Italian Grilled Chicken & Vegetable Pasta

There are certain dishes that, with just one whiff, transport you back in time, conjuring up sun-drenched afternoons and the comforting embrace of family. For me, this Italian Grilled Chicken & Vegetable Pasta is one of those dishes. I vividly remember my grandmother, Nonna Isabella, tending to her small garden, the scent of basil and ripe tomatoes mingling with the smoky char from her beloved outdoor grill. She’d meticulously prepare the marinade, a secret concoction passed down through generations, and then, with a twinkle in her eye, invite us all to help skewer the vibrant vegetables destined for the flames. The anticipation of that smoky, tender chicken and perfectly grilled veggies tossed with al dente pasta, a simple yet profound symphony of flavors, is a memory etched deep in my culinary soul.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 32-35 minutes
• Servings: 6
• Yield: Serves 6
• Dietary Type: Main Course

Ingredients

This recipe celebrates fresh, vibrant flavors, enhanced by the magic of the grill.

For the Marinade & Grilled Components:

• 4 boneless, skinless chicken breasts
• 8 ounces portabella mushrooms, sliced
• 1 bell pepper (red or yellow), seeded and quartered
• 1 medium zucchini, halved lengthwise
• 1 medium onion, halved
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon rosemary, crushed
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

For the Pasta & Assembly:

• 8 ounces angel hair pasta, cooked and drained
• 1 1/2 cups tomatoes, chopped
• Freshly grated Parmesan cheese, for serving (optional)

Equipment Needed

• Large resealable plastic bag or a large bowl with a lid
• Grill (charcoal or gas)
• Tongs
• Sharp knife
• Cutting board
• Large serving bowl
• Medium saucepan (for cooking pasta)

Instructions

The process is designed to infuse maximum flavor into every component, culminating in a dish that is both rustic and refined.

1. Prepare the Marinade and Marinate: In a large resealable plastic bag or a large bowl with a lid, combine the olive oil, balsamic vinegar, sugar, minced garlic, crushed dried oregano, crushed rosemary, black pepper, and salt. Whisk or shake well to combine. Add the boneless, skinless chicken breasts and the sliced portabella mushrooms, quartered bell pepper, halved zucchini, and halved onion to the bag. Seal the bag securely, ensuring all ingredients are coated in the marinade. Gently shake the bag to ensure an even distribution. Allow the chicken and vegetables to marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator. If refrigerating, bring them back to room temperature for about 20 minutes before grilling.

2. Preheat the Grill: Preheat your grill to medium heat. For a charcoal grill, this means having a layer of glowing coals. For a gas grill, set the burners to medium. Ensure your grill grates are clean and lightly oiled to prevent sticking.

3. Grill the Chicken and Vegetables: Remove the chicken and vegetables from the marinade bag. Discard the used marinade. Place the chicken breasts and the marinated vegetables onto the preheated grill grates.

   • Grill the chicken breasts for approximately 5 to 6 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The exact grilling time will depend on the thickness of the chicken breasts and the heat of your grill.
   • Grill the vegetables for approximately 5 to 6 minutes per side, or until they are slightly tender and have developed nice char marks. The bell pepper, zucchini, and onion will cook at a similar pace. The portabella mushrooms might cook a little faster, so keep an eye on them. It’s important not to cut the vegetables too thinly beforehand, as they can easily slip through the grill grates.

4. Cool and Slice: Once the chicken and vegetables are cooked, remove them from the grill and let them cool slightly on a cutting board. This resting period allows the juices in the chicken to redistribute, ensuring a more tender and moist result. Once cooled enough to handle, cut the chicken breasts into bite-sized strips. Slice the grilled zucchini and bell pepper into similar-sized pieces. The onion can be chopped or sliced into wedges, depending on your preference.

5. Assemble the Dish: In a large serving bowl, combine the hot, freshly cooked and drained angel hair pasta with the chopped tomatoes. Add the sliced grilled chicken and the prepared grilled vegetables to the bowl. Gently toss everything together until the pasta, chicken, and vegetables are well combined and coated.

6. Serve: Serve the Italian Grilled Chicken & Vegetable Pasta immediately, while the pasta is still warm and the grilled flavors are at their peak. Offer freshly grated Parmesan cheese at the table for guests to sprinkle over their servings, if desired.

Expert Tips & Tricks

• Marinade Magic: For an even more intense flavor, you can marinate the chicken and vegetables for up to 2 hours in the refrigerator. Just be sure to bring them back to room temperature for at least 20 minutes before grilling to ensure even cooking.
• Grill Grate Guardian: To prevent smaller vegetables like sliced mushrooms or peppers from falling through the grill grates, you can use a grill basket or place them on a perforated grill pan.
• Pasta Perfection: Angel hair pasta cooks very quickly. Be sure to cook it just until al dente, as it will continue to cook slightly when tossed with the warm ingredients. Overcooked pasta can become mushy.
• Make-Ahead Marvel: The vegetables can be grilled a day in advance and stored in an airtight container in the refrigerator. Reheat them gently before tossing with the pasta and freshly grilled chicken. The chicken can also be grilled ahead, but it’s best enjoyed grilled fresh.
• Aroma Boost: If you don’t have fresh rosemary, you can use dried, but be sure to crush it between your fingers to release its essential oils before adding it to the marinade.

Serving & Storage Suggestions

This dish is a complete meal on its own, vibrant and satisfying. It’s best served warm, allowing the subtle smoky notes from the grill to meld beautifully with the pasta and fresh tomatoes.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. While delicious served cold (making it a fantastic picnic or packed lunch option), it can also be gently reheated in a skillet over low heat with a splash of water or olive oil to prevent it from drying out. Avoid microwaving if you want to maintain the best texture.

Nutritional Information

Here’s an estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	347.1 kcal	18%
Total Fat	10.8 g	16%
Saturated Fat	1.7 g	8%
Cholesterol	45.6 mg	15%
Sodium	158.1 mg	6%
Total Carbohydrate	37.5 g	12%
Dietary Fiber	3.1 g	12%
Sugars	6.1 g	24%
Protein	24.8 g	49%

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetable Variety: Feel free to swap out the vegetables based on seasonality or your preferences. Asparagus spears, red onion wedges, cherry tomatoes, or even strips of eggplant would be excellent additions.
• Pasta Choice: While angel hair is delightful, other pasta shapes like penne, fusilli, or farfalle work wonderfully. Just adjust the cooking time accordingly.
• Herbaciousness: Experiment with other Mediterranean herbs like thyme or marjoram in the marinade for a slightly different flavor profile.
• Spicy Kick: Add a pinch of red pepper flakes to the marinade for a touch of heat.
• Meatless Option: For a vegetarian version, omit the chicken and increase the amount of portabella mushrooms and other vegetables. You could also add grilled halloumi cheese for a protein boost.

FAQs

Q: Can I grill this indoors if I don’t have an outdoor grill?
A: Absolutely! You can use a stovetop grill pan or even a Foreman-type grill indoors to achieve similar grilled flavors. Just ensure good ventilation.

Q: How do I prevent the chicken from drying out on the grill?
A: Grilling chicken breasts that are roughly the same thickness helps ensure even cooking. Using a meat thermometer to check for an internal temperature of 165°F (74°C) and avoiding overcooking are key. The marinade also helps keep it moist.

Q: What is the best way to cut the vegetables for grilling?
A: Cut them into pieces that are substantial enough not to fall through the grates but not so large that they won’t cook through. Halving or quartering items like zucchini and bell peppers, and keeping onions in wedges, works well.

Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs are a great alternative. They tend to be more forgiving and stay moister. Adjust grilling time as needed; they might take a bit longer than breasts.

Q: How long does the marinade need before grilling?
A: A minimum of 20 minutes is recommended for the flavors to start infusing. You can marinate for up to 2 hours at room temperature, or longer in the refrigerator.

Final Thoughts

This Italian Grilled Chicken & Vegetable Pasta is a testament to the power of simple, fresh ingredients elevated by the kiss of the grill. It’s a dish that embodies summer, abundance, and the joy of sharing a delicious meal. Whether you’re hosting a casual backyard barbecue or looking for a flavorful weeknight dinner, this recipe is sure to be a crowd-pleaser. Give it a try, savor the smoky char and vibrant flavors, and perhaps create your own cherished memories around this delightful dish. I often pair it with a light, crisp Italian white wine like a Pinot Grigio, or a simple arugula salad dressed with lemon vinaigrette. Buon appetito!