Loaded Herb Grilled Chicken Pasta (Print Version)
# Ingredients:
→ Chicken
01 -
2 boneless skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 teaspoon Italian seasoning
04 -
1 teaspoon garlic, minced
05 -
1 tablespoon fresh parsley, chopped
06 -
1 tablespoon lemon juice
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
→ Roasted Potatoes
09 -
400 g baby potatoes, halved
10 -
1 tablespoon olive oil
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon paprika
13 -
1 tablespoon fresh parsley, chopped
14 -
1/2 teaspoon salt
15 -
1/4 teaspoon black pepper
→ Creamy Pesto Pasta
16 -
200 g penne pasta
17 -
120 ml heavy cream or milk
18 -
3 tablespoons pesto sauce
19 -
30 g parmesan cheese, grated
20 -
2 tablespoons fresh herbs (basil or parsley), chopped
# Instructions:
01 -
Combine chicken breasts with olive oil, Italian seasoning, minced garlic, parsley, lemon juice, salt, and black pepper. Marinate for 15 minutes.
02 -
Preheat grill or grill pan over medium-high heat. Grill marinated chicken for 5–7 minutes per side, or until cooked through and charred. Let rest before slicing.
03 -
Preheat oven to 220°C. Toss halved baby potatoes with olive oil, garlic powder, paprika, parsley, salt, and black pepper. Spread on a baking tray and roast for 20–25 minutes until crisp and golden.
04 -
Cook penne pasta in boiling salted water until al dente. Drain and set aside.
05 -
In a pan over medium heat, combine heavy cream or milk with pesto sauce and grated parmesan. Stir until warmed through and smooth.
06 -
Add cooked pasta to the sauce and toss until evenly coated. Adjust seasoning as needed.
07 -
Arrange grilled chicken slices, creamy pesto pasta, and roasted potatoes in serving bowls. Garnish with fresh chopped basil or parsley.
# Notes:
01 -
Incorporate cherry tomatoes or sautéed spinach for added freshness and nutrition.
02 -
Scatter chili flakes over grilled chicken for a piquant touch.
03 -
Substitute pesto with sun-dried tomato sauce for a bold flavour variation.