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Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes

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A satisfying one-pan meal with herb-marinated grilled chicken, creamy pesto pasta, and roasted potatoes. Comforting and flavorful, perfect for weeknight dinners or guests.

Ingredients

  • Herb-marinated chicken breasts (olive oil, garlic, rosemary, thyme, salt, pepper)
  • Small potatoes (halved or quartered)
  • Olive oil
  • Salt and pepper
  • Pasta (fettuccine or penne)
  • Pesto sauce
  • Heavy cream or half‑and‑half
  • Grated Parmesan cheese
  • Fresh basil (for garnish)

Instructions

  1. Marinate the chicken: Combine olive oil, minced garlic, chopped rosemary and thyme, salt, and pepper. Coat the chicken breasts and let marinate.
  2. Roast the potatoes: Toss halved small potatoes with olive oil, salt, and pepper. Roast at 200°C (400°F) for 25–30 minutes until golden and crisp.
  3. Grill the chicken: Grill marinated chicken over medium-high heat for 6–7 minutes per side, until internal temperature reaches 75°C (165°F). Let rest before slicing.
  4. Cook the pasta: Boil pasta according to package directions until al dente. Reserve a bit of pasta water and drain.
  5. Make the creamy pesto sauce: In the pasta pot, stir together pesto, heavy cream, and grated Parmesan over low heat. Add reserved pasta water to adjust the sauce consistency.
  6. Plate up: Serve sliced grilled chicken on a bed of creamy pesto pasta with roasted potatoes. Garnish with fresh basil and extra Parmesan.

Notes

  • This recipe serves 4 people.
  • For dairy-free, swap heavy cream with coconut cream and use dairy-free Parmesan.
  • You can marinate the chicken and prep potatoes a day ahead.
  • Add a pinch of red pepper flakes for extra spice if desired.

Nutrition

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