This Grilled Chicken Pesto Pasta is delicious & the perfect way to use any chicken you’re making on the grill. You can even use leftover chicken & make this exact same dish but as a pasta salad. I love to repurpose leftovers to eliminate food waste- plus, it helps me be more creative in the kitchen. Pasta salad is the best hot weather meal idea because it’s no heat and easy for a poolside or picnic lunch. This one is great for meal prep, too! It’s very customizable: you can add in any veggies you want and use gluten free pasta. Let me know what you think!

What You Will Need For This Recipe:

Chicken

Garlic Powder

Italian seasoning 

Olive oil 

Salt & pepper 

Brussels sprouts 

Gluten free pasta 

Feta

Pesto

Other Healthy Recipes To Make:

Paleo & Gluten Free Burger Bowls

These paleo and gluten free burger bowls are another healthy 15 minute lunch or dinner for you! With a homemade burger sauce, you can’t go wrong with this recipe! I love putting this burger sauce on not only these paleo and gluten free burger bowls but also regular burgers.

Air Fryer Sriracha Honey Salmon

One of my favorite recipes and it only takes 15 minutes to make! I absolutely love this air fryer with honey sriracha salmon. It is perfect paired with cauliflower rice or regular rice. It has an avocado pineapple salsa on top that is versatile so save that recipe to use on a bunch of other recipes this summer! You will want to make this salmon once a week. Not only is it so tasty, you don’t have to turn on your oven.

Spicy Chickpea Salad

This Greek inspired spicy chickpea salad is the easiest healthy meal! Ready in less than 10 minutes plus it requires no cooking and no reheating. Lots of veggies and protein in this meal! I love to make this for lunch because it’s so low maintenance.

Grilled Chicken Pesto Pasta

This Grilled Chicken Pesto Pasta is delicious & the perfect way to use any chicken you’re making on the grill. You can even use leftover chicken & make this exact same dish but as a pasta salad.

Prep Time

5 Minutes

Cook Time

15 Minutes

Serves

4

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Ingredients

2 chicken breasts 

1 1/2 tsp garlic powder 

1 tsp Italian seasoning 

1 tbsp olive oil 

Salt & pepper to taste 

1 lb Brussels sprouts 

12 ounce gluten free pasta of choice 

1/2 cup cheese of choice (I love feta so I went with that!) 

1/3 cup pesto

Method

1) Cook the pasta according to package instructions. 

While the pasta is cooking , preheat your grill or grill pan to medium-high heat.

Brush the chicken with olive oil & then season with the garlic, Italian seasoning, & salt and pepper. Place the chicken on the grill or grill pan for about 4-6 minutes then flip & cook for another 4-6 minutes until the internal heat is 165F 

Cut the Brussels sprouts into halves. 

Add 1 tbsp of olive oil to them. You can either wrap them in aluminum foil & grill for 10 minutes. Or heat a skillet over medium heat & sauté them for 8-10 minutes. Either method works! The smaller you cut them, the faster they cook! 

Add the chopped chicken, cooked pasta, & cooked Brussels sprouts to a large bowl. Add in the pesto &  cheese. Season with salt and pepper and toss everything together until coated. 

Serve warm or cold.

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