Description
Grilled Chicken with Creamy Pasta
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and freshly cracked black pepper, to taste
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups cooked pasta (penne or your choice)
Fresh parsley, for garnish
Instructions:
Prepare the Chicken:
Preheat a grill or grill pan over medium-high heat.
Brush the chicken breasts with olive oil and season with salt, pepper, garlic powder, and onion powder.
Grill the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for a few minutes.
Cut the grilled chicken into bite-sized cubes.
Make the Creamy Sauce:
In a skillet, add the chicken broth and heavy cream. Bring to a simmer over medium heat.
Stir occasionally and let the sauce thicken for about 5 minutes. Add salt and pepper to taste.
Assemble the Dish:
Toss the cooked pasta in the creamy sauce until well-coated.
Add the grilled chicken pieces on top of the pasta.
Garnish with fresh parsley.
Serve:
Serve the creamy pasta with grilled chicken, and enjoy!
This Grilled Chicken with Creamy Pasta makes for a delicious, comforting meal, perfect for any occasion!
Step-by-Step Guide
For perfect results, follow this detailed sequence. First, ensure your pasta water is salted and boiling before you start grilling. Cook the pasta to al dente, then drain, reserving 1/4 cup of the starchy water. While the pasta cooks, preheat your grill. Season the chicken as instructed. Grill the chicken, but avoid moving it until it releases easily from the grates. As it rests, start your sauce. Simmer the cream and broth, allowing it to reduce and thicken. If the sauce seems too thick, loosen it with a splash of the reserved pasta water. Slice the rested chicken, toss the pasta in the sauce, and top with the chicken.
Serving Suggestions
This versatile dish pairs well with various sides. For a fresh contrast, serve it with a simple arugula salad dressed with lemon vinaigrette. Garlic bread or a crusty baguette is perfect for soaking up the extra creamy sauce. To add color and nutrients, steamed broccoli or asparagus make excellent accompaniments. For a restaurant-style presentation, garnish with not only parsley but also a sprinkle of grated Parmesan cheese and a crack of black pepper.
How-to Summary
In brief: Grill seasoned chicken breasts until fully cooked and let them rest. Simultaneously, cook your pasta. Create a creamy sauce by simmering heavy cream and chicken broth until slightly thickened. Combine the drained pasta with the sauce, slice the rested chicken, and place it on top. Garnish and serve immediately.
Frequently Asked Questions
Can I use a different protein? Absolutely. This creamy pasta pairs well with grilled shrimp, salmon, or even sautéed mushrooms for a vegetarian version.
How can I make the sauce lighter? Substitute half-and-half or whole milk for the heavy cream, but be careful not to boil it vigorously to prevent curdling. The sauce will be thinner.
My sauce is too thin. How do I thicken it? Let it simmer for a few more minutes to reduce further. You can also create a quick slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering sauce.
Can I prepare any components ahead of time? Yes. You can grill the chicken and cook the pasta 1 day in advance. Store separately in the fridge. Reheat the chicken gently and refresh the pasta by rinsing it with hot water before combining with the freshly made sauce.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat, adding a small splash of broth or milk to revive the creamy consistency. Microwave reheating can cause the sauce to separate.
Common Mistakes to Avoid
- Overcooking the Chicken: Grilling past 165°F will result in dry, tough meat. Use a meat thermometer and remember it will continue to cook while resting.
- Not Letting the Sauce Simmer: Rushing the sauce prevents it from properly reducing and thickening. A gentle simmer for at least 5 minutes is key.
- Skipping the Pasta Water: The reserved starchy water is a chef’s secret for helping the sauce cling to the pasta and adjusting consistency.
- Cutting the Chicken Immediately: Slicing the chicken right off the grill releases its juices onto the cutting board instead of keeping them in the meat. Always let it rest for 5-7 minutes.
Conclusion
This Grilled Chicken with Creamy Pasta successfully combines the smoky, savory flavor of grilled protein with the rich comfort of a creamy sauce. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality meal at home with minimal fuss. Its adaptability to different ingredients and simple preparation process make it a reliable recipe to return to for both weeknight dinners and casual entertaining. Enjoy the process and the delicious, satisfying results.