---
title: "Creamy Pesto Grilled Chicken & Sausage Pasta"
yield: "Servings: 5–6"
prep: "15 minutes"
cook: "25–30 minutes"
recipe_id: "a87f6f12-095d-4977-a5a0-077a4abab30a"
---

# Creamy Pesto Grilled Chicken & Sausage Pasta

A creamy pesto pasta with grilled chicken, chicken-apple sausage, zucchini, and fresh tomatoes.

Servings: 5–6 · Cook: 25–30 minutes · Prep: 15 minutes

## Ingredients

### For the Grill

- -   1--1 1/2 lb boneless, skinless chicken breasts or thighs
- -   12--14 oz chicken-apple sausage
- -   2 medium zucchini
- -   1--2 tbsp olive oil
- -   1 tsp garlic powder
- -   1 tsp Italian seasoning
- -   1/2 tsp onion powder
- -   Salt and black pepper, to taste

### Pasta & Creamy Pesto Sauce

- -   12--16 oz pasta (penne, rigatoni, rotini, bow ties, or similar)
- -   1 cup fresh tomatoes, chopped or halved
- -   3/4 cup heavy whipping cream
- -   1/2 cup chicken broth
- -   1/2 cup prepared pesto
- -   1/2 cup grated Parmesan, plus more for serving
- -   1/2 cup shredded mozzarella, optional
- -   1/4--1/2 cup reserved pasta water, as needed
- -   Salt and black pepper, to taste

## Instructions

### Preheat the Grill

1. Preheat the grill to **medium-high, about 400--425°F** and lightly oil the grates.

### Season the Chicken and Zucchini

2. Coat the chicken lightly with olive oil and season with garlic powder, Italian seasoning, onion powder, salt, and black pepper.
3. Slice zucchini lengthwise into thick planks or large diagonal slices.
4. Coat lightly with olive oil and season with salt, pepper, and a little garlic powder.

### Grill the Chicken

5. Grill the chicken for approximately **5--7 minutes per side**, depending on thickness, until browned and the thickest portion reaches **165°F**.
6. Rest for **5--10 minutes**, then slice into bite-size pieces.

### Grill the Chicken-Apple Sausage

7. If the sausage is fully cooked, grill whole sausages for approximately **6--8 minutes**, turning every couple of minutes, until hot and lightly charred.
8. Rest briefly and slice into rounds.

### Grill the Zucchini

9. Grill for approximately **3--4 minutes per side**, until marked and tender but still slightly firm.
10. Remove and cut into bite-size pieces.

### Cook the Pasta

11. Cook the pasta in well-salted boiling water until **al dente** according to the package directions.
12. Reserve **1/2 cup pasta water**, then drain.

### Make the Creamy Pesto Sauce

13. In a large skillet over **medium-low heat**, add the chicken broth and heavy whipping cream.
14. Bring to a gentle simmer for **2--3 minutes**, then reduce the heat to low.
15. Stir in the pesto and Parmesan until smooth. If using mozzarella, stir it in gradually until melted.
16. Avoid aggressively boiling the pesto sauce.

### Combine

17. Add the cooked pasta to the sauce and toss until coated.
18. Gently fold in the grilled chicken, sausage, zucchini, and fresh tomatoes.
19. Warm everything together over low heat for **1--2 minutes**.
20. If the sauce is too thick, add reserved pasta water a few tablespoons at a time.
21. Taste and adjust salt and black pepper.

### To Serve

22. Finish each serving with: - Extra grated Parmesan - Freshly cracked black pepper - A small spoonful of pesto, if desired - Additional fresh tomatoes

## 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.