Grilled Chicken Pasta Recipe

Pound the chicken breasts to even thickness (about 1/2 inch) or slice in half horizontally to make cutlets. Pat dry with paper towels.

In a small bowl combine 2 tbs olive oil, garlic powder, smoked paprika, dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Rub the mixture evenly over both sides of the chicken.

Preheat a grill or grill pan over medium-high heat (about 400°F/200°C). Lightly oil the grill grates or pan.

Grill the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5–10 minutes, then slice into 1/2-inch strips.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the 12 oz pasta. Cook according to package instructions until al dente (usually 9–11 minutes). Reserve 3/4 cup of the pasta cooking water, then drain the pasta.

While the pasta cooks, halve the cherry tomatoes, thinly slice the red onion, and wash the baby spinach.

After draining, return the pasta to the pot or a large skillet and toss with a drizzle of olive oil to prevent sticking while you make the sauce.

In a large skillet over medium heat, melt 2 tbs butter. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Stir in 1 tablespoon flour and cook 30 seconds to remove the raw flour taste.

Slowly whisk in 1.5 cups milk and 1/2 cup chicken broth. Bring to a gentle simmer, whisking so the roux dissolves and the sauce begins to thicken (about 3–5 minutes).

Once slightly thickened, reduce heat to low and stir in 3/4 cup grated Parmesan until melted and smooth. If the sauce becomes too thick, add up to the reserved 3/4 cup pasta water, a few tablespoons at a time, until desired consistency is reached.

Season the sauce with 1/4 tsp red pepper flakes, 1 tsp lemon zest, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Add the halved cherry tomatoes, sliced red onion and baby spinach to the sauce. Cook 1–2 minutes until spinach wilts and tomatoes warm but remain bright.

Add the drained pasta to the skillet with the sauce and toss to coat, adding reserved pasta water as needed to loosen the sauce so it clings to the pasta.

Slice the rested grilled chicken into strips (if you haven't already) and arrange over or fold into the pasta so chicken is evenly distributed.

Remove the skillet from heat. Stir in 1/4 cup chopped fresh basil and 1 tsp olive oil (optional) to brighten flavors.

Serve the pasta into bowls, sprinkle additional 1/4 cup grated Parmesan over each serving and finish with a little extra black pepper to taste.

Enjoy warm. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently with a splash of milk or water to loosen the sauce.