Loaded Herb Grilled Chicken Pasta

Loaded herb grilled chicken with creamy pesto pasta and roasted potatoes has become a reliable go-to when I want a meal that feels just fancy enough yet is simple to throw together on a weeknight. With vibrant herbs, juicy chicken, ultra comforting pasta, and golden crisp potatoes all in one bowl, it hits every craving and never fails to impress family or friends.

I first made this dish for a laid back Sunday dinner and ever since my family keeps requesting it whenever everyone craves something both cozy and fresh.

Ingredients

• Chicken breasts: I prefer air chilled because they stay juicer and more flavorful when grilled
• Olive oil: gives richness and helps everything crisp and brown beautifully
• Italian seasoning, garlic, parsley (dried or fresh): make the chicken super aromatic
• Lemon juice: adds tang and keeps the chicken tender Always use freshly squeezed for best results
• Salt and black pepper: basic but essential for amplifying the herb flavors
• Baby potatoes: I love the tiny golden ones for creamy inside and crispy skin Look for potatoes with no green or sprouting
• Garlic powder, paprika, parsley: classic potato seasonings for savory and warming notes Try smoked paprika for a hint of depth
• Penne pasta: tubes hold on to sauce perfectly and cook quickly Use bronze cut for extra texture
• Heavy cream or milk: gives the sauce silkiness Full fat cream makes it extra luscious but whole milk works in a pinch
• Pesto sauce: intensely herby and nutty with basil garlic and parmesan Go for fresh refrigerated types for brighter flavor
• Parmesan cheese: saltiness and tang lift the sauce always use freshly grated for melting
• Fresh basil or parsley: for garnish and that fresh herbal punch Use what you have on hand

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken breasts with olive oil a blend of Italian seasoning minced garlic chopped parsley lemon juice salt and black pepper Massage everything in well and let it sit for at least 15 minutes or up to overnight Cover and refrigerate for deeper flavor penetration

Grill the Chicken:

Heat a grill pan or outdoor grill to medium high Once sizzling hot add chicken and cook for about five minutes per side until deep golden with charred edges and the internal temperature reaches one hundred sixty five degrees Remove and rest under foil to keep juicy

Roast the Potatoes:

Slice baby potatoes in half and toss with olive oil garlic powder paprika dried parsley salt and pepper Spread in an even layer on a parchment lined baking sheet Roast in a four hundred twenty degree oven for about twenty minutes flipping once so all sides crisp

Make the Creamy Pesto Pasta:

Boil penne until just tender then reserve a bit of pasta water and drain In a pan warm heavy cream or milk whisking in pesto sauce plus most of the parmesan over gentle heat Toss in the hot pasta and a couple spoonfuls of the reserved water Stir until glossy and the sauce clings to every piece

Plate and Garnish:

Slice the rested grilled chicken Arrange pasta chicken and roasted potatoes in shallow bowls or plates Top with fresh herbs and extra parmesan for a bright finish

Save

One of my favorite parts about this meal is how the herby chicken perfumes the whole kitchen while grilling and I once made it as a big sharing plate for a backyard party where every bite disappeared in minutes

Storage Tips

Keep leftovers in airtight containers chilled in the fridge Chicken and potatoes reheat best in a hot oven or toaster oven so they stay crispy Pasta reheats gently in a microwave or on the stovetop with a splash of cream or milk to loosen the sauce You can easily double the recipe for weekday lunches

Ingredient Substitutions

If you do not have penne any short pasta works well Try rotini or fusilli For a dairy free version swap heavy cream for canned coconut milk and use a pesto without cheese Chicken thighs can be substituted for breasts for even more juiciness For the potatoes sweet potatoes or small Yukon gold work great with the same seasonings

Serving Suggestions

Pile everything in wide shallow bowls for a cozy presentation or serve family style on a big platter Add a side salad with peppery arugula and lemon vinaigrette For a brunchy spin add a soft boiled egg on top and extra fresh herbs Crisp white wine or sparkling water makes for a lovely pairing

Cultural or Historical Context

Pesto comes from Genoa in the Liguria region of Italy traditionally blended together using mortar and pestle This meal brings together Italian comfort classics with a fresh American spin combining grilling pasta and hearty roasted potatoes all together

Recipe FAQs

→ How do I ensure juicy grilled chicken?

Marinate the chicken for at least 15 minutes, grill over medium-high heat, and let it rest before slicing.

→ Can I substitute the heavy cream in the pasta?

Yes, use whole milk or a plant-based alternative for a lighter sauce without sacrificing creaminess.

→ What's the best way to roast potatoes evenly?

Cut potatoes evenly, toss thoroughly with oil and spices, and spread them in a single layer on the baking tray.

→ Which herbs work best for garnishing?

Fresh basil or flat-leaf parsley complement the flavors well and add a pop of color to the dish.

→ Are there quick add-ins for extra flavor?

Try adding cherry tomatoes, sautéed spinach, or a sprinkle of chili flakes for more depth and color.