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This simple and delicious Grilled Chicken and Vegetable Pasta will make even the pickiest eaters happy! Linguine is tossed with tender vegetables and juicy chicken to make a quick summer dinner.
Grilled Chicken and Pasta Recipe
The best thing about summer (besides the sun and fun!) is all the fresh fruit and vegetables that are readily available at your local grocery store, farmers market, and even in your own backyard! I can’t help but use as much seasonal produce as possible during the summer months, and when I can toss it on the grill it’s even better.
This healthy grilled chicken and vegetable pasta is sure to be a hit in even the pickiest of families! The ingredients can vary to what you have available or like the best, but the combination below is a healthy and delicious one that we really like in our house. You can play around with different pasta shapes, cheese, or even the vegetables. The idea is that what’s currently in season takes a starring role – and it’s meant to be a simple yet super flavorful dinner.
Looking for more easy chicken pasta recipes? You’ll love my Creamy Lemon Chicken Pasta, Spicy Chicken Chipotle Pasta, and Creamy Lemon Garlic Pasta with Chicken recipes!
Ingredients for Grilled Chicken and Vegetable Pasta
See recipe card below this post for ingredient quantities and full instructions.
- Linguine – You can also use spaghetti or see variation notes below.
- Asparagus – Don’t forget to cut at least 1 inch off the bottoms to remove any woody stems.
- Zucchini
- Leeks – Make sure to wash the leeks well before using – sometimes they are very dirty!
- Yellow Squash
- Red Pepper – If you like, you can use a yellow or orange bell pepper instead.
- Red Onion – Or use a yellow onion.
- Chicken Breast – I use boneless, skinless chicken breast in this recipe.
- Salt and Pepper
- Olive Oil – I like extra virgin olive oil.
- Butter – Salted or unsalted butter is fine.
- Fresh Mozzarella – For serving. This is optional but delicious!
Variations
Here are some ideas for this chicken and vegetable pasta:
- Use any vegetables you like. Summer vegetables on the grill are so good, but you could also toss in any vegetables you like in addition to the ones on the ingredient list. You could do grilled corn on the cob and remove the corn kernels, add green beans, mushrooms, or anything else you can think of.
- Swap in shrimp for the chicken. Grilled shrimp would also be delicious in this pasta! You can use the method in my grilled shrimp tacos recipe to make the shrimp.
- Add grated parmesan cheese. Add, or substitute the mozzarella, for parmesan cheese for extra salty flavor. It’s hard to go wrong with parmesan.
- Try a different pasta shape. Instead of linguine you could use spaghetti or even a shape like shells or ziti in this dish.
- Throw in some fresh herbs. Fresh summery herbs like basil or oregano leaves or a combination would make this pasta dish even more flavorful!
- Make it vegetarian. Skip the grilled chicken and serve this pasta as a vegetarian pasta dish. You could add grilled portobello mushrooms to make it heartier.
How to Make Grilled Chicken and Vegetable Pasta
- Cook the pasta: In a large pot, bring water to a boil and add pasta to cook for ten minutes or until tender. Drain and set aside.
- Grill the veggies: In a grill basket or straight on the grill, lightly grill vegetables until tender but not too soft.
- Season and grill the chicken: Season the chicken with salt and pepper and place on the grill. Grill chicken breast until lightly browned, about 10-12 minutes. Let rest before slicing into thin bite size strips.
- Mix the pasta with the vegetables and chicken: In a large bowl, mix together the pasta, vegetables and chicken with the olive oil and butter. Add salt and pepper to taste. Top with fresh mozzarella to serve if you like.
Quick Tip
If you want to make your vegetables extra flavorful, you could marinate them for a few hours beforehand. You can simply use your favorite pre made Italian dressing: Place the vegetables and about 1 cup of dressing in a sealed plastic bag and let it sit in the fridge until ready to grill.
How to Store Grilled Chicken and Vegetable Pasta
Store leftover chicken and vegetable pasta in an airtight container in the fridge for up to 3 days. To reheat, place in a microwave safe bowl and reheat until hot. Or place the pasta in a pot over medium-low heat and cook, stirring, until heated through.
FAQs
Chicken pasta makes a wonderful pairing. The heartiness of the chicken balances the pasta and to create a complete meal.
Pasta is such a versatile ingredient that you can throw in all sorts of meats! Chicken and beef, as well as seafood, go very nicely with pasta.
While you can definitely have fresh bread before a meal of pasta, bread and pasta are not typically served together during the same course.
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Need help with this recipe?
Click the buttons below to summarize it, adjust for diets, swap ingredients, or ask your own questions!
Grilled Chicken and Vegetable Pasta
Ingredients
- 8 ounces linguine
- 12 ounces asparagus, trimmed and cut
- 2 cups sliced zucchini
- 2 medium leeks, thinly sliced
- 2 cups sliced yellow squash
- 1 red pepper
- 1 small red onion, diced
- 4 pieces chicken breast
- Salt and pepper
- 3 tablespoons olive oil
- 1 tablespoon butter
- Fresh mozzarella, optional
Instructions
- In a large pot, bring water to a boil and add pasta to cook for ten minutes or until tender. Drain and set aside.
- In a grill basket or straight on the grill, lightly grill vegetables until tender but not too soft.
- Season the chicken with salt and pepper and place on the grill. Grill chicken breast until lightly browned, about 10-12 minutes. Let rest before slicing into thin bite size strips.
- In a large bowl, mix together the pasta, vegetables and chicken with the olive oil and butter. Add salt and pepper to taste. Top with fresh mozzarella to serve if you like.
My kids love veggies and I’m dieting so this looks like an awesome healthy dinner!!! Thanks for the recipe! Think I’ll print this one out!
Mmmmm that looks so summery and fresh. I could use something like that about now, especially after the grease filled week I just had.
Yeah…you could probably use something from your garden!
This looks so fresh and summery! I’m bookmarking this one to try!
Let me know how it goes!
Oh yum, it looks so good I had to stumble it for you. MMMM
OH yay!! Thanks for stumbling! I’m so new at that…but want to get in more on it!
I have been looking for a great dish to bring to my dog rescue club’s BBQ. This looks so good and different. I’m sure I will be the only one there with it. Thank you.
I think that is a good idea, Kelly! I’m sure you’d be the only one there with it and it doesn’t have to be hot.
I’m so jealous if your kids eat this! I would personally love it, but no chance my hubs or Cole would eat it 🙁
Yes, my kids are huge veggie fans – even more so than me. They gobbled this one one! Maybe if you add a tomato sauces and cut up the veggies really small, they might eat it then. Worth a shot!