Traeger Chicken Breast and Pasta
The grill isn't just for low-and-slow cooks and traditional barbecue. If you have some chicken breasts you have the start of a delicious, comforting dinner! Our Traeger Chicken Breast and Pasta has the perfect blend of smoky, tender, chicken breast with creamy pasta.
Traeger Chicken Breast with Pasta
This recipe is so good! I love to make it on a busy weeknight when I can't figure out what in the world is for dinner. It is simple to make, the sauce tastes amazing, and it is easy enough to throw together last minute. This also works really well for meal-prep, too. Skip lunch-time take out and bring something delicious from home!
Why You'll Love This Dish...
- Smoky Flavor: The Traeger grill gives the chicken a touch of wood-fired flavor that you can't get from stovetop or oven-cooked chicken.
- Creamy and Comforting: The pasta, tossed in a rich, creamy sauce, provides the ultimate comfort food experience.
- Versatile: Easily adapt the recipe with different vegetables or adjust the spice level to your liking.
- Simple yet Sophisticated: While straightforward to prepare, the dish boasts complex flavors that are sure to impress.
Get all of my Traeger Recipes here!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken breasts
- Olive oil
- Salt
- Onion powder
- Granulated garlic
- Black pepper
- Cayenne pepper powder
- High-quality pasta
- Butter
- Bell pepper
- Garlic
- Mushroom powder
- Chicken stock
- Cream
- Shredded Parmesan cheese
- Chopped Italian parsley
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How To Make This Recipe
Wondering what you're getting yourself into when you make this dish? Here's a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you're cooking.
- Preheat - Begin by preheating your pellet grill to 325°F and setting a pot of well-salted water to boil for the pasta.
- Season & Grill - Prepare the chicken by coating it with olive oil and seasoning it with salt, onion powder, granulated garlic, black pepper, and cayenne pepper. Grill until the internal temperature reaches 160°F.
- Pasta - Cook the pasta to al dente firmness. Meanwhile, sauté the bell pepper and garlic in butter, then add the remaining seasonings, chicken stock, and cream to create the sauce.
- Mix - Combine the drained pasta with the creamy sauce and sprinkle with Parmesan cheese.
- Slice & Serve - Slice the rested chicken breast and serve atop the creamy pasta.
Try our Chicken Alfredo Lasagna too!
Recipe FAQ
Yes, feel free to use any high-quality pasta of your choice. The sauce pairs well with a variety of shapes and sizes.
If mushroom powder is unavailable, consider using finely chopped mushrooms sautéed with the bell pepper, or omit it for a less earthy flavor. We LOVE this Mushroom Powder from Spiceology though. I highly recommend you pick some up! We use it in a ton of recipes.
Yes! Traeger chicken breasts are perfect to make in advance. This pasta and sauce also reheats very well. Store in an airtight container and reheat in the microwave.
Try our Traeger Smoked Chicken Thighs
Serve This With...
Traeger Chicken Recipes
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Creamy Pasta with Traeger Chicken Breast
Our incredible Traeger Grilled Chicken Breast gets put on top of a pile of creamy pasta for the perfect dinner! Whether it is a quick weeknight dinner or you're having company over this weekend, this is going to become a family favorite!
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon granulated garlic
- ¼ teaspoon black pepper
- ½ teaspoon cayenne pepper powder
Pasta
- 1 pound high-quality pasta
- 3 tablespoons butter
- 1 large bell pepper
- 3 cloves garlic, crushed
- ½ teaspoon salt
- ½ teaspoon onion powder
- 2 teaspoons mushroom powder
- 2 cups chicken stock
- ½ cup cream
- ¼ cup shredded Parmesan cheese
- 1 tablespoon chopped Italian parsley
Instructions
Preheat your pellet grill to 325°F. Place a pot of well-salted water onto the stove to boil.
Lightly coat your chicken breasts with the oil and sprinkle all sides with the seasonings.
Place onto the grill grates and cook for 8 minutes before flipping. Continue cooking until the internal temperature reaches 160°F. Remove and let rest for 10-15 minutes while your pasta finishes cooking.
While the chicken is cooking, prepare the pasta.
Boil the pasta in your salted water to al dente firmness. Cut your bell pepper into slices and discard the seeds and stem.
Melt the butter in a sauté pan and sauté the bell pepper until softened. Add garlic and sauté for 2 minutes. Add the salt, onion powder, mushroom powder (if using), chicken stock, and cream. Stir and let simmer over medium to medium-low heat for 5 minutes.
Toss the drained, cooked pasta with the sauce. Top with the parmesan cheese.
Slice the chicken breast and serve on top of the pasta.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 436Total Fat: 21gSaturated Fat: 10gUnsaturated Fat: 9gCholesterol: 107mgSodium: 633mgCarbohydrates: 29gFiber: 2gSugar: 3gProtein: 32g
