Loaded Grilled Chicken Platter with Creamy Mushroom Pasta and Fresh Salad
This platter combines tender grilled chicken with rich, creamy mushroom pasta and a refreshing Mediterranean-style salad. Each element complements the others — creamy, smoky, and fresh — creating a beautiful, satisfying dish full of flavor and nutrition.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 2–3
Ingredients
For the Grilled Chicken:
2 chicken breasts (about 400g)
1 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
½ tsp dried oregano
¼ tsp black pepper
Salt to taste
1 tsp lemon juice
For the Creamy Mushroom Pasta:
200g pasta (penne, linguine, or fettuccine)
1 tbsp olive oil
2 garlic cloves, minced
1 cup mushrooms (button, cremini, or mixed), sliced
¾ cup low-fat Greek yogurt or ½ cup light cream
¼ cup milk
2 tbsp grated parmesan cheese
Salt & black pepper, to taste
½ tsp dried thyme or parsley
Optional: 1 tsp Dijon mustard for depth of flavor
For the Fresh Salad:
1 cup mixed greens (arugula, spinach, or romaine)
½ cucumber, sliced
1 small tomato, diced
¼ red onion, thinly sliced
2 tbsp crumbled feta
Simple Dressing:
1 tbsp olive oil
1 tsp lemon juice
½ tsp honey or Dijon mustard
Salt & pepper to taste
Instructions
1. Marinate and Grill the Chicken
In a bowl, combine olive oil, garlic powder, paprika, oregano, salt, pepper, and lemon juice.
Coat chicken breasts evenly and let marinate for 15–30 minutes.
Heat a grill pan or outdoor grill over medium-high heat.
Cook chicken for 5–6 minutes per side, until nicely charred and cooked through.
Let rest for 5 minutes before slicing.
2. Make the Creamy Mushroom Pasta
Boil salted water and cook pasta according to package directions until al dente.
In a skillet, heat olive oil or butter over medium heat.
Add garlic and sauté for 30 seconds, then add mushrooms.
Cook for 5–6 minutes until golden and slightly caramelized.
Reduce heat to low and add yogurt (or cream), milk, parmesan, herbs, and seasoning.
Stir until creamy and smooth — add a splash of pasta water for silkier texture.
Toss pasta in the sauce and coat evenly.
3. Prepare the Fresh Salad
In a bowl, combine greens, cucumber, tomato, red onion, and feta.
Whisk dressing ingredients separately and drizzle over the salad just before serving.
Toss gently to combine.
4. Assemble the Loaded Platter
On a large plate or serving board, arrange:
A generous portion of creamy mushroom pasta
Slices of grilled chicken on one side
A serving of fresh salad on the other side
Garnish with chopped parsley, extra parmesan, or lemon wedges for freshness.
Notes & Tips
For smoky flavor: Add a touch of smoked paprika to the chicken marinade.
Add color: Use cherry tomatoes, shredded carrots, or roasted red peppers in the salad.
Make ahead: You can prep the chicken and pasta separately and assemble when ready to eat.
Extra indulgent: Stir a spoon of cream cheese into the mushroom sauce for extra richness.
Frequently Asked Questions
Q1: Can I make this with leftover grilled chicken?
Yes! Simply reheat the chicken in a pan and serve with fresh pasta and salad.
Q2: What other veggies can I add to the pasta?
Spinach, zucchini, or peas go perfectly in the creamy mushroom sauce.
Q3: How can I make it dairy-free?
Use coconut milk and nutritional yeast instead of yogurt/cream and parmesan.
Nutritional Information
Calories: 580 kcal
Protein: 46g
Carbs: 48g
Fat: 20g
Fiber: 5g
Sugar: 6g