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Perfect Grilled Chicken Marinara Pasta – Kosher Comfort Food
Smoky grilled chicken meets rich homemade marinara in this satisfying kosher pasta that's perfect for weeknight dinners or Shabbat entertaining.
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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.