Rudy’sRecipe Box

Chicken · Pasta

Grilled Chicken with Rustic Tomato Pasta & Garlic Green Beans

A simple Italian-style dinner with juicy grilled chicken, pasta tossed in a rich rustic tomato-basil sauce, and garlicky green beans on the side.

Yield
Serves 4–6
Prep
15 minutes
Cook
30–35 minutes

From Rudy’s notebook

recipes.rudyr.com/recipes/grilled-chicken-with-rustic-tomato-pasta-and-garlic-green-beans

Recipe scale
Recipe layout

Ingredients

Serves 4–6

Grilled Chicken

  • 1 1/2--2 lb boneless, skinless chicken breasts or thighs
  • 1--2 tbsp olive oil
  • 1 tspgarlic powder
  • 1 tspItalian seasoning
  • 1/2 tsponion powder
  • 1/2 tspsalt
  • 1/4 tspblack pepper

Rustic Tomato Pasta

  • 12--16 oz pasta (penne, rigatoni, rotini, spaghetti, or your choice)
  • 1 tbspolive oil
  • 1/2 mediumonion, finely diced
  • 2 clovesgarlic, minced, or 1/2 tsp garlic powder
  • 1 tbsptomato paste
  • 1 1/2 cupsmarinara sauce
  • 1 cupcrushed tomatoes with basil
  • 1/2--1 cup diced tomatoes, drained slightly
  • 1/2 tspItalian seasoning
  • Salt and black pepper, to taste
  • 1/4--1/2 cup reserved pasta water, as needed
  • Grated Parmesan, optional, for serving
  • Shredded mozzarella, optional, for serving

Garlic Green Beans

  • 12--16 oz cut green beans
  • 1 tbspbutter or olive oil
  • 1 clovegarlic, minced, or 1/4 tsp garlic powder
  • Salt and black pepper, to taste
  • 2--3 tbsp grated Parmesan, optional

Method

Preheat and Prepare the Grill

  1. Preheat the grill to medium-high heat, about 400--425°F.

    Temperature: 425°F

  2. Pat the chicken dry and lightly coat it with olive oil. Season both sides with garlic powder, Italian seasoning, onion powder, salt, and black pepper.

Grill the Chicken

  1. Place the chicken on the hot grill.

  2. Grill for approximately 5--7 minutes per side, depending on thickness, until nicely browned and the thickest part reaches 165°F.

    Time: 7 minutesTemperature: 165°F

  3. Remove the chicken from the grill and let it rest for 5--10 minutes before slicing.

    Time: 10 minutes

Cook the Pasta

  1. While the chicken is grilling, bring a large pot of well-salted water to a boil.

  2. Cook the pasta until al dente according to the package directions.

  3. Before draining, reserve about 1/2 cup of pasta water. Drain the pasta and set aside.

Make the Rustic Tomato Sauce

  1. Heat olive oil in a large skillet or saucepan over medium heat.

  2. Add the diced onion and cook for 3--4 minutes, until softened.

    Time: 4 minutes

  3. Add the garlic and cook for about 30 seconds.

    Time: 30 seconds

  4. Stir in the tomato paste and cook for 1--2 minutes, stirring frequently. Letting the tomato paste darken slightly will deepen the flavor of the sauce.

    Time: 2 minutes

  5. Add: - Marinara sauce - Crushed tomatoes with basil - Diced tomatoes - Italian seasoning

  6. Stir well and bring to a gentle simmer.

  7. Reduce the heat to medium-low and simmer uncovered for 10--15 minutes, stirring occasionally.

    Time: 15 minutes

  8. Taste and season with salt and black pepper as needed.

Toss the Pasta

  1. Add the cooked pasta directly to the tomato sauce and toss until evenly coated.

  2. If the sauce is thicker than you want, add reserved pasta water a few tablespoons at a time until it reaches your preferred consistency.

  3. Keep warm over low heat while you finish the green beans.

Make the Garlic Green Beans

  1. Heat butter or olive oil in a skillet over medium heat.

  2. Add the green beans and cook for approximately 5--7 minutes, stirring occasionally, until heated through and tender.

    Time: 7 minutes

  3. Add the garlic during the final 1--2 minutes.

    Time: 2 minutes

  4. Season with salt and black pepper.

  5. If you have Parmesan, remove the skillet from the heat and toss the green beans with 2--3 tablespoons Parmesan.

Serve

  1. Divide the rustic tomato pasta among plates.

  2. Slice the rested grilled chicken and arrange it over or alongside the pasta.

  3. Serve the garlic green beans on the side.

  4. Finish the pasta with Parmesan or mozzarella if desired.

Paper
Paper size
Method
What to print

Ingredients and numbered steps.

For a PDF, choose “Save as PDF” in the print dialog and turn off headers and footers.

Cook’s notes

  • Don't skip cooking the tomato paste: Giving it 1–2 minutes in the pan before adding the other tomatoes develops a deeper, richer tomato flavor.
  • Adjust the tomato balance: If you want a smoother, more familiar pasta sauce, use more marinara. For a chunkier, fresher sauce, increase the crushed and diced tomatoes.
  • Keep the chicken separate until serving: Slicing the grilled chicken over the finished pasta preserves the grilled flavor and texture rather than simmering it in the sauce.
  • For a little heat: Add crushed red pepper flakes to the tomato sauce if you have them.
  • For extra richness: Finish the sauce with Parmesan or a small pat of butter before tossing with the pasta.

Take it with you

Kept in Rudy’s notebook.

More from the box

All recipes →