Pasta with Grilled Chicken

This is summer grilling meets weeknight pasta. Chicken breasts get a Mediterranean marinade of olive oil, garlic, lemon juice, oregano, and basil, with a clever splash of sesame oil that adds an unexpected nutty backbone. The marinade tenderizes the chicken while the herbs penetrate deep into the meat.

The two-stage grilling is the technique that keeps the chicken juicy. 2 minutes per side on high heat creates the seared crust, then lowering the temperature lets the inside cook through gently without drying out. Pull when juices run clear and let it rest before slicing thin.

Slicing the chicken thin and tossing with herbed tomato sauce over pasta is the move that makes this work as a complete meal. The hot pasta and sauce warm the sliced chicken without overcooking it further, and the lean grilled chicken doesn’t weigh down the pasta the way greasy proteins can. Pair with Caesar salad, garlic bread, or a Caprese salad. A glass of crisp white wine or rose finishes the picture.

Pro Tips

• Marinate at least 1 hour, up to 24 hours. Longer marinade times penetrate more deeply for better flavor.
• Don’t add salt directly to the marinade in the morning if marinating all day. Long salting times can leach moisture.
• Let the chicken rest 5 minutes off the grill before slicing. Cutting too soon drains juices.
• Slice across the grain for maximum tenderness. With-the-grain slices stay chewy.

Variations

• Swap chicken for grilled shrimp or salmon for variety.
• Use pesto sauce instead of tomato for a basil-forward version.
• Add roasted bell peppers, artichokes, or olives to the pasta for Mediterranean flair.