Loaded Herb Grilled Chicken Pasta

Loaded herb grilled chicken with creamy pesto pasta and roasted potatoes is one of those craveable meals that feels both special and totally doable on a weeknight. You get juicy marinated chicken, crisp roasted potatoes, and a tangle of pesto-coated pasta swimming in rich creaminess. Everything is kicked up with vibrant herbs and lemon, making every bite bright and comforting.

I made this for my partner on a rainy Friday as a treat dinner and it instantly became our go-to when friends come over. You will love how complete and satisfying this meal is.

Ingredients

• Chicken breasts: these make a tender and protein-rich base choose firm fillets with a pink color
• Olive oil: brings out flavors and helps char when grilling use an extra virgin variety if you can
• Italian seasoning garlic parsley: infuse the chicken with herbaceous notes look for dried Italian blends without fillers
• Lemon juice salt black pepper: brighten and balance flavors always use fresh lemon juice if possible
• Baby potatoes: these roast up beautifully choose small ones with thin skins for the best texture
• Garlic powder paprika parsley: give the potatoes warmth and color quality paprika will make a difference opt for smoked or sweet depending on your taste
• Salt and pepper for roasting: brings out the best in the potatoes always check your seasonings before serving
• Penne pasta: holds sauce well and brings chew look for bronze-cut shapes for extra cling
• Heavy cream or milk: creates a luscious sauce choose cream for richness or milk for something lighter
• Pesto sauce: delivers herby punch use refrigerated or homemade for fresher taste
• Parmesan cheese: adds salty umami flavor choose a block you can grate yourself
• Fresh herbs basil or parsley: finish with color and aroma fresh picked is always best

Step-by-Step Instructions

Marinate the Chicken:

Massage the chicken breasts with olive oil Italian seasoning minced garlic parsley lemon juice salt and black pepper. Cover and let this rest for at least fifteen minutes. If you have time marinate an hour or overnight in the fridge for even more flavor.

Grill the Chicken:

Heat a grill pan or outdoor grill to medium-high. Add the marinated chicken and grill for about six minutes on the first side. Flip and cook another five to six minutes until the chicken is cooked through and there are golden grill marks. Set aside covered with foil to keep warm and juicy.

Roast the Potatoes:

Preheat your oven to four hundred degrees Fahrenheit. Halve the baby potatoes and toss them with olive oil garlic powder paprika parsley salt and pepper. Spread out on a baking sheet cut side down for max crispiness. Roast twenty five minutes turning once until golden and crispy.

Cook the Pasta:

Fill a pot with water add a generous pinch of salt and bring to a boil. Add the penne and cook until al dente usually about eleven minutes. Reserve a little pasta water and drain gently so the pasta holds its shape.

Make Creamy Pesto Pasta:

Return the drained penne to the pot on low heat. Pour in heavy cream or milk along with pesto sauce stirring gently to coat. Add grated parmesan cheese and a splash of reserved pasta water if the sauce is too thick. Keep everything moving so it stays silky and not sticky.

Assemble and Serve:

Slice the grilled chicken and layer it over the creamy pesto pasta. Add hot roasted potatoes around the sides. Finish with a broad sprinkle of fresh herbs and a little extra parmesan for show. Serve everything warm and let everyone dig in.

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Roasted potatoes are always a favorite at my dinner table especially when they get those golden edges. My favorite part of this dish is the way the creamy pesto sauce wraps around every piece of pasta and ties everything together. The first time I made this it disappeared fast with everyone fighting over the last potatoes.

Storage tips

Leftovers hold up well covered in the fridge for up to three days. Store the chicken potatoes and pasta in separate containers if possible to keep things from getting soggy. For the best reheating splash a spoon of milk or water into the pasta and heat gently on the stovetop.

Ingredient substitutions

Swap chicken breasts for thighs for extra juiciness. Use small red potatoes or even sweet potato cubes instead of baby potatoes. If you are dairy-free try coconut cream for the pasta or a homemade cashew pesto. Gluten-free pasta works as a great swap in this recipe.

Serving suggestions

Serve this meal straight from the bowl or platter for a family-style dinner. It pairs well with a crisp green salad and lemon vinaigrette. A glass of chilled white wine or sparkling water brings out the dish’s bright herby flavors.

Cultural context

This recipe is inspired by the Italian way of mixing grilled meats with comforting sides. Classic pesto pasta brings Ligurian flair while herby chicken and roasted potatoes make it a meal you would find in many Mediterranean kitchens.

Frequently Asked Questions

→ How do I keep chicken juicy on the grill?

Marinate the chicken in olive oil, lemon, garlic, and herbs, then grill over medium heat until just cooked through. Let it rest briefly before slicing to retain juiciness.

→ What potatoes work best when roasting?

Baby potatoes are ideal because they roast quickly and have a creamy texture. Halve them for more surface crispness and toss with olive oil, garlic powder, and paprika before baking.

→ Can I use a different pasta shape?

Yes, penne is classic, but any short pasta like fusilli or rigatoni can hold the creamy pesto sauce well. Adjust cooking time as needed for your chosen shape.

→ What’s the best way to make creamy pesto sauce?

Blend ready-made pesto with heavy cream or milk, then stir in grated parmesan over low heat. Warm until the sauce thickens before tossing with pasta.

→ How can I add more veggies to this meal?

Sauteed spinach or cherry tomatoes work well in the pasta. You can also add roasted bell peppers or steamed broccoli for extra color and nutrition.

→ Is there a way to make this spicier?

Sprinkle red chili flakes over the grilled chicken or stir them into the pesto sauce for subtle heat to complement the fresh herbs.