Description
Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes is a comforting and flavorful meal combining tender, herb-marinated grilled chicken with rich, creamy pesto pasta and crispy golden roasted potatoes. Fresh herbs, a luscious sauce, and satisfying textures make this dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken Marinade
- 2 skinless, boneless chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh basil, chopped
- 1 tsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
Roasted Potatoes
- 1 lb baby potatoes, halved or quartered
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp mixed fresh herbs (basil, thyme, parsley), chopped
- Salt and pepper, to taste
Creamy Pesto Pasta
- 8 oz pasta (fettuccine or linguine)
- 1/2 cup pesto sauce
- 1/2 cup heavy cream or cream alternative
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Salt and pepper, to taste
Garnishes & Optional
- Fresh basil, chopped
- Grated Parmesan cheese
- Lemon-infused olive oil for drizzling
- Toasted pine nuts (optional)
Instructions
- Marinate the Chicken: Combine olive oil, minced garlic, chopped fresh herbs, lemon juice, salt, and pepper in a bowl. Coat the chicken breasts evenly with this mixture and let them marinate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Roasted Potatoes: Cut baby potatoes into halves or quarters depending on size. Toss them with olive oil, minced garlic, chopped herbs, salt, and pepper. Spread them out on a baking sheet in a single layer and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until they are crispy and golden brown.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let the chicken rest before slicing.
- Cook the Pasta: Boil your chosen pasta according to package directions until al dente. Drain the pasta and set aside, reserving a small amount of pasta water if needed for the sauce.
- Make the Creamy Pesto Sauce: In a skillet over low heat, gently warm the pesto sauce together with the heavy cream. Stir until smooth and creamy. Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce. Adjust consistency by adding reserved pasta water if necessary.
- Plate and Serve: Arrange the grilled chicken breasts on plates alongside portions of creamy pesto pasta and roasted potatoes. Garnish with freshly chopped herbs, a sprinkle of grated Parmesan cheese, and a light drizzle of lemon-infused olive oil. Optionally, add toasted pine nuts for extra crunch.
Notes
- Marinate the chicken for at least 30 minutes, or up to overnight, to maximize herb flavor.
- Use a meat thermometer to ensure chicken is cooked to 165°F (74°C) for juicy, tender results.
- Fresh pesto, whether homemade or store-bought, enhances the cream sauce vibrancy.
- Pat potatoes dry before roasting to achieve maximum crispiness.
- Reserve some pasta water to adjust the sauce consistency when mixing cream and pesto.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling and Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
Keywords: herb grilled chicken, creamy pesto pasta, roasted potatoes, weeknight dinner, comfort food, grilled chicken recipe, pesto pasta, roasted baby potatoes
