Name: Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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; 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; 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

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.

Ingredients

Scale

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

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