Here’s a simple, flavorful chicken and pasta meal that’s become a favorite. The sauce blends Alfredo and tomato for a creamy, tangy finish that’s easy to love. I marinated the chicken before work and grilled it when we got home while the pasta cooked, so dinner was ready quickly. If you don’t have a grill, pan-sear the chicken in olive oil for 2 minutes per side and finish in a 400°F oven for about 10 minutes. This recipe is perfect for busy weeknights—fast, satisfying, and full of flavor.
Grilled Chicken over Tomato Alfredo Sauce
(Printable Recipe)
1 McCormick’s Grill Mates Garlic Herb Wine Marinade packet
3 boneless chicken breasts, pounded to an even thickness
1 cup prepared Alfredo sauce
1 (8 oz) can tomato sauce
1 1/2 tsp Italian seasoning
1 garlic clove, minced
8 oz penne pasta, cooked and drained
Marinate the chicken following the packet directions. Grill the breasts 12–15 minutes, until no longer pink, then set aside. If grilling isn’t an option, pan-sear the chicken in a bit of olive oil for 2 minutes per side, then finish in a 400°F oven for about 10 minutes.
Cook the pasta according to package directions and drain.
In a large pot, combine the Alfredo sauce, tomato sauce, Italian seasoning, and minced garlic. Heat over medium-high for about 10 minutes, stirring occasionally, until warmed and blended. Toss the cooked pasta in the sauce to coat evenly.
Slice the chicken and arrange over the sauced pasta. Finish with freshly grated Parmesan if desired and serve immediately.
