Grilled Chicken Penne Pasta
This isn’t the heavy, drowning-in-sauce pasta you regret halfway through. This is grilled chicken with flavor. Pasta that actually holds its shape. Sauce that coats, not clumps.
It tastes like effort, but won’t ask you for much. You’ll want to make this on a weeknight, but still feel proud serving it when friends show up. And trust me, they’ll ask for seconds.
If you’ve ever stood in front of your stove with raw chicken, a box of pasta, and a vague hope that dinner will turn out edible—this recipe’s got you. You don’t need a culinary degree. Just a little time and a decent playlist.
Let’s make something that’s wildly comforting and wildly doable.
What You’ll Need
This isn’t one of those “just use what you have” kind of dishes. The ingredients are simple, but they each pull their weight. You want all of them.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onion | ½ medium, finely chopped | Adds depth to the sauce |
| Garlic | 4 cloves, minced | Fresh is best here |
| Diced Tomatoes | 1 (14.5 oz) can | Don’t drain |
| Tomato Sauce | 1 (14.5 oz) can | Smooth base for the sauce |
| Tomato Juice | 1 (6 oz) can | Balances the texture |
| Olive Oil | 1 tbsp | For sautéing |
| Basil | 2 tbsp, chopped | Use fresh if you can |
| Parsley | 1 tbsp, chopped | Fresh or flat-leaf preferred |
| Salt | 1 tsp | Adjust to taste |
| Black Pepper | To taste | Freshly cracked is best |
| Chicken Breasts | 2 boneless, skinless | Grilled and sliced thin |
| Penne Pasta | 2 cups uncooked | Cook to al dente |
| Parmesan Cheese | To serve | Optional, but highly recommended |
Tools You’ll Need
- Large pot for boiling pasta
- Cast iron or grill pan (for that sear on the chicken)
- Large sauté pan or skillet
- Knife and cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
- Colander
Pro Tips
- Char marks make a difference
Don’t rush the grilling step. You want those seared, golden grill marks on your chicken—they give flavor that marinades just can’t. - Don’t overcook the pasta
Al dente means “to the tooth.” Slightly firm. Overcooked pasta gets mushy when tossed with warm sauce. You’ll lose that bite. - Rest your chicken before slicing
It’s tempting to cut right into it, but let it sit for 5 minutes. The juices redistribute, and it stays tender—not dry. - Layer your seasoning
Taste as you go. Season your onions and garlic while they cook. Then again when the sauce simmers. And again before you serve. Each layer matters. - Use a mix of canned and fresh herbs if needed
Fresh basil is ideal, but dried basil can work in a pinch. Just use half the amount and add it earlier so the flavor develops.
Substitutions and Variations
| Swap | Use Instead | Why |
|---|---|---|
| Chicken | Shrimp, tofu, or grilled veggies | Great for pescatarian or plant-based versions |
| Penne Pasta | Rigatoni, fusilli, or farfalle | Choose a pasta with grooves to catch the sauce |
| Tomato Juice | Veggie broth or a splash of red wine | Adds different depth, still works |
| Parmesan | Pecorino or nutritional yeast | For dairy-free or bolder flavor |
| Herbs | Italian seasoning blend | If you’re out of fresh herbs, but still want flavor |
Make-Ahead Tips
- The sauce: Can be made up to 3 days in advance. Store it in the fridge and reheat gently before adding pasta.
- Chicken: Grill extra and store it sliced. This makes throwing the dish together even faster later in the week.
- Pasta: Cooked pasta doesn’t hold forever, but you can boil it a few hours ahead, toss it with a tiny bit of oil, and keep it at room temp.
How to Make It
- Start with the sauce
Heat olive oil in a large skillet over medium heat. Add the chopped onions and cook until translucent—about 5 minutes. Toss in the garlic and cook for another 30 seconds, just until fragrant. - Add tomatoes and herbs
Pour in the diced tomatoes, tomato sauce, and tomato juice. Stir well. Add chopped basil and parsley. Season with salt and pepper. Let it simmer uncovered for about 15–20 minutes. You want it to thicken just a bit. - Grill the chicken
While the sauce simmers, grill your chicken breasts. Medium-high heat, about 4–5 minutes per side depending on thickness. You want that nice char. Let them rest before slicing. - Boil the pasta
Cook penne in salted water until al dente. This should take about 9–11 minutes depending on the brand. Drain and don’t rinse. - Bring it all together
Add the sliced grilled chicken to the sauce. Let it heat through for a minute or two. Then add your cooked pasta and toss everything together until evenly coated. - Serve it up
Dish it out hot, with a good sprinkle of grated Parmesan if you’re feeling it.
Optional Add-ons and Pairings
- Add-ins: Sautéed mushrooms, spinach, or roasted red peppers work beautifully in the sauce.
- Side pairing: Garlic bread and a crisp arugula salad with lemon vinaigrette.
- Wine: A dry red like Chianti or even a chilled Pinot Noir.
Nutrition Breakdown (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~490 |
| Protein | 36g |
| Carbs | 42g |
| Fat | 18g |
| Fiber | 5g |
| Sugar | 6g |
Values may vary depending on ingredient brands and portion sizes.
Leftovers and Storage
- Fridge: Store in an airtight container for up to 3 days. Add a splash of water when reheating to loosen the sauce.
- Freezer: Not ideal if mixed together, but you can freeze just the sauce and chicken. Pasta gets soft after freezing.
- Reheat Tip: Warm it over the stove for best texture. Microwave works too, but use a lower power setting and cover it.
FAQ
Can I use store-bought grilled chicken?
Yes, if you’re short on time. But flavor-wise, fresh grilled is unbeatable.
Can I double this for meal prep?
Absolutely. Just cook everything in batches and store separately for better texture.
Is this dish kid-friendly?
Yes! It’s flavorful without being spicy. If your kids are picky, just go light on the herbs and don’t mention the garlic.
Can I use fresh tomatoes instead of canned?
Sure. About 1 ½ cups of chopped fresh tomatoes will replace the diced can. Just cook a bit longer to break them down.
How can I make this gluten-free?
Use a gluten-free pasta and check your tomato sauce for any hidden gluten-based thickeners.
Wrapping Up
You don’t need an occasion to make grilled chicken penne pasta. Just a craving. It’s simple but feels special. Cozy but still light. And way easier than takeout when you’re already home in sweatpants.
Make it once, and it’ll probably become one of those “go-to dinners” that’s always in the rotation. If you try it (and I hope you do), I’d love to hear how it turned out. Did you put your own spin on it? Got questions? Drop a comment below. I read them all. Seriously.
