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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 flavorful, comforting dinner combining juicy herb-marinated grilled chicken, luxuriously creamy pesto pasta, and crispy roasted baby potatoes. This easy-to-make meal balances vibrant herbs, rich creaminess, and satisfying textures for a wholesome and impressive dish perfect for weeknight dinners or entertaining family and friends.

Ingredients

Scale

For the Herb Marinated Grilled Chicken

  • 4 boneless, skinless chicken breasts
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • 3 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

For the Creamy Pesto Pasta

  • 8 oz fettuccine or penne pasta
  • 1/2 cup pesto sauce (classic basil pesto)
  • 1/2 cup heavy cream
  • 1/4 cup reserved pasta water
  • Salt and pepper, to taste

For the Roasted Potatoes

  • 1 lb baby potatoes, halved
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Sprinkle of fresh herbs (parsley, thyme, rosemary), optional

Instructions

  1. Prepare the Herb Marinade: In a bowl, combine chopped fresh parsley, thyme, rosemary, minced garlic, olive oil, lemon juice, salt, and pepper. This marinade is the secret to packed-in flavor for your grilled chicken.
  2. Marinate and Grill the Chicken: Coat the chicken breasts thoroughly in the herb marinade and let them sit for at least 30 minutes. Grill over medium-high heat until cooked through and beautifully charred on the outside, about 5-7 minutes per side.
  3. Roast the Potatoes: While the chicken marinates, toss halved baby potatoes with olive oil, salt, pepper, and a sprinkle of herbs. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, flipping halfway, until golden and crisp.
  4. Cook the Pasta: Boil your chosen pasta until al dente according to package instructions. Drain and set aside while you prepare the sauce.
  5. Make the Creamy Pesto Sauce: In a saucepan over low heat, combine pesto sauce with heavy cream and a bit of pasta water. Stir until the sauce is smooth and creamy, then toss the cooked pasta to coat evenly.
  6. Assemble and Serve: Slice the grilled chicken and plate alongside the creamy pesto pasta and roasted potatoes. Garnish with extra fresh herbs for a finishing touch.

Notes

  • Marinate longer: For deeper herb flavor, marinate the chicken for up to 4 hours or overnight in the fridge.
  • Use warm pasta water: Adding a splash helps emulsify and thin the pesto cream sauce perfectly.
  • Don’t overcrowd the grill: Give chicken enough space for even grill marks and proper cooking.
  • Check potatoes early: Oven times vary, so keep an eye on the potatoes to avoid burning.
  • Fresh herbs matter: Use fresh—not dried—herbs whenever possible for the best aroma and taste.

Nutrition

Keywords: grilled chicken, pesto pasta, roasted potatoes, herb marinade, creamy pesto, weeknight dinner, healthy dinner, gluten-free recipe

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