Chicken · Sausage · Pasta
Creamy Pesto Grilled Chicken & Sausage Pasta
A creamy pesto pasta with grilled chicken, chicken-apple sausage, zucchini, and fresh tomatoes.
- Yield
- Serves 5–6
- Prep
- 15 minutes
- Cook
- 25–30 minutes
From Rudy’s notebook
recipes.rudyr.com/recipes/creamy-pesto-grilled-chicken-and-sausage-pasta
Ingredients
Serves 5–6
For the Grill
- 1--1 1/2 lb boneless, skinless chicken breasts or thighs
- 12--14 oz chicken-apple sausage
- 2 mediumzucchini
- 1--2 tbsp olive oil
- 1 tspgarlic powder
- 1 tspItalian seasoning
- 1/2 tsponion powder
- Salt and black pepper, to taste
Pasta & Creamy Pesto Sauce
- 12--16 oz pasta (penne, rigatoni, rotini, bow ties, or similar)
- 1 cupfresh tomatoes, chopped or halved
- 3/4 cupheavy whipping cream
- 1/2 cupchicken broth
- 1/2 cupprepared pesto
- 1/2 cupgrated Parmesan, plus more for serving
- 1/2 cupshredded mozzarella, optional
- 1/4--1/2 cup reserved pasta water, as needed
- Salt and black pepper, to taste
Method
Preheat the Grill
Preheat the grill to medium-high, about 400--425°F and lightly oil the grates.
Temperature: 425°F
Season the Chicken and Zucchini
Coat the chicken lightly with olive oil and season with garlic powder, Italian seasoning, onion powder, salt, and black pepper.
Slice zucchini lengthwise into thick planks or large diagonal slices.
Coat lightly with olive oil and season with salt, pepper, and a little garlic powder.
Grill the Chicken
Grill the chicken for approximately 5--7 minutes per side, depending on thickness, until browned and the thickest portion reaches 165°F.
Time: 7 minutesTemperature: 165°FRest for 5--10 minutes, then slice into bite-size pieces.
Time: 10 minutes
Grill the Chicken-Apple Sausage
If the sausage is fully cooked, grill whole sausages for approximately 6--8 minutes, turning every couple of minutes, until hot and lightly charred.
Time: 8 minutesRest briefly and slice into rounds.
Grill the Zucchini
Grill for approximately 3--4 minutes per side, until marked and tender but still slightly firm.
Time: 4 minutesRemove and cut into bite-size pieces.
Cook the Pasta
Cook the pasta in well-salted boiling water until al dente according to the package directions.
Reserve 1/2 cup pasta water, then drain.
Make the Creamy Pesto Sauce
In a large skillet over medium-low heat, add the chicken broth and heavy whipping cream.
Bring to a gentle simmer for 2--3 minutes, then reduce the heat to low.
Time: 3 minutesStir in the pesto and Parmesan until smooth. If using mozzarella, stir it in gradually until melted.
Avoid aggressively boiling the pesto sauce.
Combine
Add the cooked pasta to the sauce and toss until coated.
Gently fold in the grilled chicken, sausage, zucchini, and fresh tomatoes.
Warm everything together over low heat for 1--2 minutes.
Time: 2 minutesIf the sauce is too thick, add reserved pasta water a few tablespoons at a time.
Taste and adjust salt and black pepper.
To Serve
Finish each serving with: - Extra grated Parmesan - Freshly cracked black pepper - A small spoonful of pesto, if desired - Additional fresh tomatoes
Cook’s notes
- > If the sausage is raw, cook it to the safe internal temperature
- > specified on the package.
- Add the tomatoes last: They stay fresher and provide contrast to the rich pesto cream sauce.
- Don't overcook the zucchini: Keep some firmness because it will warm again when added to the pasta.
- Keep the pasta water: The cream sauce thickens as it sits, and pasta water is the easiest way to loosen it.
- Adjust the pesto: Start with 1/2 cup and add more to taste because pesto varies in strength and saltiness.
Take it with you
Kept in Rudy’s notebook.