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Grilled Chicken Spaghetti

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

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Meal Prep Chicken is one of our favorite grilling recipes to make easy dinners for busy weeknights and this Italian Grilled Chicken can be prepared with the same idea. We cooked three large chicken breasts that we turned into 2 meals including this Grilled Chicken Parmesan Soup, it’s such a time saver.

Plate of spaghetti topped with sliced chicken.

This grilled chicken spaghetti is a great dinner to change up a tired dinner routine. Serve it up with salad and garlic cheese biscuits or grilled garlic bread for a family favorite meal. 

Ingredients Needed

For the Chicken

  • Chicken Breasts, boneless, skinless.
  • Salted Butter
  • Italian Rub

For the Spaghetti

  • Olive Oil
  • Bell Peppers
  • Onions
  • Carrots
  • Tomato Sauce
  • Salted Butter
  • Brown Sugar
  • Granulated Garlic
  • Dried Basil
  • Dried Thyme
  • Dried Oregano
  • Black Pepper
  • Kosher Salt
  • Cooked Spaghetti
  • Fresh Basil

Step By Step Directions

Grill the Chicken 

Collage of chicken breasts: injecting with butter, with rub, grilling.

  1. Remove chicken from packaging and pat dry with paper towels.
  2. Melt the butter and inject it into the chicken breasts and rub over the outside.
  3. Sprinkle the chicken with Italian Rub. 
  4. Place chicken onto the grill and cook with the lid closed. 
  5. Continue cooking until chicken reaches 165° using a digital meat thermometer. Pan with 3 grilled chicken breasts.
  6. Remove chicken from the grill and allow to rest about 5 minutes. Sliced chicken with fresh basil leaves.
  7. Use a sharp knife to cut into thin slices.  Set aside half of the chicken for another meal. 

Prepare the Pasta and Sauce

  1. Cook the pasta according to package directions. Collage: diced onions, peppers, carrots/ cooking in pan/ softened.
  2. Add peppers, onions and carrots to a pan with olive oil and cook over medium heat, stirring often until vegetables are softened. Making red sauce collage.
  3. Stir in tomato sauce, butter, garlic, Italian spices, brown sugar, salt and pepper. 
  4. Continue cooking, stirring often until heated through. Lower to simmer and keep warm.
  5. Mix sauce with cooked and drained pasta.

Serve

Plate of grilled chicken spaghetti, bowl of biscuits, sliced chicken on the side.

Serve sliced chicken over pasta and garnish with basil. 

How to Store and Reheat

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

Reheat pasta with sliced chicken in a pan with a few tablespoons of water over medium heat, stirring until heated through.

Closeup of plate of chicken spaghetti.

If you are looking for a quick and easy dinner, give this Grilled Chicken Spaghetti a try. The homemade red sauce if filled with hearty vegetables and pairs perfectly with the Italian grilled chicken. 

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Plate of spaghetti with red sauce, topped with sliced chicken.
Yield: 4 Servings

Grilled Chicken Spaghetti

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

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

Ingredients

For the chicken

  • 2 1/2 pounds boneless skinless chicken breasts
  • 3 tablespoons salted butter, melted
  • 1/3 cup Italian Rub

For the Spaghetti

  • 12 ounces spaghetti, cooked according to package directions
  • 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
  • 1/2 teaspoon kosher salt
  • fresh basil, optional garnish

Instructions

  1. Prepare a grill fire to 300°, we used a pellet grill with competition pellets for this cook.
  2. Melt 3 tablespoons of butter and inject it into the chicken breasts and rub over the outside. Coat the chicken with Italian Rub. 
  3. Place chicken onto the grill and cook with the lid closed. 
  4. Continue cooking until chicken reaches 165° using a digital meat thermometer.
  5. Remove chicken from the grill and allow to rest about 5 minutes.
  6. Use a sharp knife to cut into thin slices. Set half of the chicken aside for another meal.
  7. Cook the pasta according to package directions. 
  8. Make the sauce Add peppers, onions and carrots to a pan with olive oil and cook over medium heat, stirring often until vegetables are softened. 
  9. Stir in tomato sauce, butter, brown sugar, garlic, dried basil, dried thyme, dried oregano, salt and pepper. 
  10. Continue cooking, stirring often until heated through. Lower to simmer and keep warm. Mix sauce with cooked and drained pasta.
  11. Serve sliced chicken over pasta and garnish with basil. 

Notes

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

Reheat pasta with sliced chicken in a pan with a few tablespoons of water over medium heat, stirring until heated through.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 897Total Fat: 36gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 279mgSodium: 1042mgCarbohydrates: 46gFiber: 5gSugar: 12gProtein: 95g

Nutritional information is estimated and may not be accurate.

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