The flavors in this grilled pesto chicken pasta are so harmonious together. The grilled chicken gives this dish a smoky flavor that really works great with the pesto and creaminess from the ricotta cheese. This dish feels hearty but summery at the same time and I love it!
The chicken is simply seasoned before grilling and then I toss it in pesto after cooking and slicing. That way the pesto doesn’t burn at all and keeps all the flavors vibrant, while still getting that classic smoky grilled taste.
The pasta has ricotta which adds some creaminess and depth to this dish and also makes it a little extra hearty and balances out the pesto just a tad.
This dish is a perfect weeknight dinner or summer barbeque dish if you are looking for something a little different. The leftovers of this dish also reheat really well and the flavors are almost better the second day because they get a chance to mingle with each other more.
What you need to make this grilled pesto chicken pasta:
Serves 6
For pasta:
- 1 pound pasta of choice – preferably something bite size like penne or bowtie
- 1/2 cup pesto
- 3/4 cup ricotta
- 1 tablespoon olive oil
- 4 handfuls fresh spinach – baby spinach or chopped large spinach
- 1 cup mozzarella – shredded
- Dash salt and pepper
- Parmesan cheese to taste
For chicken:
- 3 boneless skinless chicken thighs
- salt and pepper
- 1/4 cup pesto
Instructions
- Preheat grill to 400 F.
- Season chicken thigh with salt and pepper on each side.
- Grill until internal temperature is 165 F. it takes me about 20 minutes, flipping mid way through but it will vary depending on the thickness of the chicken thighs.
- While chicken is cooking, boil pasta and cook according to package directions.
- Drain pasta but do not rinse.
- In the same pot your cooked your pasta in, add pesto, ricotta, olive oil and spinach and stir until ricotta start to melt and the spinach starts to wilt.
- Add back in your warm pasta, along with mozzarella, a sprinkle of salt and pepper and desired amount of parmesan cheese.
- When chicken is finished cooking, slice into strips or bite size pieces and toss in pesto before adding to the pasta.
- Enjoy!
Here are a few other recipes you may love:
Roasted Fennel and Ricotta Pasta
Italian Vegetable and Sausage Pasta
Chicken Spinach Artichoke Pasta
Creamy Bacon and Roasted Red Pepper Pasta
Chicken Parmigiana Pasta Bake
Grilled Pesto Chicken Pasta
Ingredients
- For pasta:
- 1 pound pasta of choice – preferably something bite size like penne or bowtie
- 1/2 cup pesto
- 3/4 cup ricotta
- 1 tablespoon olive oil
- 4 handfuls fresh spinach – baby spinach or chopped large spinach
- 1 cup mozzarella – shredded
- Dash salt and pepper
- Parmesan cheese to taste
- For chicken:
- 3 boneless skinless chicken thighs
- salt and pepper
- 1/4 cup pesto
Instructions
- Preheat grill to 400 F.
- Season chicken thigh with salt and pepper on each side.
- Grill until internal temperature is 165 F. it takes me about 20 minutes, flipping mid way through but it will vary depending on the thickness of the chicken thighs.
- While chicken is cooking, boil pasta and cook according to package directions.
- Drain pasta but do not rinse.
- In the same pot your cooked your pasta in, add pesto, ricotta, olive oil and spinach and stir until ricotta start to melt and the spinach starts to wilt.
- Add back in your warm pasta, along with mozzarella, a sprinkle of salt and pepper and desired amount of parmesan cheese.
- When chicken is finished cooking, slice into strips or bite size pieces and toss in pesto before adding to the pasta.
- Enjoy!