Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

The Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes is a delightful dish that combines juicy, marinated chicken with creamy pasta and perfectly roasted potatoes. This recipe hits all the right notes, offering a medley of flavors and textures that appeal to both the palate and the eye. It’s an ideal choice for family dinners or entertaining guests, providing a touch of elegance without too much fuss in the kitchen.

Why Make This Recipe

This recipe stands out for several reasons. First, it marries the freshness of herbs and the richness of creamy pesto, creating a dish that feels both comforting and sophisticated. The grilled chicken is infused with robust flavors, while the roasted potatoes add a satisfying crunch and complement the creaminess of the pasta. Additionally, this dish is relatively easy to prepare, making it accessible even for those who may be new to cooking. With a combination of wholesome ingredients, it presents a well-rounded meal that’s sure to please any crowd.

How to Make Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

Ingredients:

2–3 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp Italian seasoning
2 garlic cloves, minced
1 tbsp chopped fresh parsley
Juice of ½ lemon
Salt and black pepper, to taste
400 g baby potatoes, halved
1 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
1 tbsp chopped parsley
Salt and black pepper, to taste
200 g penne pasta
100 ml heavy cream or milk
3 tbsp pesto sauce
30 g grated Parmesan cheese
A handful of fresh basil or parsley, chopped

Directions:

In a bowl, mix olive oil, Italian seasoning, minced garlic, chopped parsley, lemon juice, salt, and pepper. Add the chicken breasts to the mixture, ensuring they are well coated, and marinate for at least 10 minutes or up to 2 hours in the fridge for enhanced flavor.
Preheat your oven to 200 °C (390 °F). On a baking sheet, toss the halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Roast in the oven for 20–25 minutes, flipping halfway through to ensure even browning. Once done, sprinkle with additional parsley.
Bring a pot of salted water to a boil. Cook the penne pasta until al dente, about 10 minutes. Reserve ¼ cup of the pasta water before draining.
In the same pot, heat the heavy cream over medium heat. Stir in the pesto and Parmesan cheese until smooth. Add the cooked pasta and any chopped herbs, mixing well. Use the reserved pasta water to adjust the sauce’s consistency if necessary.
Heat a grill or grill pan to medium-high heat. Grill the marinated chicken for 6–8 minutes per side, or until the internal temperature reaches 74 °C (165 °F). Once cooked, let the chicken rest for 5 minutes before slicing.
To serve, place the creamy pesto pasta in bowls, top it with the roasted potatoes and sliced grilled chicken. Garnish with fresh herbs or additional Parmesan cheese for an added touch.

How to Serve Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

Serve this dish warm, arranging the pasta as a base, topped with the grilled chicken and crispy roasted potatoes. Fresh herbs not only enhance the appearance but also elevate the underlying flavors. Pair it with a light salad or a glass of white wine for a complete dining experience.

How to Store Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, separate the chicken and pasta to maintain their textures. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to revive the pasta’s creaminess.

Tips to Make Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

Marination: For the best flavor, marinate the chicken for a longer period, ideally 1 to 2 hours.
Adjust Heat: If preferred, adjust the amount of garlic powder and smoked paprika to personal taste to control spice levels.
Pasta Options: Feel free to swap penne with other types of pasta, such as fusilli or farfalle, depending on your preference.
Vegetable Add-ins: Incorporate vegetables like cherry tomatoes or spinach into the pasta for extra nutrition and flavor.

Variation

To make this recipe a bit lighter, you can substitute the heavy cream with Greek yogurt or cottage cheese for a creamy texture without the richness, while still maintaining flavor. Additionally, using grilled or roasted vegetables instead of potatoes can provide a fresh twist to the dish. Enjoy the versatility of this recipe by making it your own!