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.
Servings: 4 Servings
Calories: 897kcal
Ingredients
For the chicken
- 2 ½ pounds boneless skinless chicken breasts
- 3 tablespoons salted butter melted
- ⅓ 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
- ½ teaspoon kosher salt
- fresh basil optional garnish
Instructions
- Prepare a grill fire to 300°, we used a pellet grill with competition pellets for this cook.
- Melt 3 tablespoons of butter and inject it into the chicken breasts and rub over the outside. Coat the chicken with Italian Rub.
- Place chicken onto the grill and cook with the lid closed.
- Continue cooking until chicken reaches 165° using a digital meat thermometer.
- Remove chicken from the grill and allow to rest about 5 minutes.
- Use a sharp knife to cut into thin slices. Set half of the chicken aside for another meal.
- Cook the pasta according to package directions.
- 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.
- Stir in tomato sauce, butter, brown sugar, garlic, dried basil, dried thyme, dried oregano, salt and pepper.
- Continue cooking, stirring often until heated through. Lower to simmer and keep warm. Mix sauce with cooked and drained pasta.
- 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
Serving: 1g | Calories: 897kcal | Carbohydrates: 46g | Protein: 95g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 1042mg | Fiber: 5g | Sugar: 12g