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Chicken Alfredo Pasta
By Brian · gbque.com
Yield: 8
45 min
Grilled BBQ chicken, bacon, and rotini tossed with a creamy Parmesan sauce.
| prepPreheat grill to medium-high heat | |||||
| 2–3 lbs boneless skinless chicken thighs | Season chicken with rub, grill 175–185°F / 79–85°C | Rest chicken 5–10 min, dice into bite-sized pieces | Toss pasta, chicken, bacon & sauce; fold in Parmesan & parsley | Serve hot with extra Parmesan, parsley & black pepper | |
| BBQ rub (to taste) | |||||
| 1 lb / 450 g rotini pasta | Boil salted water, cook pasta al dente, drain & reserve 1/2 cup pasta water | ||||
| 1 lb / 450 g bacon (cooked and diced) | |||||
| 3 tbsp unsalted butter | Melt butter, cook garlic 2 min until fragrant | Stir in cream, simmer 8–10 min until thickened | Whisk in Parmesan, season with salt & pepper | ||
| 3 cloves garlic (finely grated) | |||||
| 2 cups / 480 ml heavy cream | |||||
| 1/2 cup / 50 g grated Parmesan cheese | |||||
| 1 1/2–2 cups / 150–200 g finely grated Parmesan cheese | |||||
| Salt (to taste) | |||||
| Black pepper (to taste) | |||||
| 1/4 cup chopped fresh parsley | |||||
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