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Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

A satisfying weeknight or weekend meal combining grilled herby chicken, creamy pesto pasta, and crispy roasted potatoes.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2–3 pieces boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh parsley
  • 1/2 pieces lemon, juice
  • Salt and black pepper, to taste
For the Roasted Potatoes
  • 400 g baby potatoes, halved
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp chopped parsley
  • Salt and black pepper, to taste
For the Pesto Pasta
  • 200 g penne pasta
  • 100 ml heavy cream or milk
  • 3 tbsp pesto sauce
  • 30 g grated Parmesan cheese
  • a handful fresh basil or parsley, chopped

Method
 

Marinate the Chicken
  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.
Roast the Potatoes
  1. 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.
Cook the Pasta
  1. 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.
Make the Pesto Cream Sauce
  1. 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.
Grill the Chicken
  1. 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.
Serve
  1. Serve pasta in bowls, topped with roasted potatoes and sliced grilled chicken. Garnish with fresh herbs or extra Parmesan.

Notes

For extra herb punch, toss sliced chicken in a little of the marinade after grilling. When storing components, keep pasta separate from chicken to maintain texture.