Zesty Grilled Chicken Pasta

Here is my go-to grilled chicken pasta recipe, with tender pieces of marinated chicken, perfectly cooked pasta, and a light sauce made with fresh garlic, herbs, and a splash of white wine.

This pasta dish has become my family’s favorite weeknight dinner. I often make extra portions so we can pack it for lunch the next day. Nothing better than homemade pasta leftovers, right?

What Kind of Chicken Should I Use?

For this pasta dish, boneless skinless chicken breasts are the way to go, though you could swap in chicken thighs if you prefer darker meat. Fresh chicken will give you the best results, but if you’re using frozen, make sure it’s completely thawed and patted dry before grilling – this helps you get those nice grill marks and prevents steaming. When shopping, look for chicken breasts that are similar in size so they’ll cook evenly, and try to choose pieces that are about 1-inch thick (if they’re much thicker, you might want to butterfly them). For the juiciest results, try to find chicken that hasn’t been pre-brined or injected with salt solutions, as this gives you more control over the seasoning.

Options for Substitutions

This pasta dish is pretty flexible and you can make several swaps if needed:

• Chicken breasts: You can easily swap chicken breasts for chicken thighs – they’re actually more forgiving on the grill and stay juicier. If you’re looking to make this vegetarian, try using grilled portobello mushrooms instead.
• Spaghetti: Any long pasta works great here – try linguine, fettuccine, or even angel hair pasta. Just remember that thinner pasta like angel hair cooks faster.
• Fresh herbs: While fresh herbs give the best flavor, dried herbs work in a pinch – just use half the amount called for. You can also mix up the herbs – oregano or thyme would taste great too.
• Lemon juice and peel: If you’re out of lemons, you can use lime juice and zest for a different twist. In a pinch, you could use 1/4 cup of white wine vinegar mixed with a bit of water instead of the lemon juice.
• Parmesan cheese: Pecorino Romano makes a good substitute, or try Grana Padano. If you’re dairy-free, nutritional yeast can add a similar savory flavor.
• Olive oil: While olive oil works best here, you can use avocado oil or even regular vegetable oil if needed. Just avoid oils with strong flavors that might overpower the dish.

Watch Out for These Mistakes While Grilling

The biggest challenge when making grilled chicken pasta comes from inconsistent chicken thickness, which can lead to some parts being overcooked while others remain raw – taking a few minutes to pound the chicken breasts to an even thickness (about 1/2 inch) solves this problem. Getting the pasta timing right is crucial too – cook it just until al dente and not a minute longer, as it will continue to soften slightly when tossed with the hot chicken and sauce. Another common mistake is adding the garlic too early to the olive oil, which can cause it to burn and become bitter – instead, add it just 30 seconds before mixing with the pasta, letting its flavor bloom without becoming harsh. For the best flavor fusion, let the sliced chicken rest for 5 minutes before combining it with the pasta, allowing the juices to redistribute and ensure they don’t all run out onto your cutting board.

What to Serve With Grilled Chicken Pasta?

This lemony grilled chicken pasta calls for some simple but tasty sides to round out your meal. A fresh green salad with cherry tomatoes and a light vinaigrette makes a perfect partner, while some warm garlic bread is always welcome at the pasta party. If you want to add more veggies to your plate, try some roasted broccoli or sautéed zucchini – they’ll soak up any extra sauce beautifully. For a complete Italian-inspired dinner experience, start with a small bowl of soup like minestrone or a classic tomato bisque.

Storage Instructions

Keep Fresh: This grilled chicken pasta stays good in an airtight container in the fridge for up to 4 days. I like to drizzle a tiny bit of olive oil over the pasta before storing – it helps keep the noodles from sticking together and drying out.

Freeze: If you want to make extra, this dish freezes pretty well for up to 3 months. Just pop it in a freezer-safe container, but keep in mind the pasta might be a bit softer when thawed. I usually make a fresh batch of pasta and just freeze the grilled chicken if I’m planning way ahead.

Reheat: To warm it up, add a splash of water or chicken broth and microwave in 30-second intervals, stirring in between. You can also heat it in a pan over medium-low heat. Add a little extra parmesan cheese and a drizzle of olive oil when serving to bring back that fresh-made taste.

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 150-160 g
• Fat: 90-100 g
• Carbohydrates: 150-160 g

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts
• 1/2 tsp salt
• 1/2 tsp pepper

For the pasta:

• 1 lb spaghetti (I like Barilla brand for this)

For the sauce:

• 1/4 cup extra virgin olive oil
• 1/2 tsp lemon peel
• 1/2 tsp fresh basil
• 1/2 cup lemon juice (freshly squeezed preferred)
• 1 tsp fresh parsley (chopped finely)
• 2 garlic cloves (minced for best flavor)

For the topping:

• 1/4 cup parmesan cheese

Step 1: Grill the Chicken

Begin by preheating your grill or a grill pan.

Sprinkle salt and pepper over all sides of the chicken to season it.

Grill the chicken over medium-high heat for about 4-5 minutes on each side, until it is no longer pink inside.

Once cooked, remove the chicken from the grill and cover it with aluminum foil.

Set aside to let it rest while you prepare the other components.

Step 2: Cook the Pasta

While the chicken is resting, cook the pasta according to the package directions.

This will ensure it is done at the right time to incorporate with your sauce and chicken.

Step 3: Prepare the Lemon and Herb Sauce

As the pasta is cooking, heat olive oil in a skillet over medium-high heat.

Add chopped garlic, parsley, and basil to the pan, stirring constantly for about 30 seconds until fragrant.

Pour in the lemon juice and reduce the heat to low.

Let this mixture simmer for about 3 minutes to meld the flavors.

Step 4: Combine Pasta and Sauce

Transfer the lemon and oil mixture to a large serving bowl.

Once the pasta is cooked and drained, add it to the serving bowl with the sauce.

Toss the pasta thoroughly to ensure that it is well-coated with the lemon and herb blend.

Step 5: Assemble and Serve

Slice the grilled chicken into strips and add them to the bowl with the pasta and sauce.

Toss everything together once more to distribute the chicken evenly throughout the dish.

Sprinkle with lemon zest for extra flavor.

Serve the pasta and chicken immediately, garnished with parmesan cheese for added richness and taste.