Grilled Chicken Penne with Cherry Tomatoes

Juicy grilled chicken, tender penne pasta, sweet cherry tomatoes, garlic, fresh basil, and Parmesan cheese come together in this delicious, Mediterranean-inspired meal. It’s perfect for a family dinner or meal prep!

Ingredients

For the grilled chicken

• 2 boneless, skinless chicken breasts (about 450 g)

• 1 tablespoon olive oil

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper

• 1 tablespoon lemon juice

For the pasta

• 12 oz (340 g) penne pasta

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 2 cups cherry tomatoes, halved

• ½ teaspoon Italian seasoning

• ¼ teaspoon red pepper flakes (optional)

• ½ cup reserved pasta water, as needed

• ½ cup freshly grated Parmesan cheese

• ¼ cup fresh basil leaves, chopped

• Salt and black pepper, to taste

• Extra Parmesan and basil, for garnish

Instructions

Step 1: Season the chicken

1. Pat the chicken breasts dry with paper towels.

2. In a small bowl, combine olive oil, Italian seasoning, garlic powder, paprika, salt, black pepper, and lemon juice.

3. Rub the mixture evenly over both sides of the chicken.

4. Let it rest for 10–15 minutes while you prepare the pasta ingredients.

Step 2: Grill the chicken

1. Preheat an outdoor grill or grill pan over medium-high heat and lightly oil the cooking surface.

2. Place the chicken on the hot grill.

3. Cook for approximately 5–7 minutes per side, depending on thickness, until golden with grill marks and fully cooked.

4. Check that the thickest part reaches 165°F (74°C) using a food thermometer.

5. Transfer the chicken to a clean plate and let it rest for 5 minutes.

6. Slice into strips or bite-sized pieces.

Step 3: Cook the penne

1. Bring a large pot of salted water to a boil.

2. Add the penne and cook according to the package directions until al dente.

3. Before draining, reserve about ½ cup of the pasta water.

4. Drain the pasta without rinsing it.

Step 4: Sauté the garlic and tomatoes

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

2. Add the minced garlic and cook for about 30–60 seconds, stirring constantly so it doesn’t burn.

3. Add the halved cherry tomatoes, Italian seasoning, red pepper flakes if using, and a pinch of salt and black pepper.

4. Cook for 4–6 minutes, stirring occasionally, until the tomatoes soften and begin releasing their juices.

5. Gently press a few tomatoes with the back of a spoon to create a light, fresh tomato sauce.

Step 5: Combine the pasta

1. Add the drained penne to the skillet with the tomatoes.

2. Toss gently until the pasta is coated in the tomato and garlic mixture.

3. Add a little reserved pasta water, one or two tablespoons at a time, until the sauce lightly coats the penne.

4. Stir in the grated Parmesan cheese.

5. Add the sliced grilled chicken and toss everything together until warmed through.

6. Taste and adjust the salt, black pepper, or Parmesan as needed.

Step 6: Garnish and serve

1. Remove the skillet from the heat.

2. Stir in the chopped fresh basil.

3. Divide the pasta among serving plates or bowls.

4. Finish with extra Parmesan, fresh basil, and a small drizzle of olive oil if desired.

5. Serve immediately while warm.

Tips for the best results

• Juicy chicken: Avoid overcooking, and allow the chicken to rest before slicing.

• Sweet, flavorful tomatoes: Use ripe cherry tomatoes for the best flavor.

• Perfect sauce: Add reserved pasta water gradually to help the Parmesan and tomato juices coat the pasta.

• Extra vegetables: Add baby spinach, sliced mushrooms, or zucchini while cooking the tomatoes.

• Creamy variation: Stir in 2–3 tablespoons of cream or a spoonful of cream cheese for a richer sauce.

• Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat with a splash of water to loosen the sauce.

Frequently asked questions

Q1: Can I use another type of pasta?

Yes! Fusilli, rigatoni, farfalle, or spaghetti will work well. Adjust the cooking time according to the package directions.

Q2: Can I use rotisserie chicken instead of grilled chicken?

Yes. Slice or shred the cooked chicken and add it during the final few minutes, just long enough to heat it through.

Q3: Can I make this recipe without Parmesan?

Absolutely. You can omit it or use another hard cheese you enjoy. The pasta will still be flavorful from the garlic, tomatoes, olive oil, and basil.

Q4: How can I make the dish spicy?

Increase the red pepper flakes or add a little chopped fresh chili when sautéing the garlic.

Q5: Can I prepare it ahead of time?

Yes. Cook the chicken and pasta ahead, then refrigerate separately. Sauté the tomatoes and combine everything shortly before serving for the freshest flavor.

Q6: What should I serve with this pasta?

Garlic bread, a green salad, roasted vegetables, or steamed broccoli are excellent side dishes.

Enjoy your Grilled Chicken Penne with Cherry Tomatoes!