Grilled Chicken Pasta

This grilled chicken pasta is a simple meal that’s bursting with flavour. It begins with pasta tossed in a tempting tomato bruschetta that’s served with sliced grilled chicken. And when it’s topped with melted mozzarella and finished with a balsamic glaze and fresh basil, it becomes a real taste sensation.


For the Chicken

500 g chicken breasts, boneless and skinless
salt and pepper to taste

For the Bruschetta

3 cups chopped fresh tomatoes
½ small red onion, peeled and diced
¼ cup chopped fresh basil
½ cup extra virgin olive oil
salt and pepper to taste

For the Pasta

2 pounds spaghetti
1 cup shredded mozzarella cheese
balsamic glaze and chopped fresh basil


  1. Preheat your grill to 200°C.

  2. Combine tomatoes, onion, basil, olive oil, salt and pepper in a medium-size bowl. Set aside.

  3. Season chicken breasts on both sides with salt and pepper and place directly onto grill. Cook for 8-10 minutes per side until internal temperature reaches 75°C and it’s golden brown.

  4. Remove from grill and slice.

  5. Add pasta to a large pot of boiling, salted water and cook until al dente or slightly firm.

  6. Drain pasta and combine with bruschetta mixture and grilled chicken. Toss until coated.

  7. Transfer the mixture to a grill-safe casserole dish and top with mozzarella.

  8. Set the casserole dish directly onto the grill grate and cook until the cheese is melted and lightly browned, about 20 minutes.

  9. Garnish with balsamic glaze and basil.