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Bowl of Grilled Italian Chicken with Veggie BowTie pasta next to forks artistically placed on cilantro.

Grilled Italian Chicken with Veggies & Bow Tie Pasta

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4


  • 1 lb Chicken Breast
  • McCormick Roasted Garlic & Herb Seasoning
  • 12 oz Bow-tie Pasta
  • 1 tbsp salt
  • 12 oz. Broccoli Florets
  • 10 oz. matchstick carrots
  • 2 tbsp olive oil
  • 1/4 cup salted butter
  • 1 tbsp garlic minced
  • 8 oz. baby bella sliced mushrooms
  • 1 cup frozen peas
  • 1 cup whole milk
  • 1/2 cup parmesan cheese
  • 1 tbsp parsley
  • 1/8 tsp red pepper


  • Preheat grill to medium heat. While grill is preheating, rinse and clean chicken breast and season liberally with McCormick Roasted Garlic & Herb Seasoning. Cook 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 cook the pasta for 10 minutes then add in broccoli and carrots and cook for 3 additional minutes, then drain into a colander.
  • In the same pot add 2 tablespoons olive oil, 1/4 cup salted butter and melt on medium heat for 1 minute. Then add 1 tablespoon minced garlic and for 1 minute. Then add mushrooms and and frozen peas and cook for 3 minutes.
  • Once mushrooms are cooked then add the pasta/veggie combo back into the pot followed by 1 cup of whole milk, 1/2 cup parmesan cheese, 1 tablespoon parsley, and 1/8 teaspoon red pepper flakes. Stir well and cook for five minutes.
  • Slice chicken diagonally, dish pasta into bowls and top with grilled chicken if desired.


For more heat add 1/8 tsp additional red pepper flakes to the pasta.
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