Looking for easy chicken pasta recipes? Here are 30 creamy, cheesy and grill-friendly dinners that are packed with protein and ready fast.

Chicken and pasta is the dinner combo that never gets old. It’s cheap, it’s filling, and it goes from creamy Alfredo to spicy Cajun to fresh lemon garlic with just a few swaps.

This list covers creamy skillet pastas, cheesy bakes, one-pot dinners, a couple of slow cooker recipes and a few that start on the grill or smoker for extra flavor.

Most of them take 30 minutes or less, and every one works with leftover grilled or rotisserie chicken.

Protein amounts in each title are estimated per serving, based on 6 servings per recipe (8 for the two mac and cheese bakes).

Here are the recipes.

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CHICKEN PASTA RECIPES

1. Creamy Grilled Chicken Alfredo (42g Protein)

Smoky grilled chicken sliced over fettuccine in a rich, homemade parmesan cream sauce.

Once you make Alfredo from scratch, you’ll never go back to the jar.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1 lb fettuccine
• 4 tbsp butter
• 3 garlic cloves
• 2 cups heavy cream
• 1 cup grated parmesan
• Fresh parsley

Instructions:

1. Season the chicken with oil and Italian seasoning and grill over medium-high heat 5 to 6 minutes per side until 165°F, then rest and slice.
2. Cook the fettuccine and reserve 1 cup of pasta water.
3. Melt the butter, cook the garlic 1 minute, then add the cream and simmer 5 minutes.
4. Whisk in the parmesan until smooth.
5. Toss with the pasta, loosen with pasta water and top with the chicken and parsley.

2. Marry Me Chicken Pasta (37g Protein)

Golden chicken in a creamy sun-dried tomato and parmesan sauce that people fall in love with.

It’s the viral recipe everyone asks for.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 12 oz penne or rigatoni
• 2 tbsp olive oil
• 4 garlic cloves
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• Fresh basil

Instructions:

1. Season and sear the chicken in oil 5 to 6 minutes per side, then slice.
2. Cook the pasta.
3. In the same pan, cook the garlic and sun-dried tomatoes 1 minute.
4. Add the broth, cream, parmesan and spices and simmer 5 minutes.
5. Toss in the pasta and chicken and top with basil.

3. Cajun Chicken Pasta (39g Protein)

Spicy Cajun chicken, bell peppers and penne in a creamy, kicked-up sauce.

Adjust the heat with more or less Cajun seasoning.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 2 tbsp Cajun seasoning, divided
• 1 lb penne
• 2 tbsp butter
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 garlic cloves
• 1 1/2 cups heavy cream
• 1/2 cup grated parmesan
• Green onions

Instructions:

1. Rub the chicken with 1 tbsp Cajun seasoning and grill or sear until 165°F, then slice.
2. Cook the penne.
3. Sauté the peppers in butter 4 minutes, then add the garlic.
4. Add the cream, parmesan and remaining Cajun seasoning and simmer 4 minutes.
5. Toss with the pasta and chicken and top with green onions.

4. Tuscan Chicken Pasta (36g Protein)

Spinach, sun-dried tomatoes and garlic in a silky parmesan cream sauce.

It’s restaurant-quality but ready in 30 minutes.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 12 oz fettuccine
• 2 tbsp olive oil
• 4 garlic cloves
• 1/2 cup sun-dried tomatoes
• 1 1/2 cups heavy cream
• 1/2 cup grated parmesan
• 1 tsp Italian seasoning
• 3 cups baby spinach

Instructions:

1. Sear the chicken 5 to 6 minutes per side, then slice.
2. Cook the pasta.
3. Sauté the garlic and sun-dried tomatoes 1 minute.
4. Add the cream, parmesan and seasoning and simmer 4 minutes, then stir in the spinach.
5. Toss with the pasta and chicken.

5. Chicken Pesto Pasta (37g Protein)

Basil pesto, juicy chicken and cherry tomatoes come together in 20 minutes.

It’s great warm or cold the next day.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 1 lb penne or farfalle
• 1 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1/4 cup grated parmesan
• 2 tbsp olive oil
• Salt and pepper

Instructions:

1. Season and grill or sear the chicken until 165°F, then slice.
2. Cook the pasta and save 1/2 cup of pasta water.
3. Toss the pasta with the pesto and a splash of pasta water.
4. Add the chicken and tomatoes.
5. Top with parmesan.

6. Lemon Garlic Chicken Pasta (38g Protein)

Bright, buttery and light, with lots of lemon, garlic and parmesan.

It’s perfect for warm evenings.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 1 lb spaghetti or linguine
• 4 tbsp butter
• 5 garlic cloves
• 2 lemons, zested and juiced
• 1/2 cup chicken broth
• 1/2 cup grated parmesan
• 2 cups baby spinach
• Fresh parsley

Instructions:

1. Season and sear the chicken in 1 tbsp butter until 165°F, then slice.
2. Cook the pasta.
3. Melt the remaining butter and cook the garlic 1 minute.
4. Add the broth, lemon zest and juice and simmer 2 minutes.
5. Toss with the pasta, spinach, parmesan and chicken.

7. Chicken Parmesan Pasta Bake (45g Protein)

All the flavor of chicken parm baked into one bubbly, cheesy casserole.

A crispy breadcrumb topping finishes it off.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 1 lb penne
• 1 jar (24 oz) marinara
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1/2 cup Italian breadcrumbs
• 2 tbsp butter, melted
• Fresh basil

Instructions:

1. Preheat the oven to 375°F.
2. Cut the chicken into bite-size pieces and sear until cooked through.
3. Cook the penne 2 minutes short of al dente and toss with the marinara and chicken.
4. Spread in a baking dish and top with mozzarella, parmesan and breadcrumbs tossed in butter.
5. Bake 20 minutes until golden and bubbly.

8. Buffalo Chicken Mac and Cheese (36g Protein)

Creamy, cheesy and spicy, with blue cheese and green onions on top.

It’s game day food at its finest.

Ingredients:

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup flour
• 3 cups milk
• 3 cups shredded sharp cheddar
• 1/2 cup buffalo sauce
• 3 cups cooked shredded chicken
• Blue cheese crumbles and green onions

Instructions:

1. Cook the macaroni.
2. Melt the butter, whisk in the flour and cook 1 minute.
3. Slowly whisk in the milk and simmer until thick.
4. Stir in the cheese and buffalo sauce until melted.
5. Fold in the pasta and chicken and top with blue cheese and green onions.

9. One-Pot Chicken Broccoli Pasta (38g Protein)

Pasta, chicken and broccoli cook together in one pot with a light, cheesy sauce.

There’s only one pot to wash.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 2 tbsp olive oil
• 3 garlic cloves
• 12 oz penne
• 4 cups chicken broth
• 1 cup milk
• 3 cups broccoli florets
• 1 cup shredded cheddar
• 1/4 cup grated parmesan

Instructions:

1. Cut the chicken into bites and brown in oil, then add the garlic.
2. Add the pasta, broth and milk and bring to a boil.
3. Simmer 8 minutes, stirring often.
4. Add the broccoli and cook 4 more minutes until the pasta is tender.
5. Stir in the cheeses until creamy.

10. Chicken Spaghetti Casserole (37g Protein)

A cheesy, creamy Southern classic with Rotel tomatoes for a little kick.

It’s great for potlucks and freezes well.

Ingredients:

• 12 oz spaghetti, broken in half
• 3 cups cooked shredded chicken
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10 oz) diced tomatoes with green chiles
• 4 oz cream cheese, softened
• 1/2 cup chicken broth
• 2 cups shredded cheddar, divided
• 1 tsp garlic powder

Instructions:

1. Preheat the oven to 350°F and cook the spaghetti.
2. Mix the soup, tomatoes, cream cheese, broth, garlic powder and 1 cup cheddar.
3. Fold in the spaghetti and chicken.
4. Spread in a 9×13 dish and top with the remaining cheese.
5. Bake 25 to 30 minutes until bubbly.

11. Grilled Chicken Caesar Pasta Salad (35g Protein)

Everything you love about a chicken Caesar, tossed with pasta for a filling salad.

It’s perfect for cookouts and lunches.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 12 oz rotini or farfalle
• 1 head romaine, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup shaved parmesan
• 1 cup croutons
• 3/4 cup Caesar dressing
• 1 lemon

Instructions:

1. Season and grill the chicken until 165°F, then rest and slice.
2. Cook the pasta, rinse under cold water and drain well.
3. Toss the pasta with the dressing and lemon juice.
4. Add the romaine, tomatoes and parmesan.
5. Top with the chicken and croutons just before serving.

12. Cheesy Chicken Ranch Pasta (40g Protein)

Creamy ranch sauce, melted cheddar and tender chicken, the way everyone loves it.

Smoked turkey bits add a salty, smoky crunch on top.

Ingredients:

• 1 lb rotini
• 3 cups cooked shredded chicken
• 4 oz cream cheese
• 1 cup milk
• 1 packet ranch seasoning
• 2 cups shredded cheddar
• 1/2 cup smoked turkey bits, optional
• Green onions

Instructions:

1. Cook the pasta and save 1/2 cup of pasta water.
2. Melt the cream cheese with the milk over medium heat.
3. Whisk in the ranch seasoning and cheddar until smooth.
4. Stir in the pasta, chicken and turkey bits, loosening with pasta water.
5. Top with green onions.

13. Creamy Garlic Parmesan Chicken Pasta (42g Protein)

Loads of garlic and parmesan in a velvety cream sauce.

It’s simple, comforting and kid approved.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 1 lb penne
• 2 tbsp butter
• 6 garlic cloves
• 1 1/2 cups heavy cream
• 1/2 cup chicken broth
• 1 cup grated parmesan
• 1 tsp Italian seasoning
• Fresh parsley

Instructions:

1. Season and sear the chicken until 165°F, then slice.
2. Cook the pasta.
3. Melt the butter and cook the garlic 1 minute.
4. Add the cream, broth and seasoning and simmer 4 minutes, then whisk in the parmesan.
5. Toss with the pasta and chicken.

14. Chicken Fajita Pasta (38g Protein)

Fajita-seasoned chicken, peppers and onions in a creamy, cheesy sauce.

It’s Tex-Mex comfort in a bowl.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 2 tbsp fajita seasoning
• 12 oz penne
• 1 tbsp oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 can (10 oz) diced tomatoes with green chiles
• 4 oz cream cheese
• 1 cup shredded pepper jack

Instructions:

1. Slice the chicken, toss with fajita seasoning and sear until cooked through.
2. Cook the pasta.
3. Sauté the peppers and onion 5 minutes.
4. Add the tomatoes, cream cheese and pepper jack and stir until melted.
5. Toss with the pasta and chicken.

15. Chicken Piccata Pasta (35g Protein)

Bright lemon, briny capers and a buttery sauce over tender chicken and pasta.

Chicken broth makes the sauce light and savory.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 1/3 cup flour
• 12 oz angel hair or linguine
• 4 tbsp butter, divided
• 2 tbsp olive oil
• 3 garlic cloves
• 1 cup chicken broth
• 1/4 cup lemon juice
• 3 tbsp capers
• 1/4 cup grated parmesan
• Fresh parsley

Instructions:

1. Slice the chicken into thin cutlets and dredge in flour.
2. Cook in oil and 2 tbsp butter 3 minutes per side, then remove.
3. Add the garlic, broth, lemon juice and capers and simmer 4 minutes.
4. Swirl in the remaining butter.
5. Toss with the pasta, parmesan and chicken and top with parsley.

16. Spicy Chicken Rigatoni (39g Protein)

A creamy, spicy tomato sauce clings to every rigatoni tube.

It’s a copycat of a favorite Italian restaurant dish.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 1 lb rigatoni
• 2 tbsp olive oil
• 4 garlic cloves
• 1 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1/2 cup grated parmesan
• Fresh basil

Instructions:

1. Cut the chicken into bites, season and brown in oil.
2. Add the garlic and pepper flakes and cook 1 minute.
3. Add the tomatoes and simmer 10 minutes.
4. Stir in the cream and parmesan.
5. Toss with the rigatoni and top with basil.

17. Chicken Florentine Pasta (36g Protein)

Spinach, garlic and chicken in a light parmesan cream sauce with bow tie pasta.

It’s elegant enough for company.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 12 oz bow tie pasta
• 2 tbsp butter
• 3 garlic cloves
• 1 cup chicken broth
• 1 cup half and half
• 1/2 cup grated parmesan
• 4 cups baby spinach
• 1/2 cup sun-dried tomatoes, optional

Instructions:

1. Season and sear the chicken, then slice.
2. Cook the pasta.
3. Melt the butter and cook the garlic 1 minute.
4. Add the broth and half and half, simmer 4 minutes, then stir in the parmesan and spinach.
5. Toss with the pasta, chicken and sun-dried tomatoes.

18. Honey Garlic Chicken Noodles (32g Protein)

Sticky, sweet and savory chicken tossed with noodles and veggies.

It’s a takeout-style dinner in 25 minutes.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 12 oz lo mein noodles or spaghetti
• 1 tbsp oil
• 4 garlic cloves
• 1/3 cup honey
• 1/3 cup soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 cups broccoli or snap peas
• Sesame seeds and green onions

Instructions:

1. Cut the chicken into bites and brown in oil.
2. Add the garlic and vegetables and cook 3 minutes.
3. Whisk the honey, soy sauce and cornstarch slurry and pour in.
4. Simmer until sticky.
5. Toss with the cooked noodles and top with sesame seeds and green onions.

19. BBQ Chicken Pasta (41g Protein)

Smoky BBQ sauce, melted cheddar and chicken in a creamy one-pot pasta.

Grilled chicken takes it over the top.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 1 lb penne
• 1 tbsp oil
• 1/2 red onion, diced
• 3 cups chicken broth
• 1 cup milk
• 1 cup BBQ sauce
• 1 1/2 cups shredded cheddar
• Cilantro

Instructions:

1. Grill or sear the chicken until 165°F and chop.
2. Sauté the onion in a large pot.
3. Add the pasta, broth and milk and simmer 12 minutes until tender.
4. Stir in the BBQ sauce, cheese and chicken.
5. Top with cilantro.

20. Chicken Tetrazzini (38g Protein)

A creamy, old-fashioned casserole with spaghetti, mushrooms and a golden parmesan top.

Peas and parmesan make it a full meal in one dish.

Ingredients:

• 1 lb spaghetti
• 3 cups cooked shredded chicken
• 4 tbsp butter
• 8 oz mushrooms, sliced
• 1 onion, diced
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup milk
• 1 cup grated parmesan, divided
• 1 cup frozen peas

Instructions:

1. Preheat the oven to 375°F and cook the spaghetti.
2. Cook the mushrooms and onion in butter 6 minutes, then stir in the flour.
3. Whisk in the broth and milk and simmer until thick, then add half the parmesan.
4. Fold in the pasta, chicken and peas and spread in a baking dish.
5. Top with the remaining parmesan and bake 25 minutes.

21. Greek Chicken Orzo (28g Protein)

Lemon-oregano chicken thighs baked right on top of orzo, tomatoes and olives.

Crumbled feta on top makes it.

Ingredients:

• 1 1/2 lbs boneless chicken thighs
• 2 tsp dried oregano
• 1 lemon
• 1 tbsp olive oil
• 1 1/2 cups orzo
• 3 cups chicken broth
• 1 cup cherry tomatoes
• 1/2 cup kalamata olives
• 1/2 cup crumbled feta
• Fresh dill

Instructions:

1. Season the chicken with oregano, lemon zest, salt and pepper and sear in an oven-safe skillet, then set aside.
2. Toast the orzo in the pan 1 minute.
3. Add the broth, lemon juice, tomatoes and olives.
4. Nestle the chicken on top and bake at 400°F for 20 minutes.
5. Top with feta and dill.

22. Chicken Penne with Sun-Dried Tomatoes (38g Protein)

Tangy sun-dried tomatoes and parmesan in a rich, pink cream sauce.

Use the oil from the sun-dried tomato jar for even more flavor.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 1 lb penne
• 1/2 cup oil-packed sun-dried tomatoes, plus 2 tbsp oil
• 4 garlic cloves
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 1 tsp dried basil

Instructions:

1. Sear the chicken in the sun-dried tomato oil until 165°F, then slice.
2. Cook the penne.
3. Cook the garlic and sun-dried tomatoes 1 minute.
4. Add the broth, cream, basil and parmesan and simmer 5 minutes.
5. Toss with the pasta and chicken.

23. Thai Peanut Chicken Noodles (37g Protein)

Chicken, crunchy veggies and noodles tossed in a creamy, spicy peanut sauce.

Serve it warm or cold.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 12 oz spaghetti or rice noodles
• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp lime juice
• 1 tbsp sriracha
• 2 garlic cloves
• 1 red bell pepper, sliced
• 1 cup shredded carrots
• Chopped peanuts and cilantro

Instructions:

1. Grill or sear the chicken and slice.
2. Cook the noodles.
3. Whisk the peanut butter, soy sauce, honey, lime, sriracha and garlic with a splash of hot water.
4. Toss the noodles with the sauce, peppers and carrots.
5. Top with chicken, peanuts and cilantro.

24. Chicken Stroganoff Pasta (35g Protein)

A lighter take on stroganoff with chicken, mushrooms and a tangy sour cream sauce.

Egg noodles soak up every bit of it.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 12 oz wide egg noodles
• 2 tbsp butter
• 8 oz mushrooms, sliced
• 1 onion, diced
• 2 garlic cloves
• 2 tbsp flour
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 1 tsp paprika

Instructions:

1. Cut the chicken into strips and brown in butter, then set aside.
2. Cook the mushrooms and onion 6 minutes, then add the garlic and flour.
3. Whisk in the broth and paprika and simmer until thick.
4. Turn off the heat and stir in the sour cream and chicken.
5. Serve over the noodles.

25. Crock Pot Chicken Alfredo (42g Protein)

Chicken cooks low and slow in a garlicky parmesan cream sauce, then pasta goes right in.

It’s a hands-off dinner for busy days.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 2 cups heavy cream
• 1 cup chicken broth
• 4 oz cream cheese
• 4 tbsp butter
• 4 garlic cloves
• 1 tsp Italian seasoning
• 1 cup grated parmesan
• 1 lb fettuccine or penne

Instructions:

1. Add the chicken, cream, broth, cream cheese, butter, garlic and seasoning to the slow cooker.
2. Cook on low 4 hours.
3. Shred the chicken and stir in the parmesan.
4. Stir in the cooked pasta.
5. Let it sit 10 minutes to thicken.

26. Creamy Chicken Mushroom Pasta (36g Protein)

Golden mushrooms, garlic and chicken in a thyme-scented cream sauce.

It’s a cozy weeknight favorite.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 12 oz fettuccine
• 2 tbsp butter
• 12 oz mushrooms, sliced
• 3 garlic cloves
• 1 tsp fresh thyme
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan

Instructions:

1. Season and sear the chicken, then slice.
2. Brown the mushrooms in butter 8 minutes.
3. Add the garlic and thyme and cook 1 minute.
4. Add the broth, cream and parmesan and simmer 5 minutes.
5. Toss with the pasta and chicken.

27. Chicken Lasagna Roll-Ups (46g Protein)

Lasagna noodles rolled around a creamy chicken, ricotta and spinach filling.

Every roll-up is its own perfect portion.

Ingredients:

• 12 lasagna noodles
• 3 cups cooked shredded chicken
• 15 oz ricotta
• 2 cups shredded mozzarella, divided
• 1/2 cup grated parmesan
• 1 cup chopped spinach
• 1 egg
• 2 cups Alfredo or marinara sauce

Instructions:

1. Preheat the oven to 375°F and cook the noodles.
2. Mix the chicken, ricotta, 1 cup mozzarella, parmesan, spinach and egg.
3. Spread the filling on each noodle and roll up.
4. Spread half the sauce in a baking dish, add the roll-ups seam side down and top with the remaining sauce and mozzarella.
5. Cover and bake 25 minutes, then uncover and bake 10 more.

28. Smoked Chicken Mac and Cheese (38g Protein)

Creamy mac and cheese with smoked chicken, finished in the smoker for extra flavor.

It’s a BBQ side that eats like a main.

Ingredients:

• 1 lb cavatappi or elbow macaroni
• 4 tbsp butter
• 1/4 cup flour
• 3 cups milk
• 2 cups shredded sharp cheddar
• 2 cups shredded smoked gouda
• 3 cups shredded smoked chicken
• 1 tsp smoked paprika

Instructions:

1. Preheat the smoker or oven to 250°F and cook the pasta 2 minutes short of al dente.
2. Make a roux with the butter and flour, then whisk in the milk until thick.
3. Stir in the cheeses and paprika until smooth.
4. Fold in the pasta and chicken and spread in a foil or cast iron pan.
5. Smoke for 1 hour until bubbly.

29. Chicken Taco Pasta (39g Protein)

Taco-seasoned chicken, salsa and melted cheese tossed with shells.

Kids love it, and it’s on the table in 25 minutes.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 1 packet taco seasoning
• 12 oz medium shells
• 1 tbsp oil
• 1 cup salsa
• 1 cup chicken broth
• 4 oz cream cheese
• 1 1/2 cups shredded Mexican cheese
• Cilantro and sour cream

Instructions:

1. Cut the chicken into bites, season with taco seasoning and brown in oil.
2. Cook the pasta.
3. Add the salsa, broth and cream cheese to the chicken and stir until creamy.
4. Stir in the shredded cheese and pasta.
5. Top with cilantro and sour cream.

30. Chicken Primavera Pasta (37g Protein)

A garden-fresh pasta loaded with zucchini, peppers, tomatoes and peas.

A light parmesan sauce lets the vegetables shine.

Ingredients:

• 1 1/2 lbs boneless chicken breasts
• 12 oz penne
• 2 tbsp olive oil
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• 1 cup peas
• 3 garlic cloves
• 1 cup half and half
• 1/2 cup grated parmesan

Instructions:

1. Season and grill or sear the chicken, then slice.
2. Cook the pasta.
3. Sauté the zucchini, squash and pepper 5 minutes, then add the tomatoes, peas and garlic.
4. Add the half and half and parmesan and simmer 3 minutes.
5. Toss with the pasta and chicken.

If you only make one recipe from this list, start with the creamy grilled chicken Alfredo, because the homemade sauce takes 10 minutes and beats anything from a jar.

Then fire up the smoker for the smoked chicken mac and cheese the next time you’re cooking for a crowd.