Creamy Grilled Chicken with Lemon-Parsley Pasta & Mediterranean Veggies

Instructions

Cook the Pasta:

1. Bring a pot of well-salted water to a boil. Add the egg noodles or ribbon pasta and cook according to package instructions, about 8–10 minutes, until al dente.
2. Drain well and return to the pot or a large bowl. Toss immediately with olive oil, lemon juice, chopped parsley, and a light pinch of salt. Mix gently to combine. Set aside and keep warm.

Prepare & Grill the Chicken:

1. In a mixing bowl, combine the cubed chicken with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
2. Heat a grill pan or heavy skillet over medium-high heat. Once hot, add the seasoned chicken and sear for 6–8 minutes, turning occasionally until the pieces are golden brown on the outside and cooked through inside. Remove from the pan and set aside.

Make the Creamy Sauce:

1. In the same pan, lower the heat to medium and melt the butter. Add the sliced red bell pepper and onion and sauté for 4 minutes, stirring often until slightly softened and aromatic.
2. Pour in the heavy cream and stir in the Dijon mustard. Simmer gently for 3–4 minutes, allowing the sauce to thicken slightly while absorbing the flavor of the vegetables and seasonings.
3. Return the cooked chicken to the pan and toss to coat in the sauce. Simmer for another minute or two until heated through. Sprinkle with chopped parsley before serving.

Sauté the Mediterranean Vegetables: