Creamy Grilled Chicken With Lemon Parsley Pasta And Mediterranean Veggies
This meal brings together three things that fit well with a Mediterranean style: fresh herbs, bright lemon, and simple grilled chicken. The pasta is creamy without being heavy, the chicken has a smoky crust from the grill, and the veggies roast until they’re tender and full of flavor. It’s a balanced dish you can serve for dinner when you want something comforting but still fresh. The ingredients are straightforward and easy to prep, and everything comes together in under an hour.
Total Time: 45–55 minutes
Servings: 4
Ingredients
Lemon Parsley Pasta
Pasta: 10–12 oz fettuccine or penne
Heavy cream or half-and-half: 1 cup
Olive oil: 1 tbsp
Chicken broth: ½ cup
Lemon juice: 2 tbsp
Lemon zest: 1½ tsp
Garlic: 3 cloves, minced
Parmesan cheese: ½ cup grated
Parsley: ¼ cup chopped
Salt and pepper to taste
Creamy Grilled Chicken
Boneless, skinless chicken breasts: 2, cut into cubes
Olive oil: 1 tbsp
Paprika: 1 tsp
Garlic powder: ½ tsp
Salt and pepper to taste
Mediterranean Veggies
Baby potatoes: 2 cups, halved
Broccoli florets: 1½ cups
Onion: 1 small, sliced into rings
Bell peppers: 1 cup, chopped
Olives (optional): ¼ cup
Olive oil: 1½ tbsp
Oregano: 1 tsp
Salt and pepper to taste
Instructions
Roast the Mediterranean Veggies
Preheat your oven to 425°F (220°C).
Add potatoes, broccoli, onion rings, bell peppers, and olives to a baking sheet.
Drizzle with olive oil and season with oregano, salt, and pepper.
Toss well so everything gets coated evenly.
Roast for 25–30 minutes or until the potatoes are golden and the veggies are tender.
Grill the Chicken
In a bowl, mix the chicken cubes with olive oil, paprika, garlic powder, salt, and pepper.
Heat a grill pan or outdoor grill over medium-high heat.
Cook the chicken for 6–8 minutes, turning occasionally until lightly charred and cooked through.
Set aside while you finish the pasta.
Make the Lemon Parsley Pasta
Cook the pasta according to package instructions. Reserve half a cup of the pasta water.
In a skillet, put olive oil over medium heat.
Add garlic and sauté until fragrant.
Pour in the chicken broth and cream. Stir gently.
Add lemon juice, lemon zest, Parmesan, salt, and pepper.
Simmer for 3–4 minutes until the sauce thickens slightly.
Stir in the parsley.
Add the cooked pasta to the sauce. If the sauce feels too thick, splash in a little pasta water.
Mix until every piece of pasta is coated.
Assemble the Dish
Add the grilled chicken to the pasta or keep it on the side as a topping.
Serve with a generous scoop of roasted Mediterranean veggies.
Tips
Cook the pasta just under al dente so it finishes in the sauce without turning mushy.
Use fresh lemon, not bottled. The zest is what makes the pasta bright and fragrant.
Let the chicken rest after grilling. A few minutes of resting keeps it juicy.
Cut the potatoes small so everything roasts at the same pace. Larger chunks take longer.
Add olives at the end if you don’t want them to dry out. They warm up quickly.
Thin the sauce with pasta water instead of milk. It helps the sauce cling to the pasta.
Char the chicken slightly to build flavor that balances the creamy sauce.
Taste the sauce before adding pasta. Adjust lemon or salt according to what you prefer.
Variations
Herb Upgrade
Add basil and dill along with parsley for a more herbal flavor.
Lighten the Sauce
Use half cream and half broth to cut calories without losing texture.
Add Sun-Dried Tomatoes
Stir in a tablespoon of chopped sun-dried tomatoes for a sweet-savory punch.
Swap the Protein
Use grilled shrimp instead of chicken for a quicker cook time.
Go Spicy
Add crushed red pepper flakes to the sauce for a gentle heat.
Make It Lemonier
Stir extra zest into the pasta before serving.
Add Chickpeas
Fold in roasted chickpeas for extra fiber and crunch.
Veggie Swap
Use zucchini, eggplant, or cherry tomatoes instead of broccoli or peppers.
Q&A
Can I use milk instead of cream?
You can, but the sauce will be thinner. Simmer it longer to thicken.
Can I cook the chicken in a skillet instead of grilling?
Yes. Sear it in a hot pan until golden and cooked through.
Can I use another type of pasta?
Any shape works. Penne and fettuccine hold the sauce the best.
Do I have to use Parmesan?
You can replace it with Pecorino or leave it out, but the sauce won’t be as rich.
How can I make this dairy-free?
Use coconut cream and a dairy-free cheese alternative.
Can I roast the veggies on a lower heat?
You can, but they won’t brown well. Higher heat helps them caramelize.
How long does this meal keep?
It stays fresh for 3–4 days in the fridge.
Can I add mushrooms?
Yes. Roast them with the other veggies or sauté separately.
Can I make the sauce thicker?
Let it simmer longer or add a spoon of extra Parmesan.
Nutrition
(Approx. per serving)
Calories: 620–700
Protein: 34–40 g
Carbs: 60–70 g
Fat: 25–30 g
Fiber: 5–7 g
Sodium: Varies based on seasoning
Conclusion
This dish gives you creamy pasta, tender grilled chicken, and a full tray of roasted Mediterranean vegetables in one meal. The lemon and parsley keep the sauce fresh, while the grilled chicken adds a smoky contrast. It’s a good recipe for weeknights but still special enough for guests. You can customize the vegetables, adjust the creaminess, or swap in your favorite protein without changing the spirit of the dish. If you want a one-pan baked version or a lighter sauce with yogurt, I can make that too.