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Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes Recipe

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4 from 6 reviews

This Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes is a comforting and fresh meal perfect for cozy dinners or casual gatherings. It features juicy grilled chicken marinated in herbs and lemon, creamy pesto-coated penne pasta, and crispy roasted baby potatoes seasoned with garlic and smoked paprika.

  • Author: Zara
  • Prep Time: 10 minutes (plus up to 2 hours marinating)
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 2–3 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Italian

Ingredients

For the Chicken:

  • 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

For the Potatoes:

  • 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

For the Pasta:

  • 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

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, Italian seasoning, minced garlic, chopped parsley, lemon juice, salt, and black pepper. Add the chicken breasts and toss to coat completely. Cover and marinate in the refrigerator for at least 10 minutes or up to 2 hours for best flavor.
  2. Roast the Potatoes: 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 black pepper. Spread them out in a single layer and roast for 20–25 minutes, flipping halfway through to ensure even crispiness. Once roasted, sprinkle with freshly chopped parsley.
  3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10 minutes. Reserve ¼ cup of the pasta cooking water before draining the pasta.
  4. Prepare the Creamy Pesto Sauce: In the same pot used for pasta, heat the heavy cream (or milk) over medium heat. Stir in the pesto sauce and grated Parmesan cheese until the sauce is smooth and creamy. Add the drained pasta back into the pot along with the chopped fresh basil or parsley. Mix well, adding reserved pasta water as needed to reach desired sauce consistency.
  5. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill 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.
  6. Serve: Plate the sliced grilled chicken alongside the creamy pesto pasta and roasted baby potatoes. Enjoy this balanced meal full of fresh herbs and flavors.

Notes

  • Marinating the chicken longer enhances the flavor, but even 10 minutes will add a nice herbaceous touch.
  • You can substitute heavy cream with whole milk for a lighter sauce, but it may be less creamy.
  • Use fresh herbs when possible for the best flavor; dried herbs can be used but reduce quantity slightly.
  • If you don’t have a grill or grill pan, you can cook the chicken on a stovetop skillet or bake it in the oven.
  • Feel free to add some chili flakes to the pesto sauce if you like a bit of heat.

Find it online: https://zaracooking.com/loaded-herb-grilled-chicken-with-creamy-pesto-pasta-and-roasted-potatoes-recipe/