Tuscan Grilled Chicken Pasta (Printer-friendly)

Grilled chicken, sun-dried tomatoes, spinach and creamy garlic-Parmesan sauce tossed with al dente pasta.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp dried Italian herbs
04 - 1 garlic clove, minced
05 - ½ tsp salt
06 - ¼ tsp black pepper

→ Pasta & Vegetables

07 - 12 oz penne or fettuccine
08 - 1 cup sun-dried tomatoes in oil, drained and sliced
09 - 2 cups baby spinach
10 - 1 small onion, finely chopped
11 - 2 garlic cloves, minced

→ Creamy Garlic-Parmesan Sauce

12 - 1 cup heavy cream
13 - ½ cup grated Parmesan cheese
14 - ½ cup chicken broth
15 - 2 tbsp unsalted butter
16 - Salt and black pepper, to taste

→ Garnish

17 - Fresh basil leaves, sliced
18 - Extra grated Parmesan cheese

# How to Make It:

01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
02 - In a small bowl, combine olive oil, dried Italian herbs, minced garlic, salt, and black pepper. Rub the mixture evenly over both sides of the chicken breasts.
03 - Place the seasoned chicken on the grill and cook 5–6 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Remove from heat, let rest for 5 minutes, then slice thinly against the grain.
04 - While the chicken rests, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving ½ cup of the starchy pasta water for the sauce.
05 - In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for 2–3 minutes until translucent. Stir in the minced garlic and sliced sun-dried tomatoes; sauté for 1 minute until fragrant.
06 - Pour the chicken broth and heavy cream into the skillet, stirring to combine. Bring to a gentle simmer, then gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy.
07 - Add the baby spinach to the sauce and cook, stirring gently, for about 1 minute or until fully wilted. Season with salt and black pepper to taste.
08 - Add the drained pasta and sliced grilled chicken to the skillet, tossing everything together. Use the reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
09 - Serve immediately on warm plates, garnished with freshly sliced basil leaves and an extra sprinkle of grated Parmesan cheese.

# Expert Tips:

01 -
  • The creamy garlic parmesan sauce clings to every ridge of the pasta like it was made for it, and in a way, it was.
  • Sun dried tomatoes bring this concentrated sweet tanginess that cuts through the richness and makes each bite feel balanced.
  • Grilling the chicken separately means you get those gorgeous charred edges while the meat stays incredibly juicy inside.
02 -
  • If you add the Parmesan while the pan is too hot it will clump into grainy strings instead of melting into a smooth sauce, so pull the skillet off the heat for thirty seconds before stirring it in.
  • The pasta water you reserved is liquid gold because its starchiness helps the sauce cling to the pasta rather than pooling at the bottom of the bowl.
03 -
  • Let the cream sauce cool slightly before adding the cheese and you will never deal with grainy, broken sauce again.
  • Slice the rested chicken on a slight diagonal so each piece looks generous and elegant without actually requiring more meat.

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