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Grilled Greek Chicken Alfredo

  • Recipe Submitted by on

Category: Healthy Recipes, Main Dish, Chicken, Grill

 Ingredients List

  • 4 chicken breast, boneless, skinless
  • 1 tablespoon creole seasoning
  • 2 teaspoon garlic powder
  • 2 teaspoon dried oregano, crushed
  • 2 teaspoon onion powder
  • 2 teaspoons black pepper
  • 1 lemon, zested, juice
  • 5 cloves garlic, minced
  • 6 oz. Greek yogurt, plain
  • Alfredo sauce (recipe below)
  • fettuccine pasta
  • 4 tablespoon extra virgin olive oil
  • For the Alfredo Sauce
  • 1 bell pepper, chopped fine
  • 1/2 red onion, chopped fine
  • 1/2 bunch of green onions, chopped
  • 3 cloves of garlic, minced
  • 2 teaspoon black pepper
  • 2 teaspoon creole seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup parmigiano reggiano cheese, grated
  • 1 cup Romano cheese, grated
  • 1 cup sharp cheddar cheese, grated
  • 1/2 cup feta cheese, crumbled
  • 1/2 stick butter
  • 4 tablespoon extra virgin olive oil
  • 2 tablespoons Italian parsley, minced


1. Rinse chicken, pat dry, place in a large bowl. Add seasonings, lemon zest and juice, garlic and olive oil and Greek yogurt.

2. Mix well and refrigerate until ready to use about 1 hour or overnight.
For the Alfredo Sauce:

3. To prepare Alfredo sauce. Bring a large pot of water to boil. When water starts to boil, add about 2 teaspoonfuls of salt to water. Add pasta and cook according to package directions about 12-15 minutes.

4. Drain pasta and rinse with warm water. Drain again and coat in olive oil to prevent sticking. Set aside until ready to use.

5. Chop vegetables and set aside. In a large pot add butter and olive oil and heat over medium heat. Add all the vegetables except garlic to pot. Saute for about 5 minutes. Add garlic and saute for about 1 minute more. Season vegetables with all the spices and mix well.

6. Lower heat to medium low. Add heavy cream and whole milk to pot and whisk well. Add cheeses by the handful whisking well after each addition. Allow sauce to cook for about 5 minutes.

7. Do not allow sauce to boil.

For the Chicken:

8. To prepare chicken, remove chicken from refrigerator and allow to come to room temperature.

9. Prepare grill and cook chicken for 8 minutes per side, until chicken reaches an internal temperature of 165 degrees and chicken juices are clear. Remove chicken from grill and allow to rest about 5 minutes before slicing.

10. Toss pasta in Alfredo sauce and add fresh parsley, allow to cook about 3-4 minutes.

11. Slice chicken and serve on top of pasta with extra parmigiano reggiano cheese.

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