Grilled Chicken Pasta is one of my favorite easy summertime dinners to make. Chicken marinated in Italian dressing is grilled to perfection and placed on top of a bowl of creamy bow tie pasta tossed with shredded carrots, broccoli and green peas. This recipe makes a lot and is perfect for lunch the next day.
My family loves grilled chicken and pasta. I have been making this Grilled Italian Chicken with Veggies and Bow Tie Pasta for over a decade now. It’s a go to recipe for me when I am not sure what to make for dinner. I can marinate the chicken ahead of time and throw the pasta and veggies on as the chicken cooks on the grill. I don’t ever feel obligated to making other side dishes with this recipe since the recipes is chocked full of veggies.
This is the ideal flexitarian meal to make. Their are tons of veggies and pasta in a light cream sauce with the meat on the side. Some nights I simply don’t want meat. So for those who want to partake in the meat I top sliced grilled chicken breast right on top of the pasta. I hope you will make this recipe and it will become a staple dinner time recipe in your home like it is in mine.
Table of contents
Ingredients
- Chicken Breast – I like to use boneless skinless chicken breast that have been marinated in Italian dressing.
- Dairy – Milk, butter, and Parmesan cheese these are some of the ingredients you will need to make the cream sauce.
- Veggies – Broccoli, matchstick carrots, green peas, and garlic.
- Olive Oil – A little olive oil for the sauce.
- Pasta – I like to use bow tie pasta also known as Farfalle for this recipe.
Directions
How to Grill Chicken Breast
Marinate chicken breast with Italian dressing. Mix well in a Ziploc bag and place in the refrigerator for up to 2 hours.Preheat grill to medium heat.
Cook the marinated chicken breast on the grill for 15 minutes, flipping half way or until internal temperature (using a meat thermometer) reaches 165 degrees Fahrenheit. Remove from the grill and tent with tin foil until ready to serve.
Cook Pasta and Veggies
While the chicken is cooking on the grill; bring a pot of boiling water with 1 tablespoon of salt to a boil. Cook the pasta for 10 minutes (or according to package). Add the raw fresh broccoli and matchstick carrots during the last 3 minutes of cooking time. Once the pasta is al dente drain pasta and vegetables into a colander.
In the same (emptied) cast iron pot, add 2 tablespoons olive oil and ¼ cup salted butter. Melt on medium heat for 1 minute. Then add 1 tablespoon minced garlic and cook for 1 minute. Then add milk and frozen peas and cook for 3 minutes. Mixing often.
Once the peas are cooked, add the pasta/veggie combo back into the pot followed by ½ cup Parmesan cheese, and ⅛ teaspoon red pepper flakes (if desired). Stir well and cook on low for five minutes.
Slice cooked chicken diagonally, dish pasta into bowls and top with grilled chicken if desired.
FAQs
Here are all the frequently asked questions readers have asked when making this recipe.
I can get anywhere from 4-6 servings depending on the portion size and if I serve a salad with this dinner or not.
Per the packaging you should cook bow tie pasta for about 10 minutes or until al dente (meaning not soft but firm).
You should grill chicken on medium heat (about 350 degrees Fahrenheit) for 10-15 minutes, flipping half way through the cooking process. Always check the internal temperature with a meat thermometer to ensure it is fully cooked.
Grilled chicken should be cooked until the internal temperature reaches 165 degrees Fahrenheit. It is best to use an instant read meat thermometer when cooking any meat. If you do not have a meat thermometer you can remove the thickest piece off the grill and cut it in half to ensure the inside is opaque in color.
Yes, in fact, I love to use heavy cream instead of milk in most of my cream sauce recipes. It gives a thicker and richer cream sauce.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making this recipe.
- Vegetables – You can add a wide variety of vegetables to this chicken pasta dish. Some vegetables that go well with this flavor profile are: mushrooms, zucchini/yellow squash, and asparagus.
- Protein – If you don’t like chicken or maybe prefer something else try substituting pork tenderloin or seafood like shrimp, scallops, or even a piece of salmon.
- Pasta – I have always made this recipe with bow tie pasta. However, any pasta shape will do like penne, cavatappi, or even linguini.
- Marinades – I love to use Italian dressing as marinade, but I also will use McCormick Roasted Garlic & Herb Seasoning and sprinkle that on chicken breast. You could also use cajun seasoning, blackening seasoning, or even Mojo seasoning. Each marinade/seasoning will bring a different taste to the dish.
- Add Additional Spice – For more heat add ⅛ teaspoon additional red pepper flakes to the pasta.
Recipe
If you love grilled chicken with pasta you will love these other grilled dinner recipes.
- Grilled Chicken Fajitas
- Summer Vegetable Risotto with Grilled Chicken
- Lemon Bruschetta Pasta with Grilled Chicken
- Grilled Chicken and Mexican Rice Wraps
If you make this Grilled Chicken on Pasta recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Grilled Chicken Pasta
Equipment
- Grill
- Stove Top
Ingredients
- 1 pound Chicken Breast
- 1 cup Italian Dressing
- 1 tablespoon salt
- 12 ounces Bow Tie Pasta
- 12 ounces Broccoli Florets
- 10 ounces matchstick carrots
- 2 tablespoon olive oil
- ¼ cup salted butter
- 1 tablespoon garlic minced
- 1 cup frozen peas
- 1 cup milk
- ½ cup parmesan cheese
- 1 tablespoon parsley
- ⅛ teaspoon red pepper optional
Instructions
- Marinate chicken breast with Italian dressing. Mix well in a Ziploc bag and place in the refrigerator for up to 2 hours.
- Preheat grill to medium heat. Cook the marinated chicken breast on the grill for 15 minutes, flipping half way or until internal temperature reaches 165 degrees Fahrenheit. Remove from the grill and tent with tin foil until ready to serve.
- While the chicken is cooking on the grill; bring a pot of boiling water with 1 tablespoon of salt to a boil. Cook the pasta for 10 minutes (or according to package).
- Add the raw fresh broccoli and matchstick carrots during the last 3 minutes of cooking time. Once the pasta is al dente drain pasta and vegetables into a colander.
- In the same (emptied) pot, add 2 tablespoons olive oil and ¼ cup salted butter. Melt on medium heat for 1 minute. Then add 1 tablespoon minced garlic and cook for 1 minute. Then add milk and frozen peas and cook for 3 minutes. Mixing often.
- Once the peas are cooked, add the pasta/veggie combo back into the pot followed by ½ cup Parmesan cheese, and ⅛ teaspoon red pepper flakes (if desired). Stir well and cook on low for five minutes.
- Slice cooked chicken diagonally, dish pasta into bowls and top with grilled chicken if desired.
Notes
- Vegetables – You can add a wide variety of vegetables to this chicken pasta dish. Some vegetables that go well with this flavor profile are: mushrooms, zucchini/yellow squash, and asparagus.
- Protein – If you don’t like chicken or maybe prefer something else try substituting pork tenderloin or seafood like shrimp, scallops, or even a piece of salmon.
- Pasta – I have always made this recipe with bow tie pasta. However, any pasta shape will do like penne, cavatappi, or even linguini.
- Add Additional Spice – For more heat add ⅛ teaspoon additional red pepper flakes to the pasta.
Nutrition
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Miss @ Miss in the Kitchen
This is such a bright and delicious dish! So perfect for Aggie’s Shower!
Katie
Thanks! I agree–perfect for Aggie!
Leslie
Loving this Katie! This is like my go to comfort food. Perfect for a baby shower!!!!!
Katie
Thanks Leslie!
Aggie
Oh Katie this looks so wonderful!! Pasta is my comfort food, and you know me well – veggies make me happy 🙂
Thank you so much for being part of my sweet surprise, means so much to me!! xoxo
Katie
Aggie–I’m so glad I could share this recipe for your surprise baby shower! I know you’ll love making this recipe for your family in the future! I think pasta is everyone’s comfort food and perfect for welcoming a new baby! 🙂
Jersey Girl Cooks
Thisis the type of thing I’d make once and eat for lunch everyday. Yum!
Katie
I love doing just that. Its just two of us so it makes for a few great leftover meals!
Brenda @ a farmgirl's dabbles
I don’t let myself indulge in pasta very often, but I’m seriously craving a big bowl of this right now! Awesome dish for Aggie’s shower!
Katie
Awe thanks Brenda! I try to limit it to once a week at the most (it use to be multiple times a week)!
Suzanne
Always love your pasta dishes! This one looks just as awesome as the others.
Katie
Awe thanks Suzanne! This is a great meal to make and makes for great leftover lunches!
addie | culicurious
Great looking pasta, Katie. 🙂 I’m all about the flexitarian lifestyle myself.
Katie
Thanks Addie! I’ve always been like that so I don’t know anything different! 😉
Angie
Yum! This looks so good, perfect for kids too!
Katie
Angie, I love how versatile this dish is!
JulieD
Looks great, Katie!!! So glad you joined in on the baby shower! 🙂
Katie
Julie–thanks again for the invite! I wouldn’t have missed it for the world!
Cathy Pollak ~ Noble Pig
What a great dinner, I love, love all the veggies in here. Great dinner and happy baby Aggie!!
Katie
Cathy that’s why I love this dish so much! Packed full of veggies and although it could be considered a heavy cream sauce its not caked on the noodles so you can still taste the natural flavors of the veggies!
Lauren @ Climbing Grier Mountain
This looks amazing!! Love all the flavors!
Katie
Thanks Lauren! I love this recipe!
Meagan @ A Zesty Bite
Oh man this looks great!
Katie
Thanks Meagan!
Ashley Bee (Quarter Life Crisis Cuisine)
This looks so so good!
Katie
It is one of my favorite recipes, Ashley!
Megan {Country Cleaver}
This is just too perfect for words!
Katie
Oh its so tasty and perfect if your entertaining and hosting a vegetarian!
Marly
It’s so fun to be a part of this event with you!
Katie
Thanks Marly! Same here–its great to share a special friend in common!
Rachel Cooks
Love this–perfect summer meal!
Katie
Rachel I make this year round but then again I can because I grill year round–its the best flexitarian meal in town!
Christine (Cook the Story)
I really like the idea of serving the chicken on the side here. It’s the perfect way to feed people with a variety of diets without making anyone feel like they’ve been singled out. Tasty too!
Katie
Yes! I adore this meal and make it multiple times a month. I can’t believe I haven’t blogged about it yet.
Liz @ The Lemon Bowl
This is my kind of lunch!!! Thank you so much for participating!!
Katie
Oh Liz, the leftovers are divine! Just as good if not better the next day!