Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

Craving a meal that’s comforting yet vibrant enough for any gathering? Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes hits all the right notes—smoky, fresh, creamy, and crispy. Perfect for a cozy weeknight dinner, a weekend family feast, or even an easy summer BBQ, this one‑bowl wonder brings restaurant flavor to your table with minimal fuss.

Inspired by a fusion of Italian summer dinners and backyard grilling sessions, this dish balances classic flavors—herb‑marinated chicken, pesto‑enriched pasta, and golden roast potatoes—for a complete, crowd‑pleasing meal. Let this recipe be your canvas: whether you’re celebrating a holiday, hosting friends, or just treating yourself, it’s the perfect centerpiece.

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Why You’ll Love This Recipe

• Balanced comfort: Each bite combines juicy grilled chicken, creamy pasta, and crisp roasted potatoes.

• Simple prep: Minimal ingredients, straightforward technique, maximum flavor.

• Versatile: Easy to tweak with spicy, vegetarian, or seasonal variations.

• One‑bowl serving: No mess, no fuss—easy to plate and easy to clean up.

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Ingredients You’ll Need

(Servings: 2–3)

For the Grilled Herb Chicken

• 2–3 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 teaspoon Italian seasoning

• 2 garlic cloves, minced

• 1 tablespoon fresh parsley, chopped

• Juice of half a lemon

• Salt and freshly cracked black pepper, to taste

For the Roasted Baby Potatoes

• 400 g (about 2 cups) baby potatoes, halved

• 1 tablespoon olive oil

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• 1 tablespoon fresh parsley, chopped

• Salt and pepper, to taste

For the Creamy Pesto Pasta

• 200 g penne pasta (about 2 cups dry)

• 100 ml heavy cream (or milk for a lighter version)

• 3 tablespoons pesto sauce

• 30 g Parmesan cheese, freshly grated

• A handful of fresh basil or parsley, chopped

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Equipment You’ll Need

• Grill or grill pan

• Baking sheet

• Medium pot

• Mixing bowls and utensils

• Chef’s knife and cutting board

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Step‑by‑Step Instructions

1. Marinate the Chicken

1. In a bowl, whisk together olive oil, Italian seasoning, minced garlic, chopped parsley, lemon juice, salt, and pepper.

2. Add the chicken breasts, coating them well.

3. Let them sit for at least 10 minutes (or up to 2 hours in the fridge) to absorb flavors.

2. Roast the Potatoes

1. Preheat your oven to 200 °C (390 °F).

2. In a bowl, toss halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.

3. Spread them in a single layer on a baking sheet.

4. Roast for 20–25 minutes, until crisp and golden, flipping halfway through.

5. When done, sprinkle with fresh parsley.

3. Cook the Pasta

1. Bring a medium pot of salted water to a boil.

2. Add penne pasta and cook until al dente (usually 9–11 minutes).

3. Drain, reserving ¼ cup of pasta water.

4. Prepare the Creamy Pesto Sauce

1. In the pot used for pasta, warm heavy cream (or milk) over medium heat.

2. Stir in pesto and Parmesan until smooth and creamy.

3. Add a splash of reserved pasta water if needed to loosen the sauce.

4. Toss in cooked penne and fresh herbs. Taste and adjust seasoning.

5. Grill the Chicken

1. Heat the grill or grill pan over medium‑high heat.

2. Cook marinated chicken for 6–8 minutes per side, or until internal temperature reaches 74 °C (165 °F).

3. Let chicken rest 5 minutes, then slice.

6. Assemble and Serve

• In deep bowls or on large platters, layer creamy pesto pasta, roasted potatoes, and grilled chicken slices.

• Garnish with extra herbs, a lemon wedge, or a sprinkle of Parmesan.

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Tip & Variation Ideas

Vegetable Add‑Ins

• Cherry tomatoes: Halve and toss into pasta for fresh sweetness.

• Sautéed spinach or arugula: Stir into the sauce for extra greens.

Spicy Flair

• Sprinkle red chili flakes over the chicken or sauce.

• Add a dash of hot sauce to the pesto for heat.

Flavor Swaps

• Use sun‑dried tomato pesto instead of basil for bold, tangy flavor.

• Try roasted red pepper pesto or even olive tapenade.

Dairy‑Free/Lighter

• Swap cream for plant‑based milk or Greek yogurt.

• Use nutritional yeast instead of Parmesan for vegan option.

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Flavor Profile & Pairings

• Herbaceous & bright: The marinade packs garlic, lemon, parsley, and Italian seasoning for fresh flavors.

• Smoky & charred: Grilling adds depth.

• Creamy & comforting: Pesto sauce with cream balances richness.

• Earthy & crispy: Roasted potatoes bring texture and heartiness.

Wine pairing: A crisp Sauvignon Blanc or a light Pinot Noir pairs nicely.
Non‑alcoholic: Sparkling water with lemon or an iced herbal tea.

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Nutrition & Dietary Notes

• Approximate calories per serving: comfort‑level delicious, estimated 600–800 kcal, depending on portions and cream.

• Protein‑rich from chicken and Parmesan.

• Carb content: Pasta and potatoes.

• Add extra greens or swap potatoes for roasted veggies to lighten it up.

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Make‑Ahead & Meal Prep Tips

• Marinate and pre‑roast potatoes: Refrigerate separately, then reheat before serving.

• Cook pasta and sauce ahead: Store sauce separately; combine and reheat gently.

• Grill chicken last: For freshest taste and best texture.

• Store components: Up to 3 days in separate airtight containers in the fridge.

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Frequently Asked Questions (FAQs)

Can I use other cuts of chicken?

Yes! Thin cutlets, chicken thighs, or even boneless chicken tenders work—just adjust cooking time.

What if I don’t have fresh herbs?

Dried herbs work—use about one‑third the quantity.

Can I skip grilling and use a skillet?

Absolutely. Heat a cast‑iron or non‑stick skillet, add a little oil, and sear the chicken for 6–7 minutes per side over medium‑high heat.

How to store leftovers?

Keep each component separate in airtight containers. Reheat gently and combine for best texture.

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Why This Recipe Stands Out

1. Flavor depth: Herb marinade meets charred grill flavor.

2. Textural balance: Creamy pasta, crisp potatoes, juicy chicken.

3. Flexibility: Great for family dinners, leftover lunches, or simplified weeknight meals.

4. Visual appeal: Bright green pesto, golden potatoes, and juicy chicken make it Instagram‑worthy.

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Cooking Timeline at a Glance

Total active cooking time: ~40 minutes
Overall duration: 1–2 hours (including marinade), but you can marinate ahead for speed.

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Frequently Suggested Pairings

• Green salad with lemon‑vinaigrette

• Grilled vegetables: zucchini, bell pepper, asparagus

• Garlic bread or focaccia

• Cherry tomatoes pesto salad: halved tomatoes with olive oil, garlic, basil

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Storage & Reheating Guide

• Keep components in separate airtight containers for freshness.

• Refrigerate 2–3 days.

• To reheat pasta, add a splash of water or milk.

• Microwave or pan‑heat chicken; potatoes reheat well under oven or in a pan.

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Serving Suggestions

• For a family table, serve family‑style: pasta in a big bowl, potatoes scattered, chicken beautifully fanned.

• On a date night, plate individually: pasta nests, potato wedges, chicken slices, garnished with herbs.

• For take‑to‑work lunches, pack thirds: protein, starch, and veggies in separate compartments.

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More Delicious Variations

• Pesto Chicken & Potatoes Bake: Skip pasta, roast chicken and potatoes together with pesto yogurt drizzle.

• Chicken Pesto Bowl: Add roasted broccoli, zucchini, chickpeas, and cherry tomatoes for a bowl-style meal.

• Cold Pesto Pasta Salad: Once cooked, chill pasta, add pesto, chicken cubes, tomatoes, and olives for a picnic option.

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Ingredient Spotlight: Pesto Sauce

Pesto is the flavor anchor of this dish—basil, garlic, pine nuts, Parmesan, olive oil.

• Choose fresh, vibrant green pesto.

• Homemade works too: blend basil, garlic, pine nuts, Parmesan, olive oil, salt, pepper.

• Variations: sun‑dried tomato pesto, spinach‑kale pesto, or almond‑nut pesto.

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Tips for Grill‑Perfect Chicken

1. Preheat grill fully and sear chicken—don’t flip too early.

2. Use a digital thermometer (74 °C / 165 °F internal temperature).

3. Rest chicken—this allows juices to redistribute, ensuring moistness.

4. Add a squeeze of fresh lemon before serving for brightness.

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Why Roasted Baby Potatoes?

• Crispy skin, tender center—classic fare.

• Quick and easy: just toss and roast.

• Seasonable and compatible with pasta and chicken flavor profiles.

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Tips for Perfect Roasted Potatoes

• Use uniformly sized halves for even cooking.

• Don’t crowd the baking sheet—allow heat flow.

• Flip halfway for crispiness.

• Season as soon as they come out while still hot—herbs and salt stick better.

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Elevating the Presentation

• Bright garnish: fresh basil, parsley, or microgreens

• Cheese drizzle: extra Parmesan or ricotta dollops

• Lemon wedge on the side adds color and acidity

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Storing & Freezing Options

Refrigeration (Medium-term)

• Store each component separately for up to 3 days.

• Reheat gently as described earlier.

Freezing (Longer-term)

• Freeze chicken (uncut) and potatoes in freezer bags for up to 1 month.

• Thaw overnight and reheat in oven or skillet.

• Creamy pesto pasta doesn’t freeze well—texture suffers—so cook fresh or store in fridge only.

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Nutrition Estimate (per serving)

• Calories: ~700 kcal

• Protein: 40–50 g

• Carbohydrates: 50–60 g

• Fat: 30–35 g

• Fiber: 4–6 g
  (Nutritional values are approximate; adjust according to actual quantities and ingredients.)

  Print

  

  Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

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  • Author: Gabriel Stone
  • Total Time: 45 minutes
  • Yield: 2–3 servings 1x

  Print Recipe

  Pin Recipe

  Description

  A comforting yet fresh dish perfect for a cozy dinner, family meal, or casual weekend get-together. This recipe combines juicy grilled herb-marinated chicken, creamy pesto-coated pasta, and crispy roasted baby potatoes—all brought together in a satisfying, flavorful bowl.

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  Ingredients

  Scale 1x2x3x

  For the Chicken:

  • 2–3 boneless, skinless chicken breasts

  • 2 tbsp olive oil

  • 1 tsp Italian seasoning

  • 2 garlic cloves, minced

  • 1 tbsp chopped fresh parsley

  • Juice of ½ lemon

  • Salt and black pepper, to taste

  For the Potatoes:

  • 400 g baby potatoes, halved

  • 1 tbsp olive oil

  • ½ tsp garlic powder

  • ½ tsp smoked paprika

  • 1 tbsp chopped parsley

  • Salt and black pepper, to taste

  For the Pasta:

  • 200 g penne pasta

  • 100 ml heavy cream or milk

  • 3 tbsp pesto sauce

  • 30 g grated Parmesan cheese

  • A handful of fresh basil or parsley, chopped

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  Instructions

  • In a bowl, mix olive oil, Italian seasoning, garlic, parsley, lemon juice, salt, and pepper. Add chicken and marinate for at least 10 minutes or up to 2 hours in the fridge.

  • Preheat oven to 200 °C (390 °F). Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Roast on a baking sheet for 20–25 minutes, flipping halfway through. Sprinkle with parsley after roasting.

  • Bring a pot of salted water to a boil. Cook penne until al dente, about 10 minutes. Reserve ¼ cup of pasta water, then drain.

  • In the same pot, heat cream over medium. Stir in pesto and Parmesan until smooth. Add pasta and herbs, mixing well. Use reserved water to adjust consistency if needed.

  • Heat a grill or grill pan to medium-high. Grill chicken for 6–8 minutes per side, until internal temperature reaches 74 °C (165 °F). Rest for 5 minutes, then slice.

  • Serve pasta in bowls, topped with roasted potatoes and sliced grilled chicken. Garnish with fresh herbs or extra Parmesan.

  Notes

  • Add cherry tomatoes or sautéed spinach for extra veggies.

  • For a spicy kick, sprinkle chili flakes on the chicken.

  • Swap pesto with sun-dried tomato pesto for a bold variation.

  • Use Greek yogurt or plant-based milk for a lighter sauce.

  • Store leftovers in separate containers for up to 3 days.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes