Grilled Chicken and Pasta Recipe

Grilled chicken and pasta, with broccoli or asparagus and a cheese sauce, is one of my husband’s favorite dishes. We have it at least one Sunday night a month, if not more often!

Although this chicken and pasta recipe calls for grilled chicken, you can certainly bake it, broil it, or even fry it if that is more convenient for you. The real secret to this recipe (at least this is what my husband would tell you) is the cheddar cheese sauce. This cheddar cheese sauce recipe is so good you could pour it over cardboard and you’d have a great tasting meal.

Anyway, the cheese sauce recipe is included in the video, and although this isn’t a specifically Cajun cooking Cajun recipe, we Cajun’s just plain love all good food, so we’ve included this in our Cajun recipes collection, under “other recipes”. We hope you enjoy our grilled chicken and pasta as much as we do.

How to Make Grilled Chicken and Pasta

Grilled Chicken and Pasta Ingredients

– 2 Chicken breasts – skin on

– 2 cups finely grated Cheddar cheese (we used Extra Sharp Cheddar Cheese and Seaside White Cheddar Cheese)

– 2 cups milk

– 2 tablespoon butter

– 1/4 cup flour

-2-3 cups rotini pasta or bow-tie pasta

– Steamed broccoli crowns or fresh asparagus

– Cajun Creole Seasoning (like Tony’s)

– Garlic powder

– Sea salt

– Chopped green onions for garnish

To begin – prepare your charcoal grill.

(For details on grilling, please see our 10 Grilling Tips).

Wash chicken breasts and pat dry with a paper towel.

On a platter, season the chicken breasts on both sides with Cajun seasoning, garlic powder and sea salt.

After the chicken has been cooking for about 30 mins, start the cooking inside.

Note: We sometimes purchase already grilled chicken breast at out meat market.

Cheese Sauce, Pasta, and Vegetable.

Begin to bring a medium saucepan of water to a boil.

Cook 2-3 cups pasta according to package directions.

In a deep skillet, melt the 2 tablespoons butter.

Once bubbly and hot, gradually add in the flour and whisk well.

Gradually add in warmed milk and whisk to incorporate with flour mixture.

Continuously stir for 8-10 minutes.

The white sauce should be thick and creamy.

Lower the heat and mix in the finely shredded cheese.

Keep on low until ready to serve.

Meanwhile in another saucepan, put a small amount of water and steam the broccoli or asparagus for 5-8 minutes.

The chicken breasts should be about done.

With a meat thermometer, check the chicken’s internal temperature by placing the thermometer in the thickest part of the breast.

If it reads at least 160 degrees, that chicken is ready to eat.

If not, you best leave on the grill a bit longer.

To Serve:

In a deep plate, place a spoonful of pasta.

Add cut-up chicken breast and vegetable.

Spoon on the creamy cheddar cheese sauce.

Top with chopped green onions.

I hope you enjoy it. Bon Apetite!

‘Till next time,

Beryl