Easy Summer Pasta with Tuscan Herb Grilled Chicken & White Wine Lemon Cream Sauce
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By Michael Candelaria, Founder & Herbalist of 34 Years and amazing cook, Sage Work Organics
I made this on a Wednesday night after closing Sage Craft, somewhere between tired and hungry, with a bag of yellow squash from the farmers market sitting on my counter and a bottle of white wine I'd opened the night before. Thirty minutes later I had something that tasted like I'd been cooking all day.
That's the magic of a good herb blend. Our Tuscan Herb seasoning does the heavy lifting — basil, oregano, garlic, sweet bell peppers, fennel — so you don't have to. One jar, one pan, one skillet for the chicken, and dinner is done.
I finish this dish with a pinch of our En Fuego Salt right at the table. The heat cuts through the cream sauce in the best way. Don't skip it.
This one is going into regular rotation at my house. I hope it becomes one of yours too.
What You'll Need
For the Grilled Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons Sage Work Organics Tuscan Herb Blend
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Pasta
- 12 oz penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 medium yellow summer squash, halved and sliced into half-moons
- ½ cup dry white wine (something you'd actually drink)
- 1 cup heavy cream
- Juice of 1 lemon
- Zest of 1 lemon
- 1½ tablespoons Sage Work Organics Tuscan Herb Blend
- ½ cup freshly grated parmesan
- Salt and black pepper to taste
- Fresh basil for garnish
- Sage Work Organics En Fuego Salt — to finish
Let's Make It
Step 1 — Marinate & Grill the Chicken
Coat chicken breasts in olive oil and rub generously with 2 tablespoons of Tuscan Herb Blend. Season with salt and pepper. Let sit for at least 15 minutes — longer if you have it.
Grill over medium-high heat for 6–7 minutes per side until cooked through and nicely charred. Let rest 5 minutes before slicing on the diagonal.
No grill? A cast iron skillet on high heat works beautifully.
Step 2 — Cook the Pasta
Bring a large pot of heavily salted water to a boil. Cook penne until just al dente — about 1 minute less than the package says. Reserve 1 cup of pasta water before draining.
Step 3 — Build the Sauce
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté 1 minute until fragrant — don't let it brown.
Add yellow squash and cook 3–4 minutes until just tender with a little color. Season with salt and pepper.
Pour in the white wine and let it bubble and reduce by half, about 2 minutes. Add the heavy cream, lemon juice, lemon zest, and 1½ tablespoons of Tuscan Herb Blend. Stir to combine and simmer gently for 3–4 minutes until the sauce thickens slightly.
Step 4 — Bring It Together
Add the drained penne directly to the sauce. Toss well, adding a splash of pasta water if needed to loosen. Stir in the parmesan and let it melt into the sauce.
Step 5 — Plate & Finish
Divide the pasta between four bowls. Top with sliced grilled chicken. Add fresh basil.
Finish with a generous pinch of Sage Work Organics En Fuego Salt over the top of each bowl.
That heat against the lemon cream — that's the moment. You'll understand when you taste it.
A Few Notes
On the wine: Use something dry and light — Pinot Grigio, Sauvignon Blanc, or a dry Vermentino. The wine flavor concentrates as it reduces, so cook with something good.
On the squash: Yellow summer squash is sweeter and more delicate than zucchini. Don't overcook it — you want it tender but still holding its shape.
On the En Fuego Salt: A little goes a long way. Start with a small pinch and add more at the table. It brings a warm, building heat that plays beautifully against the cream and lemon.
Make it vegetarian: Skip the chicken entirely. Add a handful of cherry tomatoes with the squash and finish with toasted pine nuts instead.
Shop This Recipe
This recipe uses two Sage Work Organics products:
- Tuscan Herb Blend Seasoning — $12.00
- En Fuego Salt — Shop Now