Grilled Chicken Spaghetti Recipe with Smoky Garlic Sauce

Grilled Chicken Spaghetti with a homemade red sauce is packed with vegetables for a hearty, family-friendly dinner. The smoky flavor from grilled chicken brightens the dish, and the chicken can be cooked ahead to make weeknight meals easier.

This grilled chicken spaghetti is a delicious way to refresh a tired dinner routine. Serve it with a simple salad and garlic bread or biscuits for a complete meal.

Ingredients Needed

For the Chicken

Boneless, skinless chicken breasts
Salted butter, melted
Italian rub

For the Spaghetti

Spaghetti (cooked according to package directions)
Olive oil
Bell peppers, sliced
Onion, diced
Carrot, shredded
Tomato sauce
Salted butter
Brown sugar
Granulated garlic
Dried basil
Dried thyme
Dried oregano
Black pepper
Kosher salt
Fresh basil (optional garnish)

Step-By-Step Directions

Grill the Chicken

Prepare a grill set to about 300°F (we used a pellet grill).
Pat the chicken breasts dry. Melt the butter, inject or brush it into and over the chicken, then coat with Italian rub.
Place the chicken on the grill and cook with the lid closed.
Grill until the internal temperature reaches 165°F, checking with a digital meat thermometer.
Remove the chicken from the grill and let it rest for about 5 minutes, then thinly slice. Reserve half of the cooked chicken for another meal if desired.

Prepare the Pasta and Sauce

Cook the spaghetti according to package directions, then drain.
In a pan, heat olive oil over medium heat. Add the sliced bell peppers, diced onion and shredded carrot. Cook, stirring often, until the vegetables soften.
Stir in the tomato sauce, butter, brown sugar, granulated garlic, dried basil, dried thyme, dried oregano, kosher salt and black pepper.
Bring the sauce to heat through, then reduce to a simmer and keep warm for a few minutes to let the flavors meld.
Toss the sauce with the cooked spaghetti so the pasta is well coated.

Serve

Place sliced grilled chicken over the sauced spaghetti and garnish with fresh basil if desired. Serve immediately with a side salad and garlic bread or biscuits for a complete family meal.

How to Store and Reheat

Store leftover spaghetti in an airtight container in the refrigerator for up to 4 days. Keep the chicken stored separately in an airtight container in the refrigerator for up to 4 days.

To reheat, warm the pasta and sliced chicken together in a skillet over medium heat with a few tablespoons of water. Stir until heated through.

If you need a quick, satisfying dinner, try this Grilled Chicken Spaghetti. The vegetable-rich red sauce complements the grilled chicken and makes a comforting, flavorful meal that adapts well to meal prep.

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Plate of spaghetti with red sauce, topped with sliced chicken.

Grilled Chicken Spaghetti

Grilled Chicken Spaghetti with homemade red sauce is filled with vegetables for a hearty meal that is sure to be a family-pleasing dinner. The grilled chicken adds great flavor and can be cooked ahead for busy nights.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Chicken

Cuisine: Italian

Servings: 4

Calories: 897 kcal

Ingredients

For the chicken

2½ pounds boneless skinless chicken breasts
3 tablespoons salted butter, melted
⅓ cup Italian rub

For the spaghetti

12 ounces spaghetti, cooked
3 tablespoons olive oil
1 cup sliced bell peppers
1 small onion, diced
1 carrot, shredded
15 ounces tomato sauce
2 tablespoons salted butter
2 tablespoons brown sugar
1 tablespoon granulated garlic
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried oregano
1 teaspoon black pepper
½ teaspoon kosher salt
Fresh basil for garnish (optional)

Instructions

Prepare a grill to 300°F. Melt butter and inject or brush it into the chicken breasts; coat with Italian rub.
Grill the chicken with the lid closed until the internal temperature reaches 165°F. Remove and rest 5 minutes, then slice thinly. Set half aside if desired.
Cook the pasta according to package directions and drain.
In a skillet, heat olive oil and sauté peppers, onion and carrot over medium heat until softened.
Stir in tomato sauce, butter, brown sugar, granulated garlic, dried basil, thyme, oregano, salt and pepper. Simmer briefly to meld flavors.
Toss the sauce with the cooked spaghetti, plate, top with sliced grilled chicken and garnish with fresh basil.

Notes

Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat pasta and sliced chicken together in a skillet over medium heat with a few tablespoons of water, stirring until warmed through.

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