Grilled Chicken Pasta Primavera
- Lamar Newby
- May 5
- 2 min read
Ingredients (Serves 4)
For the Pasta:
12 oz penne,12 oz penne or linguine, or bowtie (farfalle) pasta
2 tbsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small zucchini, halved and sliced
1 cup cherry tomatoes, halved
3 cloves garlic, minced
Salt & black pepper to taste
1/2 tsp Italian seasoning or dried basil
1/4 tsp red pepper flakes (optional)
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley or basil, chopped (optional)
For the Grilled Chicken:
2 large boneless, skinless chicken breasts
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
Juice of 1/2 lemon
🔪 Instructions
1. Prep and Grill the Chicken:
Pound the chicken breasts slightly for even cooking.
Rub with olive oil, salt, pepper, garlic powder, and lemon juice.
Grill over medium heat (or use a grill pan) for 5–6 minutes per side, until cooked through (internal temp 165°F).
Let rest 5 minutes, then slice into strips.
2. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Drain and reserve 1/2 cup pasta water.
3. Sauté the Veggies:
In a large skillet, heat 2 tbsp olive oil over medium-high heat.
Add garlic and cook for 30 seconds.
Add bell peppers and zucchini; sauté 5–6 minutes until just tender.
Add cherry tomatoes, season with salt, pepper, Italian seasoning, and red pepper flakes. Cook for 2–3 more minutes.
4. Combine Pasta and Sauce:
Add cooked pasta to the skillet with veggies.
Toss in Parmesan cheese and some reserved pasta water (a little at a time) to loosen things up.
Stir until everything is combined and creamy. Add more olive oil if needed.
5. Top with Chicken and Serve:
Add sliced grilled chicken on top or toss it in.
Sprinkle with fresh herbs and extra Parmesan if desired.
Optional Add-ons:
A squeeze of lemon juice over the top for brightness
Swap chicken for shrimp or tofu for a different twist
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