Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes
A comforting dish featuring herb-marinated grilled chicken paired with creamy pesto pasta and crispy roasted potatoes, perfect for family dinners or gatherings.
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
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. To reheat, thaw and warm in the microwave or on the stovetop, adding a splash of cream or olive oil.