July 29, 2008

Grilled Chicken Pasta in a Tomato Cream Sauce

grilled chicken pasta tomato cream sauce recipe blog

Have you tried the The Pioneer Woman’s Penne a la Betsy yet? I tried it a few weeks ago and Oh. My. Gosh.

It’s wonderful! The first time, I made it following her directions exactly and used shrimp. It was wonderful. I definitely wanted to try it again, this time with chicken. You could also leave out meat all together and this would make a scrumptious pasta side dish. The sauce, really, is to die for, I don’t know where Tomato Cream sauce has been all my life but now I’ve found it and I’m never letting it go again.

First, rinse your chicken breasts in cold water, then lay on some wax paper.

grilled chicken penne pasta tomato cream sauce recipe cooking blog

Cover with another sheet of wax paper.

grilled chicken penne pasta tomato cream sauce recipe cooking blog

And pound breasts with the smooth side of a mallet until even thickness.

grilled chicken penne pasta tomato cream sauce recipe cooking blog

You don’t want to get them too thin, you just want them to be even, so they’ll cook evenly. If you don’t have a meat pounder you could also use a rolling pin or the side of a can or something. See? Nice and even. :)

grilled chicken penne pasta tomato cream sauce recipe cooking blog

Season both sides of the chicken with Montreal Steak seasoning. This stuff is awesome and it’s good on everything.

grilled chicken penne pasta tomato cream sauce recipe cooking blog

At this point, you can either grill the chicken outside, or if you prefer, you can cook it in a skillet inside.

For Grilling…

Preheat grill for medium high heat, lightly oil grate (we spray with Pam for Grilling), and grill chicken breasts on medium high heat for 6-8 mins each side.

Or…

Heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side.

You’re going to be slicing the chicken up later anyway, so it’s okay to go ahead and cut it right in half to make sure the chicken’s done. I always do! :)

grilled chicken penne pasta tomato cream sauce recipe cooking blog

Now let me stop you right here. This chicken is wonderful, flavorful and *delicious* just the way it is. I could eat this as a meal just like this. :D

But tonight we’re making pasta so we’re just gonna leave it on this plate and let it cool off for a bit, kay?

Let’s start making that pasta right now. In a large pot, add water and 1 tbsp salt. Bring to boil and add penne pasta and cook according to package directions. I usually dump in 1/2 of a 1 lb box of noodles and that’s plenty for the two of us. I made this for 4 adults once and I used 3/4 of a 1 lb box and that was perfect for 4 people.

Now. About that 1 tablespoon of salt. :) Salt water really brings out a wonderful flavor in dry pasta that you can’t get if you don’t salt your water properly. Noodles boiled in salt water? I could just eat ‘em plain, they’re so good. If I’m using a large pot (like for spaghetti) I add in 1 tbsp salt. If I’m using a small sauce pan (like for mac and cheese) I use 1 teaspoon. Here’s a good gauge: Taste test your water- it should taste like the sea- salt water! :) Try it, you won’t be disappointed. :)

Now… onto the heavenly, tomato cream sauce. :)

Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown. This should take about 3-5 mins.

grilled chicken penne pasta tomato cream sauce recipe cooking blog

Add in 1/2 cup chicken broth and turn up heat to medium high.

grilled chicken penne pasta tomato cream sauce recipe cooking blog

Now, we’re gonna let this chicken broth reduce while we slice up our chicken. It should be cool enough to handle by now.

grilled chicken penne pasta tomato cream sauce recipe cooking blog

Slice it up!

Now let’s check on our chicken broth…

grilled chicken penne pasta tomato cream sauce recipe cooking blog

That’s what I call McSteamy! It is important to let your chicken broth reduce by half because if you don’t, the sauce will be runny and soupy. This looks good here, I could’ve left a little more broth in there, but whatever. :)

Pour in your tomato sauce…

grilled chicken penne pasta tomato cream sauce recipe cooking blog

And your cream… and try to make a psychedelic design, please.

grilled chicken penne pasta tomato cream sauce recipe cooking blog

Add 1/2 tsp of salt and 1/2 tsp pepper and mix it all up.

grilled chicken penne pasta tomato cream sauce recipe cooking blog

Now taste it. This is important. :D

grilled chicken penne pasta tomato cream sauce recipe cooking blog

I ended up adding another 1/2 tsp salt and another 1/2 tsp pepper because it needed it. And then it was perfect. :D

Turn your heat to low and keep the sauce warm. We’re gonna go chop some herbs. Now, if you’re like me, you can just run over to your neighbor’s beautiful, lush garden and pick some fresh basil and parsley right off the bush. :D However, I realize not everyone is as fortunate as I am to have a generous, green thumbed neighbor with a beautiful, lush garden right next door. In that case, fresh herbs can be found in your grocery store in the produce section! They are in zippered, labeled bags and hanging up on the wall. Couldn’t be easier, and if you’ve never cooked with fresh herbs before you are in for a *treat*!!! The flavor is amazing, wow, oh wow. This dish alone could inspire you to start your very own herb garden. :) Oh, one more thing, I would try to buy the basil on the same day you’re going to be using it. It really is only good for a day or so, then it starts to wilt. Parsley, on the other hand, easily lasts a week. Probably more.

Okay. So. Whether they’re from a bag or a garden, grab 6-8 basil leaves, and stack them up:

grilled chicken penne pasta tomato cream sauce recipe cooking blog

Then roll ‘em up, as tight as you can:

grilled chicken penne pasta tomato cream sauce recipe cooking blog

With a good paring knife, slice thinly:

grilled chicken penne pasta tomato cream sauce recipe cooking blog

Til you have this! This is what’s called a chiffonade. We have chiffonaded the basil. :p

grilled chicken penne pasta tomato cream sauce recipe cooking blog

Now. Onto the parsley. Grab some parsley leaves… Okay, that doesn’t look like many in the pic. I probably used about twice what this picture looks like. lol.

grilled chicken penne pasta tomato cream sauce recipe cooking blog

Can you keep a secret? I cheat chopping up my parsley leaves. You could use the same paring knife you used on the basil but….

grilled chicken penne pasta tomato cream sauce recipe cooking blog

I use this. My Pampered Chef chopper. I love it. It works great. It does a better job than me. :p

See?

grilled chicken penne pasta tomato cream sauce recipe cooking blog

You need about 1 tbsp of chopped parsley.

When all your herbs are chopped, throw em in the sauce, and mix well.

grilled chicken penne pasta tomato cream sauce recipe cooking blog

Now, my camera must’ve gone AWOL at this point because I don’t have a pic, but anyway, drain your noodles and pour them in the sauce. Stir until all the noodles are coated. At this point, you could go ahead and stir your chicken in too, or…. for a cool presentation….

Serve the noodles on a plate and top with sliced chicken:

grilled chicken penne pasta tomato cream sauce recipe cooking blog

Are you hungry yet? :D

Grilled Chicken Pasta in a Tomato Cream Sauce

1 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded


1. Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool.

2. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 1 minute). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken.

3. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.



Make for: Dinner / Main Dish
Tags: , ,

95 Comments



 
 

1
Lori July 30, 2008 at 12:08 am

I had this delicious dish while vacationing with the “chef” herself! Bill and I both loved it and I was even lucky enough to learn that “chiffonading” thing firsthand!

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2
Noelle July 30, 2008 at 8:12 am

Thanks so much! I am going to use this for my recipe swap! :-)

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3
LoriAnn July 30, 2008 at 8:13 am

Yum!!! I’ll have to try this one out!

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4
Jacqui July 30, 2008 at 10:57 pm

looks great amanda, i’ll definately be trying this one out aswell:)

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5
creole wisdom August 4, 2008 at 3:56 pm

Well that just looks divine! I have a boy ; ) coming over on Thursday, maybe I should make this for him!

-Katie

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6
Trista August 9, 2008 at 8:03 pm

This recipe tasted like something served in a restaurant. In a word… delicious! While I was cooking it, I felt so professional as I chiffonaded the basil. My husband kept saying over and over how yummy it was.

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7
Daisy Doodles August 9, 2008 at 10:04 pm

Did this make alot? It is just DH and I and I always try to find recipes that make just enough for a meal since we tend not to eat left overs :P It looks yummy! I have made several of PW’s recipes but I usually cut back on the salt since some of her stuff is way salty.

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8
Amanda August 9, 2008 at 10:55 pm

@Daisy Doodles
I know exactly what you mean! I hate leftovers! :) I would make the sauce the same, and only boil enough noodles and cook enough chicken that you think you’ll eat. 1/3 – 1/4 box of noodles is plenty for the two of us. 1/2 box makes double the amount we would normally eat. 2 chicken breasts is also plenty, but I usually go ahead and make the 3rd anyway because, number one, what am I gonna do with another single piece of uncooked chicken?? LOL And number two, that seasoned chicken is *wonderful* just by itself and Kevin can take it to work the next day as a sandwich or just by itself. :) As far as salt, I would taste test the sauce before adding any salt/pepper to it and see what you think it needs. As you can see from my recipe, I ended up adding in 1 tsp, but you may like it at only 1/2, or none at all! If you use chicken broth like I did (and I didn’t even use the low sodium kind), it might be salty enough as is. :)

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9
Daisy Doodles August 10, 2008 at 8:15 pm

Thanks, Amanda. I am adding your chicken version to our weekly menu this week and I will try your suggestions. Since I work from home I can handle one day of leftovers the next day the extra chicken won’t go to waste.

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10
linda August 11, 2008 at 1:24 pm

This looks amazing.. I am adding it to our menu for next week..

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11
Keana August 18, 2008 at 1:55 pm

This looks so yummy. My family loves chicken & pasta dishes & this is right up our ally. Thank you for sharing you recipe with us. I’m adding it to my menu for the week.

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12
pea brain August 28, 2008 at 5:20 pm

Thanks Amanda! It was very Yummy. My husband couldn’t eat it fast enough. Then he went back for seconds and said, “Uh, you’re not having more are you?” Translation–I want it all.

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13
Beth September 1, 2008 at 9:19 am

Amanda,

I made this dish last night and it was excellent – I have the pulled pork recipe in the oven right now and can’t wait to try it as well!

Thanks again

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14
Sahily September 16, 2008 at 10:22 pm

thank you! I have been trying to find the perfect sauce and girl you made it happen! i will love you forever! I’m making the alfredo next…YUMMY!

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15
kate September 27, 2008 at 11:16 am

Delicious! Thank you!

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16
Kristin October 14, 2008 at 10:19 am

I made this last night for my family of very picky eaters. From my meat and potatoes husband to a picky 7 year old to 21 month old diva and THEY LOVED IT! As did I! Thank you so much for sharing your recipes with us!

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17
virginia dare November 2, 2008 at 10:58 pm

Thanks Amanda! I was reading your recipes looking for something to make for our small “election” party. We are having a friend over and I wanted to try something new! This looks so good!

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18
Jen November 11, 2008 at 2:51 am

I made this the other day, but forgot to comment. I *loved* the sauce and will definitely be making it again. It is a new favorite of mine!

I did not care for the chicken, but I think that is my fault. I couldn’t find the brand of seasoning you recommended so I got another steak seasoning. Bad idea!! I think I used too much of it too, so next time I will look again for the seasoning you recommend or I will maybe serve the pasta and sauce with another type of chicken.

Thanks so much for sharing this recipe. :)

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19
Ashley January 4, 2009 at 10:00 pm

I have stumbled upon three of your recipes today, and they ALL look absolutely delicious! This last time, I decided to peek around your adorable blog, and ended up here for around 3 hours, marveling at your creative abilities and ideas. I downloaded all of the fonts and am SO excited to use them!! I really wish I had more time to scrapbook, but college life isn’t exactly accommodating to arts and crafts =[. Anyways, your blog is amazing, keep doing what you do best and have a WONDERFUL 2009!

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20
Teri January 6, 2009 at 8:09 pm

I have a house full of teenage boys visiting for winter break and I decided to make this recipe (doubled of course!) and it was a major hit! Since they are here for a few nights I am thinking that your chicken cheeseburger will probably have another great reaction from the boys!

You guys have no idea what a lifesaver you are!!!! This is SO much better than frozen pizza and french fries!!! Thank you! So glad I ran across your blog just in the nick of time!! You made me shine! Total awesomeness!! Also, I love your Boston Babies… We have one too… aren’t they the best!!!

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21
Lynn January 14, 2009 at 10:13 pm

YUM-O!! We tried this one last night and the whole family voted it as a favorite. Even though it has several ingredients, it went together quickly. I cooked the chicken in a skillet since it was too cold to grill outside last night. OMG, just the chicken alone was great!! It would be good on a salad or a sandwich. Go figure how yummy one seasoning could be on chicken!!

By the way, if you have a Publix around, you can buy chicken cutlets. This is just a thin sliced chicken breast. I now buy these for most all of our chicken recipes. Anyway, you won’t have to pound it out if you use these!!

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22
Stephanie April 1, 2009 at 9:46 pm

I’m not the greatest cook, but I tried this recipe for dinner tonight, and it came out perfect! My family loved it, even my picky eaters. Easy to make and I already had most of the ingredients on hand in my pantry. Thank you – I can’t wait to try some of your other recipes!

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23
Jacque April 17, 2009 at 1:59 pm

I love Montreal Steak seasoning. I use it at home all the time (I am in Iraq right now). We even had some sent over here to use when we BBQ. I came across your website today and started downloading the recipes to try when I get home. I can’t wait. I think my daughters will love it.

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24
Chris May 6, 2009 at 6:48 pm

Made this recipe last night, was quite tasty! Found it on Google in the morning- Went to the store in the afternoon- Enjoyed it in the evening. Thanks for taking the time to post it.

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25
Jennifer June 8, 2009 at 1:30 pm

Great recipe. My daughter who does not like pasta ate it and my son had three helpings.

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26
mailene June 29, 2009 at 6:38 am

this recipe looks great and this is just what im looking for. i also like how you capture most of every step in this process so that i can compare when i start cooking this pasta.

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27
Stephanie July 29, 2009 at 6:38 pm

I just made this tonight for my visiting family (3 adults and 4 children) and it was a HUGE hit! I’m a good cook, and this recipe still wowed my family! Thanks for sharing!

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28
Mari August 20, 2009 at 6:27 pm

Wow! I made this for dinner last night and my family flipped! My youngest son is picky, picky, picky and he absolutely loved it. Next time I need to be a little more patient and let the chicken broth cook down a little more – it was a little runny. But the flavor was incredible!

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29
Clarisse August 20, 2009 at 8:42 pm

it really looks good and I bet it is yummy! i just wanna ask if it’s okay to add cheese? if yes, what kind? and where am I gonna place it? should I let it melt with the sauce or put it on top of the pasta dish? and is it okay to add onion? ‘coz I have seen the penne a la betsy and she had onions, I noticed you didn’t use one.. last one (oh, please don’t get mad if I’ve got bunch of questions, I really want to try this..), is it just fine to add a cornstarch to thicken the sauce? please help me.. thanks a lot! GOD BLESS!!!

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30
christian September 26, 2009 at 1:45 pm

I love this sauce too! I started adding a little bit of vodka (like a shot-glass or two) to this sauce and it makes a huge difference

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31
Jill October 1, 2009 at 2:08 pm

I have tried quite a few of your recipes and think they are all FABULOUS! I am constantly checking your website for more…I love that it is all things that taste amazing, yet easy, and for the most part all stuff I usually have in my pantry! Thank you! Thank you! So happy I found your website!

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32
Michele November 10, 2009 at 8:11 pm

OMG!!!!!!!!!! I have officially died and gone to heaven! I hate tomatoes but I do love spaghetti sauce, salsa, and ketchup. Weird, I know, BUT this sauce was amazingly delicious! I soaked my chicken in the sauce and even ate the remaining sauce. Hahaha. Thank you so much for this recipe. This will be one I’ll make over and over!

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33
Jack December 5, 2009 at 12:35 pm

As someone else mentioned, my wife and two daughters (all very picky eaters) described this as restaurant quality food. I loved it, thanks.

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34
Jilllian January 8, 2010 at 6:45 am

this make me drool!

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35
Hollie January 9, 2010 at 6:36 pm

Just made this tonight for dinner… Fabulous!!!! Easy to follow directions.. Thanks so much.. This will be one of my favorites for dinner… My family enjoyed it as well…

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36
Evie January 12, 2010 at 3:33 pm

I just cooked the Grilled Chicken Pasta in Tomato Cream Sauce & it was delicious. We are used to good food, too, being from the New Orleans area. I had to use dry basil because that is all I had on hand & it was still really really good. Thanks for sharing with is.

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37
Nikki January 27, 2010 at 9:27 pm

Amanda, this is an amazing recipe. It looked/tasted like something you would order in a restaurant. This is my new “company dish” ;) Also, your step by step instructions are the best. I am going to make more of your recipes. This is definitely a winner!

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38
Maha February 2, 2010 at 4:12 am

OMG !! its look Yuumy !!
am gona try it SURE !

am in love with cooking =$

Best Wishes,

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39
Kori February 7, 2010 at 11:27 am

Thanks Amanda for this fantastic recipe!! This was deliciously yummy and so easy to make. I can’t wait to try your Colorful Chicken Alfredo next. So glad I stumbled upon your website.

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40
Nichelle February 9, 2010 at 11:55 pm

I have been looking through your recipes, building my menu for the following two weeks. All of your recipes are so simple yet decadent looking! can’t wait to try the ones I picked out & put my own flare to it… making it my own. I will let you know what I think!
Nickie

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41
Nichelle April 22, 2010 at 1:43 pm

Tried LOVED it. I heart your recipes Amanda. Thanks for giving me TOTAL silence at the dinner table ; ) DH & the kiddies gobbled it up & had seconds… {cool-aid smile}

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42
Ciara May 20, 2010 at 5:41 pm

YUM YUM! I made this for dinner tonight and it was delicious! Definatley one of the best meals I have ever had…and I cooked it right here at home! :) Thanks for sharing Amanda!

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43
Don June 16, 2010 at 8:01 pm

Simply amazing! My wife and I enjoyed every aspect of this meal; from laughing at the funny comments in the preparation to the final product. It was scrumptious – what a great meal!!! This is one of our new favorites!!!

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44
Kristen June 17, 2010 at 10:47 pm

I tried this a couple days ago and we LOVED it! A friend was helping me cook and he seasoned the chicken a *little* bit too much. Okay, a lot. But it still tasted great! The store didn’t have the fresh herbs I needed, either, so I think the sauce wasn’t as flavorful as it could have been; I plan on making this again once I have access to the fresh herbs I need to make this dish spectacular!

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45
Kristen June 17, 2010 at 10:48 pm

Also, we used 3/4lb pasta for three people and I think we could have made do with just 1/2 lb!

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46
judax June 30, 2010 at 9:51 pm

This recipe was very nice. I loved it! I’ll be trying more of your recipes. Thank you!

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47
Rae July 3, 2010 at 10:00 pm

I am SO about to cook this in two seconds, but first I’ve gotta say that I, too, have been wanting to try Penne a la Betsy. You make it look so easy! And, by the way, this is theee cutest comment box I have ever seen, hands down. :D

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48
Caitlin July 20, 2010 at 6:08 pm

I love you for making my family and friends (and me!) think that I can cook!!! This is the second recipe I’ve tried from your site and it was another HUGE hit. I didn’t have any garlic cloves on hand, so I subbed 1 tsp of garlic salt (apparently 1/2 tsp of garlic salt = 1 clove). I SHOULD have reduced the regular salt because of this, but I didn’t. I have an extraordinarily high tolerance for salt, though :) This is a new staple for me, even my picky fiance LOVED it! Thanks times a million!

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49
Kristy July 25, 2010 at 6:08 pm

I just made this for dinner – so good! Thanks for sharing!

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50
Rachael July 26, 2010 at 8:21 am

This looks SO yummy!!! I can’t wait to try it! I think I’m going to have to run to the grocery store & pick this stuff up for dinner tonight!!! It’s so hard to find recipes for just two people! Sometimes I feel like it’s a waste of time & money to cook for just me and my husband– we end up having so many leftovers and we usually throw them out!

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51
Rachael July 27, 2010 at 7:17 am

Okay— I did make this yesterday & it was absolutely PERFECT!!!! I thought I already had penne at home & when I got home from getting the rest of the ingr. I looked and had (what seemed like) every other pasta EXCEPT penne! So, I used linguine…and it worked well!

The sauce was AMAZING! even the picky husband loved it! He took what we had left over to work … and today I am finding myself wishing there were leftovers in the fridge!

OH– and that steak seasoning is a new favorite for sure! :)

52
Shoshanna Lee August 7, 2010 at 9:47 pm

This looks heavenly delightful Amanda. I’m going to try this next weekend, perhaps with some alterations. Thanks for sharing.

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53
Ginny August 10, 2010 at 7:16 pm

I made this tonite & I am in LOVE. It’s definitely a new favorite in our house. It’s just as good cold [I just went back for lazy seconds] haha! Thank you!

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54
Jenny August 25, 2010 at 2:29 am

Wow this looks truly amazing! I think I’ll cook it tonight for my boyfriend. Only one problem, I don’t live in the us, I live in London, so that Montreal steak seasoning could be hard to find. I’ll probably look for any similar nice looking steak seasoning in the store.

Thanks for sharing your beautiful recipes!

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55
Claire September 14, 2010 at 6:56 pm

I just cooked this like few minutes ago. I decided to bring pasta for our family potluck and this looked so easy. My husband went straight to the kitchen because it smelled sooo good. I had leftover sauce in the pan as I was finishing up, and he couldn’t stop eating it. I was gonna make more pasta for the sauce (I doubled up the recipe), but he devoured it by eating with some baguette. It actually is good with the bread.
Some things I added were mushrooms, onions, more garlic, cherry tomatoes (needed to use them), and spinach. I wanted it “healthified”. I figured since it had veggies, I can put some parmesan, ok I put a lot. Heheh. I will definitely make this again! Good potluck dish.

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56
Steph September 18, 2010 at 9:58 am

I made this dish last night and can’t believe how delicious it was!! YUMM!! You’re a very talented cook and I love all your recipes :) Thank you for sharing them.

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57
Heidi November 29, 2010 at 9:10 pm

Goodness. I’m eating dinner and this is making me hungrier. :)

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58
Tina January 16, 2011 at 10:24 am

I make this dish quite often now after my son found it about a year and a half ago. I make a few changes to it though, instead of grilling the chicken I cut it into bite-sized pieces and let it marinate in a zip-locked bag for about an hour with the Montreal Seasoning and a little bit of olive oil. The first time we made it we doubled it and had no left-overs. I had to make a quadruple batch to take to a dinner at my sons college dorm and out of about fifty or so dishes that parents brought this was the only one that there was nothing left of. It was a huge hit!! Everyone always loves it when I make it.

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59
Julie March 12, 2011 at 11:01 am

We tried this recipe while trying to replicate one of our favorite restaurant meals from NXNW in Austin. This was an excellent recipe to recreate our favorite and my family gobbled it up. I enhanced it by also marinading the chicken with Lea & Perrins White Wine Worchestershire Sauce. It is hard to find but we have been using it as a marinade with the Montreal seasoning for years and it is the best. Toward the end I also added some roasted pine nuts, diced roma tomatoes and sweet onions that I had carmelized earlier. We use quinoa pasta as it is gluten-free and has so much more flavor than semolina.

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60
Jaime March 21, 2011 at 12:26 pm

Hey Amanda! We make this dish A LOT! I started using sausage instead of chicken and adding roasted bell peppers (roasted over the open gas flame or on the grill). I also add some Tony’s seasoning to give it a bit of a bit…SO YUMMY! Thanks fo rall of your great recipes!!!! (p.s. the bacon cheeseburger chicken is a BIG hit too!)

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61
Dawn Moore April 28, 2011 at 8:14 am

There should be a warning on this recipe WILL CAUSE FOODGASM! This is my new favorite dish………second only to your Chicken Alfredo recipe……so amazing. I love your recipes!

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62
Tessa June 2, 2011 at 5:50 pm

This was amazing! I made this for my family tonight and even my tomato-hating brother liked it! Everyone said to add this to the recipe book, very lovely, quick, and delicious.

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63
Manda July 29, 2011 at 6:39 pm

I just made this tonight and it is absolutely divine!! Even the kids liked it!! My 21 month old slurped up those noodles! Thank you!

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64
Dining Detour August 3, 2011 at 4:48 pm

This looks really delish – I plan to try it tonight!

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65
Maricar Raquiza August 10, 2011 at 9:09 am

Thank You for making this recipe so easy. I’m planning to cook it tomorrow. :) I’m excited ! I’ll let you know if it will be successful.

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66
Suzanne August 16, 2011 at 8:40 pm

Another winning recipe. Yummy! You’re right about that chicken, too. You’ve now got me hooked on that Montreal seasoning. It adds the most wonderful flavor.

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67
Rachel September 1, 2011 at 8:07 pm

This was a total hit! It was so delicious. Definitely gonna keep this one for the books

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68
nicole @ our three reasons October 19, 2011 at 12:42 pm

this was absolutely delicious! instead of grilled chicken i did the chicken you have on your fettuccine recipe. it was SO good! can’t wait to make it for our friends. :) thank you so much for sharing!

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69
tanuja November 26, 2011 at 7:26 am

anything else i can use other than Montreal Steak seasoning?

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70
Tiffany November 26, 2011 at 6:53 pm

The recipe looks great, but I need to make it for 20 people & I’m not sure how to adjust the recipe because I’ll also be having Beef, potatoes, salad. Everyone will most likely take some of everything. any ideas?

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71
Yvonne December 23, 2011 at 1:58 pm

I tried this recipe yesterday, although it turned out very orange, it was still very delicious!

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72
Niki Rancitelli January 9, 2012 at 11:13 am

Do you think I would be able to do this with steak? Maybe follow the same recipe but use steak instead of chicken?

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73
Mia February 11, 2012 at 6:15 pm

I made this dish today for my family and they loved it!

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74
Dan February 14, 2012 at 5:37 pm

This was awesome, my family loved this so much they wanted me to make it again for Valentine’s Day! Thanks for sharing.

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75
Miranda March 12, 2012 at 2:08 pm

Thank you so much! This recipe was GREAT!! I used a link to it in my blog post:

http://lifes-greatest-blessings.blogspot.com/2012/03/grilled-chicken-pasta-in-tomato-cream.html

I hope that’s ok!!

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Letha April 7, 2012 at 7:17 pm

My husband and I made this for the first time and it was amazing! we made a few changes and grilled some tricolor peppers as well.

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Feyi April 25, 2012 at 5:11 pm

Absolutely loved this recipe! it tasted great!!!! i made it for my bf’s birthday and he ate the entire plate. I also added mushrooms and cheese and even a little corn starch to thicken because I don’t think i left the chicken broth long enough to reduce. Any way loved loved loved it!

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Anna June 4, 2012 at 4:02 pm

Made this for my husband & I tonight and it was a hit! We couldn’t use Montreal Steak seasoning though, because we live in the UK and it isn’t sold here… :( But we used a nice poultry seasoning. We will definitely be making this recipe often from now on!

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Michele November 15, 2013 at 6:01 pm

This looks tasty–pinning for later! I use the Montreal Chicken seasoning on chicken and pork. It is great too :)

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Patrick November 17, 2013 at 8:56 pm

Absolutely fantastic! Very simple to make too

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pkparker January 13, 2014 at 8:40 pm

THIS. WAS. AMAZING!!! Loved – thank you!!!

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Crys January 20, 2014 at 3:59 am

I made this last week, and my spouse has talked about how delicious it was EVERY day since!

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Ophelia January 21, 2014 at 8:31 am

Made this last night for dinner and it was delicious! The only thing I did different was add double garlic (I love garlic) and double the salt and pepper, which was actually an accident because I grabbed the wrong measuring spoon lol. I also used 2 chicken breasts and shell noodles because that’s all I had in the house. It was so good though and I can’t wait to eat the leftovers. Thanks for the recipe!

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Mike February 4, 2014 at 8:37 pm

A fast, easy, and very tasty recipe. I add some Chipolte spice, sautéed poblano and red peppers, sliced portabela mushrooms for a little southwestern twist.

Thanks a bunch!

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Stacy March 5, 2014 at 6:44 am

Made this for dinner last night. It was creamy and delicious. Will definitely be repeated. So simple and tasty!!!

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Niki June 5, 2014 at 10:43 pm

Any chance this could work with shrimp?

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carla June 18, 2014 at 7:53 pm

Hope this makes alot, or can easily be doubled we LOVE leftovers……nice to have homemade hot lunches at work

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