Grilled Chicken Pasta Recipe

Prepare and marinate chicken

Pound the chicken breasts to an even 1/2-inch thickness if needed. In a bowl, combine 2 tbs olive oil, garlic powder, onion powder, dried oregano, smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs lemon juice. Add the chicken and coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Grill chicken

Preheat a grill or grill pan to medium-high (about 400°F/205°C). Lightly oil the grates. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes, then slice thinly against the grain. Reserve any juices.

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz linguine and cook according to package directions until al dente (typically 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make Alfredo

In a medium saucepan over medium heat, melt 4 tbs butter. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Pour in 1 cup heavy cream and bring to a gentle simmer, stirring. Gradually whisk in 1 cup grated Parmesan until smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper and a pinch of nutmeg if using. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1 tbs at a time, until desired consistency is reached. Keep warm over very low heat.

Make Marinara

Heat 1 tbs olive oil in a saucepan over medium heat. Add 1/2 chopped onion and sauté 4–5 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds. Stir in 14 oz crushed tomatoes, 1 tbs tomato paste, 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp sugar (optional), 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and cook 10–12 minutes to meld flavors. Adjust seasoning to taste.

Choose sauce: for Alfredo, add drained linguine to the warm Alfredo sauce and toss gently to coat, adding reserved pasta water 1–2 tbs if needed to loosen. For Marinara, add linguine to the marinara and toss to combine, adding a little reserved pasta water if necessary. Stir in 1 tbs olive oil to give a glossy finish.

Plate and top: divide the sauced linguine between 4 plates (or 2 large servings). Arrange sliced grilled chicken on top of the pasta. Spoon any resting juices from the chicken over the chicken and pasta.

Garnish and serve: sprinkle 2 tbs chopped fresh parsley and 2 tbs extra Parmesan over the pasta. Add red pepper flakes to taste if desired. Serve immediately.