Creamy Grilled Chicken Pasta with Parmesan Sauce
This creamy grilled chicken pasta is the kind of dinner that answers the what’s-for-dinner question before you even finish asking it. It’s built on a handful of ingredients you probably have on hand and comes together in about 40 minutes.
The grilled chicken stays juicy from the high heat, while the parmesan cream sauce clings to every piece of penne. You get a warm, savory plate of noodles, tender bites of chicken, and just enough spinach to feel like you covered your greens.
What Makes This Grilled Chicken Pasta Work
The sauce gets its body from real parmesan melted into heavy cream, not from a roux or a thickener. That means it tastes like cheese and butter, not like paste.
The chicken is the headliner here, not an afterthought. Pounding the breasts to an even thickness and seasoning them with garlic powder gives you juicy meat with a slight crust from the grill, which balances the rich pasta underneath.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb total): pounded to an even 3/4-inch thickness so they cook uniformly.
- 1 tbsp olive oil: for brushing the chicken.
- 1 tsp kosher salt, divided: half for the chicken, half for the sauce.
- 1/2 tsp black pepper, divided
- 1 tsp garlic powder
- 12 oz penne pasta: any short cut works here.
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream: room temperature helps it blend without separating.
- 1/2 cup freshly grated Parmesan cheese: the pre-shredded kind doesn’t melt as smoothly.
- 1/4 cup low-sodium chicken broth: or use the reserved pasta water for extra starch.
- Pinch red pepper flakes (optional): a small kick rounds out the richness.
- 2 cups packed baby spinach: roughly chopped if the leaves are large.
- Fresh basil leaves: for serving.
Variations / Substitutions
- Swap the protein: sliced grilled shrimp or pan-seared tofu work just as well. Adjust the cook time so nothing dries out.
- Make it gluten-free: use your favorite gluten-free penne and check that your broth is gluten-free.
- Dairy-free option: replace the cream with full-fat canned coconut milk and the parmesan with a spoonful of nutritional yeast plus a pinch of salt. The sauce won’t be quite as thick but still coats the pasta.
- Add more vegetables: toss in a cup of halved cherry tomatoes or blanched asparagus when you wilt the spinach.
- If you’re craving a tomato-forward dish instead, try my One-Pan Creamy Tomato Pasta.
How to Make Creamy Grilled Chicken Pasta
Step 1: Season and Grill the Chicken
Heat a grill or grill pan over medium-high heat. Brush the chicken breasts with the 1 tbsp olive oil, then season both sides with 1/2 tsp of the kosher salt, 1/4 tsp of the black pepper, and the 1 tsp garlic powder. Place the chicken on the hot grill and cook for 6 to 7 minutes per side, until the thickest part reads 165°F on an instant-read thermometer. Let the chicken rest on a cutting board while you work on the pasta and sauce.
The outside should have defined grill marks and a little charred edge, while the inside stays moist. Pounding the breasts beforehand keeps you from ending up with a dry, overcooked end and a raw middle.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Drop in the 12 oz penne and cook until al dente according to the package directions, usually about 8 to 10 minutes. Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta and leave it in the colander for a moment.
Salted water is the first layer of seasoning for the whole dish. Don’t skip it or the pasta will taste flat even after you add the sauce.
Step 3: Simmer the Parmesan Sauce
Set the same pot you used for the pasta over medium heat and melt the 2 tbsp butter. Add the minced garlic and cook for 1 minute, just until fragrant and pale golden. Pour in the 1 cup heavy cream and the 1/4 cup chicken broth, then bring to a gentle simmer. Let it bubble for 3 to 4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Stir in the 1/2 cup grated Parmesan, the remaining 1/2 tsp salt, the remaining 1/4 tsp black pepper, and the pinch of red pepper flakes if using. Add the 2 cups spinach and stir for another 1 to 2 minutes until it wilts completely.
Grate your own parmesan here. The pre-packaged shreds often contain anti-caking agents that can turn the sauce grainy instead of silky.
Step 4: Slice the Chicken and Serve
Slide the drained penne into the pot with the sauce and toss until every piece is coated. If the sauce feels too thick, stir in a splash of the reserved pasta water until it loosens to your liking. Slice the rested chicken against the grain into strips. Divide the pasta among bowls, top with the sliced chicken, and scatter fresh basil over everything. Serve right away while the sauce is still creamy.
The basil adds a fresh note that cuts through the richness, and the steam from the hot pasta will release its fragrance as you carry the bowls to the table.
A Few Notes Before You Start
- Grate the parmesan yourself and let the cream sit out for 10 minutes while you prep. Cold cream hitting a hot pan can cause the sauce to break.
- Keep that reserved pasta water nearby. A splash will loosen the sauce without watering it down the way plain water does.
- For a lighter sauce, you can swap half-and-half for the heavy cream, but simmer it gently and don’t let it boil or it may curdle.
- If you don’t have a grill, a cast-iron skillet or indoor grill pan works beautifully. Just oil the pan lightly and cook the chicken over medium-high.
Storing Leftovers
- Refrigerate: Store any leftovers in an airtight container for up to 3 days. The pasta will soak up some sauce as it sits, but it’s still tasty.
- Reheating: Warm individual portions in a skillet over low heat with a tablespoon of milk or broth. Stir gently until the sauce loosens again.
What to Serve With Creamy Grilled Chicken Pasta
A simple arugula salad dressed with lemon and olive oil cuts through the richness of the cream sauce. Garlic bread or roasted asparagus are also right at home on the side and add a little crunch or brightness.
Frequently Asked Questions
Can I use pre-grilled chicken from a barbecue?
Yes. Slice the already-cooked chicken and add it to the pasta right after you toss the penne with the sauce. The residual heat will warm it through without drying it out.
Do I need to marinate the chicken first?
No. The garlic powder and the quick sear from the grill give you plenty of flavor without a long soak. If you want extra depth, you can rub the chicken with the seasonings up to an hour ahead and keep it refrigerated.
My sauce came out too thin. How do I fix it?
Simmer it for 2 to 3 minutes longer, stirring frequently, until it reduces to the consistency you want. Be careful not to add too much pasta water at once, start with a tablespoon and go from there.
Creamy Grilled Chicken Pasta Recipe
Ingredients
Method
- Heat a grill or grill pan to medium-high. Brush chicken with oil, then season with 1/2 tsp salt, 1/4 tsp pepper, and the garlic powder. Grill 6 to 7 minutes per side until 165°F. Rest on a cutting board.
- Boil salted water and cook penne until al dente. Reserve 1/2 cup pasta water, then drain.
- In the same pot, melt butter over medium heat. Cook garlic for 1 minute, then add cream and broth. Simmer 3 to 4 minutes until thickened. Stir in Parmesan, remaining salt and pepper, and red pepper flakes. Add spinach and wilt 1 to 2 minutes.
- Toss pasta with the sauce, adding a splash of pasta water if needed. Slice chicken against the grain, arrange over the pasta, and top with basil. Serve immediately.
