Description
A delicious, hearty meal featuring herb-grilled chicken, creamy pesto pasta, and crispy roasted potatoes, offering a perfect blend of savory flavors and satisfying textures.
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:
4 medium potatoes, diced
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary
Salt and pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
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Notes
For a vegetarian version, substitute the chicken with grilled tofu or roasted vegetables.
To make the dish dairy-free, replace heavy cream and Parmesan cheese with coconut milk and dairy-free cheese.
If you want to add a spicy kick, incorporate red pepper flakes into the pesto sauce.
For different protein options, you can use boneless chicken thighs, turkey, or grilled fish like salmon.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling, Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
