Loaded Herb Grilled Chicken with Creamy Pesto Pasta Roasted Potatoes tastes bright and herby with juicy grilled chicken, silky basil cream on twirly pasta, and crispy-edged potatoes that steal the show. It suits busy weeknights and casual dinner hangouts, and you can plate it in about 60 minutes. I tested it on my porch grill after soccer practice, and my neighbors sniffed the air like cartoon hounds.
Why You Should Try This Loaded Herb Grilled Chicken with Creamy Pesto Pasta Roasted Potatoes
Loaded Herb Grilled Chicken with Creamy Pesto Pasta Roasted Potatoes gives you a full, balanced plate with flavors that play nicely together. The herb marinade locks in moisture, the pesto cream clings to every curve of pasta, and the potatoes bring crunch and comfort.
You can prep the chicken while the potatoes roast and the pasta boils, so the clock works in your favor. The leftovers hold up, which turns lunch tomorrow into a victory lap.
The chicken stays juicy, the sauce coats every twist of pasta, and the potatoes come out crisp and herby, exactly what my week needed. ★★★★★
Ingredients You’ll Need
Chicken and Marinade
- 1.5 to 2 pounds boneless skinless chicken breasts or thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice plus 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano or Italian seasoning
- 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Pinch red pepper flakes for gentle heat
Notes and swaps:
- Use chicken thighs if you want extra juiciness.
- No fresh herbs on hand? Use 2 teaspoons dried Italian seasoning total.
- Citrus bottled juice works in a pinch, but fresh lemon gives brighter flavor.
Pesto Cream Pasta
- 12 ounces short pasta like rotini, fusilli, or penne
- 1/2 to 2/3 cup pesto (store-bought like DeLallo, Barilla, or Kirkland tastes great)
- 3/4 cup heavy cream or 2/3 cup half-and-half for a lighter sauce
- 1/2 cup finely grated Parmesan or Pecorino Romano
- 1/2 cup pasta cooking water, saved for thinning
- Fresh basil for garnish
Notes and swaps:
- Use homemade pesto if you have a garden stash.
- Go dairy-free with a rich oat cream and a vegan pesto, and use nutritional yeast in place of Parmesan.
Roasted Potatoes
- 1.5 pounds baby gold potatoes or Yukon Golds, halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
Notes and swaps:
- Use russets cut into 1-inch cubes if that is what you have.
- Add a spoon of pesto to the potatoes after roasting for bonus basil flavor.
Optional Add-Ins
- Handful of baby spinach or peas folded into the hot pasta
- Halved cherry tomatoes
- Toasted pine nuts
- Sun-dried tomatoes, chopped
Equipment
- Grill or grill pan
- Sheet pan
- Large pot and colander
- Large skillet or saucepan for the pesto cream
- Tongs and a spatula
- Instant-read thermometer
- Microplane or fine grater
- Cutting board and chef’s knife
How to Make Loaded Herb Grilled Chicken with Creamy Pesto Pasta Roasted Potatoes
Marinate the chicken (10 minutes prep, 20 to 30 minutes rest)
- Pat the chicken dry. Whisk olive oil, lemon juice and zest, garlic, basil, parsley, oregano, salt, pepper, and red pepper flakes in a bowl.
- Coat the chicken in the marinade and refrigerate 20 to 30 minutes. You can marinate up to 24 hours for deeper flavor.
Heat the oven and start potatoes (30 to 35 minutes)
- Set the oven to 425°F. Toss potatoes with olive oil, salt, pepper, garlic powder, smoked paprika, and rosemary.
- Spread on a sheet pan cut side down. Roast 25 to 35 minutes until golden and crisp at the edges, flipping once near the end.
Boil the pasta and make the sauce (15 minutes)
- Bring a large pot of salted water to a boil. Cook pasta until al dente.
- Save 1/2 to 3/4 cup pasta water. Warm a large skillet over medium heat, add cream, and bring to a gentle simmer.
- Whisk in pesto and Parmesan until smooth and glossy. Stir in a splash of pasta water to loosen as needed.
- Drain pasta and fold it into the sauce. Hold on low heat and stir occasionally so the sauce stays silky.
Grill the chicken (10 to 12 minutes)
- Heat the grill to medium-high, about 400 to 450°F, and oil the grates.
- Grill chicken 5 to 6 minutes per side until the thickest part hits 165°F. Let it rest 5 minutes, then slice across the grain.
Toss and finish (5 minutes)
- Check the pasta sauce and adjust with more pasta water for a light, creamy coat that clings but does not pool.
- Taste and season pasta and potatoes with a pinch of salt or pepper if needed. Plate the pasta, top with sliced chicken, and add a heap of roasted potatoes on the side. Shower everything with fresh basil and extra Parmesan.
Tips & Tricks
- Pound thick chicken breasts to an even 3/4 inch so they cook evenly on the grill.
- Keep a small bowl of oil and a paper towel by the grill to oil grates and prevent sticking.
- Roast potatoes cut side down to boost browning and crunch.
- Salt your pasta water until it tastes like the sea so the noodles carry flavor.
- Save pasta water before you drain, since starch helps the pesto cream cling.
- Pull the chicken at 160 to 162°F and let carryover bring it to 165°F for max juiciness.
- Slice chicken after a brief rest so the juices stay in the meat, not on the board.
- Warm store-bought pesto in cream off direct high heat to keep the basil bright.
What to Serve with Loaded Herb Grilled Chicken with Creamy Pesto Pasta Roasted Potatoes
A crisp green salad with lemony vinaigrette cuts through the rich pesto cream. Charred asparagus or garlicky green beans balance the plate without stealing attention. Pour a zesty sauvignon blanc or a chilled pinot grigio, and offer sparkling lemonade for a family table. A few marinated olives or a tomato-cucumber salad also pair nicely.
Make-Ahead and Storage
- Marinate chicken up to 24 hours in the fridge. Freeze raw chicken in marinade for up to 2 months, then thaw in the fridge overnight before grilling.
- Par-roast potatoes 20 minutes, cool, and refrigerate up to 3 days. Re-crisp at 425°F for 8 to 10 minutes or air fry at 375°F for 5 to 7 minutes.
- Cook pasta just shy of al dente for make-ahead, toss with a little oil, and cool. Reheat in the pesto cream with a splash of milk or pasta water to revive the sauce.
- Store cooked chicken, pasta, and potatoes in separate airtight containers for 3 to 4 days. Freeze sliced grilled chicken up to 3 months.
- Reheat chicken covered in a 300°F oven until warm or in a skillet over medium with a little olive oil. Warm pasta over low heat and thin the sauce with a touch of water or milk.
Loaded Herb Grilled Chicken with Creamy Pesto Pasta Roasted Potatoes
Loaded Herb Grilled Chicken with Creamy Pesto Pasta Roasted Potatoes is a bright, herby, full-plate dinner with juicy grilled chicken, silky pesto cream pasta, and crisp roasted potatoes, ready in about an hour for busy weeknights or casual hangouts.
Ingredients
Instructions
- Pat the chicken dry with paper towels.
- In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped basil, chopped parsley, dried oregano or Italian seasoning, kosher salt, black pepper, and red pepper flakes.
- Add the chicken and turn to coat well in the herb marinade. Cover and refrigerate for 20 to 30 minutes, or up to 24 hours for deeper flavor.
- Preheat the oven to 425°F (220°C).
- On a sheet pan, toss the halved or quartered potatoes with olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and rosemary until evenly coated.
- Spread the potatoes out in a single layer, cut sides down. Roast for 25 to 35 minutes, flipping once near the end, until golden and crisp at the edges and tender inside.
- Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente according to package directions.
- Before draining, reserve 1/2 to 3/4 cup of the starchy pasta cooking water. Drain the pasta.
- In a large skillet or saucepan over medium heat, add the cream and bring it to a gentle simmer.
- Whisk in the pesto and grated Parmesan until the sauce is smooth and glossy. If needed, add a splash of reserved pasta water to loosen the sauce to a silky consistency.
- Fold the drained pasta into the pesto cream sauce, tossing until well coated. Keep the pasta on low heat, stirring occasionally so the sauce stays smooth and does not thicken too much.
- Preheat a grill or grill pan to medium-high heat, about 400 to 450°F (204 to 232°C), and oil the grates to prevent sticking.
- Remove the chicken from the marinade, letting excess drip off, and place it on the hot grill.
- Grill the chicken for 5 to 6 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for about 5 minutes, then slice across the grain.
- Check the consistency of the pesto cream pasta and add more reserved pasta water if needed so the sauce lightly coats the noodles without pooling.
- Taste the pasta and roasted potatoes and adjust seasoning with a pinch of salt or pepper if needed.
- To serve, divide the creamy pesto pasta among plates, top with sliced grilled chicken, and add a generous heap of roasted potatoes on the side.
- Garnish with fresh basil and extra grated Parmesan, then serve warm.
Notes
Nutrition Information
Approximate per serving (4 servings): 820 calories; fat 39 g; saturated fat 15 g; carbohydrates 76 g; fiber 5 g; sugars 5 g; protein 42 g; sodium 980 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.
Approximate per serving (4 servings): 820 calories; fat 39 g; saturated fat 15 g; carbohydrates 76 g; fiber 5 g; sugars 5 g; protein 42 g; sodium 980 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.