Loaded Herb Grilled Chicken with Creamy Pesto Pasta and Roasted Potatoes

introduction

Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes is a satisfying weeknight or weekend meal that balances crisp, herb-scented chicken and golden roasted potatoes with a rich, creamy pesto pasta. It’s easy to scale, simple to prep, and delivers bright, fresh flavors from lemon, parsley, and basil. For a related creamy chicken-and-pasta idea that pairs well with this meal, check out creamy rotisserie chicken broccoli pasta.

why make this recipe

This dish combines three crowd-pleasing components—grilled herby chicken, creamy pesto pasta, and crispy roasted potatoes—into one plated meal. It’s:

• Fast to assemble with minimal active time.
• Flexible: swap proteins, pasta shapes, or herbs.
• Homey yet elegant enough for guests.
• Great for leftovers and meal prep.

how to make Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

Follow a simple sequence: marinate and grill the chicken while potatoes roast and pasta finishes in a quick pesto cream sauce. Timing so the chicken rests while you plate keeps everything hot and flavorful.

Ingredients :

• 2–3 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 2 garlic cloves, minced
• 1 tbsp chopped fresh parsley
• Juice of ½ lemon
• Salt and black pepper, to taste
• 400 g baby potatoes, halved
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 tbsp chopped parsley
• Salt and black pepper, to taste
• 200 g penne pasta
• 100 ml heavy cream or milk
• 3 tbsp pesto sauce
• 30 g grated Parmesan cheese
• A handful of fresh basil or parsley, chopped

Directions :

1. In a bowl, mix olive oil, Italian seasoning, garlic, parsley, lemon juice, salt, and pepper. Add chicken and marinate for at least 10 minutes or up to 2 hours in the fridge.
2. Preheat oven to 200 °C (390 °F). Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Roast on a baking sheet for 20–25 minutes, flipping halfway through. Sprinkle with parsley after roasting.
3. Bring a pot of salted water to a boil. Cook penne until al dente, about 10 minutes. Reserve ¼ cup of pasta water, then drain.
4. In the same pot, heat cream over medium. Stir in pesto and Parmesan until smooth. Add pasta and herbs, mixing well. Use reserved water to adjust consistency if needed.
5. Heat a grill or grill pan to medium-high. Grill chicken for 6–8 minutes per side, until internal temperature reaches 74 °C (165 °F). Rest for 5 minutes, then slice.
6. Serve pasta in bowls, topped with roasted potatoes and sliced grilled chicken. Garnish with fresh herbs or extra Parmesan.

how to serve Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

Plate warm pesto pasta first, arrange roasted potatoes alongside or on top for contrast, and crown with sliced herb-grilled chicken. Finish with extra grated Parmesan, a drizzle of olive oil, and a few basil leaves. Serve with a crisp green salad or steamed vegetables and crusty bread to soak up the sauce.

how to store Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

• Refrigerate: Store components in airtight containers for up to 3–4 days. Keep pasta separate from chicken if possible to maintain texture.
• Freeze: Freeze chicken and potatoes separately (pasta loses texture when frozen). Freeze up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Gently reheat pasta with a splash of milk or cream over low heat. Reheat chicken in a warm oven (160 °C / 325 °F) to avoid drying out; potatoes can be crisped in a skillet or oven.

tips to make Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

• Marinate longer (up to 2 hours) for deeper flavor.
• Use a meat thermometer to prevent overcooking; 74 °C (165 °F) is the safe internal temperature.
• Save a bit of pasta cooking water to loosen the sauce—starchy water helps the sauce cling.
• If using store-bought pesto, taste for salt and balance with lemon if needed.
• For extra herb punch, toss sliced chicken in a little of the marinade after grilling (unheated marinade should be reserved prior to contact with raw chicken).

variation (if any)

• Swap chicken for shrimp or tofu for a pescatarian or vegetarian twist.
• Use whole-grain pasta or zucchini noodles to reduce carbs.
• Replace baby potatoes with roasted sweet potatoes or fingerlings, and try different spices (rosemary, thyme) for variation.

FAQ

Q: Can I make the pasta dairy-free?
A: Yes — use a plant-based cream or unsweetened oat milk and a dairy-free Parmesan alternative; adjust seasoning to taste.

Q: Can I roast the potatoes ahead of time?
A: Absolutely. Roast them earlier in the day and re-crisp in a hot oven or skillet just before serving.

Q: What pesto is best?
A: Classic basil pesto is ideal here, but sun-dried tomato or arugula pesto also add great flavor.

Conclusion

Ready in about an hour with straightforward steps, this Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes brings comforting textures and vibrant herb flavors to your table; for an inspiration that pairs roasted potatoes with pesto flavors in a slightly different way, see Parmesan Pesto Roasted Potatoes – Recipe Runner.