Grilled Chicken with Lemon Basil Pasta Recipe by The Pioneer Woman

Vibrant citrus notes mingle with creamy richness for an effortless summer feast.

By Medha deb

Created on Sep 16, 2025

Vibrant citrus notes mingle with creamy richness for an effortless summer feast.

Why You’ll Love This Grilled Chicken with Lemon Basil Pasta

If you’re looking for a meal that’s equal parts comforting and refreshing, Grilled Chicken with Lemon Basil Pasta is your answer. This dish marries the smokiness of grilled chicken with a creamy, lemon-infused, herby pasta that’s perfect for warm weather—or any time you crave something bright and satisfying. The sauce, a blend of fresh lemon juice, cream, butter, and Parmesan (or Romano), is light yet rich, and the basil provides a pop of color and flavor. Topped with juicy, marinated grilled chicken, it’s a crowd-pleaser for family dinners, summer gatherings, or even a weeknight meal that feels special.

Ingredients You’ll Need

Chicken breasts (marinated, then grilled)
Penne pasta (about 1 pound)
Butter (½ stick, about 56.5g)
Fresh lemon juice (from 3–4 large lemons, plus extra for garnish and marinade)
Heavy cream or half-and-half (about ½ cup each, for creaminess)
Fresh basil (a generous bunch, for flavor and garnish)
Parmesan or Romano cheese (about 1 cup grated, more if desired)
Salt and freshly ground black pepper
Reserved hot pasta water (for adjusting sauce consistency)

For the Chicken Marinade (Optional, but Recommended)

Olive oil
Fresh lemon juice (about ½ cup)
Dijon mustard (for tanginess)
Honey (just a dash, for gentle sweetness)
Salt (to taste)
(Optional: Add garlic and herbs for extra flavor)

Step-by-Step Instructions

Preparing the Chicken

First, pound the chicken breasts to an even thickness. This ensures they cook evenly on the grill.
Marinate the chicken for at least a few hours, preferably overnight. Combine olive oil, fresh lemon juice, Dijon mustard, a touch of honey, and salt. Let the chicken soak up these flavors—it’s the secret to juicy, zesty grilled chicken.
Grill the marinated chicken until cooked through and lightly charred. Keep the chicken warm while you prepare the pasta.

Cooking the Penne Pasta

Cook about 1 pound of penne pasta in salted boiling water until al dente.
When you drain the pasta, be sure to reserve about 1 cup of the hot pasta water—you’ll need it later for perfecting the sauce.

Making the Lemon Basil Cream Sauce

While the pasta cooks, melt ½ stick of butter in the same pot over medium heat.
Squeeze in the juice of 3–4 large lemons, whisking to combine with the butter. Let the mixture heat up, infusing the butter with lemon.
Pour in your combination of heavy cream and half-and-half (about ½ cup each). Whisk everything until hot and well-blended.
Stir in 1 cup (or more) of grated Parmesan or Romano cheese. Whisk until the cheese melts and the sauce is smooth. Season with salt and freshly ground black pepper.

Bringing It All Together

Add the drained pasta directly into the pot with the sauce, stirring to coat every noodle.
If the sauce seems too thick, add reserved hot pasta water, a little at a time, to loosen the mixture. This trick is essential for achieving the perfect silky consistency.
Roughly chop a large bunch of fresh basil and stir half of it into the pasta.
Transfer the pasta to a heated serving bowl and sprinkle the remaining basil over the top for a burst of color and fragrance.

Serving the Dish

Slice the grilled chicken and arrange the pieces over the pasta. Don’t skimp on the basil—more is always better for that fresh, summery flavor.
Garnish with lemon halves and a handful of whole basil leaves for a beautiful, finished look.
Serve immediately, while everything is hot and fragrant.

Tips and Variations

This recipe is open to customization. Swap the grilled chicken for shrimp, or keep it vegetarian by skipping the meat altogether.
For extra zest, add lemon zest when squeezing the juice.
If you prefer less cream, you can use only half-and-half, or even substitute milk. The sauce will still be rich, just a bit lighter.
Experiment with different types of pasta—bowties or fettuccine would work well.
Leftovers are delicious the next day, though the basil may darken a bit. To refresh, add a little lemon juice and a splash of cream before reheating.

Why This Dish Works

What sets Lemon Basil Pasta apart is its vibrant, citrus-forward flavor balanced by creamy richness. The sauce, made without heavy reductions or complicated techniques, comes together quickly and coats the pasta beautifully. Grilled chicken adds smokiness and protein, but the real star is the pasta—tossed in a sauce that’s bright, herby, and easy to adapt to personal tastes. The addition of hot pasta water to thin the sauce is a pro tip that ensures a cohesive, restaurant-quality texture.

Nutritional Insights

High in protein, thanks to the grilled chicken and cheese.
Moderate in carbohydrates, mostly from the penne pasta.
Fat content from butter, cream, and cheese.
Packed with fresh vitamin C from the lemon juice.
Fresh basil provides antioxidants and a pop of green.

Frequently Asked Questions (FAQs)

Can I use a different type of pasta?

Absolutely! Penne is classic, but you can use any sturdy pasta shape, from farfalle to rigatoni. The sauce clings well to noodles with grooves or curls.

How long should I marinate the chicken?

Marinating chicken for at least 4 hours is ideal, but overnight yields the best flavor. If pressed for time, even 30 minutes will help.

Can I make this dish ahead of time?

Yes, you can grill the chicken and prep the sauce in advance. Cook the pasta fresh and toss everything together just before serving for the best texture.

What can I serve with this pasta?

A simple green salad, roasted vegetables, or crusty bread pair beautifully with this creamy, lemony dish.

Can I freeze leftovers?

While technically possible, creamy pasta dishes often separate upon thawing. For best results, enjoy leftovers within a day or two, reheating gently with a splash of milk or cream.

How do I prevent the sauce from breaking?

Keep the heat gentle when adding cream and cheese, and use pasta water to thin the sauce as needed. This helps emulsify the fats and keeps everything silky.

Lemon Basil Pasta vs. Other Summer Pastas

Dish	Base Flavor	Creamy Sauce	Herb Highlight
Lemon Basil Pasta	Bright lemon	Yes, with cream/cheese	Basil
Classic Alfredo	Butter/cheese	Yes, very rich	Parsley (optional)
Pesto Pasta	Garlic/nuts	No, oil-based	Basil
Primavera	Vegetables	Often cream-based	Mixed herbs

Why This Recipe Is Worth Your Time

Grilled Chicken with Lemon Basil Pasta isn’t just another pasta dish—it’s a celebration of fresh, approachable flavors that come together with minimal fuss. Whether you’re an experienced cook or just getting started, this recipe is friendly, forgiving, and flexible. It’s a meal that feels special enough for guests but simple enough for a busy weeknight. Plus, it’s a wonderful way to use up a bounty of garden-fresh basil, a staple of summer cooking.

Final Thoughts

If you haven’t tried mixing lemon and pasta, let this recipe be your gateway. The bright acidity of lemon paired with the mellow richness of cream and salty cheese creates a harmony that’s unexpected and delightful. Grilled chicken adds substance, but the real magic is in the pasta—creamy, dreamy, and bursting with flavor. So fire up your grill, boil some water, and get ready for a meal that will knock your socks off. This is summer on a plate, and it’s a dish you’ll crave year-round.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb