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Bowl filled with bow tie pasta with shredded carrots, broccoli, and grilled chicken with a green pot and plate of chicken in the background.

Grilled Chicken Pasta

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings 6
Calories 618kcal
Author Katie


  • Grill
  • Stove Top


  • 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
  • teaspoon red pepper optional


  • 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.


  • 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.


Serving: 1c | Calories: 618kcal | Carbohydrates: 62g | Protein: 31g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1914mg | Potassium: 902mg | Fiber: 6g | Sugar: 12g | Vitamin A: 8895IU | Vitamin C: 66mg | Calcium: 220mg | Iron: 2mg