Looking for a simple summer meal that hits all the right notes? These Honey Mustard Chicken BLT Sliders are packed with flavor, perfectly portioned, and kid-approved! Grilled chicken gets a boost from a quick homemade honey mustard sauce, crispy bacon, and fresh toppings—all stacked on soft brioche slider buns. Whether you’re hosting friends, feeding your family, or just want a fun twist on a classic sandwich, this recipe delivers big taste with minimal effort. Serve them up with your favorite sides and watch them disappear fast!
Crispy, golden, and ready to top the dreamiest summer pasta. I always cook the chicken separately for extra flavor – and it makes it easy to serve it up plain for my more selective eaters.
Nothing says comfort like a little (or a lot of) freshly grated Parm. This one-skillet summer pasta is creamy, bright, and packed with flavor—pesto, roasted veggies, tender chicken… and of course, cheese.
Summer Patio Pasta
Ingredients:
- 2 tbsp olive oil, divided
- 1.5 lbs boneless, skinless chicken breast, diced
- Salt and pepper, to taste
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes (halved for more flavor or left whole for juicy bursts—or use a mix!)
- 1 medium zucchini, sliced into half-moons
- 2 cups chicken broth (plus more as needed)
- 1 cup milk or half-and-half
- 8 oz uncooked short pasta (like penne or rotini)
- 1/2 cup basil pesto
- 1/2 cup grated Parmesan cheese
Directions:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add cherry tomatoes (cut side down if halved) and zucchini. Let them sear undisturbed for 3–4 minutes to get caramelized, then stir and cook another 1–2 minutes until softened. Remove and set aside.
- In the same skillet, add remaining 1 tbsp oil. Season chicken with salt and pepper, then cook until browned and fully cooked through. Remove and set aside.
- Add diced shallot and cook for 1–2 minutes until softened. Stir in garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth and milk, scraping up any bits from the skillet. Add uncooked pasta. Bring to a boil, then reduce heat and simmer and cover, stirring occasionally, until pasta is tender and most liquid is absorbed. (most of the liquid should be absorbed)
- Stir in pesto and Parmesan. Return roasted tomatoes and zucchini to the skillet and stir gently to combine.
- Spoon the creamy pasta mixture onto plates or bowls and top with the reserved cooked chicken. Sprinkle with extra Parmesan if desired.
Click HERE for a Downloadable Recipe Card!
Picky Eater Tip:
Before mixing in the pesto and vegetables, you can set aside portions of plain pasta or chicken for any picky eaters. This way, everyone gets a version they’ll enjoy!
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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