finally, add the grilled corn and chicken bites.
- Toss one final time, and serve it with a sprinkle of fresh parmesan and parsley.