BBQ Italian Herb Chicken with Sweet Basil Marinara & Broccoli
I’ll admit it — I’m one of those people who believes there’s almost no such thing as too much broccoli. I love when it stays bright green, slightly crisp, and soaks up a little of that warm sweet basil marinara beside tender BBQ Italian herb chicken and buttery spaghetti. This is one of those easy comfort meals that feels hearty without being too heavy, and honestly, the extra broccoli just makes the bowl better.
Short Description of the Recipe
This BBQ Italian Herb Chicken with Sweet Basil Marinara is one of those easy comfort dinners that comes together fast but still feels homemade and satisfying. Juicy grilled chicken is served over buttery spaghetti with warm basil marinara and a big helping of vibrant steamed broccoli. And yes… I fully admit I went heavy on the broccoli because I honestly love it that way.
Why It’s Good
What I love about this recipe is how balanced it feels without trying too hard. The chicken gets smoky flavor from the grill while the marinara keeps everything cozy and saucy. The broccoli adds freshness and texture, especially when it’s steamed just until bright green and still slightly crisp. I’ve made this on busy weeknights when I wanted something comforting but didn’t want a super heavy pasta dinner. It also reheats surprisingly well the next day.
When to Serve It
This is a great easy family dinner for busy weeknights, especially when you want something hearty without spending hours cooking. It also works well for casual summer BBQ meals since the chicken cooks quickly on the grill. I’ve even served it buffet-style when everyone wanted to build their own plates. Extra marinara on the side is always a good idea.
Three pots going at once, but this dinner actually comes together surprisingly fast once everything is started. The marinara warms while the pasta boils and the broccoli steams. Easy multitasking dinner.
I like steaming the broccoli just until it turns bright green and still has a little bite. Overcooked broccoli loses that fresh flavor fast.
Using a good sweet basil marinara sauce adds instant Italian flavor without needing a long simmer. It keeps this easy pasta dinner realistic for busy weeknights.
Salted pasta water makes a big difference here. The spaghetti absorbs flavor while cooking and helps balance the rich marinara sauce.
This kind of setup always reminds me of real home cooking — pots bubbling away, steam everywhere, and trying to time everything so the pasta stays hot.
The broccoli may look like a lot… because it is. I’m definitely one of those people who thinks extra broccoli makes pasta dinners even better.
Cooking the sauce separately helps keep the sweet basil flavor bright and fresh instead of over-reducing it on the stove.
A simple Italian chicken pasta recipe like this works great for family dinners, meal prep, or easy summer BBQ meals when you want comfort food without too much effort.
- This is exactly why I love grilling chicken for easy pasta dinners. You get those lightly charred grill marks, smoky Italian herb flavor, and juicy chicken without needing a complicated marinade.
- The chicken starts out simple — olive oil, Italian seasoning, garlic, paprika, salt, and pepper — but once it hits the BBQ the flavor changes completely. The smell alone feels like summer cooking.
- One thing I’ve noticed with grilled chicken breasts is that thinner cutlets cook far more evenly and stay noticeably juicier. Slicing them horizontally first really helps.
- Closing the BBQ lid while grilling helps lock in heat and gives the chicken that golden grilled exterior while keeping the inside tender.
- This grilled Italian chicken recipe works perfectly for busy weeknight dinners because the chicken cooks in under 10 minutes once the grill is hot.
- A little browning around the edges adds so much flavor to the final pasta bowl. It pairs especially well with sweet basil marinara and buttery spaghetti.
- I usually let the chicken rest a few minutes before slicing. It keeps the juices inside instead of running all over the cutting board. Small step, big difference.
- Simple grilled chicken recipes like this are great because they feel hearty and comforting without being overly heavy. Perfect for easy family BBQ dinners and summer pasta meals.
Tips and Tricks
Slicing the chicken breasts into thinner cutlets helps them cook faster and more evenly on the BBQ. I find they stay much juicier this way too.
Don’t overcook the broccoli. The best texture is when it’s bright green with a slight bite left in the center. It keeps the whole pasta dinner tasting fresher.
Salt your pasta water generously. It’s one of those small details that makes spaghetti taste much better, especially in simple Italian pasta recipes like this.
Let the grilled chicken rest for a few minutes before slicing. It really does help keep the juices inside the meat instead of all over the cutting board.
If the pasta sits a little too long before serving, toss it with a tiny splash of olive oil or a spoonful of warm marinara to loosen everything back up.
Warming the marinara separately keeps the sweet basil flavor fresh and vibrant instead of tasting overly cooked down.
Ingredient Notes
Classico Sweet Basil Marinara works really well here because it already has balanced sweetness and basil flavor, making this an easy weeknight Italian chicken pasta dinner.
Fresh broccoli gives the best texture for this recipe. Frozen broccoli works in a pinch, but it tends to soften faster once steamed.
Italian seasoning blends can vary a lot. Some are heavier on oregano while others lean more herbal. Use one you already enjoy because you’ll taste it on the grilled chicken.
A little paprika helps give the chicken a warmer grilled color without making it spicy.
Butter tossed with hot spaghetti gives the pasta a simple silky texture that works perfectly with marinara sauce and grilled chicken.
Variations
Swap the spaghetti for penne, linguine, or even fettuccine if that’s what you have on hand. This easy grilled chicken pasta recipe is very flexible.
Add red pepper flakes to the marinara if you want a little extra heat. I sometimes do this when serving adults only.
Mozzarella or freshly grated parmesan melts beautifully over the hot chicken and pasta.
You can replace broccoli with grilled zucchini, asparagus, or roasted bell peppers for a different summer BBQ pasta variation.
For a lower-carb version, serve the grilled Italian chicken and marinara over steamed vegetables instead of pasta.
Sometimes I slice the chicken extra thin and toss everything together family-style in one large bowl with extra sauce. It feels a little more casual and cozy that way.
Storage Tips
Store leftover grilled chicken, spaghetti, broccoli, and marinara in airtight containers in the refrigerator for up to 3 days.
The broccoli softens slightly after reheating but still tastes great mixed into the pasta and sauce.
Reheat gently on the stovetop or in the microwave with a splash of water or extra marinara sauce to keep the spaghetti from drying out.
Leftover grilled chicken is also really good sliced cold for wraps, salads, or easy lunch bowls the next day.
I usually keep extra marinara separate when storing leftovers because it helps the pasta maintain a better texture overnight.
This bowl is exactly my kind of comfort food — juicy BBQ Italian herb chicken, buttery spaghetti, warm sweet basil marinara, and honestly probably more broccoli than most people would add. No regrets there.
I love how the broccoli stays bright green against the rich marinara sauce. It makes the whole plate feel fresher and lighter even though it’s still a hearty pasta dinner.
The grilled chicken gets those lightly charred edges from the BBQ while staying tender inside. That smoky flavor works so well with sweet basil marinara sauce.
One thing I noticed while making this recipe is how important it is not to over-sauce the pasta. Keeping some of the spaghetti visible makes the dish feel lighter and lets the grilled chicken stand out more.
The little slices of red chili add a subtle heat that cuts through the richness without overpowering the Italian flavors.
This easy grilled chicken pasta recipe feels like a mix of summer BBQ food and cozy Italian comfort food all in one bowl.
Fresh parsley on top adds more than color. It gives the final dish a clean fresh finish that balances the smoky chicken and warm marinara beautifully.
And yes… the broccoli portion is intentional. I’m definitely the type of person who orders extra vegetables with pasta and actually gets excited about it.
FAQ
Can I make this grilled chicken pasta recipe ahead of time?
Yes. You can grill the chicken, steam the broccoli, and cook the spaghetti ahead of time, then reheat everything gently before serving. I usually keep the marinara sauce separate until the last minute so the pasta doesn’t absorb too much sauce overnight.
What’s the best way to keep grilled chicken juicy?
Slicing the chicken breasts into thinner cutlets helps them cook evenly and stay tender. I also recommend letting the chicken rest for a few minutes after grilling before slicing it.
Can I use frozen broccoli?
You can, especially for busy weeknight dinners. Fresh broccoli gives the best texture and brighter color, but frozen broccoli still works well in this easy pasta recipe.
What pasta works best with sweet basil marinara?
Spaghetti works beautifully because it stays light and lets the grilled Italian chicken stand out. Penne, linguine, or fettuccine are also great options.
Is this recipe spicy?
Not really. The chili slices add only a mild heat. You can leave them out completely or add extra red pepper flakes if you want more spice.
Can I cook the chicken indoors instead of on a BBQ?
Absolutely. A grill pan or cast iron skillet works well if you don’t have access to an outdoor grill. You’ll still get great flavor from the Italian herb seasoning blend.
How do I keep spaghetti from sticking together?
After draining the pasta, toss it lightly with butter or olive oil while it’s still warm. It makes a noticeable difference, especially if dinner sits for a few minutes before serving.
Is this a healthy chicken pasta recipe?
It’s a nice balance of comfort food and fresh ingredients. The grilled chicken adds lean protein, the broccoli brings freshness and texture, and the marinara keeps the dish lighter than heavy cream-based pasta sauces.
Can I add cheese to this recipe?
Definitely. Fresh parmesan or mozzarella tastes amazing melted over the warm grilled chicken and spaghetti.
What makes this recipe good for weeknight dinners?
Everything cooks fairly quickly and uses simple ingredients. Once the pasta water is boiling, the whole meal comes together fast, even with the separate pots going at once.
The juicy grilled Italian herb chicken is the star of this bowl — tender inside with lightly charred BBQ edges and a spoonful of warm sweet basil marinara on top. Paired with buttery spaghetti and vibrant steamed broccoli, this easy chicken pasta dinner feels comforting, fresh, and honestly even better with an extra forkful of broccoli.
BBQ Italian Herb Chicken with Sweet Basil Marinara & Broccoli
Equipment
- Outdoor BBQ grill or gas grill
- Grill tongs for flipping chicken
- Sharp chef’s knife for slicing chicken breasts and broccoli
- Cutting board
- Large pot (for boiling spaghetti)
- Medium saucepan for warming marinara sauce
- Steamer pot or saucepan with lid for steaming broccoli
- Colander (for draining pasta)
- Measuring spoons for Italian seasoning blend
- Meat thermometer for perfectly cooked grilled chicken
- Pasta serving spoon or tongs
- Large serving bowls or pasta plates
- Silicone basting brush for olive oil on chicken (optional)
- BBQ-safe spatula or grill turner (optional)
- Stove top cookware set for easy weeknight pasta dinners
Ingredients
For the Grilled Italian Chicken
- 2 chicken breasts large boneless skinless and sliced into cutlets
- 1 tbsp olive oil
- Italian Herb Seasoning Blend
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried Italian seasoning
- ½ tsp paprika
For the Pasta - Sauce & Broccoli
- 12 -16 oz spaghetti pasta
- 1 24 oz Sweet Basil Marinara sauce Classico or your choice
- 1 broccoli large head fresh and cut into bite-sized florets
- 1 tbsp butter or olive oil for the pasta
Instructions
Prepare the Chicken
- Slice each chicken breast horizontally to create four thinner cutlets. Pat dry with paper towel, drizzle with olive oil, and coat evenly with the Italian herb seasoning blend on both sides.
Grill the Italian Chicken
- Preheat the BBQ grill to medium-high heat (400°F–450°F). Grill the chicken cutlets for 4–5 minutes per side with the lid closed until lightly charred and the internal temperature reaches 165°F. Transfer to a cutting board and let rest before slicing.
Cook the Spaghetti
- Bring a large pot of salted water to a rolling boil. Cook the spaghetti according to package instructions until al dente. Drain well and toss lightly with butter or olive oil to prevent sticking.
Steam the Broccoli
- Add broccoli florets to a saucepan with about 1 inch of salted water or place in a steamer basket. Cover and steam over medium heat for 3–5 minutes until bright green and fork-tender. Drain immediately.
Warm the Marinara Sauce
- Pour the Classico Sweet Basil Marinara sauce into a saucepan and warm over medium-low heat for 3–4 minutes until gently simmering and heated through.
Assemble and Serve
- Plate the buttery spaghetti, steamed broccoli, and sliced BBQ Italian chicken. Spoon warm sweet basil marinara over the chicken and pasta before serving. Serve immediately while hot.
Notes
- Thin chicken cutlets cook faster and stay juicier on the BBQ. This simple step makes a big difference in grilled chicken pasta recipes.
- Let the grilled Italian chicken rest for a few minutes before slicing to help lock in moisture and keep the chicken tender.
- Salted pasta water adds flavor directly into the spaghetti and helps balance the sweetness of the basil marinara sauce.
- Steam the broccoli just until bright green and fork-tender. Overcooked broccoli can become mushy and lose its fresh flavor and color.
- Tossing the hot spaghetti with butter or olive oil helps prevent sticking and gives the pasta a silky texture.
- Keeping the marinara sauce warm separately helps maintain the fresh sweet basil flavor instead of overcooking the sauce.
- A meat thermometer is one of the easiest ways to avoid dry grilled chicken. Cook until the internal temperature reaches 165°F.
- This easy grilled chicken spaghetti recipe works great for busy weeknight dinners because all the components cook quickly once started.
- For extra smoky BBQ flavor, keep the grill lid closed while cooking the chicken to help trap heat and create better grill marks.
- Freshly cracked black pepper on top right before serving adds a simple restaurant-style finish to this Italian chicken pasta dinner.
- Leftover grilled chicken slices are delicious added to salads, wraps, or extra pasta the next day.
- If the spaghetti starts drying out before serving, stir in a spoonful of warm marinara sauce or a splash of pasta water.
- Fresh parsley or grated parmesan cheese makes an easy finishing touch for this comforting BBQ chicken pasta bowl.
- This recipe is easy to customize with extra vegetables like zucchini, mushrooms, asparagus, or roasted bell peppers.
- Cooking the broccoli separately helps keep the texture fresh and prevents the pasta from becoming overly soft or watery.
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.