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Oh, where do I begin with this delightful dish? Loaded Herb Grilled Chicken with Creamy Pesto Pasta and Roasted Potatoes is a recipe that whispers “home” and shouts “delicious” all at once! The first time I stumbled upon this beautiful harmony of flavors was during a sun-soaked summer BBQ with friends. There I was in the kitchen, the tantalizing aroma of marinated chicken mingling with freshly roasted potatoes, when I noticed smiles materializing all around the table. Each bite was a warm embrace, with the juicy, herb-infused chicken stealing the spotlight and the creamy pesto pasta wrapping you in a rich, savory hug.
This dish has since become a cherished staple in my kitchen; it’s the kind of meal that brightens rainy days and elevates any gathering. The moment the grilled chicken, fragrant with garlic and herbs, meets the creamy pasta laced with vibrant pesto and perfectly roasted potatoes, you’ll instantly understand why everyone falls head over heels for this dish. Come join me in creating a scrumptious experience that’s both comforting and joyful!
Why You’ll Love This Recipe
- Flavor Explosion: The herbs and pesto create a deliciously vibrant taste that will have your taste buds dancing.
- Comfort Food at Its Best: Every bite feels like a warm hug, perfect for any cozy night in or gathering.
- Quick & Easy: With simple steps and easily accessible ingredients, you’ll whip this up in no time.
- Crowd-Pleasing: It’s hard to find someone who doesn’t love a dish with creamy pasta and grilled chicken!
- Healthy Comfort: Loaded with lean protein and wholesome ingredients, it’s both satisfying and nutritious.
Ingredients
2-3 boneless, skinless chicken breasts
These are the stars of the dish! I love their versatility and how they readily soak up the marinade.2 tbsp olive oil
This adds rich flavor to your chicken. Plus, it helps in achieving that lovely, golden color when grilled!1 tsp Italian seasoning
A blend of herbs that instantly brings an Italian flair to your chicken.2 garlic cloves, minced
The aroma of garlic sizzling is pure joy! It’s a must for flavor depth.1 tbsp chopped fresh parsley
A sprinkle of freshness that brightens the entire dish!Juice of ½ lemon
A touch of acidity balances all those flavors beautifully.Salt and black pepper, to taste
Essential for bringing out the best in your chicken.400 g baby potatoes, halved
These little gems are perfectly creamy inside when roasted!1 tbsp olive oil
For roasting! A drizzle ensures they get that irresistible crispy exterior.½ tsp garlic powder
An extra layer of garlic goodness that pairs beautifully with the potatoes!½ tsp smoked paprika
This adds a smoky depth that takes the flavor next level!1 tbsp chopped parsley
Another burst of color and freshness for my crispy potatoes!Salt and black pepper, to taste
Always a good idea to season your ingredients nicely!200 g penne pasta
Perfect for holding onto the creamy sauce!100 ml heavy cream or milk
This gives the sauce its luscious texture—who can resist?3 tbsp pesto sauce
The star of the pasta! It’s packed with that vibrant basil flavor.30 g grated Parmesan cheese
Always a hit! It adds a lovely richness to the dish.A handful of fresh basil or parsley, chopped
Use this for garnish; it makes everything pop with freshness!
Full recipe card is below.
How to Make It
Marinate the Chicken
In a bowl, mix together the olive oil, Italian seasoning, minced garlic, chopped parsley, lemon juice, salt, and pepper. Ah, the smell is simply divine! Add in the chicken breasts, making sure they’re well-coated in that flavorful blend. Let them marinate for at least 10 minutes or, if you have time, up to 2 hours in the fridge. The longer, the better!
Prepare the Potatoes
Preheat your oven to 200°C (390°F). Toss those halved baby potatoes in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper. Just imagine how wonderful your kitchen will smell as they roast! Spread them out on a baking sheet and roast for 20–25 minutes, flipping halfway through. When they’re golden and crispy, sprinkle with some parsley, and you’re ready to enjoy!
Cook the Pasta
Bring a pot of salted water to a boil, then add your penne pasta. Cook until al dente, about 10 minutes. Don’t forget to reserve ¼ cup of that starchy pasta water before draining!
Create the Creamy Sauce
In the same pot (because we love to keep things simple), heat the cream over medium. As the cream warms, stir in the pesto and grated Parmesan until it melts into a velvety sauce. Add your cooked pasta and herbs, mixing everything together well. If it’s too thick for your liking, use that reserved pasta water to get the perfect consistency!
Grill the Chicken
Heat a grill or grill pan to medium-high. Once hot, grill the marinated chicken for 6–8 minutes per side, or until the internal temperature hits 74°C (165°F). The smoky aroma wafting up will make you even hungrier! Let the chicken rest for about 5 minutes before slicing it into mouthwatering pieces.
Serve It Up
Dish out bowls of creamy pesto pasta, generously top with roasted potatoes, and finally, place those juicy slices of grilled chicken on top. Don’t forget to garnish with fresh herbs or a sprinkle of Parmesan! Enjoy the warm, cozy vibes as your kitchen fills with appetizing aromas.
Pro Tips for Success
- Let your chicken marinate for longer if you can—this enhances flavor and tenderness!
- For an even crispier potato, make sure they have enough space on the baking sheet—don’t overcrowd!
- Don’t skip reserving the pasta water; it helps in making the sauce creamy without being too thick.
- Grill the chicken until perfectly charred—it adds so much flavor!
- Garnish with extra fresh herbs right before serving for that burst of brightness!
Flavor Variations
- Swap out chicken for shrimp for a quick seafood twist, or try grilled veggies for a totally vegetarian dish!
- Use different pasta varieties like fusilli or farfalle for a fun change in texture.
- Experiment with the pesto! Try sun-dried tomato pesto or even a spicy arugula pesto for a new flavor kick.
- Add sundried tomatoes or olives to the pasta for some extra surprise flavors!
Serving Suggestions
Pair this dish with a crisp green salad drizzled with balsamic vinaigrette to balance out the richness of the pasta. For a cozy drink, a chilled glass of white wine or a refreshing sparkling water with lemon is perfect! When plating, consider using a big, beautiful bowl that highlights all those gorgeous colors!
Make-Ahead & Storage
You can marinate the chicken ahead of time—just seal it in an airtight container in the fridge for up to 2 hours. Cooked pasta and roasted potatoes also store well in the fridge for up to 3 days, so don’t hesitate to prep in advance.
Leftovers
Feeling creative? Turn leftover chicken and pasta into a sumptuous frittata or a hearty chicken pesto wrap for lunch! Or you could even toss it all into a fresh salad for a healthy meal full of flavor.
Freezing
Yes, you can freeze the chicken and pasta! Just ensure they’re completely cooled, then place them in airtight containers or freezer bags. They’ll keep well in the freezer for about 2–3 months. For the best flavor, I recommend freezing the sauce and pasta separately!
Reheating
For best results, reheat leftovers on a skillet over medium heat, adding a splash of water or broth if the pasta looks dry. You can also use the microwave—just cover and heat in 1-minute increments until warmed through. Avoid overcooking, as we want to keep that juicy goodness!
FAQs
Can I use frozen chicken?
Absolutely! Just remember to thaw it completely in the refrigerator before marinating and cooking.
Can I substitute the cream?
Of course! You may use milk or a dairy-free alternative if you prefer. Just note that it may not be as rich.
Is this recipe good for meal prep?
Yes, it’s perfect for meal prep! Divide it into containers for easy lunch or dinner options throughout the week.
Can I make this dish vegetarian?
Certainly! Swap the chicken for grilled veggies or tofu, and you’ll still have a delightful meal!
Final Thoughts
Creating Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes is more than just cooking; it’s about enlivening your kitchen with love and deliciousness. Imagine sitting down with a warm bowl in hand, hearing the laughter of loved ones around you, and savoring every mouthful of this dish that feels like home. I encourage you to give it a try; the joy it brings is truly contagious! Until next time, happy cooking!
— Chef Emily
Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes
Ingredients
Method
- In a bowl, mix together the olive oil, Italian seasoning, minced garlic, chopped parsley, lemon juice, salt, and pepper. Add in the chicken breasts, making sure they are well-coated in the marinade. Let marinate for at least 10 minutes or up to 2 hours for best results.
- Preheat your oven to 200°C (390°F). Toss the halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crispy. Sprinkle with parsley before serving.
- Bring a pot of salted water to a boil, add the penne pasta, and cook until al dente, about 10 minutes. Reserve ¼ cup of starchy pasta water before draining.
- In the same pot, heat the cream over medium. Stir in the pesto and Parmesan until melted into a sauce. Add the cooked pasta and herbs, mixing well. Use reserved pasta water to adjust the sauce consistency.
- Heat a grill or grill pan to medium-high. Grill the marinated chicken for 6–8 minutes per side until the internal temperature reaches 74°C (165°F). Let the chicken rest for 5 minutes before slicing.
- Dish out creamy pesto pasta, top with roasted potatoes, and add sliced grilled chicken. Garnish with fresh herbs or Parmesan.