Alright, so you want something that tastes like summer itself wrapped up in a pasta bowl? This Ultimate Grilled Chicken Pasta is basically what happens when you take perfectly charred grilled chicken, toss it with al dente pasta, fresh vegetables, and a combination of creamy and garlicky sauces that’ll make you question why you haven’t been eating this every single day. We’re talking juicy chicken with those gorgeous grill marks, tender pasta, sun-kissed vegetables, and a sauce that’s the perfect balance of rich cream and bright basil. It’s the kind of dish that makes you feel like you’re eating at a fancy Italian-American restaurant but you literally just grilled some chicken and boiled some pasta. Perfect for summer entertaining, weeknight dinners that feel special, or just when you want something that tastes like pure joy.
Why You’ll Love This Recipe
- Restaurant-quality taste but weeknight easy
- Grilled chicken brings serious flavor and char
- That cream sauce is absolutely addictive
- Uses simple, fresh ingredients
- One-pot pasta situation for minimal cleanup
- Perfect for summer gatherings or date night
- Tastes way more complicated than it actually is
The Good Stuff You’ll Need
For the Grilled Chicken:
- 2 lbs boneless, skinless chicken breasts
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Juice of 1 lemon
- Salt and pepper to taste
For the Pasta:
- 1 lb penne or rigatoni pasta
- Salt for pasta water
- 2 tbsp olive oil (reserved)
For the Cream Sauce:
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Vegetables:
- 2 cups cherry tomatoes, halved
- 1 large zucchini, sliced into half-moons
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 2 tbsp olive oil for grilling veggies
- Salt and pepper
For Finishing:
- 1/3 cup Parmesan cheese, grated
- Fresh basil leaves for garnish
- Lemon wedges for serving
- Extra fresh parsley
Let’s Do This
Step 1: Marinate That Chicken
In a bowl, combine olive oil, minced garlic, Italian seasoning, paprika, garlic powder, onion powder, and lemon juice.
Season chicken breasts with salt and pepper, then coat with the marinade.
Let marinate for at least 30 minutes (or up to 2 hours in the fridge) while you prep everything else.
Step 2: Grill the Chicken
Preheat your grill to medium-high heat (about 400°F).
Clean and oil the grates really well.
Place marinated chicken on the hot grill.
Don’t move it! Let it sear for 6-7 minutes until you get those gorgeous grill marks.
Flip and cook another 6-7 minutes until cooked through (165°F internal temp).
Remove to a cutting board and tent with foil while you grill veggies.
Step 3: Grill Those Veggies
Toss zucchini, bell pepper, and red onion with olive oil, salt, and pepper.
Arrange on the grill and cook for 3-4 minutes per side until tender with nice grill marks.
The cherry tomatoes don’t need grilling — we’ll add them fresh.
Remove veggies to a plate.
Step 4: Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook according to package directions until al dente.
Reserve 1 cup of pasta water before draining — this is crucial for the sauce!
Drain and set aside (don’t rinse!).
Step 5: Make That Cream Sauce
In a large skillet, melt butter over medium heat.
Add minced garlic and cook for 1 minute until fragrant and golden.
Carefully pour in heavy cream and chicken broth.
Bring to a simmer and let cook for 2-3 minutes.
Stir in Parmesan cheese until melted and smooth.
Add fresh basil, lemon juice, red pepper flakes, salt, and pepper.
Step 6: Slice and Add Chicken
Slice the cooled grilled chicken into bite-size pieces or chunks.
Add to the cream sauce.
Gently toss to coat.
Step 7: Combine Everything
Add the cooked pasta to the skillet with the sauce.
Gently toss until all the pasta is coated in that gorgeous cream sauce.
Add the grilled vegetables and fresh cherry tomatoes.
Toss again, adding a splash of reserved pasta water if the sauce seems too thick.
Step 8: Taste and Adjust
Season with more salt, pepper, or lemon juice to taste.
The flavors should be balanced between rich cream, fresh basil, and bright lemon.
Remove from heat.
Serving Suggestions
Serve in shallow bowls or on plates while hot.
Garnish with extra Parmesan, fresh basil leaves, and a crack of black pepper.
Squeeze of fresh lemon over the top brightens everything up.
Crusty bread for soaking up that incredible sauce is non-negotiable.
Cold white wine or sparkling water with lemon complements perfectly.
Switch It Up
Spicy Kick: Add diced jalapeños or use hot Italian seasoning for the chicken.
Different Veggies: Try asparagus, mushrooms, or sun-dried tomatoes.
Lighter Version: Use half-and-half instead of heavy cream for fewer calories.
Garlic Lover: Add more fresh garlic to the sauce (you can never have too much).
Herb Garden: Use fresh thyme or oregano instead of basil for different vibes.
Make-Ahead Tips
Marinate chicken the morning of for intense flavor.
Grill chicken and vegetables ahead of time, store separately in the fridge.
Cook pasta fresh for best texture, but can be made 1-2 hours ahead and stored at room temp.
Sauce can be made ahead and gently reheated (don’t let it boil).
Assembled dish keeps for 2-3 days in the fridge.
Questions People Actually Ask
Q: Can I use chicken thighs instead of breasts? A: Absolutely! Thighs stay juicier and add more flavor. Grill 7-8 minutes per side.
Q: My sauce is too thick/thin — help! A: Too thick? Add reserved pasta water, a splash at a time. Too thin? Simmer longer or add more Parmesan.
Q: Can I make this without grilling? A: Sure! Pan-sear chicken in a cast iron skillet for 6-7 minutes per side, and grill-pan the veggies or just sauté them.
Q: What if I don’t have fresh basil? A: Use 1 tsp dried basil, or fresh parsley. Fresh is better for this elegant dish, but dried works in a pinch.
Q: Can I make this dairy-free? A: Use olive oil instead of butter, coconut cream instead of heavy cream, and nutritional yeast instead of Parmesan.
Q: How do I get those perfect grill marks? A: Don’t move the chicken around! Let it sit undisturbed for 6-7 minutes to develop those gorgeous marks.
Print
Ultimate Grilled Chicken Pasta
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Description
Alright, so you want something that tastes like summer itself wrapped up in a pasta bowl? This Ultimate Grilled Chicken Pasta is basically what happens when you take perfectly charred grilled chicken, toss it with al dente pasta, fresh vegetables, and a combination of creamy and garlicky sauces that’ll make you question why you haven’t been eating this every single day. We’re talking juicy chicken with those gorgeous grill marks, tender pasta, sun-kissed vegetables, and a sauce that’s the perfect balance of rich cream and bright basil. It’s the kind of dish that makes you feel like you’re eating at a fancy Italian-American restaurant but you literally just grilled some chicken and boiled some pasta. Perfect for summer entertaining, weeknight dinners that feel special, or just when you want something that tastes like pure joy.
Ingredients
For the Grilled Chicken:
- 2 lbs boneless, skinless chicken breasts
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Juice of 1 lemon
- Salt and pepper to taste
For the Pasta:
- 1 lb penne or rigatoni pasta
- Salt for pasta water
- 2 tbsp olive oil (reserved)
For the Cream Sauce:
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Vegetables:
- 2 cups cherry tomatoes, halved
- 1 large zucchini, sliced into half-moons
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 2 tbsp olive oil for grilling veggies
- Salt and pepper
For Finishing:
- 1/3 cup Parmesan cheese, grated
- Fresh basil leaves for garnish
- Lemon wedges for serving
- Extra fresh parsley
Instructions
In a bowl, combine olive oil, minced garlic, Italian seasoning, paprika, garlic powder, onion powder, and lemon juice.
Season chicken breasts with salt and pepper, then coat with the marinade.
Let marinate for at least 30 minutes (or up to 2 hours in the fridge) while you prep everything else.
Preheat your grill to medium-high heat (about 400°F).
Clean and oil the grates really well.
Place marinated chicken on the hot grill.
Don’t move it! Let it sear for 6-7 minutes until you get those gorgeous grill marks.
Flip and cook another 6-7 minutes until cooked through (165°F internal temp).
Remove to a cutting board and tent with foil while you grill veggies.
Toss zucchini, bell pepper, and red onion with olive oil, salt, and pepper.
Arrange on the grill and cook for 3-4 minutes per side until tender with nice grill marks.
The cherry tomatoes don’t need grilling — we’ll add them fresh.
Remove veggies to a plate.
Bring a large pot of salted water to a boil.
Add pasta and cook according to package directions until al dente.
Reserve 1 cup of pasta water before draining — this is crucial for the sauce!
Drain and set aside (don’t rinse!).
In a large skillet, melt butter over medium heat.
Add minced garlic and cook for 1 minute until fragrant and golden.
Carefully pour in heavy cream and chicken broth.
Bring to a simmer and let cook for 2-3 minutes.
Stir in Parmesan cheese until melted and smooth.
Add fresh basil, lemon juice, red pepper flakes, salt, and pepper.
Slice the cooled grilled chicken into bite-size pieces or chunks.
Add to the cream sauce.
Gently toss to coat.
Add the cooked pasta to the skillet with the sauce.
Gently toss until all the pasta is coated in that gorgeous cream sauce.
Add the grilled vegetables and fresh cherry tomatoes.
Toss again, adding a splash of reserved pasta water if the sauce seems too thick.
Season with more salt, pepper, or lemon juice to taste.
The flavors should be balanced between rich cream, fresh basil, and bright lemon.
Remove from heat.
Notes
Serve in shallow bowls or on plates while hot.
Garnish with extra Parmesan, fresh basil leaves, and a crack of black pepper.
Squeeze of fresh lemon over the top brightens everything up.
Crusty bread for soaking up that incredible sauce is non-negotiable.
Cold white wine or sparkling water with lemon complements perfectly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~565 kcal
- Fat: ~28g
- Carbohydrates: ~48g
- Protein: ~38g