Everyone loves a meal that’s both comforting and exciting, and grilled chicken pasta delivers exactly that! Whether you’re craving quick weeknight dinners or planning a special weekend feast, these 19 recipes transform simple ingredients into flavorful masterpieces. From creamy Alfredo to zesty lemon herb, get ready to discover your new favorite dish. Let’s dive into these delicious combinations that promise to satisfy every palate!
Lemon Herb Grilled Chicken Pasta
Venturing into a simple yet satisfying weeknight dinner? This lemon herb grilled chicken pasta brings bright, fresh flavors together in one comforting bowl. Let’s walk through each step together so you can confidently create this dish from start to finish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts
– 8 ounces of dried pasta (like penne or fusilli)
– 2 lemons
– 3 cloves of garlic
– A couple of tablespoons of olive oil
– A handful of fresh parsley
– A splash of chicken broth (about 1/2 cup)
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, pat the chicken breasts dry with paper towels and season both sides evenly with salt and black pepper.
3. Preheat a grill or grill pan to medium-high heat (about 400°F).
4. Grill the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior has nice grill marks.
5. Tip: Let the chicken rest for 5 minutes after grilling to keep it juicy when sliced.
6. Add the pasta to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.
7. While the pasta cooks, zest and juice one lemon, and thinly slice the second lemon.
8. Mince the garlic cloves and chop the fresh parsley.
9. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
10. Sauté the garlic for 1 minute until fragrant, being careful not to let it burn.
11. Tip: Add the lemon zest now to infuse the oil with citrus flavor.
12. Pour in the chicken broth and lemon juice, then simmer for 2-3 minutes to reduce slightly.
13. Drain the cooked pasta and add it directly to the skillet, tossing to coat in the sauce.
14. Slice the rested chicken into thin strips and fold it into the pasta.
15. Tip: Stir in half the parsley just before serving for a fresh, vibrant finish.
16. Serve immediately, garnished with lemon slices and the remaining parsley.
Bright, tangy lemon and aromatic herbs cling to every strand of pasta, while the grilled chicken adds a smoky, tender bite. For a creative twist, try serving it with a sprinkle of grated Parmesan or alongside a crisp green salad to balance the richness.
Creamy Pesto Grilled Chicken Penne
Now, let’s dive into a comforting pasta dish that’s perfect for weeknights but impressive enough for company. This creamy pesto grilled chicken penne comes together with minimal fuss and maximum flavor, combining tender grilled chicken with a luscious sauce that clings to every noodle. Follow along step-by-step, and you’ll have a restaurant-quality meal on your table in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A pound of boneless, skinless chicken breasts
– A couple of tablespoons of olive oil
– A teaspoon of salt
– Half a teaspoon of black pepper
– A 12-ounce box of penne pasta
– A cup of heavy cream
– Half a cup of store-bought or homemade basil pesto
– A quarter cup of grated Parmesan cheese
– A splash of lemon juice (about a tablespoon)
– A handful of fresh basil leaves for garnish
Instructions
1. Preheat your grill or grill pan to medium-high heat, around 400°F.
2. Pat the chicken breasts dry with paper towels to ensure they sear nicely.
3. Rub the chicken with olive oil, then season both sides evenly with salt and black pepper.
4. Place the chicken on the grill and cook for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior has clear grill marks.
5. While the chicken cooks, bring a large pot of salted water to a rolling boil.
6. Add the penne pasta to the boiling water and cook according to package directions, usually 10-12 minutes, until al dente (tip: taste a noodle to check for doneness).
7. Drain the pasta in a colander, reserving about a half cup of the starchy pasta water.
8. In a large skillet over medium heat, pour in the heavy cream and bring it to a gentle simmer, stirring occasionally to prevent scorching.
9. Whisk in the pesto until fully combined, then stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened.
10. Add the drained penne to the skillet, tossing to coat evenly in the sauce; if it seems too thick, stir in a splash of the reserved pasta water to loosen it up (tip: this water helps the sauce cling to the pasta).
11. Remove the grilled chicken from the heat, let it rest for 5 minutes to retain juices, then slice it into thin strips.
12. Fold the sliced chicken into the pasta mixture, then drizzle with lemon juice and toss once more to combine.
13. Divide the pasta among serving bowls and garnish with fresh basil leaves.
Perfectly creamy with a vibrant herbal kick from the pesto, this dish offers a satisfying texture where the tender chicken contrasts with the firm pasta. Serve it immediately while warm, perhaps with a side of garlic bread to soak up any extra sauce, or try topping it with extra Parmesan and a sprinkle of red pepper flakes for a spicy twist.
Spicy Cajun Grilled Chicken Fettuccine
Unleash a taste of Louisiana in your own kitchen with this Spicy Cajun Grilled Chicken Fettuccine. It’s a hearty, one-pan wonder that combines smoky grilled chicken with a creamy, kicky sauce clinging to every strand of pasta—perfect for a weeknight dinner that feels anything but ordinary.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– A good glug of olive oil (about 2 tablespoons)
– A heaping tablespoon of Cajun seasoning
– A 16-ounce box of fettuccine pasta
– A whole yellow onion, diced
– 3 cloves of garlic, minced
– A 14.5-ounce can of diced tomatoes
– A cup of heavy cream
– A splash of chicken broth (about 1/2 cup)
– A handful of freshly grated Parmesan cheese (about 1/2 cup)
– A couple of tablespoons of chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, pat the chicken breasts completely dry with paper towels—this helps them get a great sear.
3. Rub the chicken all over with 1 tablespoon of olive oil, then coat it evenly with the Cajun seasoning.
4. Heat a large grill pan or skillet over medium-high heat for 2 minutes, then add the chicken. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer. Transfer to a plate and let it rest.
5. Add the fettuccine to the boiling water and cook according to the package directions for al dente, usually 10-12 minutes.
6. While the pasta cooks, heat the remaining 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute, just until fragrant—be careful not to let it burn.
8. Pour in the can of diced tomatoes (with their juices), the heavy cream, and the chicken broth. Bring the mixture to a gentle simmer and let it cook for 5 minutes, stirring occasionally, to let the flavors meld.
9. Drain the cooked fettuccine, reserving about 1/2 cup of the starchy pasta water.
10. Slice the rested chicken breasts against the grain into thin strips.
11. Add the drained pasta and sliced chicken to the skillet with the sauce. Toss everything together over low heat for 1-2 minutes until the pasta is well-coated. If the sauce seems too thick, stir in a splash of the reserved pasta water to loosen it.
12. Remove the skillet from the heat and stir in the grated Parmesan cheese until it melts into the sauce.
13. Garnish with the chopped fresh parsley and serve immediately.
Kick back and enjoy the magic: the fettuccine is luxuriously coated in a creamy, tomato-flecked sauce with a slow-building Cajun heat, perfectly complementing the juicy, char-kissed chicken. For a fun twist, serve it in shallow bowls with a side of crusty garlic bread to soak up every last drop of that incredible sauce.
Garlic Parmesan Grilled Chicken Rotini
Let’s dive into a comforting pasta dish that’s perfect for weeknight dinners—garlic parmesan grilled chicken rotini combines juicy grilled chicken with a creamy, cheesy sauce over tender pasta, all ready in under an hour. This recipe walks you through each step methodically, ensuring even beginners can achieve delicious results without stress. You’ll start by prepping the chicken and pasta, then build a rich sauce that brings everything together beautifully.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts
– 8 ounces of rotini pasta
– 2 tablespoons of olive oil
– 4 cloves of garlic, minced
– 1 cup of heavy cream
– 1 cup of grated Parmesan cheese
– A splash of lemon juice
– A couple of tablespoons of chopped fresh parsley
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the rotini pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (tip: test a piece by biting it—it should be tender but still have a slight bite).
3. While the pasta cooks, pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
4. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the chicken in the pan and cook for 6-7 minutes per side, until the internal temperature reaches 165°F on a meat thermometer (tip: avoid moving the chicken too much to get a nice sear).
6. Transfer the cooked chicken to a cutting board, let it rest for 5 minutes, then slice it into thin strips.
7. Drain the cooked pasta and set it aside.
8. In the same pan, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
9. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned (tip: watch closely to prevent burning, which can make it bitter).
10. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
11. Stir in the grated Parmesan cheese until melted and smooth, about 2-3 minutes.
12. Add the splash of lemon juice and chopped parsley, then season with salt and black pepper to taste.
13. Toss the cooked rotini and sliced chicken into the sauce, stirring until everything is well coated and heated through.
14. Serve immediately while hot.
Very creamy and packed with savory garlic and Parmesan flavors, this dish offers a satisfying texture from the tender pasta and juicy chicken. For a creative twist, top it with extra parsley or a sprinkle of red pepper flakes to add a bit of heat, making it a versatile meal that’s sure to become a family favorite.
Caprese Grilled Chicken Spaghetti
Let’s make a simple yet impressive weeknight dinner that combines the fresh flavors of a Caprese salad with hearty grilled chicken and spaghetti. This Caprese Grilled Chicken Spaghetti comes together in under an hour, perfect for when you want something satisfying without a lot of fuss. I’ll walk you through each step so you end up with a delicious, restaurant-quality meal at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts
– 8 ounces of spaghetti
– 2 cups of cherry tomatoes, halved
– 8 ounces of fresh mozzarella cheese, cut into ½-inch cubes
– 1 cup of fresh basil leaves, roughly chopped
– ¼ cup of extra virgin olive oil
– 2 tablespoons of balsamic vinegar
– 3 cloves of garlic, minced
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water generously—it should taste like the sea to season the pasta from within.
2. Add the spaghetti to the boiling water and cook according to package directions, about 8–10 minutes, until al dente (tender but still firm).
3. While the pasta cooks, heat a grill or grill pan over medium-high heat (about 400°F) and brush it lightly with a bit of the olive oil.
4. Season the chicken breasts evenly on both sides with salt and black pepper.
5. Place the chicken on the hot grill and cook for 6–7 minutes per side, until the internal temperature reaches 165°F and the outside has nice grill marks. Tip: Use a meat thermometer to avoid overcooking—it ensures juicy chicken every time.
6. Remove the chicken from the grill, let it rest for 5 minutes on a cutting board, then slice it into thin strips.
7. In a large mixing bowl, combine the halved cherry tomatoes, cubed mozzarella, chopped basil, minced garlic, remaining olive oil, and balsamic vinegar. Toss gently to coat everything.
8. Drain the cooked spaghetti and add it directly to the bowl with the tomato mixture, tossing to combine evenly. Tip: Reserve a splash of pasta water before draining—it helps the sauce cling to the noodles if needed.
9. Fold in the sliced grilled chicken until well distributed.
10. Serve immediately while warm. Marvel at how the creamy mozzarella melts slightly into the pasta, balanced by the tangy balsamic and sweet tomatoes. For a fun twist, top with extra basil or a drizzle of balsamic glaze to make it pop visually and flavor-wise.
Sun-Dried Tomato Grilled Chicken Linguine
Crafting a satisfying weeknight dinner doesn’t have to be complicated. This sun-dried tomato grilled chicken linguine brings together smoky, savory, and fresh flavors in a dish that feels special but comes together with straightforward steps. Let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 boneless, skinless chicken breasts
– A generous pinch of kosher salt and freshly ground black pepper
– A couple of tablespoons of olive oil
– 8 ounces of dried linguine pasta
– 1/2 cup of julienned sun-dried tomatoes in oil, drained
– 3 cloves of garlic, minced
– A splash of dry white wine (about 1/4 cup)
– 1 cup of heavy cream
– A handful of fresh basil leaves, roughly chopped (about 1/4 cup)
– 1/2 cup of freshly grated Parmesan cheese
Instructions
1. Preheat your grill or grill pan to medium-high heat, around 400°F.
2. Pat the chicken breasts dry with paper towels, then season both sides evenly with the kosher salt and black pepper.
3. Drizzle 1 tablespoon of olive oil over the chicken and rub it in to coat lightly.
4. Place the chicken on the preheated grill and cook for 6-7 minutes per side, until the internal temperature reaches 165°F when checked with a meat thermometer. Tip: Let the chicken rest for 5 minutes after grilling to keep it juicy before slicing.
5. While the chicken cooks, bring a large pot of salted water to a rolling boil.
6. Add the linguine to the boiling water and cook according to the package instructions, usually 9-11 minutes, until al dente. Drain and set aside.
7. In a large skillet over medium heat, warm the remaining tablespoon of olive oil.
8. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
9. Stir in the drained sun-dried tomatoes and cook for another 2 minutes to soften them slightly.
10. Pour in the dry white wine and let it simmer for 2-3 minutes, until reduced by half. Tip: This step helps develop a deeper flavor base for the sauce.
11. Reduce the heat to low and slowly pour in the heavy cream, stirring continuously to combine.
12. Let the sauce simmer gently for 5 minutes, stirring occasionally, until it thickens slightly.
13. Slice the rested grilled chicken into thin strips against the grain. Tip: Cutting against the grain ensures tender, easy-to-eat pieces.
14. Add the drained linguine and sliced chicken to the skillet with the sauce, tossing everything together to coat evenly.
15. Remove the skillet from the heat and stir in the chopped fresh basil and grated Parmesan cheese until the cheese melts into the sauce.
16. Serve immediately. What makes this dish shine is the creamy, tangy sauce clinging to each strand of pasta, paired with the smoky char from the grilled chicken. For a fresh twist, top it with extra basil or a sprinkle of red pepper flakes before serving.
Mediterranean Grilled Chicken Orzo
Finally, let’s tackle a dish that brings sunny Mediterranean flavors to your weeknight dinner rotation—this grilled chicken orzo combines juicy protein, tender pasta, and bright veggies in one satisfying skillet. Follow along step-by-step, and you’ll have a restaurant-worthy meal ready in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken breasts
– A generous glug of olive oil, about 2 tablespoons
– A couple of garlic cloves, minced
– A pinch of salt and black pepper
– 1 cup of orzo pasta
– 2 cups of chicken broth
– A handful of cherry tomatoes, halved
– A big handful of baby spinach
– A squeeze of lemon juice, about 1 tablespoon
– A sprinkle of crumbled feta cheese, about 1/2 cup
– A small handful of chopped fresh parsley
Instructions
1. Preheat your grill or grill pan to medium-high heat, around 400°F.
2. Brush the chicken breasts with 1 tablespoon of olive oil and season both sides evenly with salt and black pepper.
3. Place the chicken on the hot grill and cook for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior has nice grill marks.
4. Remove the chicken from the grill, let it rest on a cutting board for 5 minutes to keep it juicy, then slice it into thin strips.
5. In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 30 seconds until fragrant.
6. Tip: Toast the orzo in the skillet for 2 minutes, stirring constantly, to give it a nutty flavor before adding liquid.
7. Pour in the chicken broth, bring it to a boil, then reduce the heat to low, cover, and simmer for 10 minutes until the orzo is tender and has absorbed most of the liquid.
8. Stir in the halved cherry tomatoes and baby spinach, cooking for 2 more minutes until the spinach wilts and the tomatoes soften slightly.
9. Tip: Add the lemon juice at this stage to brighten the dish without overpowering the other flavors.
10. Fold in the sliced grilled chicken, then sprinkle the crumbled feta cheese and chopped parsley over the top.
11. Tip: Let the skillet sit off the heat for 2 minutes before serving to allow the feta to melt slightly into the warm orzo.
12. Lightly toss everything together gently to combine.
Let’s enjoy this vibrant meal—the orzo turns creamy from the broth, while the grilled chicken adds a smoky depth that pairs perfectly with the tangy feta and fresh veggies. Serve it straight from the skillet for a cozy family dinner, or pack it cold for a next-day lunch that tastes even better as the flavors meld.
Buffalo Grilled Chicken Macaroni
Mixing the bold flavors of Buffalo sauce with comforting macaroni and grilled chicken creates a dish that’s both exciting and familiar. This Buffalo Grilled Chicken Macaroni is perfect for a weeknight dinner or a casual gathering, and I’ll guide you through each step to ensure success.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts
– 2 cups of elbow macaroni
– 1/2 cup of Buffalo sauce (like Frank’s RedHot)
– 1/4 cup of unsalted butter
– 1/4 cup of all-purpose flour
– 2 cups of whole milk
– 2 cups of shredded sharp cheddar cheese
– A splash of olive oil
– A couple of green onions, chopped
Instructions
1. Preheat your grill to medium-high heat, about 400°F.
2. Brush the chicken breasts lightly with a splash of olive oil and season them with salt and pepper.
3. Grill the chicken for 6-7 minutes per side, until it reaches an internal temperature of 165°F and has nice grill marks.
4. Tip: Let the chicken rest for 5 minutes after grilling to keep it juicy, then slice it into bite-sized pieces.
5. While the chicken rests, bring a large pot of salted water to a boil and cook the elbow macaroni according to the package directions, usually about 8-10 minutes, until al dente.
6. Drain the macaroni and set it aside.
7. In a large saucepan, melt the unsalted butter over medium heat.
8. Whisk in the all-purpose flour and cook for 1-2 minutes until it’s bubbly and golden, creating a roux.
9. Gradually pour in the whole milk, whisking constantly to prevent lumps, and bring the mixture to a simmer.
10. Cook for 3-4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
11. Remove the saucepan from the heat and stir in the shredded sharp cheddar cheese until it’s fully melted and smooth.
12. Tip: For a creamier sauce, add the cheese off the heat to avoid curdling.
13. Stir in the Buffalo sauce and the sliced grilled chicken until everything is well combined.
14. Fold in the cooked elbow macaroni, mixing gently to coat it evenly with the sauce.
15. Tip: If the sauce seems too thick, add a splash of milk to reach your desired consistency.
16. Serve the Buffalo Grilled Chicken Macaroni hot, garnished with the chopped green onions.
Zesty and creamy, this dish offers a delightful contrast between the tangy Buffalo sauce and the rich cheese, with tender grilled chicken adding a smoky depth. For a fun twist, try serving it in individual bowls topped with extra green onions or a drizzle of ranch dressing for cooling balance.
Barbecue Grilled Chicken Alfredo
Haven’t you ever wished you could combine the smoky, tangy goodness of barbecue with the creamy comfort of Alfredo? This Barbecue Grilled Chicken Alfredo does exactly that, merging two beloved classics into one irresistible weeknight dinner. I’ll walk you through each simple step so you can pull it off like a pro, even if you’re just starting out in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts
– A couple of tablespoons of your favorite barbecue sauce
– 8 ounces of fettuccine pasta
– A splash of olive oil
– 2 cloves of garlic, minced
– 1 cup of heavy cream
– 1 cup of grated Parmesan cheese
– A pinch of salt and black pepper
Instructions
1. Preheat your grill or grill pan to medium-high heat, about 400°F.
2. Brush the chicken breasts with a tablespoon of barbecue sauce on both sides.
3. Grill the chicken for 6-7 minutes per side, until it reaches an internal temperature of 165°F and has nice grill marks.
4. Tip: Let the chicken rest for 5 minutes after grilling to keep it juicy before slicing.
5. While the chicken grills, bring a large pot of salted water to a boil.
6. Cook the fettuccine according to the package directions, usually about 10-12 minutes, until al dente.
7. Drain the pasta and set it aside.
8. In a large skillet, heat a splash of olive oil over medium heat.
9. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
10. Pour in the heavy cream and bring it to a gentle simmer.
11. Tip: Stir the cream constantly to prevent it from scorching on the bottom.
12. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened.
13. Stir in the remaining tablespoon of barbecue sauce, a pinch of salt, and black pepper.
14. Add the cooked fettuccine to the skillet and toss to coat it evenly with the sauce.
15. Slice the grilled chicken into thin strips.
16. Tip: For extra flavor, drizzle a little more barbecue sauce over the chicken before serving.
17. Divide the pasta among plates and top with the sliced chicken.
Perfectly creamy with a hint of smokiness, this dish offers a delightful contrast between the tender chicken and the rich Alfredo sauce. Serve it with a side of garlic bread to soak up every last drop, or toss in some steamed broccoli for a veggie boost—it’s versatile enough to make your own!
Lemon Ricotta Grilled Chicken Cavatappi
Kicking off this comforting pasta dish, we’re combining tender grilled chicken with creamy ricotta and bright lemon flavors over cavatappi pasta—it’s a satisfying weeknight meal that feels special without being fussy. Let’s walk through each step together, starting with prepping our ingredients.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts
– 8 ounces of cavatappi pasta
– 1 cup of whole milk ricotta cheese
– 2 lemons
– 2 cloves of garlic
– 2 tablespoons of olive oil
– A splash of chicken broth (about 1/4 cup)
– A couple of fresh basil leaves
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, zest one lemon and juice both lemons, setting the zest and juice aside separately.
3. Mince the garlic cloves finely.
4. Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
5. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat until it shimmers.
6. Place the chicken in the pan and cook for 6-7 minutes per side, until the internal temperature reaches 165°F on a meat thermometer.
7. Tip: Let the chicken rest for 5 minutes after cooking to keep it juicy before slicing.
8. Add the cavatappi pasta to the boiling water and cook according to package directions, usually 9-11 minutes, until al dente.
9. Drain the pasta, reserving 1/2 cup of the pasta water.
10. In the same pot, heat the remaining 1 tablespoon of olive oil over medium heat.
11. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
12. Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pot.
13. Reduce the heat to low and stir in the ricotta cheese until smooth and creamy.
14. Tip: If the sauce seems too thick, gradually add some of the reserved pasta water to reach your desired consistency.
15. Add the cooked pasta to the sauce and toss to coat evenly.
16. Slice the rested chicken into thin strips.
17. Fold the chicken strips and lemon zest into the pasta mixture.
18. Tip: For extra freshness, tear the basil leaves and stir them in just before serving.
19. Season with additional salt and pepper if needed, then divide among plates.
Zesty lemon brightens the creamy ricotta sauce, while the grilled chicken adds a savory, smoky depth that clings to every twist of cavatappi. Serve it warm with a sprinkle of extra basil for a pop of color, or pair it with a simple green salad to balance the richness—it’s a dish that’s both comforting and vibrant, perfect for sharing with friends or enjoying as a cozy solo dinner.
Balsamic Grilled Chicken Farfalle
Finally, let’s tackle a weeknight dinner that feels fancy but comes together with minimal fuss. This Balsamic Grilled Chicken Farfalle combines juicy, charred chicken with tender pasta and a glossy, tangy-sweet sauce for a complete meal in one bowl. Follow these steps closely for a foolproof result.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken breasts
– A generous 1/4 cup of balsamic vinegar
– A couple of tablespoons of olive oil
– 3 cloves of garlic, minced
– A big pinch of salt and a few cracks of black pepper
– 12 ounces of farfalle pasta (that’s the bow-tie shape!)
– A splash of the pasta cooking water, reserved
– A handful of fresh basil leaves, roughly torn
Instructions
1. Preheat your grill or a grill pan over medium-high heat until it’s nice and hot, about 400°F.
2. Pat the chicken breasts completely dry with paper towels—this helps them get a good sear.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper to make the marinade.
4. Place the chicken in a shallow dish and pour half of the marinade over it, turning to coat all sides. Let it sit for 10 minutes at room temperature.
5. While the chicken marinates, bring a large pot of salted water to a rolling boil for the pasta.
6. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside has clear grill marks.
7. Transfer the grilled chicken to a cutting board, tent it loosely with foil, and let it rest for 5 minutes—this keeps the juices inside.
8. Add the farfalle to the boiling water and cook according to the package directions, usually 10-12 minutes, until al dente.
9. While the pasta cooks, pour the remaining unused marinade into a small saucepan and simmer over medium heat for 3-4 minutes until it thickens slightly into a glaze.
10. Drain the pasta, reserving about 1/2 cup of the starchy cooking water.
11. Slice the rested chicken against the grain into thin strips.
12. In a large bowl, toss the hot farfalle with the sliced chicken, the reduced balsamic glaze, and a splash of the reserved pasta water to help the sauce cling.
13. Gently fold in the torn basil leaves just before serving.
Mouthwatering and ready to enjoy! The farfalle’s nooks cradle the glossy sauce, while the chicken stays incredibly tender and juicy. For a creative twist, try serving it over a bed of arugula for a peppery contrast, or top it with shaved Parmesan for extra richness.
Tuscan Grilled Chicken Tagliatelle
Brimming with rustic Italian charm, this Tuscan Grilled Chicken Tagliatelle transforms simple ingredients into a comforting, restaurant-worthy meal. Let’s walk through each step together to ensure your pasta turns out perfectly al dente and your chicken stays juicy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts
– A couple of tablespoons of olive oil
– 3 cloves of garlic, minced
– A splash of dry white wine (about ¼ cup)
– 1 cup of heavy cream
– ½ cup of grated Parmesan cheese
– 12 ounces of tagliatelle pasta
– A handful of fresh basil leaves, chopped
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, season both sides of the chicken breasts generously with salt and pepper.
3. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken in the pan and cook for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior has nice grill marks.
5. Tip: Let the chicken rest on a cutting board for 5 minutes after cooking—this keeps all the juices inside when you slice it.
6. Add the tagliatelle to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.
7. While the pasta cooks, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
8. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
9. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
10. Stir in the heavy cream and bring the mixture to a gentle simmer.
11. Tip: Keep the heat at medium to prevent the cream from curdling.
12. Whisk in the Parmesan cheese until the sauce is smooth and slightly thickened, about 3 minutes.
13. Drain the cooked pasta, reserving ½ cup of the starchy pasta water.
14. Slice the rested chicken into thin strips.
15. Add the sliced chicken and drained pasta to the cream sauce, tossing to coat everything evenly.
16. Tip: If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
17. Stir in the chopped basil just before serving.
Succulent grilled chicken and creamy sauce cling to every strand of tagliatelle, creating a rich, velvety texture. The fresh basil adds a bright, herbal note that cuts through the richness beautifully—try serving it with a simple arugula salad on the side for a complete Tuscan-inspired dinner.
Zesty Lime Grilled Chicken Rigatoni
Finally, let’s tackle a dish that brings bright, zesty flavors to your weeknight dinner rotation—grilled chicken tossed with rigatoni in a tangy lime sauce. Follow these steps carefully, and you’ll have a restaurant-quality meal ready in under an hour. We’ll break it down so even a first-timer can nail it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts
– 8 ounces of rigatoni pasta
– 2 limes, juiced (about ¼ cup)
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– A splash of chicken broth (about ½ cup)
– A couple of tablespoons of chopped fresh cilantro
– Salt and pepper, as needed
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salting the water now seasons the pasta from the inside out.
2. Add the rigatoni to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. While the pasta cooks, heat 1 tablespoon of olive oil in a grill pan over medium-high heat until it shimmers, about 2 minutes.
4. Season the chicken breasts evenly with salt and pepper on both sides.
5. Place the chicken in the hot grill pan and cook for 6–7 minutes per side, until the internal temperature reaches 165°F and the exterior has nice grill marks.
6. Remove the chicken from the pan, let it rest on a cutting board for 5 minutes, then slice it into thin strips. Tip: Resting keeps the juices in the meat.
7. In the same pan, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
8. Sauté the minced garlic for 1 minute, until fragrant but not browned.
9. Pour in the lime juice and chicken broth, scraping up any browned bits from the pan, and simmer for 3–4 minutes until slightly reduced.
10. Drain the cooked rigatoni and add it to the pan with the sauce, tossing to coat evenly.
11. Fold in the sliced chicken and chopped cilantro, stirring gently to combine. Tip: Adding cilantro last preserves its fresh flavor.
12. Serve immediately while hot.
Perfectly balanced, this dish offers tender chicken with a zesty kick, while the rigatoni soaks up the bright lime sauce for a satisfying bite. Try topping it with extra cilantro or a sprinkle of red pepper flakes for a spicy twist—it’s versatile enough for a cozy dinner or a casual gathering.
Mushroom and Spinach Grilled Chicken Ziti
You know those cozy weeknight dinners that feel like a warm hug? This mushroom and spinach grilled chicken ziti is exactly that—a creamy, savory pasta bake that comes together with minimal fuss but delivers maximum comfort. Let’s walk through it step-by-step so you can nail it on your first try.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound of ziti pasta
– 1.5 pounds of boneless, skinless chicken breasts
– 2 tablespoons of olive oil
– 8 ounces of sliced cremini mushrooms
– 5 ounces of fresh baby spinach (about a big handful)
– 3 cloves of garlic, minced
– 1 cup of heavy cream
– 1 cup of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– A splash of chicken broth (about 1/4 cup)
– A couple of pinches of salt and black pepper
Instructions
1. Preheat your oven to 375°F and bring a large pot of salted water to a boil over high heat.
2. Cook the ziti in the boiling water for 9 minutes, until al dente, then drain it and set it aside.
3. While the pasta cooks, season the chicken breasts evenly with salt and pepper on both sides.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the chicken to the skillet and cook for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
6. Transfer the chicken to a cutting board, let it rest for 5 minutes to keep it juicy, then slice it into bite-sized pieces.
7. In the same skillet, add the remaining 1 tablespoon of olive oil and the sliced mushrooms.
8. Sauté the mushrooms for 5-7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
9. Add the minced garlic and cook for 1 minute, just until fragrant—be careful not to burn it.
10. Stir in the baby spinach and cook for 2-3 minutes, until wilted down completely.
11. Pour in the heavy cream and chicken broth, then bring the mixture to a gentle simmer over medium heat.
12. Add the sliced chicken, cooked ziti, mozzarella, and Parmesan to the skillet, stirring until everything is evenly coated.
13. Transfer the mixture to a greased 9×13-inch baking dish and spread it out in an even layer.
14. Bake in the preheated oven for 20 minutes, until the top is bubbly and lightly golden.
15. Let it cool for 5 minutes before serving to allow the flavors to meld.
Keep this dish in mind for your next gathering—the creamy sauce clings to every noodle, while the grilled chicken adds a smoky depth that pairs perfectly with the earthy mushrooms and fresh spinach. For a fun twist, try serving it with a side of garlic bread to soak up any extra sauce, or top it with extra Parmesan right at the table for an added cheesy kick.
Avocado and Grilled Chicken Spaghetti Carbonara
Let’s make a creamy, satisfying Avocado and Grilled Chicken Spaghetti Carbonara that’s perfect for a weeknight dinner. This recipe combines classic carbonara comfort with fresh avocado and smoky grilled chicken for a delicious twist. Follow along step-by-step for a foolproof meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of spaghetti
– 2 boneless, skinless chicken breasts
– 1 tablespoon of olive oil
– 2 cloves of garlic, minced
– 4 slices of bacon, chopped
– 2 large eggs
– 1/2 cup of grated Parmesan cheese
– 1 ripe avocado, diced
– A splash of lemon juice
– A couple of pinches of salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat a grill pan over medium-high heat and brush the chicken breasts with olive oil.
4. Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing thinly.
5. In a large skillet, cook the chopped bacon over medium heat for 5-7 minutes until crispy, then transfer to a paper towel-lined plate.
6. Drain all but 1 tablespoon of bacon fat from the skillet, add the minced garlic, and sauté for 1 minute until fragrant.
7. In a small bowl, whisk together the eggs and grated Parmesan cheese until smooth.
8. Drain the cooked spaghetti, reserving 1/2 cup of pasta water.
9. Immediately toss the hot spaghetti in the skillet with the garlic, then remove from heat to avoid scrambling the eggs.
10. Quickly stir in the egg and cheese mixture, adding splashes of reserved pasta water until the sauce is creamy and coats the pasta.
11. Fold in the sliced grilled chicken, crispy bacon, diced avocado, and a splash of lemon juice.
12. Season with a couple of pinches of salt and black pepper, mixing gently to combine.
Perfectly creamy with a hint of smokiness from the bacon and chicken, this dish offers a delightful contrast to the fresh avocado. Serve it immediately while warm, perhaps with a sprinkle of extra Parmesan or a side salad for a complete meal.
Chipotle Grilled Chicken Tacos with Pasta
Every time I crave something smoky, spicy, and satisfying, this Chipotle Grilled Chicken Tacos with Pasta recipe is my go-to. It combines the char of grilled chicken with the comforting chew of pasta, all wrapped up in a warm tortilla—perfect for a weeknight dinner that feels special. Let’s walk through it step-by-step so you can recreate this delicious fusion at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– A splash of olive oil (about 2 tablespoons)
– 2 tablespoons of chipotle peppers in adobo sauce, minced
– 1 teaspoon of ground cumin
– 1 teaspoon of smoked paprika
– A pinch of salt and black pepper
– 8 ounces of pasta (like penne or fusilli)
– 8 small flour tortillas
– A handful of shredded lettuce
– A dollop of sour cream (about 1/2 cup)
– A sprinkle of chopped fresh cilantro
Instructions
1. Preheat your grill or grill pan to medium-high heat, around 400°F.
2. In a small bowl, mix the minced chipotle peppers, cumin, smoked paprika, salt, and black pepper with the olive oil to form a paste.
3. Rub the chipotle paste evenly over both sides of the chicken breasts.
4. Place the chicken on the grill and cook for 6-7 minutes per side, until the internal temperature reaches 165°F and the outside has nice grill marks.
5. While the chicken cooks, bring a large pot of salted water to a boil and add the pasta.
6. Cook the pasta according to the package instructions, usually 8-10 minutes, until al dente, then drain it and set aside.
7. Remove the chicken from the grill and let it rest on a cutting board for 5 minutes to keep it juicy.
8. Slice the rested chicken into thin strips.
9. Warm the flour tortillas on the grill or in a dry skillet for about 30 seconds per side until pliable.
10. To assemble, place a scoop of pasta in the center of each tortilla.
11. Top the pasta with sliced chicken, shredded lettuce, a dollop of sour cream, and a sprinkle of cilantro.
12. Fold the tortillas into tacos and serve immediately.
Gently biting into these tacos reveals a wonderful contrast: the smoky, slightly spicy chicken pairs beautifully with the tender pasta, all wrapped in a soft tortilla that adds a comforting chew. For a creative twist, try serving them with a side of black beans or a squeeze of lime to brighten the flavors even more.
Honey Mustard Grilled Chicken Couscous
Tired of the same old chicken dinners? This honey mustard grilled chicken couscous brings together sweet, tangy, and savory flavors in one simple skillet meal that’s perfect for busy weeknights. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 pounds total)
– 1/4 cup of honey
– 2 tablespoons of Dijon mustard
– 1 tablespoon of olive oil
– 1 cup of uncooked couscous
– 1 1/4 cups of chicken broth
– A couple of green onions, thinly sliced
– A splash of lemon juice (about 1 tablespoon)
– Salt and black pepper
Instructions
1. Preheat your grill or grill pan to medium-high heat, around 400°F.
2. In a small bowl, whisk together the honey, Dijon mustard, and a pinch of salt and pepper until smooth.
3. Pat the chicken breasts dry with paper towels, then brush both sides generously with the honey mustard mixture, reserving about 2 tablespoons for later.
4. Place the chicken on the preheated grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. While the chicken cooks, heat the olive oil in a medium saucepan over medium heat.
6. Add the couscous to the saucepan and toast it for 1-2 minutes, stirring constantly, until it becomes lightly golden and fragrant.
7. Pour in the chicken broth and bring the mixture to a boil, then immediately remove the saucepan from the heat.
8. Cover the saucepan tightly with a lid and let the couscous steam off the heat for 5 minutes, which allows it to absorb all the liquid and become fluffy.
9. Once the chicken is done, transfer it to a cutting board and let it rest for 5 minutes to keep the juices locked in.
10. Fluff the cooked couscous with a fork, then stir in the reserved honey mustard mixture, sliced green onions, and lemon juice.
11. Slice the rested chicken breasts against the grain into strips.
12. Serve the sliced chicken over the couscous mixture.
Savor the tender, juicy chicken with its caramelized glaze against the light, fluffy couscous that’s brightened by the lemon and green onions. For a creative twist, try serving it in lettuce wraps or topping it with a sprinkle of feta cheese for extra tang.
Moroccan Spiced Grilled Chicken Fusilli
Savor the vibrant fusion of Moroccan spices and comforting pasta with this grilled chicken fusilli dish that’s perfect for a weeknight dinner yet impressive enough for guests. Start by marinating the chicken to infuse deep flavor, then grill it to juicy perfection while you cook the pasta and prepare a simple, aromatic sauce. This methodical approach ensures each component shines, resulting in a balanced, satisfying meal that comes together in under an hour.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken breasts
– 2 tablespoons of olive oil
– 1 teaspoon of ground cumin
– 1 teaspoon of smoked paprika
– ½ teaspoon of ground cinnamon
– ½ teaspoon of ground coriander
– ½ teaspoon of salt
– ¼ teaspoon of black pepper
– 12 ounces of fusilli pasta
– 1 medium yellow onion, finely chopped
– 3 cloves of garlic, minced
– 1 (14.5-ounce) can of diced tomatoes
– 1 cup of chicken broth
– A handful of fresh parsley, chopped
– A squeeze of lemon juice
Instructions
1. In a medium bowl, combine 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of ground cinnamon, ½ teaspoon of ground coriander, ½ teaspoon of salt, and ¼ teaspoon of black pepper to make the marinade.
2. Add 1.5 pounds of boneless, skinless chicken breasts to the bowl, coating them evenly with the marinade, and let sit at room temperature for 15 minutes to allow the flavors to penetrate.
3. While the chicken marinates, bring a large pot of salted water to a boil over high heat, then add 12 ounces of fusilli pasta and cook according to package directions until al dente, about 10–12 minutes, draining it well afterward.
4. Preheat a grill or grill pan to medium-high heat, around 400°F, and grill the marinated chicken for 6–7 minutes per side until the internal temperature reaches 165°F and the exterior has nice char marks.
5. Transfer the grilled chicken to a cutting board, let it rest for 5 minutes to retain juices, then slice it into thin strips against the grain for tenderness.
6. In a large skillet over medium heat, add a splash of olive oil and sauté 1 finely chopped medium yellow onion for 5 minutes until softened and translucent.
7. Stir in 3 minced cloves of garlic and cook for 1 minute until fragrant, being careful not to burn it to avoid bitterness.
8. Pour in 1 can of diced tomatoes and 1 cup of chicken broth, bringing the mixture to a simmer and cooking for 10 minutes until slightly thickened.
9. Add the drained fusilli pasta and sliced chicken to the skillet, tossing everything together to coat evenly and heat through for 2–3 minutes.
10. Remove from heat, stir in a handful of chopped fresh parsley and a squeeze of lemon juice for brightness, and serve immediately.
Delight in the tender, smoky chicken paired with the slightly chewy fusilli, all enveloped in a warmly spiced tomato sauce that’s both hearty and aromatic. For a creative twist, top it with crumbled feta or a dollop of yogurt to add a creamy contrast that complements the Moroccan flavors beautifully.
Conclusion
Tasty grilled chicken pasta dishes offer endless variety for easy, satisfying meals. We hope this roundup inspires your next dinner! Try a recipe, leave a comment with your favorite, and share these ideas on Pinterest to spread the deliciousness. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
