Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

A delightful combination of herb-infused grilled chicken, creamy pesto pasta, and perfectly roasted potatoes, creating a comforting and delicious meal for any occasion.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

For the Chicken

2-3 pieces boneless, skinless chicken breasts The stars of the dish, versatile and easily absorb marinade flavors.
2 tbsp olive oil Adds rich flavor to the chicken.
1 tsp Italian seasoning Brings an Italian flair.
2 cloves garlic, minced Adds depth of flavor.
1 tbsp chopped fresh parsley Brightens the dish.
½ piece lemon, juice Balances flavors with acidity.
Salt and black pepper, to taste Essential for seasoning.

For the Roasted Potatoes

400 g baby potatoes, halved Creamy inside when roasted.
1 tbsp olive oil Drizzle for crispy texture.
½ tsp garlic powder Enhances the garlic flavor.
½ tsp smoked paprika Adds smoky depth.
1 tbsp chopped parsley For garnish.
Salt and black pepper, to taste For seasoning.

For the Creamy Pesto Pasta

200 g penne pasta Perfect for holding onto the sauce.
100 ml heavy cream or milk Gives a luscious texture.
3 tbsp pesto sauce Packed with basil flavor.
30 g grated Parmesan cheese Adds richness.
1 handful fresh basil or parsley, chopped For garnish.

Method

Marinate the Chicken

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.

Prepare the Potatoes

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.

Cook the Pasta

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.

Create the Creamy Sauce

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.

Grill the Chicken

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.

Serve It Up

Dish out creamy pesto pasta, top with roasted potatoes, and add sliced grilled chicken. Garnish with fresh herbs or Parmesan.

Notes

For best results, let your chicken marinate longer, give potatoes space on the baking sheet, and reserve pasta water for creaminess. Feel free to swap out chicken for shrimp or use different pasta types.