What’s better than gathering around the dinner table with family or friends, savoring a dish that feels both indulgent and comforting? That’s exactly what you’ll experience with my Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes. Imagine the delightful aroma of herb-marinated chicken sizzling on the grill, just waiting to be plated alongside luscious, creamy pasta coated in vibrant pesto, and perfectly roasted baby potatoes that offer a satisfying crunch.
This dish isn’t just a feast for the senses; it’s incredibly versatile and easy to whip up, making it ideal for weeknight meals or those cozy weekend gatherings. Whether you choose to enjoy it as is or adapt it with some of the handy ingredient swaps I’ve included, this is one recipe that guarantees smiles and satisfied hearts at the dinner table. So grab your apron, and let’s turn an ordinary night into something special!
Why will you love Loaded Herb Grilled Chicken?
Simplicity at Its Best: Preparing this meal requires minimal effort, making it perfect for busy weeknights or leisurely weekends.
Bold Flavors: The grilled chicken, creamy pesto, and roasted potatoes create a satisfying flavor explosion that will have everyone asking for seconds.
Family-Friendly: Suitable for all ages, this dish appeals to even the pickiest eaters, ensuring everyone leaves the table happy.
Versatile Options: Easily adapt this recipe for dietary preferences—swap out chicken for veggies or use gluten-free pasta for a lighter twist!
Crowd-Pleaser: Ideal for gatherings, this dish looks stunning on the table and invites conversation over delicious bites.
Dive into this delightful experience and discover why it’s bound to become a staple in your kitchen!
Loaded Herb Grilled Chicken Ingredients
• Discover everything you need to create this delightful dish!
For the Chicken Marinade
- Chicken Breast – Use boneless, skinless chicken for easy grilling.
- Olive Oil – Helps marinate the chicken and roast potatoes; avocado oil is a great substitute.
- Italian Seasoning – A blend of dried herbs that enhances flavor; swap with dried oregano and basil if needed.
- Garlic – Adds a savory depth to the marinade; fresh garlic is preferred, but garlic powder works in a pinch.
- Fresh Parsley – Brightens up both the chicken and potatoes; other herbs like basil can be used for variety.
- Lemon Juice – Provides a refreshing tang to the marinade; lime juice can be a suitable alternative.
- Salt and Pepper – Essential for seasoning; feel free to adjust to your taste.
For the Roasted Potatoes
- Baby Potatoes – The perfect base for your meal’s starch; regular or sweet potatoes can be substituted, adjusting the cooking time.
- Garlic Powder – Adds extra flavor to the roasted potatoes; you can also use fresh minced garlic or omit it if desired.
- Smoked Paprika – Contributes a warm smokiness to the dish; regular paprika or chili powder can be used as alternatives.
For the Creamy Pesto Pasta
- Penne Pasta – A hearty choice for the dish; consider using gluten-free pasta if necessary.
- Heavy Cream – Provides richness to the pesto sauce; milk or non-dairy cream can be substituted for a lighter version.
- Pesto Sauce – The star of the dish; use homemade or store-bought, with options like sun-dried tomato or spinach-kale pesto for variations.
- Parmesan Cheese – Adds a creamy finish; nutritional yeast works as a dairy-free option.
- Fresh Basil or Parsley – A wonderful garnish that adds freshness to your plate.
Get ready to experience the joy of cooking and the comfort of a homemade meal with this Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes!
How to Make Loaded Herb Grilled Chicken
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Marinate Chicken: In a bowl, combine olive oil, Italian seasoning, minced garlic, chopped parsley, lemon juice, salt, and pepper. Coat the chicken breasts thoroughly and let them marinate for at least 10 minutes to absorb the flavors.
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Roast Potatoes: Preheat your oven to 200°C (390°F). Toss halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes, flipping halfway through until golden and crispy.
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Cook Pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente, about 9–11 minutes. Reserve ¼ cup of pasta water before draining the rest.
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Prepare Creamy Pesto Sauce: In a saucepan over medium heat, warm the heavy cream, then stir in the pesto sauce and Parmesan cheese until it’s all smooth and creamy. If needed, adjust the thickness by adding reserved pasta water. Toss in the cooked pasta and fresh herbs, mixing thoroughly to coat.
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Grill Chicken: Heat a grill or skillet over medium-high heat. Grill the marinated chicken for 6–8 minutes on each side until it reaches an internal temperature of 74°C (165°F). Let it rest for 5 minutes before slicing.
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Assemble and Serve: On each plate, layer the creamy pesto pasta, followed by the roasted potatoes and slices of grilled chicken. Add extra herbs or lemon wedges for that finishing touch.
Optional: Drizzle with a little extra pesto for added flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Loaded Herb Grilled Chicken
Fridge: Store leftovers in airtight containers for up to 3 days. To maintain the flavors, keep the creamy pesto pasta and grilled chicken separate until ready to eat.
Freezer: For longer storage, freeze the grilled chicken and pasta in separate freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat the chicken in a skillet over medium heat until warmed through. For the pasta, add a splash of milk or reserved pasta water while reheating to restore creaminess.
Airtight Storage: Use airtight containers to prevent freezer burn and preserve the delicious flavors of your Loaded Herb Grilled Chicken with Creamy Pesto Pasta.
Make Ahead Options
These Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes are perfect for meal prep enthusiasts! You can marinate the chicken and roast the potatoes up to 3 days in advance, storing each component in airtight containers to maintain freshness. To prep, simply combine olive oil, Italian seasoning, garlic, parsley, lemon juice, salt, and pepper in a bowl, then coat the chicken and let it marinate. For the potatoes, toss them with the seasonings and roast as directed, then cool completely before refrigerating. When you’re ready to serve, simply grill the marinated chicken and make the creamy pesto pasta, bringing everything together for a delicious meal in no time!
Expert Tips for Loaded Herb Grilled Chicken
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Perfectly Uniform Potatoes: Cut baby potatoes into equal-sized halves for even roasting, ensuring a delightful crunch every time.
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Marinating Time Matters: Allow chicken to marinate for at least 10 minutes, but you can let it sit for up to 2 hours for deeper flavor.
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Creamy Consistency: Adjust the texture of your creamy pesto sauce by adding reserved pasta water gradually, preventing it from becoming too thick.
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Check Chicken Temperature: Use a meat thermometer to ensure the chicken reaches 74°C (165°F); this guarantees juicy, perfectly cooked chicken.
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Store Leftovers Wisely: For optimal texture, store creamy pesto pasta and chicken separately in airtight containers; reheat gently to preserve quality.
Enjoy creating your Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes with these helpful tips!
Loaded Herb Grilled Chicken Variations
Ready to personalize your dish and make it uniquely yours? The possibilities are endless when you get creative in the kitchen!
- Add Cherry Tomatoes: Toss halved tomatoes into the creamy pasta for a pop of sweetness and color. A simple and refreshing addition!
- Include Leafy Greens: Stir in sautéed spinach or arugula to enrich your meal with nutrients and create vibrant flavor harmony. The extra greens add great textural contrast!
- Spicy Kick: Top your grilled chicken with red chili flakes or stir hot sauce into the pesto for a fiery twist. Let your taste buds dance with this zesty addition!
- Dairy-Free Option: Substitute heavy cream with Greek yogurt or a plant-based milk such as almond or oat for a lighter sauce that’s still sumptuous. Enjoy the richness without the dairy!
- Pesto Variations: Experiment with different pesto flavors—like sun-dried tomato or a spinach-kale blend—to keep things interesting. Each variation lends a unique flair to your dish!
- Herb Swaps: Replace fresh parsley with dill or cilantro for a completely new flavor profile that surprises and delights. Fresh herbs elevate every bite!
- Vegetarian Twist: Swap the chicken for grilled portobello mushrooms or zucchini slices for a hearty vegetarian alternative. Flavorful and satisfying!
- Nutty Topping: Sprinkle toasted pine nuts or walnuts on top for a crunchy finish that contrasts beautifully with the creamy pasta. A delightful texture boost!
What to Serve with Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes?
Enhance your dining experience with delightful side dishes that complement the vibrant flavors of this dish.
- Garlic Bread: A toasted delight that mops up creamy pesto sauce, adding a comforting crunch to your meal.
- Caesar Salad: Crisp romaine, crunchy croutons, and tangy dressing provide a refreshing contrast to the richness of the pasta.
- Grilled Vegetables: Seasonal vegetables like bell peppers and zucchini add a smoky sweetness, making each bite more exciting.
- Lemon Herb Rice: Light, fluffy rice with a hint of lemon brightens the palate and balances the dish’s heaviness.
- Coleslaw: Creamy or vinegar-based coleslaw adds a tangy crunch, lightening the meal and offering a satisfying textural contrast.
- Sweet Corn on the Cob: Juicy and sweet, corn elevates the summer vibe and pairs wonderfully with grilled chicken.
- Iced Tea or Lemonade: Serve chilled beverages for a refreshing sip that complements the savory notes of the grilled chicken.
Let these pairings inspire you to create a full culinary experience that brings friends and family together around the table!
Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes Recipe FAQs
What type of chicken is best for this recipe?
I recommend using boneless, skinless chicken breasts for their ease in grilling and tender texture. You could also use chicken thighs if you prefer a richer flavor; just adjust the cooking time accordingly, as thighs may take a few extra minutes.
How should I store leftovers?
Store your Loaded Herb Grilled Chicken with Creamy Pesto Pasta in airtight containers in the fridge for up to 3 days. For best results, keep the creamy pesto pasta and grilled chicken separate until you’re ready to serve. This helps maintain the texture and flavor!
Can I freeze the leftovers?
Absolutely! You can freeze the grilled chicken and creamy pesto pasta separately in freezer-safe containers for up to 2 months. When you’re ready to enjoy, thaw them overnight in the refrigerator. To reheat, gently warm the chicken in a skillet and add a splash of milk or reserved pasta water to the pasta for creaminess.
What should I do if my chicken is overcooked?
If your chicken ends up a bit dry, don’t worry! You can slice and serve it with the creamy pesto sauce to add moisture. Another trick is to serve the chicken alongside a small drizzle of olive oil or melted butter to enhance the flavor and texture.
Are there any allergens in this recipe?
This recipe contains common allergens such as dairy from the heavy cream and Parmesan cheese. If you have dietary restrictions or allergies, consider substituting with non-dairy alternatives like cashew cream or nutritional yeast instead of Parmesan for a dairy-free option.
How can I adapt this recipe for a vegetarian option?
For a delightful vegetarian variation, swap the chicken for grilled vegetables like zucchini, bell peppers, and mushrooms. Marinate them similarly and grill until tender. You can also add protein with chickpeas or use a plant-based protein in place of chicken. Just be sure to adjust cooking times as needed!
Loaded Herb Grilled Chicken with Creamy Pesto Pasta Delight
Ingredients
Equipment
Method
- In a bowl, combine olive oil, Italian seasoning, minced garlic, chopped parsley, lemon juice, salt, and pepper. Coat the chicken breasts thoroughly and let them marinate for at least 10 minutes.
- Preheat your oven to 200°C (390°F). Toss halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes.
- Heat a grill or skillet over medium-high heat. Grill the marinated chicken for 6–8 minutes on each side until it reaches an internal temperature of 74°C (165°F). Let it rest for 5 minutes before slicing.
- Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente, about 9–11 minutes. Reserve ¼ cup of pasta water before draining the rest.
- In a saucepan over medium heat, warm the heavy cream, then stir in the pesto sauce and Parmesan cheese until smooth. Toss in the cooked pasta and fresh herbs, mixing thoroughly.
- On each plate, layer the creamy pesto pasta, followed by the roasted potatoes and slices of grilled chicken. Add extra herbs or lemon wedges for finishing.