Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

A deliciously complete meal featuring juicy herb-marinated grilled chicken, rich creamy pesto pasta, and golden roasted potatoes—all coming together to create a satisfying plate full of flavor and texture.

Why You’ll Love This Recipe

I love serving this all-in-one meal because it brings together three distinct components—tender chicken, luscious pasta, and crisp potatoes—without needing separate dishes. The fresh herbs brightening the chicken complement the creamy, savory pesto pasta, while the roasted potatoes tie everything together with a hearty, comforting touch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• boneless, skinless chicken breasts or thighs

• mixed fresh herbs (such as rosemary, thyme, parsley, basil), finely chopped

• garlic, minced

• olive oil

• salt and freshly ground black pepper

• lemon juice and zest (for chicken)

• small potatoes (baby or fingerling), halved or quartered

• dried oregano or rosemary

• butter

• pasta (such as penne, fusilli, or farfalle)

• prepared pesto (basil-based)

• heavy cream or half-and-half

• grated Parmesan cheese

• optional garnish: extra fresh herbs, lemon wedges, toasted pine nuts

directions

1. I start by marinating the chicken: I combine fresh herbs, minced garlic, olive oil, lemon juice and zest, salt, and pepper in a bowl, then coat the chicken pieces and let them rest for at least 15 minutes—or up to an hour in the fridge.

2. While the chicken marinates, I preheat the oven to 425 °F (220 °C) and toss the halved potatoes with olive oil, minced garlic, salt, pepper, and dried oregano (or rosemary). I roast them on a lined baking sheet for 25–30 minutes, tossing halfway, until golden and crisp.

3. Next, I cook the pasta in salted boiling water according to package directions until al dente, then reserve about ½ cup of pasta water and drain.

4. As the pasta cooks, I grill the chicken: I preheat a grill pan or outdoor grill over medium-high heat, then cook the marinated chicken for about 6–7 minutes per side (depending on thickness) until it reaches an internal temperature of 165 °F (74 °C). I rest the chicken for 5 minutes before slicing.

5. To make the creamy pesto sauce, I return the drained pasta to the pot over low heat, stir in prepared pesto, a splash of reserved pasta water, heavy cream, butter, and Parmesan until the sauce is silky and smooth. I adjust texture by adding more pasta water if needed.

6. I toss the sauce to coat the pasta evenly, then plate it alongside sliced grilled chicken and roasted potatoes.

7. I finish with a sprinkle of fresh herbs, a wedge of lemon, and toasted pine nuts for extra crunch if I like.

Servings and timing

• Serves 4 comfortably.

• Prep time: 20 minutes (including marinating)

• Cook time: 35–40 minutes (roasting, grilling, and pasta)

• Total time: approximately 55–60 minutes

Variations

• Chicken swap: I use pork tenderloin or turkey cutlets marinated the same way for a different protein.

• Veggie boost: I roast broccoli, cherry tomatoes, or bell peppers alongside the potatoes in the last 10 minutes for extra color and nutrients.

• Sauce tweak: I mix in sun-dried tomatoes or olives for a Mediterranean twist in the pesto pasta.

• Light version: I use Greek yogurt instead of cream for a tangy, lighter sauce.

storage/reheating

I store leftover components separately: chicken, pesto pasta, and potatoes in airtight containers. The chicken and potatoes keep well for up to 4 days in the fridge, and the pasta stays fresh for about 3 days. To reheat, I warm the potatoes and chicken in a 375 °F (190 °C) oven for about 8–10 minutes to retain their texture. I reheat the pasta gently on the stovetop over low heat with a splash of water or cream, stirring until just heated through.

FAQs

What’s the best way to grill if I don’t have an outdoor grill?

I use a stovetop grill pan—preheating it first ensures I get nice sear marks and a delicious crust on the chicken.

Can I prepare any parts of this ahead of time?

Yes—I marinate the chicken earlier in the day, roast the potatoes ahead and reheat them just before serving, and make the pesto pasta sauce in advance, saving the cooked pasta separate until ready to reheat quickly.

How do I keep the pesto pasta from getting too thick when reheated?

I add a bit of cream or pasta water while reheating to restore creaminess without thinning out the sauce too much.

Can I make this dairy-free?

Absolutely—I replace the butter with olive oil, use dairy-free cream or milk alternative, and skip the Parmesan or use a vegan cheese.

What other sides pair well with this dish?

I like serving a crisp green salad, roasted asparagus, or garlic sautéed spinach to round out the plate and add freshness.

Conclusion

This Loaded Herb Grilled Chicken meal brings together juicy, flavorful chicken, comforting creamy pesto pasta, and crisp roasted potatoes in one memorable plate. It’s filling, balanced, and full of textures and flavors—perfect for family dinners, special occasions, or when I want a satisfying homemade kitchen showcase.