Looking for a fresh, tasty, and easy meal that’s perfect for summer? This Grilled Chicken and Squash with Tomato Feta Pasta is just what you need. This recipe is one of my go-to summer chicken pasta recipes for a family dinner or having company over. I love that it's a complete meal all in one dish... full of savory cheesy tomato flavor and loaded with grilled zucchini, squash, and chicken breasts! The perfect summer cookout recipe!
If you want to try some more delicious grilled chicken dishes check out my Grilled Chicken Caprese with Balsamic Sauce, Grilled Rosemary Lemon Chicken Kabob, and my Mexican Chicken with Chorizo and Cheese Sauce.
This post has been updated since its original publish date in July 2016.
Jump to:
- Why You'll Love This Grilled Chicken pasta
- Ingredients for This Grilled Chicken Recipe
- How to make this Grilled Chicken Pasta Recipe
- Best Tips for Making the Chicken Pasta:
- Substitutions and Variations:
- How to Reheat It:
- Can You Freeze It?
- More Delicious Summer Cookout Menu Recipes:
- Grilled Chicken and Squash with Tomato Feta Pasta
This recipe is the epitome of summer: fresh summer produce... squash, zucchini, and tomatoes. Grilled chicken which is how you cook chicken in the summer. Right!?
All combined to create this delicious, easy all-in-one meal - exactly what you want for a summertime meal!
Why You'll Love This Grilled Chicken pasta
- Flavorful: The combination of grilled chicken and squash with the tangy tomato feta pasta is so delicious.
- Healthy: It’s packed with lean protein and fresh vegetables, making it a nutritious meal.
- Versatile: You can easily customize it with other veggies or pasta. And you can serve it warm or chilled.
- Easy: This delicious recipe requires minimal effort... grill, chop and stir and bomb - dinner is ready.
Not only is this Chicken Pasta really easy to make, it has less than 10ish ingredients, and it’s sooo good!
Ingredients for This Grilled Chicken Recipe
- 1 pound Campari tomatoes
- 1 teaspoons salt (more for seasoning)
- ½ teaspoon pepper (more for seasoning)
- 1-2 tablespoons olive oil
- 8 ounces feta cheese (reserve some for garnish)
- 8 ounces medium or large pasta shells
- Canola oil cooking spray
- 2 small-medium zucchini
- 2 small-medium yellow squash
- 1 teaspoon garlic powder
- 2 pounds boneless skinless chicken breasts
- Fresh chopped parsley or basil for garnish
This is a really straightforward recipe.
It involves cutting up some ripe tomatoes and mixing them with some feta cheese, boiling pasta, seasoning and grilling chicken breasts, zucchini, and squash, then slicing them all up into bite-sized portions... and creating the most delicious summer pasta recipe!
How to make this Grilled Chicken Pasta Recipe
Cut the tomatoes in quarters and place in a large bowl. Sprinkle about 1 teaspoons of salt and ½ teaspoon pepper over the tomatoes and stir, then let them sit while you prepare the rest of the dish. (The salt will force the tomatoes to release all their juices and create a delicious base for the sauce.)
Crumble most of the feta cheese and add it to the tomatoes. Use a fork to mash and stir until the juice from the tomatoes and the feta creates a sauce. Now add about 1 tablespoon of olive oil.
Boil pasta to al dente in salted water, reserve 1 cup of the pasta water, and set pasta aside.
Slice the squash and zucchini in half lengthwise. Season them with salt, pepper and garlic powder, spray them with cooking spray, and grill.
Chop the grilled squash and zucchini into 1-inch pieces.
Add them to the tomato mixture while they're still warm (you want the juices of the squash to end up in the sauce).
Add ¼ -½ cup pasta water to the squash and tomato mixture and stir. (You can use more pasta water if there's not enough sauce).
Next, season the chicken with salt and pepper, spray with cooking spray, then grill 5-6 minutes per side or until internal temperature reaches 165 degrees. Let the chicken rest for 5 minutes after grilling, then slice thinly.
Add the sliced chicken and pasta into the squash and tomato mixture and fold in gently. If the dish is too dry add a bit more olive oil, or reserved pasta water.
Sprinkle the remaining feta cheese on top and garnish with fresh parsley or basil.
Best Tips for Making the Chicken Pasta:
- Don't over cook the chicken: Use a digital meat thermometer to temp the chicken during the grilling process to insure it doesn't over cook and become dry and tough. The ideal temperature for chicken to be cooked to is 165 degrees.
- Don’t Overcook the Pasta: Keep the pasta al dente for the best texture.
- Add Fresh Herbs: Fresh herbs like parsley or basil give this dish a tasty and herbaceous flavorful kick.
Substitutions and Variations:
- Protein: You can use grilled shrimp or pork instead of chicken.
- Vegetables: Feel free to add your favorite veggies... sweet bell peppers, eggplant, mushrooms etc.
- Cheese: Try goat cheese or burrata for a unique twist.
- Pasta: Swap out the pasta shells out for rigatoni, penne, or rotini. Use traditional pasta or try whole wheat or gluten-free pasta which works great too.
How to Reheat It:
To reheat, place leftovers in a skillet over medium heat with a splash of chicken stock, water or a little olive oil. You can also microwave individual portions for 1-2 minutes, stirring halfway through.
Can You Freeze It?
Yes, you can freeze this dish. Store cooled leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
I'm certain this grilled chicken pasta recipe will soon become your new go-to summer-loving meal!☀️✨
It's healthy, easy to make, full of flavor, and sure to be a hit at your next cookout, BBQ, or summer get-together!
More Delicious Summer Cookout Menu Recipes:
- Grilled Chili Lime Shrimp
- Perfect Grilled Pork Chops
- Delicious Grilled BBQ Chicken Drumsticks
- Cilantro Lime Grilled Shrimp with Pineapple Salsa
- Grilled Rosemary Lemon Chicken Thighs
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Grilled Chicken and Squash with Tomato Feta Pasta
Grilled Chicken and Squash with Tomato Feta Pasta – a delicous and complete meal! Full of savory cheesy tomato feta flavored sauce and, loaded with grilled zucchini, squash, and chicken!
Ingredients
- 1 pound Campari tomatoes
- 1 teaspoons salt (more for seasoning)
- ½ teaspoon pepper (more for seasoning)
- 1-2 tablespoons olive oil
- 8 ounces feta cheese (reserve some for garnish)
- 8 ounces medium or large pasta shells
- Canola oil cooking spray
- 2 small-medium zucchini
- 2 small-medium yellow squash
- 1 teaspoon garlic powder
- 2 pounds boneless skinless chicken breasts
- Fresh chopped parsley or basil for garnish
Instructions
- Cut tomatoes in quarters and place in a large bowl. Sprinkle about 1 teaspoons of salt and ½ teaspoon pepper over the tomatoes and stir, then let them sit while you prepare the rest of the dish. The salt will force the tomatoes to release all their juices and create a delicious base for the sauce.
- Crumble most of the feta cheese and add it to the tomatoes. (Reserve a little for garnish.) Use a fork to mash and stir until the juice from the tomatoes and the feta creates a sauce. Add 1 tablespoon of olive oil.
- Boil the pasta to al dente in salted water, reserve 1 cup of the pasta water, then drain remaining water and set the pasta aside.
- Cut the squash and zucchini in half lengthwise. Season them with salt, pepper and garlic powder, spray them with cooking spray, then grill for 2-3 minutes per side on a 400-450 degree grill.
- Slice the grilled squash and zucchini into 1-inch pieces and add them to the tomato mixture while they're still warm (you want the juices that run out of the squash to end up in the sauce, and the heat from the squash will blanch the tomatoes ever so slightly).
- Add ¼ cup pasta water to the tomato mixture and stir. (You can use more pasta water if there's not enough sauce).
- Next, season the chicken with salt and pepper, spray with cooking spray, then grill 5-6 minutes per side or until internal temperature reaches 165 degrees. Let the chicken rest for 5 minutes after grilling, then slice thinly.
- Add the sliced chicken and pasta into the squash and tomato mixture and fold together gently.
- If the dish is too dry add a bit more olive oil or reserved pasta water.
- Sprinkle the remaining feta cheese and garnish with fresh parsley or basil.
Nutrition Information
Yield
8Serving Size
10 ouncesAmount Per Serving Calories 355Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 122mgSodium 698mgCarbohydrates 11gFiber 2gSugar 4gProtein 41g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Looking for another summertime favorite? Check out these fresh veggies with Sun-Dried Tomato Goat Cheese Dip & Spicy Green Hummus!
Julie
I went into this not expecting much, but just looking to use up some squash and tomatoes. I didn't have very much chicken (a few frozen grilled strips) and my feta was scant, but I put it all together and was blown away! I cheated a bit: I broiled my squash and air-fried my chicken. I also added a few splashes of balsamic vinegar, and some oregano and basil, and only used about half the oil. I think even without those additional ingredients it would have been spectacular, though. Now I'm thinking it would be good with olives too. Anyway, great recipe. I will make it again!
Bryan
Hi Julie so glad you were pleasantly surprised! Those sound like great modifications, too. Thanks for sharing! 🙂 - H&B
Samantha
The garden is beautiful! Such a great summer recipe!
Amy
mmmmm - this looks like the perfect dish to make for a Saturday evening in the summer and eat it outside on the patio.
holly
Thanks Amy! I'm so with you on that! Plus, I love that it's a great way to use up some of the squash and zucchini from my garden. Those bad boys are quite prolific!?
Michelle @ Giraffes Can Bake
This looks amazing, so much fresh, summery flavour in one dish! I'm English so no holiday weekend for me, I've spent Fourth of July in the US a few times though and I love it (and try not to take it personally haha!!). Have a great fourth!
holly
Hi Michelle! Thanks so much! Glad you were able to experience the 4th over here and enjoyed it. You sound like a good sport - thanks for not taking it personally. haha!
Bintu | Recipes From A Pantry
Wowo, you have packed a lot of lovely summer flavour into your salad. My brain and belly salute you.
holly
Haha thanks Bintu! It's like they say... "go big or go home!"
Simon
That's just how one should make a salad! I'd love to celebrate the fourth of july your way but unfortunately I'm living in Belgium and have to go to work tomorrow haha. Luckily I had some delicious BBQ today (in the rain ...)
I would love to make this salad once!
holly
Thanks Simon! Sorry you had to work on Monday! Glad you were able to enjoy BBQ this weekend in spite of the rain. This chicken pasta would be great for a regular weeknight meal or BBQ anytime. Enjoy!
Olivia @ Olivia\'s Cuisine
Stunning! I could go for this right this second! Yum!
holly
Thank you Olivia! It's truly the perfect summertime meal!