Grilled Chicken Tomato Penne
This Grilled Chicken Tomato Penne is a delicious, hearty pasta dinner made with juicy grilled chicken, tender penne, sweet tomatoes, garlic, herbs, and a light, flavorful tomato sauce. It’s easy enough for a weeknight meal but satisfying enough for the whole family.
Ingredients
For the Chicken
- 1½ lb (700 g) boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
For the Pasta
- 12 oz (340 g) penne pasta
- Salt, for boiling water
For the Tomato Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups cherry tomatoes, halved
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes, optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chicken broth or reserved pasta water
- ¼ cup heavy cream, optional
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
For Garnishing
- Fresh basil
- Grated Parmesan
- Freshly cracked black pepper
Directions
1. Marinate the Chicken
Place the chicken breasts in a bowl.
Add olive oil, garlic powder, Italian seasoning, paprika, salt, black pepper, and lemon juice.
Rub the seasoning evenly over the chicken.
Let it marinate for 15–30 minutes.
For best results, don’t leave the chicken sitting in the marinade at room temperature for an extended period.
2. Grill the Chicken
Preheat a grill or grill pan over medium-high heat.
Lightly oil the cooking surface.
Place the chicken on the grill and cook for approximately 5–7 minutes per side, depending on thickness.
The chicken is done when the thickest part reaches 165°F (74°C).
Transfer to a plate and let it rest for 5–10 minutes.
Slice the chicken into thin strips or bite-sized pieces.
3. Cook the Penne
Bring a large pot of salted water to a boil.
Add the penne and cook according to the package directions until al dente.
Before draining, reserve about 1 cup of pasta water.
Drain the pasta and set aside.
Don’t rinse the pasta—the starch on its surface helps the sauce cling to it.
4. Prepare the Tomato Sauce
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 2–3 minutes until softened.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Add the cherry tomatoes.
Cook for 3–4 minutes, stirring occasionally, until they begin to soften and release their juices.
5. Add the Tomatoes and Seasonings
Pour in the crushed tomatoes.
Add:
- Italian seasoning
- Oregano
- Salt
- Black pepper
- Red pepper flakes, if using
Stir well.
Pour in the chicken broth or about ½ cup reserved pasta water.
Simmer uncovered for 8–10 minutes, stirring occasionally.
6. Make It Creamy
For a creamy tomato sauce, reduce the heat to low and stir in the heavy cream.
Cook for another 1–2 minutes.
Add the Parmesan cheese and stir until melted.
If the sauce becomes too thick, add a little reserved pasta water.
7. Combine the Pasta
Add the cooked penne to the tomato sauce.
Toss gently until every piece is coated.
Add the sliced grilled chicken.
Stir in the fresh basil.
Cook for another 1–2 minutes to allow the flavors to come together.
8. Serve
Transfer the pasta to serving bowls.
Top with freshly grated Parmesan, fresh basil, and a little cracked black pepper.
Serve immediately while hot.
Dos and Don’ts
Do ✅
- Do season the chicken generously.
- Do let the grilled chicken rest before slicing.
- Do cook the pasta al dente.
- Do reserve some pasta water before draining.
- Do simmer the tomato sauce long enough for the flavors to develop.
- Do add Parmesan at the end for a richer sauce.
- Do use fresh basil for a bright finish.
Don’t ❌
- Don’t overcook the chicken. It can become dry.
- Don’t rinse the pasta after cooking.
- Don’t burn the garlic. It can make the sauce bitter.
- Don’t add cold cream directly over high heat.
- Don’t drown the pasta in sauce. The sauce should coat the penne rather than pool heavily at the bottom.
- Don’t slice the chicken immediately after grilling.
Tips for the Best Grilled Chicken Tomato Penne
Get Juicy Chicken
If your chicken breasts are very thick, gently pound them to an even thickness before seasoning. This helps them cook evenly and prevents the thinner portions from drying out.
Add More Vegetables
You can easily add:
- Bell peppers
- Mushrooms
- Spinach
- Zucchini
- Broccoli
- Sun-dried tomatoes
Make It Extra Cheesy
Add ½ cup shredded mozzarella at the end and cover the skillet for a couple of minutes until the cheese melts.
Add a Smoky Flavor
A small amount of smoked paprika in the chicken seasoning gives the grilled chicken a delicious smoky taste.
Make It Spicy
Add extra red pepper flakes or a finely chopped chili pepper to the tomato sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a skillet over medium-low heat. Add a splash of water, broth, or milk to loosen the sauce.