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Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes
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Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes is a vibrant and flavorful dish combining juicy herb-marinated grilled chicken, smooth and creamy pesto pasta, and crispy roasted baby potatoes. This wholesome and satisfying meal blends fresh herbs, rich textures, and comforting flavors perfect for family dinners or gatherings.

Ingredients

Scale

Chicken and Marinade

  • 4 boneless, skinless chicken breasts
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh oregano, chopped
  • 1 tbsp fresh thyme, chopped
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste

Pesto Pasta

  • 8 oz linguine or fettuccine pasta
  • 1/2 cup pesto sauce
  • 1/4 cup cream or cream cheese
  • 1/4 cup grated Parmesan cheese

Roasted Potatoes

  • 1 lb baby potatoes
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp fresh rosemary, chopped (or dried if unavailable)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Herb Marinade and Chicken: Combine chopped fresh basil, oregano, thyme, minced garlic, olive oil, salt, and pepper to create a vibrant marinade. Coat the chicken breasts generously with the marinade and let them marinate for at least 30 minutes, preferably 1 hour or overnight for deeper flavor infusion.
  2. Roast the Potatoes: Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, minced garlic, fresh rosemary, salt, and pepper. Spread them evenly on a baking sheet. Roast for 25-30 minutes until golden and crispy outside and tender inside, turning halfway through for even browning.
  3. Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-7 minutes per side until nicely charred and cooked through (internal temperature 165°F/74°C). Let the chicken rest before slicing to retain juices.
  4. Make the Creamy Pesto Pasta: Cook pasta according to package directions until al dente. In a skillet, warm pesto sauce with a splash of cream or cream cheese, stirring until smooth and velvety. Drain pasta and toss it in the creamy pesto mixture, ensuring each strand is well coated.
  5. Assemble and Serve: Slice the rested grilled chicken and plate it alongside a generous serving of creamy pesto pasta and golden roasted potatoes. Sprinkle freshly grated Parmesan cheese and extra chopped herbs on top. Optionally, garnish with freshly cracked black pepper and a lemon wedge for added brightness.

Notes

  • Marinate chicken for at least 1 hour or overnight to maximize flavor.
  • Use room-temperature chicken before grilling for more even cooking.
  • Do not overcook pasta; keep it al dente to maintain texture after mixing with pesto cream sauce.
  • Cut potatoes into even sizes and roast in a single layer for optimal crispness.
  • Always prefer fresh herbs over dried for enhanced aroma and taste.

Nutrition

Keywords: herb grilled chicken, pesto pasta, roasted potatoes, creamy pasta, healthy dinner, family meal, gluten free option

Find it online: https://recipesemilly.com/loaded-herb-grilled-chicken-with-creamy-pesto-pasta-roasted-potatoes/