Loaded Herb Grilled Chicken Pasta

Loaded Herb Grilled Chicken with Creamy Pesto Pasta is the kind of meal I turn to when I want comfort and plenty of color without a ton of effort. The combination of smokey marinated chicken, herby creamy pasta, and garlicky roasted potatoes always feels like a special treat, whether it is just an ordinary weeknight or a backyard get together. This recipe takes the best of Italian and grilled flavors and rolls them into one dish that looks and tastes like you spent hours—but really, it is pretty simple.

The first time I made this meal it was for a family dinner on a rainy Saturday and everyone went for seconds. Now it is on heavy rotation whenever we gather or want a restaurant-quality meal at home.

Ingredients

• Chicken breasts: Choose boneless skinless for quick cooking and juicy texture Select fresh or air chilled for best flavor
• Olive oil: Use extra virgin for bold flavor and a fruity finish
• Italian seasoning: This mix brings classic herbal notes Look for one with oregano basil and thyme high on the ingredient list
• Fresh garlic: Adds punch Choose firm cloves with no green sprouts
• Parsley: Brightens the whole dish Use flat leaf for best flavor
• Lemon juice: Gives the marinade and pasta a fresh lift Use fresh squeezed
• Baby potatoes: They get crispy and soft inside Pick those with thin skins and similar size for even roasting
• Garlic powder: Enhances potato flavor without burning
• Smoked paprika: Adds a subtle smokiness Opt for Spanish smoked paprika if available
• Penne pasta: Holds sauce well Any short cut pasta works but penne is my favorite for bite and texture
• Heavy cream or milk: Cream gives the most luxurious sauce Milk works for a light version Use fresh dairy for best taste
• Pesto sauce: Pick vibrant green or make your own with fresh basil Homemade keeps it ultra fresh
• Parmesan cheese: Opt for freshly grated for true flavor Pre-grated can be dry
• Salt and black pepper: Adjust to taste Go for sea salt and freshly ground pepper when possible

Step-by-Step Instructions

Marinate the Chicken:

Place olive oil Italian seasoning minced garlic parsley lemon juice salt and pepper in a bowl Whisk until blended then add the chicken breasts Coat the chicken thoroughly and let marinate for at least ten minutes or up to two hours in the refrigerator The longer it sits the more flavor you get

Roast the Potatoes:

Preheat your oven to two hundred degrees Celsius Place halved baby potatoes in a bowl and add olive oil garlic powder smoked paprika salt and pepper Mix to coat each piece Lay the potatoes cut side down on a baking sheet in a single layer for the best crisp Roast for about twenty to twenty five minutes until golden and tender

Cook the Pasta:

Boil salted water in a medium saucepan Add penne and cook until just al dente which usually takes about ten minutes Reserve a little of the cooking water then drain the rest Set aside

Prepare the Creamy Pesto Sauce:

In the empty pasta pot warm heavy cream or milk over medium heat Stir in pesto and grated Parmesan until you have a smooth creamy sauce If the sauce is too thick add a splash of the reserved pasta water Toss in drained pasta and chopped herbs and taste for seasoning

Grill the Chicken:

Heat your grill or grill pan to medium high Place marinated chicken on the grill and cook about six to eight minutes per side until the center is cooked through and juices run clear The internal temperature should reach seventy four degrees Celsius Remove to a plate and let rest for five minutes before slicing

Assemble and Serve:

Layer creamy pesto pasta in deep bowls or a big platter Scatter roasted potatoes around Fan sliced grilled chicken across the top and finish with extra herbs and a sprinkle of Parmesan or a lemon wedge

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Pesto is hands down my favorite part of this recipe The brightness of fresh basil with nuts and cheese is what brings all the components together I remember the first time I made my own pesto in a blender because my herb garden was overflowing and now I try to never use the jarred kind unless I have to My family always asks for extra sauce on the side

Storage Tips

Keep leftover chicken potatoes and pasta stored in separate airtight containers in the fridge This keeps everything from getting soggy Chicken and potatoes last up to three days Reheat the chicken and potatoes gently either on the stove or in the oven so the textures stay nice For pasta add a splash of water or milk when reheating to keep the sauce creamy

Ingredient Substitutions

Chicken thighs or even turkey breast give you great results just adjust cooking time If you want this vegetarian use grilled tofu or even chickpeas instead of meat Use your favorite store bought pesto or make a quick homemade batch with any soft fresh herbs and nuts on hand

Serving Suggestions

Serve this family style on a large platter for casual dinners or build individual plates with a nest of pasta potato wedges and beautifully fanned chicken slices It is perfect with a bright lemony green salad or sliced fresh tomatoes In the warmer months set everything out for a DIY bowl night and let everyone customize

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Cultural and Historical Context

This recipe is inspired by Italian summer meals but with an easygoing American backyard twist Pesto has its origins in Liguria Italy where fresh herbs and olive oil are abundant Herb marinated grilled chicken is a staple of outdoor barbecues everywhere bringing that smoky summer vibe to classic pasta dinners

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work great. They stay extra juicy—just adjust cook time as needed.

→ What can I substitute for fresh herbs?

Dried herbs are fine—use about one-third the amount of fresh, and add to marinades or sauces for flavor.

→ Is a grill pan necessary?

No, a regular skillet works. Sear over medium-high heat for 6–7 minutes per side until cooked through.

→ How are leftovers best stored?

Keep chicken, pasta, and potatoes in separate airtight containers in the fridge for up to 3 days.

→ Can this be made dairy-free?

Yes, use plant-based milk and nutritional yeast in place of cream and Parmesan for a dairy-free version.

→ How do I reheat the dish without drying it out?

Gently reheat pasta with a splash of water or milk; heat chicken and potatoes in the oven or skillet for best texture.