Penne with Grilled Chicken, Spinach & Cherry Tomatoes in a Lemon Parmesan Sauce

Most of the time, we don’t associate summertime meals with pasta. We traditionally think burger, brats and beer, right? Sometimes a comforting pasta dish on a rainy summer night can give you the slightest taste of coziness while you sit in front of the air conditioning worn out from a day’s worth of work.

Customize this recipe to your palate’s preference by adding more spinach, tomatoes or Parmesan. I imagine adding artichoke hearts would be a nice refreshing taste as well. So grab a chair, sit in front of a fan and cool off a little bit.


1 pound of chicken breast
1 tablespoon of olive oil
Salt & pepper
1 box (pound) of penne pasta
1/2 stick of butter
4 cloves of garlic, minced
1 cup of cherry tomatoes, sliced in half
4 cups of fresh spinach
1/2 lemon, squeezed
1/2 cup of cream
1 teaspoon of sea salt
1/4 cup of Parmesan cheese


  1. For chicken, drizzle with olive oil, and sprinkle with salt and pepper.  Grill on a medium-hot grill for 5-6 minutes on each side until cooked through.  Set aside.
  2. Meanwhile, bring a large pot of water to boil.  Season with salt.  Cook penne according to directions.  Give a quick rinse with cold water.
  3. For the sauce, melt butter in a large sauté pan. Add garlic and cook for 30 seconds until fragrant. Add tomatoes and spinach and cook for 1 minute. Add lemon juice and cream. Cook for 3 minutes until it begins to simmer. Lower the heat and add cooked, drained pasta.
  4. Slice chicken and add to the pasta. Add Parmesan cheese and carefully toss together. Top with additional Parmesan cheese on top.



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