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Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

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A full-flavored, satisfying meal featuring herb-marinated grilled chicken, creamy pesto pasta, and crispy roasted potatoes—perfectly balanced and ideal for family dinners or special occasions.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling, Roasting, Boiling
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

  • 4 boneless, skinless chicken breasts or thighs
  • 1/4 cup mixed fresh herbs (rosemary, thyme, parsley, basil), finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon lemon juice and 1 teaspoon lemon zest
  • 1 lb small potatoes (baby or fingerling), halved or quartered
  • 1 teaspoon dried oregano or rosemary
  • 1 tablespoon butter
  • 8 oz pasta (penne, fusilli, or farfalle)
  • 1/2 cup prepared basil pesto
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup grated Parmesan cheese
  • Optional garnish: extra fresh herbs, lemon wedges, toasted pine nuts

Instructions

  1. In a bowl, combine herbs, garlic, olive oil, lemon juice and zest, salt, and pepper. Coat chicken and marinate for at least 15 minutes (up to 1 hour in fridge).
  2. Preheat oven to 425 °F (220 °C). Toss potatoes with olive oil, garlic, salt, pepper, and oregano. Roast for 25–30 minutes, tossing halfway through.
  3. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain pasta.
  4. Grill marinated chicken on a grill or grill pan over medium-high heat for 6–7 minutes per side, or until internal temperature reaches 165 °F (74 °C). Let rest 5 minutes before slicing.
  5. Return drained pasta to pot on low heat. Stir in pesto, splash of pasta water, cream, butter, and Parmesan until smooth and creamy. Adjust with more water if needed.
  6. Plate creamy pesto pasta with sliced grilled chicken and roasted potatoes. Garnish with fresh herbs, lemon wedges, or pine nuts if desired.

Notes

  • Substitute chicken with pork tenderloin or turkey cutlets for variation.
  • Add veggies like broccoli or cherry tomatoes during last 10 minutes of roasting potatoes.
  • Greek yogurt can be used instead of cream for a lighter pesto sauce.
  • Store components separately for best texture; reheat pasta with splash of cream or water.
  • To make dairy-free, use olive oil instead of butter and a dairy-free alternative to cream and cheese.

Nutrition

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