Perfect Grilled Chicken Marinara Pasta – Kosher Comfort Food

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There’s something deeply satisfying about watching chicken sizzle on the grill while your house fills with the aroma of simmering marinara sauce. This kosher chicken marinara pasta brings together two cooking techniques that I’ve come to rely on when I want dinner to feel special without spending hours in the kitchen.

I started making this dish years ago when my neighbor shared her Italian grandmother’s marinara recipe. Of course, I had to adapt it to keep kosher, which meant no parmesan stirred into the sauce. What I discovered is that the chicken itself becomes the star when you’re not competing with dairy. The char from grilling adds a smoky depth that you just can’t get from pan-seared chicken.

Getting the Timing Right for Grilled Chicken Pasta

The key to getting this right is timing your components so everything comes together hot. I start the marinara first since it improves with a longer simmer. While that’s bubbling away, I get the chicken on the grill. The pasta water goes on just as I flip the chicken, which gives me perfectly al dente penne right when the meat finishes resting.

This works beautifully for Shabbat dinner when you want something hearty but not too heavy. I often serve it with a simple green salad and some crusty bread for sopping up that extra sauce. The leftovers reheat surprisingly well, though you might need to add a splash of chicken broth to loosen the sauce.

Perfect for Kosher Entertaining

Perfect Grilled Chicken Marinara Pasta - Kosher Comfort Food - Italian-American recipe
There's something deeply satisfying about watching chicken sizzle on the grill while your house fills with the aroma of simmering marinara sauce. This kosher chicken marinara pasta brings together two cooking techniques that I've come to rely on when I want dinner to feel special without spending hours in the kitchen. I started making this dish years ago when my neighbor shared her Italian grandmother's marinara recipe. Of course, I had to adapt it to keep kosher, which meant no parmesan stirred into the sauce. What I discovered is that the chicken itself becomes the star when you're not competing with dairy. The char from grilling adds a smoky depth that you just can't get from pan-seared chicken. The key to getting this right is timing your components so everything comes together hot. I start the marinara first since it improves with a longer simmer. While that's bubbling away, I get the chicken on the grill. The pasta water goes on just as I flip the chicken, which gives me perfectly al dente penne right when the meat finishes resting. This works beautifully for Shabbat dinner when you want something hearty but not too heavy. I often serve it with a simple green salad and some crusty bread for sopping up that extra sauce. The leftovers reheat surprisingly well, though you might need to add a splash of chicken broth to loosen the sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken breasts pounded to even thickness
  • 3 tbsp olive oil divided
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1 tsp dried oregano
For the Marinara Sauce
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 can crushed tomatoes 28 oz can
  • 2 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp kosher salt or to taste
  • 1/2 tsp sugar
  • 1/4 cup fresh basil chopped
For the Pasta
  • 1 lb penne pasta or rigatoni
  • 2 tbsp kosher salt for pasta water
  • 2 tbsp fresh parsley chopped for garnish

Method
 

Prepare the Chicken
  1. Preheat grill to medium-high heat. If using a gas grill, heat to about 400°F.
  2. Pat chicken breasts dry and place between plastic wrap or parchment paper. Pound to even 3/4-inch thickness using a meat mallet.
  3. Brush chicken with 2 tablespoons olive oil. Season both sides with salt, pepper, garlic powder, and oregano. Let sit at room temperature for 15 minutes.
Make the Marinara Sauce
  1. Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Stir in tomato paste and cook for 1 minute until darkened slightly.
  4. Add crushed tomatoes, dried basil, oregano, salt, and sugar. Bring to a simmer, then reduce heat to low.
  5. Simmer sauce for 15-20 minutes, stirring occasionally, until slightly thickened. Stir in fresh basil during last 2 minutes of cooking. Taste and adjust seasoning.
Cook the Pasta and Grill the Chicken
  1. Bring a large pot of water to boil. Add 2 tablespoons kosher salt and the penne pasta. Cook according to package directions until al dente.
  2. While pasta cooks, grill chicken breasts for 6-7 minutes per side, or until internal temperature reaches 165°F. Don't move the chicken too early or it will stick.
  3. Remove chicken from grill and let rest for 5 minutes before slicing against the grain into 1/2-inch thick strips.
  4. Reserve 1/2 cup pasta cooking water, then drain pasta.
Assemble the Dish
  1. Add drained pasta to the marinara sauce and toss to combine. If sauce seems too thick, add a splash of reserved pasta water.
  2. Divide pasta among serving bowls and top with sliced grilled chicken.
  3. Drizzle remaining 1 tablespoon olive oil over chicken and garnish with chopped fresh parsley. Serve immediately.

Notes

Chicken can be grilled up to 1 day ahead and refrigerated. Reheat gently in a 300°F oven for 10 minutes. Leftover pasta keeps in the refrigerator for 3 days and reheats well in the microwave with a splash of water or chicken broth. For a spicier version, add 1/4 teaspoon red pepper flakes to the marinara sauce.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.
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