Loaded Grilled Chicken Platter with Mushroom Pasta & Fresh Salad
This stunning platter combines juicy grilled herb chicken, creamy garlic mushroom pasta, and a light, colorful Mediterranean salad. It’s a well-rounded meal that feels like something from a high-end cafe — indulgent yet refreshing, perfect for lunch, dinner, or entertaining guests.
Prep time: 25 minutes
Cooking time: 35 minutes
Total time: 1 hour
Serves: 4 people
Ingredients
For the Grilled Chicken
1 ½ lbs (700g) boneless, skinless chicken breasts or thighs
3 tbsp olive oil
2 tbsp lemon juice
3 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
Salt and black pepper, to taste
For the Mushroom Pasta
10 oz (280g) pasta (penne, fettuccine, or linguine)
2 tbsp olive oil
2 cups mushrooms, sliced
3 garlic cloves, minced
1 small onion, finely chopped
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup reserved pasta water
1 tsp dried Italian herbs
Salt and pepper, to taste
Fresh parsley, chopped
For the Fresh Salad
1 cup cherry tomatoes, halved
1 small cucumber, sliced
¼ red onion, thinly sliced
1 cup mixed greens or romaine lettuce
2 tbsp olive oil
1 tbsp lemon juice or balsamic vinegar
Salt and black pepper, to taste
Instructions
Step 1: Marinate and Grill the Chicken
In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Coat the chicken evenly with the marinade and let it sit for 20–30 minutes (optional but enhances flavor).
Heat a grill pan or outdoor grill to medium-high heat.
Grill chicken 5–6 minutes per side, until golden and cooked through (internal temperature 165°F / 74°C).
Let rest for 5 minutes before slicing.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Reserve ½ cup pasta water, then drain and set aside.
Step 3: Prepare the Creamy Mushroom Sauce
In a skillet, heat olive oil or butter over medium heat.
Add onions and sauté for 2–3 minutes until soft.
Add garlic and mushrooms; cook until mushrooms are golden and tender (5–6 minutes).
Pour in cream and reserved pasta water, stirring to create a smooth sauce.
Stir in Parmesan and Italian herbs, then season with salt and pepper.
Add the cooked pasta and toss until well-coated.
Step 4: Make the Fresh Salad
In a large bowl, combine tomatoes, cucumber, red onion, and greens.
Drizzle olive oil and lemon juice or balsamic vinegar.
Season with salt and pepper, and toss gently.
Step 5: Assemble the Loaded Platter
Place a portion of creamy mushroom pasta on one side of the plate.
Arrange grilled chicken slices neatly beside it.
Add a fresh salad portion on the other side.
Garnish with extra Parmesan and chopped parsley.
Notes & Tips
Add extra flavor: Grill the chicken with a touch of rosemary or thyme.
Make it lighter: Use milk instead of cream for a thinner sauce.
Add crunch: Sprinkle toasted pine nuts or almonds over the salad.
Meal prep friendly: All three components can be made ahead and assembled before serving.
Frequently Asked Questions
Q: Can I use other pasta types?
A: Yes — penne, farfalle, or spaghetti all work well.
Q: Can I make this without cream?
A: You can use Greek yogurt or a mix of milk and a little butter for a lighter alternative.
Q: How do I store leftovers?
A: Keep components in separate containers in the fridge for up to 3 days. Reheat pasta with a splash of milk or water.
Nutritional Information
Calories: 610 kcal
Protein: 45g
Fat: 24g
Carbohydrates: 48g
Fiber: 4g
Sugar: 5g