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Grilled Chicken Pasta

Creamy Grilled Chicken Pasta Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 1 lb total)
  • 1 tbsp olive oil
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 1 tsp garlic powder
  • 12 oz penne pasta
  • 2 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup low-sodium chicken broth
  • Pinch red pepper flakes (optional)
  • 2 cups packed baby spinach
  • Fresh basil leaves

Method
 

  1. 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.
  2. Boil salted water and cook penne until al dente. Reserve 1/2 cup pasta water, then drain.
  3. 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.
  4. 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.

Notes

Let the chicken rest for a full 5 minutes before slicing so the juices don’t run. If you want a little more texture, broil the sliced chicken for 1 to 2 minutes after grilling to crisp the edges before adding it to the bowls.