What Makes This Grilled Chicken Pasta So Good?
Hey there, friend! It’s me, your trusty kitchen confidante, ready to guide you through the delicious journey of making the ultimate Grilled Chicken Pasta. I know, I know, pasta dishes can sometimes feel a little *blah*, but trust me, this one is anything but. We’re talking layers of flavor, from the smoky char of the grilled chicken to the creamy, dreamy sauce that ties it all together.
What sets this recipe apart is the focus on fresh, high-quality ingredients and simple techniques that maximize flavor. We’re not just boiling pasta and tossing it with sauce; we’re building a symphony of tastes and textures that will have everyone begging for seconds. And don’t worry if you’re not a grilling pro – I’ll walk you through every step, ensuring perfectly cooked chicken every time.
Ready to ditch the takeout and impress your family and friends with your culinary skills? Let’s get started!
Ingredients You’ll Need
Okay, gather ’round, because we’re about to dive into the heart of this delicious dish – the ingredients! Don’t be intimidated by the list; it’s all pretty straightforward, and you probably have many of these items already in your pantry. I’ve broken it down into sections for easy shopping and prep.For the Grilled Chicken:
- Chicken Breasts: 2 boneless, skinless chicken breasts (about 6-8 ounces each)
- Olive Oil: 2 tablespoons
- Lemon Juice: 1 tablespoon (freshly squeezed is best!)
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Paprika: 1/2 teaspoon
- Dried Oregano: 1/2 teaspoon
- Salt and Pepper: To taste
For the Pasta:
- Pasta: 1 pound of your favorite pasta shape (penne, rotini, farfalle, and spaghetti all work great!)
- Olive Oil: 1 tablespoon
- Garlic: 2 cloves, minced
- Cherry Tomatoes: 1 pint, halved
- Fresh Basil: 1/4 cup, chopped
- Heavy Cream: 1 cup
- Parmesan Cheese: 1/2 cup, grated (plus extra for serving)
- Salt and Pepper: To taste
Optional Add-Ins:
- Sun-Dried Tomatoes: 1/4 cup, oil-packed, drained
- Spinach: 2 cups, fresh
- Red Pepper Flakes: 1/4 teaspoon (or more, to taste)
Let’s Talk Chicken Prep: Grilling Like a Pro
Grilling chicken breasts can be a bit tricky, I know. No one wants dry, rubbery chicken! But fear not, my friend, because I’m going to share my secrets for perfectly grilled, juicy chicken every single time. First, let’s talk about preparation. Pound those chicken breasts to an even thickness (about 1/2 inch). This ensures they cook evenly and quickly. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound them. Next, it’s all about the marinade. The simple marinade in our ingredients list is packed with flavor and helps to keep the chicken moist. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, onion powder, paprika, oregano, salt, and pepper. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them, making sure they’re well coated. Let them marinate in the refrigerator for at least 30 minutes, or even better, for a couple of hours.Step-by-Step Instructions: From Grill to Gorgeous
Alright, let’s get cooking! I’ve broken down the instructions into easy-to-follow steps, so you can confidently create this masterpiece.Grilling the Chicken:
- Preheat your grill: Preheat your grill to medium-high heat (about 375-400°F). Make sure the grates are clean and lightly oiled.
- Grill the chicken: Remove the chicken breasts from the marinade and discard the marinade. Place the chicken breasts on the preheated grill and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to ensure accuracy.
- Rest the chicken: Remove the chicken from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in juicier chicken.
- Slice the chicken: Slice the chicken breasts into thin strips.
Cooking the Pasta:
- Cook the pasta: Cook the pasta according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- Sauté the garlic and tomatoes: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic! Add the halved cherry tomatoes and cook for about 5 minutes, until they start to soften and release their juices.
- Make the sauce: Pour in the heavy cream and bring to a simmer. Reduce the heat to low and simmer for about 5 minutes, allowing the sauce to thicken slightly. Stir in the Parmesan cheese until melted and smooth.
- Combine everything: Add the cooked pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Stir in the sliced grilled chicken and fresh basil. Season with salt and pepper to taste.
- Serve: Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
Sauce Perfection: The Secret’s in the Simmer
The sauce is where the magic happens in this Grilled Chicken Pasta, so let’s make sure we get it just right. The key is to simmer the heavy cream long enough for it to thicken slightly and develop a rich, velvety texture. Don’t rush this step! Patience is your friend here. Also, don’t be afraid to adjust the seasoning to your liking. Taste the sauce as it simmers and add more salt, pepper, or even a pinch of red pepper flakes if you want a little kick.Variations and Adaptations: Make It Your Own!
One of the best things about this recipe is how easily it can be customized to suit your taste. Here are a few ideas to get you started:- Vegetarian Option: Skip the chicken and add more vegetables, such as broccoli, zucchini, or bell peppers.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce or use a spicy Italian sausage instead of chicken. For an extra kick, try the Cajun Chicken Rotini Skillet.
- Creamy Pesto: Stir in a few tablespoons of pesto to the sauce for a vibrant green color and herbaceous flavor.
- Lemon Herb: Add a squeeze of lemon juice and some fresh herbs, such as thyme or rosemary, to the sauce for a bright, fresh flavor. If you love lemon and chicken, you might also enjoy Coconut Lemon Chicken Alfredo.
Serving Suggestions: Complete the Meal
This Grilled Chicken Pasta is delicious on its own, but it’s even better when paired with a few complementary sides. A simple green salad with a light vinaigrette is always a good choice. Garlic bread or crusty Italian bread is perfect for soaking up the delicious sauce. For a more substantial meal, you could serve it with roasted vegetables, such as asparagus, Brussels sprouts, or carrots.Leftovers and Storage: Enjoy It Again!
Lucky you if you have leftovers! This Grilled Chicken Pasta is just as delicious the next day. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or warm it in a skillet over medium heat, adding a splash of milk or cream if needed to loosen the sauce.Other Delicious Pasta Dishes to Try
If you’re a pasta lover like me, you’re always on the lookout for new and exciting recipes. Here are a few of my other favorites:- Garlic Butter Chicken Pasta: A classic combination that’s always a crowd-pleaser.
- Marry Me Chicken Pasta: So good, it might just get you a proposal! If you want a different take, try the Marry Me Chicken Pasta.
- Smoky Chipotle Cheesy Chicken Pasta: A spicy and cheesy delight.
Final Thoughts: Your New Go-To Pasta Dish
There you have it, my friend – everything you need to create the ultimate Grilled Chicken Pasta! I hope you enjoy this recipe as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for weeknight dinners or special occasions. Remember, cooking is all about experimentation and having fun. Don’t be afraid to get creative and make this recipe your own. And most importantly, enjoy the process and savor every delicious bite! Happy cooking!How do I prevent the grilled chicken from becoming dry?
Pound the chicken breasts to an even thickness (about 1/2 inch) and marinate them for at least 30 minutes, or up to a couple of hours. Resting the chicken for 5-10 minutes after grilling also helps retain moisture.
What are some pasta shape recommendations for this dish?
The recipe suggests using penne, rotini, farfalle, or spaghetti, but you can use your favorite pasta shape.
How long can I store leftovers of the Grilled Chicken Pasta?
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
What can I add to make this dish vegetarian?
You can skip the chicken and add more vegetables, such as broccoli, zucchini, or bell peppers.
Ultimate Grilled Chicken Pasta
This Ultimate Grilled Chicken Pasta recipe features perfectly grilled chicken and al dente pasta coated in a creamy, flavorful sauce. It’s an elevated comfort food dish that’s surprisingly simple to make, perfect for a weeknight dinner or a special occasion.
Ingredients
Equipment
Method
- Pound chicken breasts to an even 1/2-inch thickness.
- In a small bowl, whisk together olive oil, lemon juice, garlic powder, onion powder, paprika, oregano, salt, and pepper.
- Place chicken breasts in a resealable bag or shallow dish and pour marinade over them, ensuring they are well coated.
- Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat grill to medium-high heat (375-400°F). Make sure the grates are clean and lightly oiled.
- Remove chicken breasts from marinade and discard the marinade. Place chicken breasts on the preheated grill.
- Cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to ensure accuracy.
- Remove chicken from the grill and let it rest for 5-10 minutes before slicing.
- Slice the chicken breasts into thin strips.
- Cook pasta according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- While pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
- Add the halved cherry tomatoes and cook for about 5 minutes, until they start to soften and release their juices.
- Pour in the heavy cream and bring to a simmer.
- Reduce the heat to low and simmer for about 5 minutes, allowing the sauce to thicken slightly.
- Stir in the Parmesan cheese until melted and smooth.
- Add the cooked pasta to the skillet with the sauce. Toss to coat.
- If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Stir in the sliced grilled chicken and fresh basil. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
Notes
For a vegetarian option, skip the chicken and add more vegetables, such as broccoli, zucchini, or bell peppers. To add a spicy kick, add a pinch of red pepper flakes to the sauce. Stir in a few tablespoons of pesto to the sauce for a vibrant green color. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat, adding a splash of milk or cream if needed.
