Creamy Garlic Grilled Chicken Pasta Bowl
A comforting pasta bowl loaded with juicy grilled chicken, tossed in a silky creamy garlic sauce, and served with al dente pasta. Perfect for a cozy dinner yet light enough to enjoy any day.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4
Ingredients
For the Grilled Chicken
2 large chicken breasts
2 tbsp olive oil
2 cloves garlic, minced
1 tsp Italian seasoning
1 tsp lemon juice
½ tsp salt
¼ tsp black pepper
For the Creamy Garlic Sauce
2 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp all-purpose flour
1 ½ cups whole milk
½ cup heavy cream
½ cup grated Parmesan cheese
½ tsp salt
¼ tsp black pepper
Pinch of nutmeg
For the Pasta Bowl
12 oz (340 g) fettuccine or tagliatelle pasta
2 tbsp fresh parsley, chopped
Extra Parmesan, for topping
Instructions
Step 1: Prepare the Chicken
In a bowl, mix olive oil, garlic, lemon juice, Italian seasoning, salt, and pepper.
Rub the chicken cutlets with this marinade and let rest for at least 10 minutes.
Heat a grill pan (or outdoor grill) over medium-high heat. Grill chicken for 4–5 minutes per side until golden and fully cooked (internal temp 165°F / 74°C).
Slice into strips and set aside.
Step 2: Cook the Pasta
Boil salted water and cook pasta until al dente.
Drain, reserving ½ cup pasta water for later.
Step 3: Make the Creamy Garlic Sauce
In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 min).
Stir in flour and cook 1 min to remove raw taste.
Slowly whisk in milk, then add cream. Cook until slightly thickened (3–4 mins).
Stir in Parmesan, salt, pepper, and nutmeg. Simmer until creamy. If too thick, add reserved pasta water.
Step 4: Assemble the Pasta Bowl
Toss the pasta in the creamy garlic sauce until coated.
Place into serving bowls. Top with grilled chicken slices.
Garnish with parsley and extra Parmesan.
Notes & Tips
For extra flavor, grill chicken with a light drizzle of balsamic glaze.
Add spinach, mushrooms, or broccoli for a veggie boost.
You can swap pasta with penne or rigatoni for a different texture.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes, but keep pasta and sauce separate to avoid drying. Reheat sauce gently with a splash of milk.
Q: Can I use rotisserie chicken instead?
A: Absolutely! Just shred and warm it before mixing into the pasta.
Q: Can I make it lighter?
A: Use milk only (skip cream) and less Parmesan for a lighter version.
Nutritional Information
Calories: 610
Protein: 38g
Carbs: 58g
Fat: 22g
Fiber: 3g
Sodium: 680mg