Under 30 Minutes

Shells with Grilled Chicken and Mozzarella

Bowls of Caprese-style chicken pasta -- with tomatoes, cheese, and herbs -- answer the question of what to have for dinner tonight. You need only 30 minutes, start to finish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2007


  • Coarse salt and ground pepper
  • Vegetable oil, for grates
  • 1 1/2 pounds chicken cutlets
  • 8 ounces medium pasta shells
  • 1 pint cherry or grape tomatoes, halved
  • 4 ounces fresh mozzarella, cut into 1/4-inch cubes
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup grated Parmesan, plus more for serving
  • 2 tablespoons butter


  1. Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.

  2. Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.

Cook's Notes

If you like, grill the chicken up to 2 days beforehand. Then let it cool, wrap it in plastic, and refrigerate. Bring chicken to room temperature before adding to pasta.


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