Savor Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes, a delicious, hearty meal perfect for any dinner occasion. This recipe combines juicy, herb-infused grilled chicken with a luscious creamy pesto pasta and golden roasted potatoes for a meal bursting with fresh flavors and delightful textures. Whether you’re feeding a family or looking to impress guests, this dish is a guaranteed crowd-pleaser that’s just as enjoyable to make as it is to eat.

Why You’ll Love This Recipe

Full of Fresh Flavors: The blend of herbs in the chicken and vibrant pesto brings brightness to every bite.
Balanced Comfort Food: Creamy pasta paired with crispy roasted potatoes creates the ultimate comforting meal.
Easy Weeknight Dinner: Simple steps and common ingredients make this recipe perfect for busy evenings.
Customizable: There’s plenty of room to tweak herbs, pasta, or potatoes to fit your taste preferences.
Nutritious and Filling: Packed with protein, healthy fats, and veggies for a well-rounded plate.

Ingredients You’ll Need

These simple yet essential ingredients come together beautifully to create the distinct layers of taste and texture in Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes. Each plays a key role, from juicy chicken to the fresh pesto’s aromatic punch and the potatoes’ crispy finish.

Chicken breasts: Choose boneless, skinless for even grilling and juicy results.
Fresh herbs: A mixture of rosemary, thyme, and parsley adds depth and aroma to the chicken marinade.
Olive oil: Key for marinating and roasting, providing moisture and enhancing flavor.
Garlic cloves: Minced for robust flavor in both the chicken marinade and pesto pasta.
Pesto sauce: Fresh or store-bought basil pesto serves as the creamy centerpiece for the pasta.
Heavy cream or half-and-half: Blends with pesto to achieve that indulgent creamy pasta texture.
Pasta: Fettuccine or linguine works best to soak up the creamy pesto sauce.
Baby potatoes: Small potatoes roasted until golden brown contribute a delightful crispy texture.
Lemon juice: Adds a subtle zing to brighten the herb marinade and finished dish.
Parmesan cheese: Freshly grated for topping the pasta and enhancing savory notes.
Salt and pepper: Essential for seasoning throughout every component of the meal.

Variations for Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

Feeling creative? This Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes recipe is very flexible, letting you tailor flavors, adjust ingredients, and cater to dietary needs without sacrificing its signature appeal.

Vegetarian option: Swap grilled chicken for marinated tofu or roasted portobello mushrooms to keep it plant-friendly.
Whole wheat pasta: Use whole wheat or gluten-free pasta for a healthier or allergen-sensitive alternative.
Cheese-free: Omit parmesan or use a vegan cheese substitute in the pesto to make it dairy-free.
Spicy twist: Add red pepper flakes to the pesto or sprinkle them over the roasted potatoes for a subtle kick.
Different herbs: Experiment with basil, oregano, or dill to change up the flavor profile of your herb chicken marinade.

Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes Delight

How to Make Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

Step 1: Prepare the Herb Marinade and Chicken

Combine chopped rosemary, thyme, parsley, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl. Coat the chicken breasts thoroughly and let them marinate for at least 30 minutes, allowing the herbs to penetrate deeply, infusing the chicken with vibrant, fresh flavors.

Step 2: Roast the Potatoes

While the chicken marinates, toss baby potatoes with olive oil, salt, pepper, and a few garlic cloves. Spread them out on a baking sheet and roast at 425°F (220°C) for 25-30 minutes, turning halfway through for an evenly crispy exterior and soft interior.

Step 3: Grill the Chicken

Heat a grill or grill pan to medium-high and cook the chicken for 5-7 minutes per side until grill marks form and the meat is cooked through. Rest the chicken for a few minutes to lock in the juices before slicing into thick pieces.

Step 4: Cook and Prepare the Creamy Pesto Pasta

Boil pasta until al dente, reserve some pasta water, and drain. In a pan, warm pesto with heavy cream, adding reserved pasta water as needed to achieve the perfect creamy consistency. Toss the pasta in sauce and sprinkle freshly grated parmesan on top.

Step 5: Plate and Serve

Arrange slices of herb grilled chicken alongside creamy pesto pasta and roasted potatoes on each plate. Garnish with additional herbs and parmesan for an irresistible finishing touch that shines on every forkful.

Pro Tips for Making Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

Marinate longer: For maximum flavor, marinate the chicken for 2 to 4 hours or overnight when possible.
Dry chicken before grilling: Pat the chicken dry after marinating to get those perfect grill marks and prevent steaming.
Reserve pasta water: Use the starchy pasta water to thin the pesto sauce without losing creaminess or flavor.
Roast potatoes evenly: Cut potatoes into similar sizes for uniform cooking and optimal crispiness.
Don’t overcook pasta: Al dente texture holds up better when mixed with creamy pesto sauce and avoids mushiness.
Use fresh herbs: Fresh herbs elevate the dish’s brightness far beyond dried versions.

How to Serve Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

Garnishes

Fresh basil or parsley leaves scattered on top lift the dish visually and add a burst of herbal freshness. A sprinkle of lemon zest or extra parmesan cheese adds pops of aromatic flavor, transforming each bite.

Side Dishes

If you want to add more greens, a crisp mixed green salad with lemon vinaigrette or roasted asparagus works beautifully alongside the creamy pesto pasta and potatoes without overwhelming the main dish.

Creative Ways to Present

Serve the chicken sliced on a bed of creamy pasta with roasted potatoes stacked neatly to one side for a restaurant-style presentation. Use colorful plates to contrast the green pesto and golden potatoes, making this meal as visually inviting as it is delicious.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in airtight containers and refrigerate. They will stay fresh for up to 3 days, keeping their flavors intact for easy next-day meals.

Freezing

You can freeze grilled chicken and roasted potatoes separately to maintain quality. Freeze in sealed containers for up to 2 months. Creamy pesto pasta is best enjoyed fresh but can be frozen if tightly wrapped with slight sauce adjustment upon reheating.

Reheating

Reheat chicken and potatoes in the oven or on a pan to keep textures crispy and juicy. Warm the pesto pasta gently in a pan with a splash of cream or water to restore creaminess without drying out the sauce.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw it first and pat dry before marinating and grilling for the best results.

What type of potatoes work best for roasting?

Baby potatoes or fingerlings are ideal because they roast evenly and develop a crispy skin while staying fluffy inside.

Is it possible to make the pesto from scratch?

Absolutely! Homemade pesto with fresh basil, garlic, pine nuts, parmesan, and olive oil will elevate the pasta even further.

Can I make this recipe dairy-free?

Yes, substitute heavy cream with coconut cream and use a vegan pesto or omit cheese for a delicious dairy-free version.

How long does the marinade need to be applied?

At minimum, 30 minutes allows flavor infusion, but 2–4 hours or overnight is best for more intense herb flavor.

Final Thoughts

If you’re craving a meal that feels both homey and special, the Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes is your answer. It’s a wonderful way to bring fresh herbs, comforting creaminess, and crispy potatoes all onto one plate. Give this recipe a try tonight and watch it become a fast favorite at your dinner table!

Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

Print Recipe

Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes is a hearty and flavorful meal combining juicy herb-infused grilled chicken, rich creamy pesto pasta, and crispy golden roasted potatoes. Perfect for family dinners or impressing guests, this dish balances fresh herbs, creamy textures, and crispy sides for an irresistible, well-rounded plate.

Author: Sarah
Prep Time: 15 minutes (plus marinating time)
Cook Time: 40 minutes
Total Time: 1 hour (excluding longer marinating)
Yield: 4 servings 1x
Category: Dinner
Method: Grilling, Roasting, Boiling
Cuisine: Italian-inspired
Diet: Gluten Free option available

Ingredients

Scale

Chicken and Marinade

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

Pesto Pasta

12 ounces fettuccine or linguine pasta
1/2 cup pesto sauce (fresh or store-bought)
1/2 cup heavy cream or half-and-half
1/4 cup freshly grated Parmesan cheese
Salt and pepper, to taste

Roasted Potatoes

1 pound baby potatoes
2 tablespoons olive oil
2 garlic cloves, whole or slightly crushed
Salt and pepper, to taste

Instructions

Prepare the Herb Marinade and Chicken: Combine chopped rosemary, thyme, parsley, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl. Coat the chicken breasts thoroughly with the marinade and let them sit for at least 30 minutes to allow the flavors to penetrate deeply.
Roast the Potatoes: While the chicken marinates, toss the baby potatoes with olive oil, salt, pepper, and garlic cloves. Spread them evenly on a baking sheet and roast in a preheated oven at 425°F (220°C) for 25–30 minutes, turning halfway through to ensure even crispiness and a soft interior.
Grill the Chicken: Heat a grill or grill pan over medium-high heat and cook the chicken breasts for 5–7 minutes on each side until grill marks form and the chicken is cooked through. Let the chicken rest for a few minutes before slicing thickly to lock in the juices.
Cook and Prepare the Creamy Pesto Pasta: Boil the pasta until al dente, reserving some pasta water before draining. In a pan, gently warm the pesto sauce combined with heavy cream, adding reserved pasta water as needed to reach a smooth, creamy consistency. Toss the pasta in the sauce and finish with freshly grated Parmesan cheese, seasoning with salt and pepper to taste.
Plate and Serve: Arrange slices of the herb grilled chicken alongside the creamy pesto pasta and roasted potatoes on each plate. Garnish with additional fresh herbs and Parmesan for a visually appealing and flavorful finish.

Notes

Marinate the chicken for 2 to 4 hours or overnight for more intense herb flavor.
Pat chicken dry before grilling to get perfect grill marks and avoid steaming.
Reserve pasta water to help thin sauce while maintaining creaminess.
Cut potatoes into uniform sizes for even roasting.
Cook pasta al dente to maintain texture when mixed with sauce.
Use fresh herbs for best brightness and aroma in the dish.

Nutrition

Serving Size: 1 plate (approximately)
Calories: 650 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 45 g
Cholesterol: 110 mg

Keywords: herb grilled chicken, creamy pesto pasta, roasted potatoes, dinner recipe, easy weeknight meal, herb marinade, comfort food