Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes
Imagine stepping into your kitchen, the tantalizing aroma of grilled chicken mingling with the fresh scent of basil pesto swirling through the air. There’s something truly heartwarming about preparing a dish that not only fills your belly but also warms your soul. Today, I’m excited to share my recipe for Loaded Herb Grilled Chicken with Creamy Pesto Pasta and Roasted Potatoes, a beloved meal that has become a staple for both ordinary evenings and festive gatherings.
This dish is an effortless celebration of flavors, making it the perfect choice for a simple dinner or a delightful family favorite. Let’s dive into why this recipe deserves a spot in your meal rotation!
Why Make This Recipe
- Comforting Flavors: The herb-marinated chicken, creamy pesto pasta, and crispy roasted potatoes create a symphony of tastes that is undeniably comforting.
- Quick Prep: With less than 30 minutes of prep time, you can whip up this feast swiftly, leaving more room for quality time with your loved ones.
- Crowd-Pleaser: This recipe is perfect for gatherings, ensuring that everyone leaves the table happy and satisfied.
- Versatile Ingredients: Use whatever herbs and veggies you have on hand. It’s a marvelous way to clear out the fridge while crafting a delightful meal.
Ingredients You’ll Need
- Chicken Breasts (4 pieces): Chicken is the star of this dish. Use skinless, boneless breasts for a healthy option or thighs for added juiciness.
- Fresh Herbs (basil, parsley, and thyme): A combination of these herbs adds a bright burst of flavor. Feel free to experiment with your favorites!
- Olive Oil: Perfect for marinating and sautéing, bringing richness to the dish.
- Garlic (4 cloves, minced): A must-have for that aromatic and savory kick.
- Pasta (12 ounces): Use your favorite type, whether it’s penne, fettuccine, or whole wheat.
- Pesto Sauce (1 cup): Store-bought or homemade; this creamy sauce elevates the entire dish.
- Heavy Cream (½ cup): This adds that delightful creaminess to the pasta.
- Potatoes (1 pound, cubed): Choose baby potatoes or Yukon Golds for roasting; they’re creamy and flavorful.
- Salt and Pepper: Essential seasonings to enhance every ingredient.
Prep and Cook Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Though it requires a little patience, the end result is absolutely worth it, making it an ideal choice for a weekend gathering or cozy family dinner.
How to Make Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes
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Marinate the Chicken: In a zip-lock bag, combine chicken breasts with ¼ cup olive oil, minced garlic, and your choice of chopped fresh herbs. Shake well and let marinate for at least 15 minutes (or up to an hour if you have time). The longer, the better!
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Prepare the Potatoes: Preheat your oven to 425°F (220°C). Toss the cubed potatoes with olive oil, salt, pepper, and any remaining herbs. Spread them out on a baking sheet and roast for about 25-30 minutes, until golden brown and crispy.
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Grill the Chicken: While the potatoes are roasting, heat your grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F). Let it rest for 5 minutes before slicing.
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Make the Creamy Pesto Pasta: Bring a pot of salted water to a boil and cook your choice of pasta according to package instructions. Drain and set aside. In the same pot, add the heavy cream and pesto sauce, stirring until warmed through. Add the cooked pasta back in, tossing to combine.
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Serve: On a plate, layer the creamy pesto pasta, top with sliced grilled chicken, and serve alongside those crispy roasted potatoes.
As you indulge, the aroma of grilled chicken combines with the brilliance of basil and garlic, creating a meal that is truly a feast for the senses.
Tips and Creative Variations
- Add Veggies: Toss in some cherry tomatoes or spinach into the creamy pesto pasta for a nutrition boost.
- Protein Alternatives: Swap chicken for shrimp or tofu for a different flair.
- Seasonal Touches: Use seasonal herbs or vegetables to infuse freshness and creativity into the dish.
Serving Ideas
Imagine enjoying this beautiful meal while gathered around the table with loved ones, laughter filling the air as you share stories and savor every bite. Pair it with a crisp green salad and a glass of chilled white wine for a refreshing touch. It’s perfect for family dinners, friend gatherings, or even a festive potluck!
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze the cooked chicken and pasta for up to three months. To reheat, simply thaw in the refrigerator overnight and warm in the microwave or on the stovetop, adding a splash of cream or olive oil to prevent dryness.
Pro Tips for Success
- Avoid Overcooking the Chicken: Use a meat thermometer to ensure your chicken is perfectly grilled and juicy.
- Make Your Own Pesto: If you’ve got fresh basil on hand, a homemade pesto is simple and far superior in flavor!
- Customize Your Pasta: Don’t hesitate to experiment with different types of pasta – gluten-free options work beautifully too!
FAQs
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Can I freeze this recipe?
Yes, both the chicken and pasta can be frozen. Just ensure they are stored separately for best results! -
What’s the best substitute for heavy cream?
You can use Greek yogurt for a lighter version, though it won’t be as creamy. Another great option is coconut cream for a dairy-free variation. -
Can I grill the chicken in the oven?
Absolutely! Just use a broiler setting for about 5-7 minutes per side, watching carefully for even cooking.
Conclusion
There’s something undeniably special about a meal that brings family and friends together around the table, and Loaded Herb Grilled Chicken with Creamy Pesto Pasta and Roasted Potatoes does just that. It’s more than just a delicious dish; it’s a nurturing reminder to slow down, enjoy the moment, and celebrate the power of good food. I hope you add this comforting recipe to your culinary repertoire and create cherished memories while sharing it with your loved ones. Happy cooking!
Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes
Ingredients
For the chicken
- 4 pieces Chicken Breasts (skinless, boneless) Alternatively, you can use thighs for added juiciness.
- 1/4 cup Olive Oil Used for marinating.
- 4 cloves Garlic (minced) Essential for flavor.
- to taste Fresh Herbs (basil, parsley, thyme) Feel free to experiment with your favorite herbs.
For the roasted potatoes
- 1 pound Potatoes (cubed) Baby potatoes or Yukon Golds work well.
- to taste Salt and Pepper For seasoning.
For the pasta
- 12 ounces Pasta Use your favorite type.
- 1 cup Pesto Sauce Store-bought or homemade.
- 1/2 cup Heavy Cream Adds creaminess to the pasta.
Instructions
Marinating the Chicken
- In a zip-lock bag, combine chicken breasts with olive oil, minced garlic, and chopped fresh herbs. Shake well and let marinate for at least 15 minutes.
Preparing the Potatoes
- Preheat your oven to 425°F (220°C). Toss the cubed potatoes with olive oil, salt, pepper, and any remaining herbs. Spread them out on a baking sheet and roast for about 25-30 minutes until golden brown and crispy.
Grilling the Chicken
- While the potatoes are roasting, heat your grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F). Let it rest for 5 minutes before slicing.
Making the Creamy Pesto Pasta
- Bring a pot of salted water to a boil and cook your pasta according to package instructions. Drain and set aside.
- In the same pot, add the heavy cream and pesto sauce, stirring until warmed through. Add the cooked pasta back in, tossing to combine.
Serving
- On a plate, layer the creamy pesto pasta, top with sliced grilled chicken, and serve alongside the crispy roasted potatoes.
Notes
Written by khadija — founder of Dailypan, sharing easy, cozy homemade recipes for every occasion.