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Grilled Chicken with Creamy Pesto Pasta

  • Recipe Submitted by on

Category: Pasta, Dinner Party, Healthy Recipes, Main Dish, Chicken, Grill

 Ingredients List

  • 1 lb. boneless, skinless chicken breast cutlets
  • 1 t. kosher salt, divided
  • 1 t. cracked black pepper, divided
  • 1 t. granulated garlic, divided
  • cooking spray
  • 12 oz. whole wheat farfalle pasta
  • 1/2 T. butter
  • 1 C. skim milk
  • 2 T. flour
  • 1/2 C. (4 oz.) pesto sauce (or make your own)
  • 1/4 C. reduced fat grated Parmesan cheese


1. Heat a grill pan (or a grill if you're lucky enough to have a back yard) to medium high heat. Spray for 1 second with cooking spray.
2. Sprinkle chicken evenly with 1/2 t. salt, 1/2 t. pepper, and 1/2 t. granulated garlic.
3. Grill 10 minutes or until done, turning only once after 6 minutes (you want that good blackened part).
4. Remove chicken from heat and place on cutting board to cool slightly. Cover loosely with foil.
5. While the chicken is cooking, cook pasta according to package directions. Drain and reserve 1/4 C. pasta water.
6. Meanwhile, heat butter in a large sauce pan over medium heat. Once butter melts, add in flour and cook for one minute to form a roux.
7. Add in skim milk and pesto, stirring with a whisk.
8. Cook 8 minutes or until sauce thickens, stirring frequently.
9. Once thick, add in pasta water (do a little bit at a time, you might not need it all - I used about 2 T. only).
10. Add in remaining 1/2 teaspoons of salt, pepper, and granulated garlic, along with the Parmesan cheese. Stir until cheese melts.
11. Add in pasta and toss to coat.
12. Slice chicken and serve on top of pasta (or you can mix it in, you decide).

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