Creamy Pasta with Traeger Chicken Breast

Creamy Pasta with Traeger Chicken Breast

Our incredible Traeger Grilled Chicken Breast gets put on top of a pile of creamy pasta for the perfect dinner! Whether it is a quick weeknight dinner or you're having company over this weekend, this is going to become a family favorite!

Course Traeger Recipes

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 436kcal

Author Or Whatever You Do

Equipment

Ingredients

Chicken

1 pound boneless skinless chicken breasts
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon granulated garlic
¼ teaspoon black pepper
½ teaspoon cayenne pepper powder

Pasta

1 pound high-quality pasta
3 tablespoons butter
1 large bell pepper
3 cloves garlic crushed
½ teaspoon salt
½ teaspoon onion powder
2 teaspoons mushroom powder
2 cups chicken stock
½ cup cream
¼ cup shredded Parmesan cheese
1 tablespoon chopped Italian parsley

Instructions

Preheat your pellet grill to 325°F. Place a pot of well-salted water onto the stove to boil.
Lightly coat your chicken breasts with the oil and sprinkle all sides with the seasonings.
Place onto the grill grates and cook for 8 minutes before flipping. Continue cooking until the internal temperature reaches 160°F. Remove and let rest for 10-15 minutes while your pasta finishes cooking.
While the chicken is cooking, prepare the pasta.
Boil the pasta in your salted water to al dente firmness. Cut your bell pepper into slices and discard the seeds and stem.
Melt the butter in a sauté pan and sauté the bell pepper until softened. Add garlic and sauté for 2 minutes. Add the salt, onion powder, mushroom powder (if using), chicken stock, and cream. Stir and let simmer over medium to medium-low heat for 5 minutes.
Toss the drained, cooked pasta with the sauce. Top with the parmesan cheese.
Slice the chicken breast and serve on top of the pasta.

Nutrition