Italian Grilled Chicken Vegetable Pasta
Savor the vibrant flavors of Italy with this Italian Grilled Chicken Vegetable Pasta, a wholesome and colorful dish that brings together tender grilled chicken, perfectly cooked pasta, and an array of sautéed fresh vegetables like cherry tomatoes, zucchini, and red bell peppers. Infused with the tangy zest of lemon and aromatic Italian seasoning, this recipe offers a harmonious balance of smoky, garlicky, and cheesy goodness, thanks to a finishing touch of freshly grated Parmesan and a sprinkle of parsley. Perfect for a weeknight dinner or a weekend family feast, this 50-minute recipe is a delightful way to enjoy a hearty and healthy Italian-inspired meal. Pair it with crusty garlic bread or a crisp side salad for a restaurant-worthy meal at home.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 2 teaspoons Dried Italian seasoning
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 12 ounces Pasta (penne or spaghetti)
- 1.5 cups Cherry tomatoes, halved
- 1 large Zucchini, sliced into half-moons
- 1 medium Red bell pepper, thinly sliced
- 0.5 cup Parmesan cheese, freshly grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Red pepper flakes (optional)
Instructions
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, 2 minced garlic cloves, Italian seasoning, salt, and black pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 20 minutes (up to 2 hours for more flavor).
Cook the pasta according to the package instructions in salted boiling water. Drain and set aside, reserving 1/2 cup of the pasta water.
While the pasta cooks, preheat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade and grill it for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, let it rest for 5 minutes before slicing into thin strips.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the remaining minced garlic and sauté for 30 seconds, or until fragrant.
Toss in the cherry tomatoes, zucchini, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the cooked pasta to the skillet with the vegetables. Toss to combine, adding a splash of the reserved pasta water if the mixture seems dry.
Stir in the grilled chicken strips, Parmesan cheese, and fresh parsley. Season to taste with additional salt, black pepper, and red pepper flakes if desired.
Serve immediately, garnished with extra Parmesan and parsley if preferred.
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4465 mg | 194% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 20.0 g | ||
| Protein | 180.7 g | 361% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1502 mg | 116% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2896 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
