Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

This Loaded Herb Grilled Chicken with Creamy Pesto Pasta and Roasted Potatoes is the perfect blend of savory and satisfying flavors. The juicy, herb-infused chicken pairs beautifully with creamy pesto pasta, while the crispy roasted potatoes add a delightful crunch. Whether it’s for a special dinner or a comforting weeknight meal, this dish delivers everything you need to indulge your taste buds!

Ingredients

For the Herb Grilled Chicken:

2 chicken breasts

2 tablespoons olive oil

1 tablespoon fresh lemon juice

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

For the Creamy Pesto Pasta:

8 oz pasta (such as penne or spaghetti)

1/4 cup basil pesto (store-bought or homemade)

1/2 cup heavy cream

1 tablespoon Parmesan cheese, grated

Salt and pepper to taste

For the Roasted Potatoes:

1 tablespoon olive oil

1 teaspoon garlic powder

4 medium potatoes, diced

1 teaspoon dried rosemary

Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Herb Grilled Chicken:

In a small bowl, combine olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.

Rub this mixture over the chicken breasts and let it marinate for at least 15 minutes.

Heat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked and golden brown. Set aside to rest for a few minutes before slicing.

Make the Roasted Potatoes:

Preheat the oven to 400°F (200°C).

Toss the diced potatoes with olive oil, garlic powder, dried rosemary, salt, and pepper.

Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, or until crispy and golden, flipping halfway through for even cooking.

Prepare the Creamy Pesto Pasta:

Cook the pasta according to package instructions. Drain and set aside.

In a large skillet, combine pesto, heavy cream, and Parmesan cheese. Heat over medium heat, stirring occasionally, until the sauce is warmed through.

Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy pesto sauce. Season with salt and pepper to taste.

Assemble the Dish:

To serve, place a portion of creamy pesto pasta on each plate, top with a sliced piece of herb grilled chicken, and add a side of roasted potatoes.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Servings: 2 servings

Calories: 600 kcal per serving

Variations

Vegetarian Option: Skip the grilled chicken and use roasted vegetables or grilled tofu for a plant-based version of this dish.

Different Protein: Instead of chicken breasts, you could use boneless chicken thighs, turkey, or even a piece of grilled fish, like salmon, for a different protein option.

Dairy-Free Option: Replace the heavy cream and Parmesan cheese with coconut milk and dairy-free cheese to make the pesto pasta dairy-free.

Spicy Kick: Add some red pepper flakes to the pesto sauce for a bit of heat to balance the creaminess.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, place the chicken and pasta in a skillet over low-medium heat, adding a splash of cream or broth to prevent the pasta from drying out. For the roasted potatoes, reheat them in the oven at 350°F (175°C) for about 10-15 minutes to get them crispy again.

FAQs

Can I use a different type of pasta for this dish?

Yes, you can use any type of pasta you like, such as fusilli, farfalle, or even gluten-free pasta if needed.

How can I make this recipe ahead of time?

You can prepare the chicken and roasted potatoes in advance and store them in the fridge. When ready to serve, just cook the pasta and assemble the dish.

Can I use store-bought pesto instead of homemade?

Absolutely! Store-bought pesto works perfectly fine for this recipe and can save you time. Just make sure it’s a high-quality pesto for the best flavor.

What’s the best way to grill chicken to keep it moist?

To keep the chicken moist, be sure not to overcook it. Using a meat thermometer is a great way to ensure it reaches an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes before slicing to retain its juices.

Can I add more vegetables to this dish?

Definitely! You can add vegetables like cherry tomatoes, spinach, or zucchini to the creamy pesto pasta for added flavor and nutrients. Roasted vegetables or a fresh side salad would also pair wonderfully with this meal.

Conclusion

This Loaded Herb Grilled Chicken with Creamy Pesto Pasta and Roasted Potatoes is the perfect dish for any occasion, offering a satisfying balance of flavors and textures. Whether you’re looking for a comforting weeknight meal or something special for guests, this recipe is sure to impress. With its simple ingredients and easy preparation, it’s a go-to meal that’s as delicious as it is filling. Enjoy!

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