Loaded Herb Grilled Chicken Pasta (Print Format)
Grilled herb-marinated chicken, creamy pesto pasta, and roasted potatoes come together in one vibrant bowl.
# Ingredients:
→ Grilled Herb Chicken
01 -
2–3 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 tablespoon Italian seasoning
04 -
2 cloves garlic, minced
05 -
2 tablespoons parsley, chopped
06 -
1 tablespoon lemon juice, freshly squeezed
07 -
Salt and pepper, to taste
→ Roasted Baby Potatoes
08 -
400 g (about 2 cups) baby potatoes, halved
09 -
1 tablespoon olive oil
10 -
½ teaspoon garlic powder
11 -
½ teaspoon smoked paprika
12 -
Salt and pepper, to taste
→ Creamy Pesto Pasta
13 -
200 g penne pasta (about 2 cups dry)
14 -
100 ml heavy cream (or milk for a lighter option)
15 -
3 tablespoons pesto sauce
16 -
30 g Parmesan cheese, freshly grated
17 -
Fresh herbs, for garnish (optional)
# Steps:
01 -
In a bowl, whisk olive oil, Italian seasoning, minced garlic, parsley, lemon juice, salt, and pepper. Coat the chicken breasts in the mixture and let them sit for at least 10 minutes or up to 2 hours in the fridge.
02 -
Preheat oven to 200°C (390°F). Toss halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper in a bowl. Spread in a single layer on a baking sheet and roast for 20–25 minutes until crispy and golden, flipping halfway.
03 -
Bring a medium pot of salted water to a boil. Add penne pasta and cook until al dente (9–11 minutes). Drain and reserve ¼ cup of pasta water.
04 -
In the pot used for pasta, warm heavy cream (or milk) over medium heat. Stir in pesto and Parmesan cheese until smooth. Add reserved pasta water if needed to adjust consistency. Toss in cooked pasta and fresh herbs. Taste and adjust seasoning.
05 -
Heat a grill or grill pan over medium-high heat. Cook the marinated chicken for 6–8 minutes per side, or until internal temperature reaches 74°C (165°F). Let the chicken rest for 5 minutes before slicing.
06 -
Layer creamy pesto pasta, roasted potatoes, and grilled chicken slices on deep plates or platters. Garnish with extra herbs, a lemon wedge, or Parmesan, as desired.
# Tips:
01 -
Let the chicken rest after grilling to retain juices for maximum flavor.
02 -
You can marinate the chicken up to 24 hours in advance to save time.