Dad's Lemon Garlic Cream Pasta with Grilled Chicken is a game-changer for busy weeknights. This dish brings together juicy, perfectly grilled chicken thighs with a rich and tangy lemon garlic cream sauce that coats every strand of pasta. Dad kicked his up a notch with squid ink pasta too!
It's a simple yet elegant meal that looks and tastes like it took hours to prepare but can be on your table in under an hour.
This Page Contains Affiliate Links. For more Info See My Disclosures here.
The secret to this dish lies in its layers of flavor. The chicken thighs are seasoned with salt, pepper, granulated garlic, and onion, then grilled to perfection, with a final squeeze of charred lemon juice to add a hint of smokiness and zest. Meanwhile, the pasta is cooked until just al dente, allowing it to soak up the creamy sauce made from butter, garlic, heavy cream, and Pecorino Romano cheese. A splash of reserved pasta water helps achieve the perfect sauce consistency, making each bite delightfully creamy and flavorful. Also, don't worry if you can't find or like squid ink pasta. This dish works just as well with any kind of pasta!
What makes this recipe a standout is its balance of rich and fresh flavors. The creamy sauce is decadently smooth, yet the lemon and garlic keep it bright and lively. Paired with the tender, savory chicken, this pasta dish is both comforting and refreshing. It's perfect for impressing guests or simply treating your family to a delicious homemade meal without spending hours in the kitchen. Give it a try, and it might just become your new go-to weeknight dinner!
Grilled Chicken & Lemon Garlic Cream Pasta Top Tip
Make sure you keep 1-2 cups of the pasta water before you drain it to help thin out the sauce.It adds a wonderful extra bit of flavor!
Recipe
Grilled Chicken Pasta with Lemon Garlic Sauce
Equipment
- Grill
- Tongs
- Cutting Board
- Knife
- Saucepan
- Large Pot
- Collander
- Whisk
Ingredients
- 2 lbs Boneless Skinless Chicken thighs
- 1 lb Squid Ink Pasta
- 1 Cup Heavy Cream
- 1 Stick Salted Butter
- 2 tablespoon Avocado Oil
- 2 tablespoon Extra Virgin Olive Oil
- ¼ Cup Grated Pecorino Romano Cheese
- 1 Lemon
- 1 Bunch Italian Parsley
- 8 Garlic Cloves
- 2 tablespoon Sea Salt
- 1 tablespoon Black Pepper
- 5 tablespoon Granulated Garlic
- 5 tablespoon Granulated Onion
Instructions
- Preheat your grill on the high setting. If you have the ability to set up 2 zone cooking with a hot and a cool side.
- Drizzle avocado oil over the thighs and season with salt, pepper, granulated garlic, and granulated onion.
- Slice your lemon in half.
- Set a large pot of water over a burner and bring it to a boil. When boiling add salt and cook the pasta 1 minute less than the package directions. Reserve some pasta water, 1-2 cups when draining.
- Grill your chicken thighs. Near the end of cooking place the lemon on the grill and char it. Right at the end of cooking squeeze the ½ of the lemon over the chicken thighs.
- Place your saucepan over a burner set to medium and add in your butter, 1 tablespoon of Extra virgin olive oil, and your garlic. Cook until the garlic begins to soften.
- Right as the garlic starts to brown add in your heavy cream, parsley and ¼ cup of Pecorino Romano cheese. Stir constantly and add in squeeze in the other half of the lemon.
- Add your pasta to the sauce and finish cooking it until it is at your desired doneness. If your sauce is too thick you can add in some pasta water to thin it out.
- Serve with the grilled chicken and extra cheese if desired.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Ingredient and Equipment Links:
Squid Ink Pasta:
Get it on Amazon
Like Dad's Shirt?
Check out: RSVLTS.com
Monument Grills:
https://www.monumentgrills.com
Did you know Dad is on YouTube?
Go check out Dad's youtube channel for all kinds of great cooking videos and food-related content.
