Tuscan Grilled Chicken Pasta (Printable)
Grilled chicken and sun-dried tomatoes with spinach in a creamy garlic-Parmesan sauce tossed with al dente pasta.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herb blend
04 - 1 garlic clove, minced
05 - ½ teaspoon kosher salt
06 - ¼ teaspoon freshly ground black pepper
→ Pasta & Vegetables
07 - 12 ounces penne or fettuccine
08 - 1 cup sun-dried tomatoes packed in oil, drained and sliced
09 - 2 cups baby spinach
10 - 1 small yellow onion, finely chopped
11 - 2 garlic cloves, minced
→ Creamy Garlic-Parmesan Sauce
12 - 1 cup heavy cream
13 - ½ cup freshly grated Parmesan cheese
14 - ½ cup chicken broth
15 - 2 tablespoons unsalted butter
16 - Kosher salt and freshly ground black pepper, to taste
→ Garnish
17 - Fresh basil leaves, thinly sliced
18 - Extra grated Parmesan cheese, for serving
# Directions:
01 - Preheat an outdoor grill or grill pan to medium-high heat.
02 - In a small bowl, combine the olive oil, dried Italian herbs, minced garlic, salt, and pepper. Rub the mixture evenly over both sides of the chicken breasts.
03 - Place the seasoned chicken on the hot grill. Cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - While the chicken grills, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of the starchy pasta water, then drain the pasta and set aside.
05 - In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and sliced sun-dried tomatoes, and sauté for 1 minute until fragrant.
06 - Pour the chicken broth and heavy cream into the skillet. Bring the mixture to a gentle simmer, stirring occasionally. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and cohesive.
07 - Add the baby spinach to the skillet and cook for about 1 minute, tossing gently, until just wilted. Season with salt and pepper to taste.
08 - Add the drained pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a splash at a time until the desired consistency is reached. Fold in the sliced grilled chicken.
09 - Divide among serving plates immediately. Garnish with sliced fresh basil and an extra sprinkle of grated Parmesan before serving.
# Expert Tips:
01 -
- The contrast of smoky grilled chicken against a velvety garlic parmesan sauce is the kind of flavor combination that makes people close their eyes when they eat.
- Sun dried tomatoes and fresh spinach bring color and brightness that make this feel like something ordered at a restaurant rather than assembled on a Tuesday night.
02 -
- Letting the chicken rest before slicing is not optional because cutting too early sends all the juices running onto the cutting board instead of staying in the meat.
- Reserved pasta water is the secret weapon here because the starch emulsifies with the cream and Parmesan to create a sauce that clings rather than pools.
03 -
- Slice the sun dried tomatoes before adding them to the pan because whole ones tend to clump together and deliver an overwhelming hit of concentrated flavor in a single bite.
- Grating Parmesan directly from a wedge over the warm sauce using the fine holes of a box grater creates a smoother melt than any pre shredded variety ever will.