Fire up the grill and grab a heatproof baking pan—today we’re making a wood-fired, creamy chicken pasta that’s perfect for summer. Rather than a large roast, this recipe uses chicken tenders for quick, even cooking and a Traeger-style pellet grill (or any wood-fired grill) to add subtle smoky depth you won’t get indoors.
Wood-Fired Creamy Chicken Pasta
We rely on our pellet grill for nearly everything in warm weather, especially when we want to avoid heating the kitchen. This recipe roasts bell peppers, onion, and garlic in olive oil while seasoned chicken tenders sear on the grill grates. When combined, a generous amount of heavy cream and butter turns everything into a rich, silky sauce. If you prefer lighter dairy, you can adjust, but this version uses heavy cream to deliver a truly indulgent Alfredo-style finish.
The smoked aroma from the wood fire pairs beautifully with fresh thyme and parmesan, creating layers of flavor that make this easy dinner feel special. Ziti or a similar pasta holds the sauce well, and the dish comes together quickly once the grill and pan are hot.
Recipe Shopping List
Here are the ingredients you’ll need. Exact amounts are listed in the ingredients section below.
- Olive oil
- Bell peppers
- Yellow onion
- Garlic
- Chicken tenders
- Salt
- Garlic powder
- Black pepper
- Onion powder
- Paprika
- Cayenne pepper
- Red pepper flakes
- Butter
- Heavy cream
- Fresh thyme
- Parmesan cheese
- Ziti pasta
How To Make This Recipe (Overview)
This overview shows the main steps so you know what to expect. Follow the detailed instructions and ingredient amounts in the recipe card below when you cook.
- Preheat – Place a large, high-sided baking pan in the grill and preheat the grill to 400°F (about 200°C).
- Cook – Season the chicken tenders and place them on the grill grates. Add onions, peppers, and garlic to the preheated pan and cook for about 15 minutes, stirring and flipping once.
- Pasta – Boil the pasta in well-salted water until al dente while the chicken cooks. Drain and keep warm.
- Sauce – Transfer the chicken to the pan with the vegetables, add butter, heavy cream, thyme, and red pepper flakes, and simmer until slightly reduced and glossy.
- Finish – Remove from heat, stir in grated parmesan, toss with the cooked pasta, and serve immediately with extra cheese if desired.
Creamy Chicken Pasta FAQ
Yes. Broccoli, zucchini, or spinach work well and can be swapped in based on preference or seasonality.
The recipe benefits from heavy cream for a thick, rich sauce. Substituting lower-fat dairy will thin the sauce and change the texture.
Refrigerate covered for 2–3 days. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally. If the sauce tightens up, add a splash of cream or milk while reheating to loosen it.
Serve this with…
- Herbed bread dip or warm garlic bread
- A crisp green salad with a light vinaigrette
- Classic Caesar salad or a fresh strawberry salad for contrast
- Something bubbly or fruity to drink, such as a spritzer or sangria-style refresher
More Pasta Recipes
- Homemade Fettuccine Alfredo
- Seafood Alfredo
- Feta pasta with roasted vegetables
- Chicken and zucchini pasta bake
- Smoked cream cheese pasta
- Browned butter and mizithra pasta
- Creamy mushroom pasta
Traeger Creamy Chicken Pasta
This creamy pasta is finished over wood fire and features tender chicken, parmesan, and crisp bell peppers in a rich cream sauce. It’s an easy, crowd-pleasing weeknight or weekend meal.
10 minutes
30 minutes
40 minutes
Ingredients
- 3 tablespoons olive oil
- 2 large bell peppers, seeded and chopped
- 1 large yellow onion, diced
- 6 cloves garlic, chopped
- 2 pounds boneless skinless chicken tenders
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes
- 8 ounces butter, melted
- 3 cups heavy cream
- 3 sprigs fresh thyme
- 8 ounces shredded parmesan cheese
- 1 pound ziti pasta
Instructions
- Put the olive oil into a large 10×13 high-sided baking dish or equivalent heatproof pan. Place the dish in the grill and preheat the grill to 400°F with the pan inside so the oil gets hot.
- Season the chicken tenders evenly with salt, garlic powder, black pepper, onion powder, paprika, and cayenne.
- Add the bell peppers, onion, and garlic to the hot pan. Place the seasoned chicken tenders directly on the grill grates near the pan.
- Cook for about 7 minutes, then flip the chicken and stir the vegetables. Cook another 7 minutes until the chicken is mostly cooked through and the vegetables are softened.
- While the chicken cooks, bring a large pot of well-salted water to a boil and cook the ziti until al dente. Drain and keep warm.
- Move the chicken into the pan with the vegetables and sprinkle in the red pepper flakes.
- Add the melted butter, heavy cream, and fresh thyme to the pan and stir to combine.
- Let the sauce simmer for around 15 minutes, allowing it to reduce and thicken slightly. You want it to come to a gentle simmer for a few minutes so the flavors meld.
- Remove the pan from the grill and stir in the parmesan cheese until melted and creamy.
- Toss the sauce and chicken with the cooked pasta and serve hot with extra parmesan on the side.
Nutrition Information
Yield: 8 servings — Serving Size: 1
Amount Per Serving (estimate):
- Calories: 990
- Total Fat: 80g (Saturated Fat: 44g; Trans Fat: 2g; Unsaturated Fat: 30g)
- Cholesterol: 295mg
- Sodium: 1247mg
- Carbohydrates: 18g (Fiber: 2g; Sugar: 6g)
- Protein: 51g
Nutrition data provided here is only an estimate.