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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 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.

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

  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 with the marinade and let them sit for at least 30 minutes to allow the flavors to penetrate deeply.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

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