The grill isn’t just for long smoking sessions or traditional barbecue. With a few simple ingredients, particularly chicken breasts, you can make a quick, satisfying weeknight meal that feels indulgent and homey. This Traeger Chicken Breast with Creamy Pasta brings together smoky, tender chicken and a rich, comforting pasta sauce for a crowd-pleasing dinner.
Traeger Chicken Breast with Pasta
This recipe is perfect for busy evenings when you want something tasty without fuss. It comes together quickly, stores well for meal prep, and offers a delightful balance of smoky chicken and a creamy sauce that clings to every strand of pasta. The Traeger (or any pellet grill) adds a light wood-fired flavor to the chicken that elevates the whole dish beyond ordinary stovetop chicken.
Why you’ll love this dish
- Smoky, grilled chicken: Cooking the chicken on a pellet grill adds a subtle wood-smoke note you can’t get in an oven.
- Creamy comfort: The pasta is tossed in a silky sauce made from chicken stock, cream, butter, and Parmesan.
- Flexible: Swap in your favorite pasta shape or add vegetables to suit dietary preferences.
- Weeknight-friendly: Straightforward steps and reasonable cook time make this ideal for a busy night.
Shopping list
Gather these ingredients before you start. Quantities and a printable recipe are shown in the recipe card below.
- Boneless, skinless chicken breasts
- Olive oil
- Salt, onion powder, granulated garlic, black pepper, cayenne pepper
- High-quality pasta (any shape you prefer)
- Butter
- Bell pepper
- Garlic
- Mushroom powder (optional)
- Chicken stock
- Cream
- Shredded Parmesan
- Chopped Italian parsley for finishing
How to make this recipe — overview
Below is a concise overview so you know what to expect. Follow the step-by-step recipe card for exact amounts and detailed instructions while cooking.
- Preheat: Heat your pellet grill to 325°F and bring a large pot of well-salted water to a boil for the pasta.
- Season & grill: Rub chicken breasts with olive oil and season with salt, onion powder, granulated garlic, black pepper, and cayenne. Grill until the chicken reaches an internal temperature of about 160°F, then rest.
- Cook pasta: Boil the pasta to al dente. Reserve a little pasta water if you want to loosen the sauce later.
- Make the sauce: Sauté sliced bell pepper in butter, add garlic, then stir in salt, onion powder, mushroom powder (optional), chicken stock, and cream. Simmer a few minutes to develop flavor and thicken slightly.
- Finish: Toss drained pasta with the creamy sauce and Parmesan. Slice the rested chicken and serve it over the pasta, garnished with parsley.
Recipe FAQ
Can I use a different type of pasta?
Yes. Use any good-quality pasta you have on hand — the sauce works well with short or long shapes.
What if I don’t have mushroom powder?
No problem. Finely chopped mushrooms sautéed with the bell pepper make a good substitute, or omit it for a milder sauce.
Can I make this ahead of time?
Yes. The grilled chicken holds well when made in advance, and the pasta and sauce reheat nicely. Store in an airtight container and reheat gently in the microwave or on the stovetop.
Serve this with
- Grilled garlic bread or crusty bread to soak up the sauce
- A crisp Caesar or green salad to add brightness and contrast
Yield: 6 servings
Creamy Pasta with Traeger Chicken Breast
Our grilled Traeger chicken rests atop a bed of creamy, flavorful pasta — a straightforward, comforting meal that’s great for weeknights and easy to scale for guests.
Prep time: 10 minutes • Cook time: 45 minutes • Total time: 55 minutes
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon granulated garlic
- ¼ teaspoon black pepper
- ½ teaspoon cayenne pepper powder
Pasta & sauce
- 1 pound high-quality pasta
- 3 tablespoons butter
- 1 large bell pepper, sliced
- 3 cloves garlic, crushed
- ½ teaspoon salt
- ½ teaspoon onion powder
- 2 teaspoons mushroom powder (optional)
- 2 cups chicken stock
- ½ cup cream
- ¼ cup shredded Parmesan
- 1 tablespoon chopped Italian parsley, for garnish
Instructions
- Preheat your pellet grill to 325°F. Bring a large pot of well-salted water to a boil for the pasta.
- Brush the chicken breasts with olive oil and season evenly with salt, onion powder, granulated garlic, black pepper, and cayenne.
- Place the chicken on the grill grates. Cook for about 8 minutes, flip, and continue until the internal temperature reaches 160°F. Remove from the grill and let rest 10–15 minutes while you finish the pasta.
- While the chicken cooks, add the pasta to the boiling water and cook until al dente. Drain and set aside, reserving a little cooking water if needed to loosen the sauce.
- In a sauté pan, melt the butter and cook the bell pepper slices until softened. Add the crushed garlic and cook another 1–2 minutes.
- Add salt, onion powder, and mushroom powder (if using), then pour in the chicken stock and cream. Stir and simmer over medium-low heat for about 5 minutes to meld flavors and slightly thicken the sauce.
- Toss the drained pasta with the creamy sauce and sprinkle in the Parmesan. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Slice the rested chicken breasts and serve them over the creamy pasta. Garnish with chopped Italian parsley and additional Parmesan, if desired.
Nutrition (per serving)
Calories: 436 • Total fat: 21g • Saturated fat: 10g • Unsaturated fat: 9g • Cholesterol: 107mg • Sodium: 633mg • Carbohydrates: 29g • Fiber: 2g • Sugar: 3g • Protein: 32g
