Smoky Stuffed Chicken Alfredo
Food and Drink

Courtesy of Ken & Patti Fisher

Smoky Stuffed Chicken Alfredo

"Our “Smoky Stuffed Chicken Alfredo” has a subtle nutty flavor of almond smoke. This is one of those that is just fun to do, not mention good for dinner. The weather here is perfect for cold smoking, so that is just what we did. We used “Smoke Daddy’s” cold smoke generator and smoked the chicken and sliced almonds in almond smoke. We stuffed our chicken breasts with cheese and ham and covered them with Alfredo sauce over noodles and sprinkled with the smoked almonds."

Prep Time: 15 minutes & 1 hour “Cold Smoke” Cook Time: 35 minutes, 15 minutes per-side @ 350 Grill: Green Mountain Wood Pellet Grill Pellets: Green Mountain’s Gold Blend BBQ Pellets


4 large boneless, skinless chicken breasts

Green Mountain Grill Poultry Seasoning, to taste

2 cups store bought Alfredo sauce

4 cups dry noodles, cooked

1 Tablespoon butter, melted

1 lb. ham, sliced

8 slices Swiss cheese

Chopped Parsley or Cilantro, to taste

Slivered almonds, to taste

Duck Fat

Cold smoke your chicken and almonds a day or 2 ahead of time. Then store them in an airtight container overnight until ready. (You can skip the cold smoking and just give it a “Kiss of Smoke” on the grill).

Toss your cooked noodles with the melted butter. Sprinkle in some parsley.

Cut a pocket in your chicken breasts and stuff equally with the ham and cheese. We used 2 slices of cheese and ham each, do this to your taste.

Preheat the Grill Grates to 350°. I gave them a “Spritz” of Duck Fat cooking spray because I was doing skinless chicken breasts.

Place your chicken directly onto the “HOT” Grill Grates about 8 minutes or so and give them a quarter turn. Flip them around 7 or 8 minutes and repeat the process. Note: Use “Time” as a guideline, your cooking times will vary by the size of your chicken breasts.

When the chicken reaches an internal temperature around 160° pull it off, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill.

Serve over a bed of noodles with Alfredo sauce sprinkled with parsley and the smoked almonds.