Grilled Chicken Pasta with Vegetables

Prep: 15 mins | Cook: 25 mins | Servings: 4

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Introduction

Grilled chicken pasta is a wholesome, flavor-packed meal that brings together smoky grilled chicken, tender pasta, and colorful sautéed vegetables. It’s light, filling, and perfect for busy weeknights or weekend family dinners. The smoky flavor of the chicken blends beautifully with the freshness of bell peppers, zucchini, and cherry tomatoes — all tied together with a sprinkle of Parmesan and fresh basil.

Ingredients

For the Grilled Chicken

• 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
• 1 tbsp olive oil (15 ml)
• 1 tsp garlic powder (5 g)
• 1 tsp Italian seasoning (5 g)
• ½ tsp paprika (2 g)
• Salt and black pepper, to taste

For the Pasta and Vegetables

• 8 oz penne or fusilli pasta (225 g)
• 1 tbsp olive oil (15 ml)
• 1 red bell pepper, sliced
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 1 cup cherry tomatoes, halved (150 g)
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese (50 g)
• ¼ cup chopped fresh basil (10 g)
• Salt and pepper, to taste
• Optional: a squeeze of lemon juice for freshness

Step-by-Step Instructions

1. Marinate the Chicken: Combine olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper in a bowl. Coat chicken evenly, cover, and marinate for 20–30 minutes (or up to 2 hours in the refrigerator).
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (8–10 minutes). Drain and reserve ½ cup (120 ml) of the cooking water.
3. Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for 5–6 minutes per side or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
4. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add bell pepper, zucchini, and yellow squash; cook for 4–5 minutes until slightly tender. Add garlic and cherry tomatoes, and cook another 2 minutes until fragrant.
5. Combine Everything: Add pasta to the skillet with vegetables. Toss gently, adding a splash of reserved pasta water if needed. Add the grilled chicken slices and mix until evenly combined.
6. Finish and Serve: Sprinkle Parmesan and basil over the top. Adjust salt and pepper, and finish with a touch of lemon juice for brightness. Serve warm with extra Parmesan if desired.

FAQs

Can I use different vegetables?

Yes! Try broccoli, spinach, mushrooms, or asparagus — it’s a versatile dish that adapts to any season.

How do I make it creamier?

Stir in ¼ cup (60 ml) of heavy cream or a spoonful of cream cheese when combining everything for a rich, creamy twist.

Can I meal-prep this dish?

Definitely. Store it in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth to keep it moist.

Recipe by Ana — Los Angeles, USA (10 years of professional cooking)

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