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Delicious Grilled Chicken Pasta served as a featured image for a recipe article.

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.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts 6-8 ounces each
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 pound pasta penne, rotini, farfalle, or spaghetti
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste
  • 1/4 cup sun-dried tomatoes, oil-packed, drained optional
  • 2 cups fresh spinach optional
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • Grill
  • Meat mallet or rolling pin
  • Resealable bag or shallow dish
  • Meat Thermometer
  • cutting board
  • knife
  • large pot
  • large skillet
  • colander
  • small bowl
  • whisk

Method
 

  1. Pound chicken breasts to an even 1/2-inch thickness.
  2. In a small bowl, whisk together olive oil, lemon juice, garlic powder, onion powder, paprika, oregano, salt, and pepper.
  3. Place chicken breasts in a resealable bag or shallow dish and pour marinade over them, ensuring they are well coated.
  4. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  5. Preheat grill to medium-high heat (375-400°F). Make sure the grates are clean and lightly oiled.
  6. Remove chicken breasts from marinade and discard the marinade. Place chicken breasts on the preheated grill.
  7. Cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to ensure accuracy.
  8. Remove chicken from the grill and let it rest for 5-10 minutes before slicing.
  9. Slice the chicken breasts into thin strips.
  10. Cook pasta according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
  11. While pasta is cooking, heat olive oil in a large skillet over medium heat.
  12. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  13. Add the halved cherry tomatoes and cook for about 5 minutes, until they start to soften and release their juices.
  14. Pour in the heavy cream and bring to a simmer.
  15. Reduce the heat to low and simmer for about 5 minutes, allowing the sauce to thicken slightly.
  16. Stir in the Parmesan cheese until melted and smooth.
  17. Add the cooked pasta to the skillet with the sauce. Toss to coat.
  18. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  19. Stir in the sliced grilled chicken and fresh basil. Season with salt and pepper to taste.
  20. 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.