Description
Loaded Herb Grilled Chicken Pasta is a mouthwatering dish that brings together succulent marinated grilled chicken and al dente pasta, all enveloped in a velvety, herb-infused cream sauce. This recipe is not only bursting with flavor but also visually stunning, making it perfect for any occasion—from casual family dinners to elegant gatherings. Each bite captures the essence of summer barbecues, ensuring you’ll savor every moment.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 cup mixed fresh herbs (basil, parsley, thyme)
- 12 oz pasta (penne or fusilli)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Marinate chicken by mixing olive oil, minced garlic, chopped herbs, salt, and pepper in a bowl. Coat chicken breasts and let marinate for at least one hour.
- Preheat grill or grill pan to medium-high heat. Grill marinated chicken for about 6-7 minutes on each side until golden brown and cooked through (165°F).
- While grilling, boil a large pot of salted water and cook pasta according to package instructions until al dente; drain well.
- In a skillet over medium heat, combine heavy cream and Parmesan cheese. Stir until melted and creamy; add lemon juice and season with salt and pepper.
- Slice grilled chicken into strips. Toss drained pasta with the sauce in the skillet and layer chicken on top. Mix gently until coated.
- Serve garnished with additional herbs or Parmesan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 590
- Sugar: 3g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg
Keywords: - For added flavor, consider incorporating sun-dried tomatoes or spinach into the pasta. - Leftover pasta can be stored in an airtight container in the fridge for up to three days; reheat on low heat with a splash of olive oil.