Dad’s Lemon Garlic Cream Pasta with Grilled Chicken is a weeknight lifesaver that tastes elegant with minimal effort. Juicy, well-seasoned grilled chicken thighs are paired with a silky lemon-garlic cream sauce that clings to every strand of pasta. For a striking twist, Dad sometimes uses squid ink pasta, but any pasta will work equally well.
This dish looks and tastes like it took hours, yet you can have it on the table in under an hour. It’s approachable, satisfying, and great for feeding a crowd or enjoying as a comforting family dinner.
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The secret is layering bright, savory, and creamy flavors. The chicken thighs are seasoned with salt, pepper, granulated garlic, and granulated onion, then grilled until nicely caramelized. The finishing touch is a squeeze of charred lemon for a smoky, zesty note. While the chicken grills, the pasta cooks until just al dente so it can absorb the sauce. The sauce itself is built from butter, garlic, heavy cream, and Pecorino Romano cheese. Adding a splash of reserved pasta water helps loosen the sauce and makes it cling to the pasta for a glossy, velvety finish. If you don’t have squid ink pasta or prefer something else, any pasta shape will be delicious.
This recipe shines because it balances richness and brightness. The cream and cheese give the sauce a luxurious mouthfeel, while lemon and garlic keep it lively. With tender grilled chicken alongside, the meal is both comforting and refreshing — an ideal choice for easy entertaining or a special weeknight dinner.
Grilled Chicken & Lemon Garlic Cream Pasta Top Tip
Reserve 1–2 cups of the pasta cooking water before draining. Adding a bit of that starchy water into the sauce helps achieve a smooth, saucy consistency and enhances flavor.
Recipe
Grilled Chicken Pasta with Lemon Garlic Sauce
Equipment
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Grill
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Tongs
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Cutting Board
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Knife
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Saucepan
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Large Pot
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Colander
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Whisk
Ingredients
- 2 lbs Boneless Skinless Chicken Thighs
- 1 lb Squid Ink Pasta (or any pasta)
- 1 Cup Heavy Cream
- 1 Stick Salted Butter
- 2 tablespoon Avocado Oil
- 2 tablespoon Extra Virgin Olive Oil
- ¼ Cup Grated Pecorino Romano Cheese
- 1 Lemon
- 1 Bunch Italian Parsley
- 8 Garlic Cloves
- 2 tablespoon Sea Salt
- 1 tablespoon Black Pepper
- 5 tablespoon Granulated Garlic
- 5 tablespoon Granulated Onion
Instructions
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Preheat your grill to high. If possible, set up two-zone cooking with a hot side and a cooler side.
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Drizzle the chicken thighs with avocado oil and season evenly with sea salt, black pepper, granulated garlic, and granulated onion.
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Slice the lemon in half and set aside.
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Bring a large pot of water to a rolling boil, add salt, and cook the pasta 1 minute less than package directions. Reserve 1–2 cups of the pasta water before draining.
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Grill the chicken thighs until cooked through and nicely charred. Near the end, place the lemon halves on the grill to char and, just before removing the chicken, squeeze half of the lemon over the thighs.
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In a saucepan over medium heat, melt the butter with 1 tablespoon of olive oil. Add minced garlic and cook until fragrant and slightly softened, taking care not to let it brown excessively.
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When the garlic is ready, add the heavy cream, chopped parsley, and ¼ cup Pecorino Romano. Stir constantly and squeeze the remaining half of the grilled lemon into the sauce.
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Add the drained pasta to the sauce and finish cooking until the pasta reaches your preferred doneness. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
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Serve the pasta topped with the grilled chicken and extra grated cheese if desired.
Video
Nutrition
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