Blackstone Chicken Fettuccine Alfredo with Sun-Dried Tomatoes | Creamy Griddle Pasta
Make creamy Blackstone Chicken Fettuccine Alfredo with Sun-Dried Tomatoes featuring seared chicken, tender fettuccine, fresh Parmesan, garlic Alfredo sauce, and flavorful sun-dried tomatoes. An easy, restaurant-style Blackstone Griddle pasta recipe perfect for family dinner or outdoor cooking.
Blackstone Chicken Fettuccine Alfredo with Sun-Dried Tomatoes
⏱ Prep Time
15 Minutes🔥 Cook Time
20–25 Minutes🍽 Servings
4–6🛒 Ingredients
Chicken
1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces1 tbsp avocado oil1 tsp garlic powder1 tsp Italian seasoning½ tsp onion powder½ tsp smoked paprika½ tsp kosher salt½ tsp black pepperFettuccine
16 oz fettuccine pasta1 tbsp butter½ cup reserved pasta waterHomemade Alfredo Sauce
4 tbsp butter4 cloves garlic, minced2 cups heavy cream1½ cups freshly grated Parmesan cheese½ tsp Italian seasoning½ tsp black pepperSalt, to tasteSun-Dried Tomatoes
¾ cup sun-dried tomatoes packed in oil, drained and sliced1 tbsp oil from the sun-dried tomato jarFor Finishing
½ cup freshly grated Parmesan cheese2 tbsp fresh parsley, choppedCrushed red pepper flakes, optionalFreshly cracked black pepper👨🍳 Directions
1. Prepare the Fettuccine
Bring a large pot of salted water to a boil and cook the fettuccine until just shy of al dente according to the package directions.Before draining, reserve approximately ½ cup of the pasta water.Drain the pasta and toss it with a tablespoon of butter to help prevent sticking.Set aside.2. Preheat the Blackstone
Preheat your Blackstone Griddle to medium heat, creating a slightly hotter cooking zone for the chicken and a lower-temperature zone for bringing everything together.Add a light coating of avocado oil to the hotter section.3. Season & Cook the Chicken
Season the chicken with garlic powder, Italian seasoning, onion powder, smoked paprika, salt, and black pepper.Place the chicken onto the hot griddle and spread it into an even layer.Let it cook without constantly moving it so those pieces have time to develop some beautiful color.Cook for approximately 6–8 minutes, tossing occasionally, until the chicken reaches an internal temperature of 165°F.Move the finished chicken to the cooler side of the griddle.4. Griddle the Sun-Dried Tomatoes
Add about a tablespoon of oil from the sun-dried tomato jar to the griddle.Add the sliced sun-dried tomatoes and cook for approximately 1–2 minutes.We're not trying to burn them—just warm them through and let those concentrated tomato flavors hit the griddle.Move them over with the chicken.5. Make the Alfredo Sauce
Turn a section of the Blackstone to low heat.Add the butter and minced garlic and cook for approximately 30 seconds.Slowly pour in the heavy cream.Use your spatulas to keep the cream contained while gently mixing it with the butter and garlic.Let it warm and slightly reduce for a couple of minutes.Sprinkle in the Parmesan a little at a time while continuously mixing.Season with Italian seasoning and black pepper.If the Alfredo becomes too thick, add a splash of the reserved pasta water.6. Bring Everything Together
Add the cooked fettuccine directly into the Alfredo sauce.Using two spatulas or tongs, toss the pasta through the sauce until every strand is coated.Bring the chicken and sun-dried tomatoes back into the mixture.Toss everything together for another 1–2 minutes until the chicken is hot, the pasta is coated, and those sun-dried tomatoes are distributed throughout.7. Finish & Serve
Turn off the heat and finish everything with another generous handful of freshly grated Parmesan.Top with chopped parsley and freshly cracked black pepper.If you like a little heat with your Alfredo, add some crushed red pepper flakes.Then get it off the griddle and onto the plates while that sauce is hot and creamy. 🔥🌟 Bright Spots Pro Tip
LOW HEAT is your friend when making Alfredo on the Blackstone.Heavy cream and Parmesan don't need screaming-hot temperatures.If your griddle is too hot when you add the Parmesan, the sauce can separate and become oily instead of smooth and creamy.Use the Blackstone's different heat zones to your advantage. Sear the chicken hot, but build the Alfredo low and slow.And save that pasta water! A splash can bring a thick Alfredo sauce right back to the silky consistency you're looking for.Alfredo Belongs on the Blackstone Too
There are some recipes that make perfect sense when you say you’re cooking them on the Blackstone.
Smash burgers?
Obviously.
Steak?
Absolutely.
Fettuccine Alfredo?
Okay… hear me out. 😂
Because once you’ve had chicken develop those beautiful seared edges on the griddle and then watched an Alfredo sauce come together right next to it, the whole idea starts making a lot more sense.
This Blackstone Chicken Fettuccine Alfredo with Sun-Dried Tomatoes takes one of those classic comfort-food dinners and gives it a little outdoor-griddle treatment.
We start with seasoned chicken cooked directly on the Blackstone.
Then we’ve got the sun-dried tomatoes.
And I love what they bring to this dish.
Traditional Alfredo is rich.
Really rich.
Those sun-dried tomatoes cut through some of that richness with this concentrated, slightly sweet, slightly tangy tomato flavor.
Then comes the Alfredo.
Butter.
Fresh garlic.
Heavy cream.
And plenty of freshly grated Parmesan.
No jar required.
Once the sauce is smooth and creamy, the fettuccine goes directly onto the griddle and gets tossed through all that Alfredo goodness.
Then the chicken and sun-dried tomatoes join the party.
At that point, you’ve got pasta everywhere, two spatulas working, Parmesan flying, and you’re probably wondering why you’ve been making Alfredo inside all these years. 😂
It’s creamy.
It’s garlicky.
It’s cheesy.
You’ve got beautifully seasoned chicken and bursts of sun-dried tomato throughout.
And most importantly, it’s another reminder that your Blackstone doesn’t have to be limited to burgers and breakfast.
Sometimes you’ve just got to put something unexpected on the griddle and see what happens.
This one?
I’d say it worked.
Until the next one… we’ll see ya.