I stumbled onto this loaded herb grilled chicken with creamy pesto pasta after a particularly long Saturday when I wanted something special but didn’t want to spend the entire afternoon cooking. Combining three of my family’s favorite components into one satisfying bowl turned out to be genius. The juicy herb-marinated chicken, creamy pesto-tossed penne, and crispy roasted potatoes come together for a meal that feels restaurant-special but uses simple techniques anyone can master.
Table of Contents
Ingredients for Loaded Herb Grilled Chicken with Creamy Pesto Pasta
I’ve learned that fresh herbs make all the difference in this recipe. The combination of Italian seasoning, fresh parsley, and lemon creates layers of flavor that simple dried herbs can’t match. My preference is always to use fresh Parmesan that you grate yourself rather than pre-grated, as it melts more smoothly into the pesto sauce.
For the Grilled Herb Chicken:
- 2 to 3 boneless skinless chicken breasts (about 6 to 8 oz each, approximately ¾ inch thick)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 2 garlic cloves (minced)
- 1 tablespoon fresh parsley (chopped – I always use flat-leaf for better flavor)
- Juice of half a lemon (about 1½ tablespoons)
- Salt and freshly cracked black pepper to taste
For the Roasted Baby Potatoes:
- 14 oz baby potatoes (about 2 cups, halved – I recommend Yukon Gold or red potatoes for best texture)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (adds a subtle smoky depth)
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper to taste
For the Creamy Pesto Pasta:
- 7 oz penne pasta (about 2 cups dry – any short pasta shape works)
- ⅓ cup plus 1 tablespoon heavy cream (or whole milk for lighter version, though cream creates richer sauce)
- 3 tablespoons pesto sauce (store-bought or homemade – in my experience, quality pesto makes a huge difference)
- 1 oz Parmesan cheese (freshly grated, about ⅓ cup)
- A handful of fresh basil or parsley (chopped for garnish)
Step-by-Step Instructions
I recommend starting with the chicken marinade, then getting the potatoes in the oven before you tackle the pasta. This timing ensures everything finishes around the same time and stays hot for serving.
Step 1: In a mixing bowl, whisk together 2 tablespoons olive oil, Italian seasoning, minced garlic, chopped parsley, lemon juice, salt, and pepper until well combined. Add chicken breasts and turn to coat thoroughly on all sides. Marinate for at least 10 minutes at room temperature, or cover and refrigerate up to 2 hours for deeper flavor penetration.
Step 2: Preheat your oven to 400°F (200°C). In a bowl, toss halved baby potatoes with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on a rimmed baking sheet, cut side down for maximum crispiness. Roast for 20 to 25 minutes, flipping halfway through, until golden brown and fork-tender. When done, sprinkle with fresh parsley while still hot so the herbs stick to the surface.
Step 3: Bring a medium pot of salted water to a rolling boil. Add penne pasta and cook until al dente, usually 9 to 11 minutes depending on the brand. Just before draining, scoop out and reserve ¼ cup of the starchy pasta water, then drain the pasta in a colander.
Step 4: Return the same pot to medium heat and add heavy cream, warming it gently for about 1 minute. Stir in pesto sauce and grated Parmesan until smooth and creamy, about 2 minutes. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time until it reaches a consistency that coats pasta smoothly. Toss in the cooked penne and fresh herbs, stirring until every piece is coated. Taste and adjust seasoning with salt and pepper.
Step 5: While potatoes roast, heat your grill or grill pan over medium-high heat (about 375-400°F). Lightly oil the grates to prevent sticking. Remove chicken from marinade, letting excess drip off, and place on the hot grill. Cook for 5 to 7 minutes per side without moving the chicken too early, as this prevents good grill marks. Chicken is done when internal temperature reaches 165°F on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes to allow juices to redistribute, then slice against the grain into strips.
Step 6: To serve, divide creamy pesto pasta among shallow bowls or dinner plates. Arrange roasted potatoes alongside the pasta, then top with sliced grilled chicken. Garnish with extra fresh herbs, a lemon wedge for squeezing, or an additional sprinkle of Parmesan cheese.
Perfect Pairings for Your Loaded Herb Grilled Chicken Dinner
This hearty three-component meal pairs beautifully with fresh, light sides that add brightness without weighing you down.
Simple Green Salad: A crisp mixed greens salad with lemon vinaigrette cuts through the richness of the creamy pesto pasta and provides a refreshing contrast. The acidity balances the meal and adds a fresh element.
Grilled Vegetables: Charred zucchini, bell peppers, or asparagus echo the grilled chicken while adding colorful nutrition to your plate. The smoky flavor from grilling ties the entire meal together nicely.
Garlic Bread: Warm garlic bread rolls are perfect for soaking up every last drop of that pesto sauce left in the bowl. The buttery, garlicky bread complements the Italian flavors throughout the dish.
Roasted Broccoli: For an additional vegetable, roasted broccoli florets with lemon add nutrition and a slight bitterness that balances the creamy, rich pasta. The technique from garlic butter chicken with broccoli works perfectly here.
Mediterranean Salad: Fresh tomatoes, cucumbers, and feta with olive oil and herbs provide a cool, tangy contrast that refreshes your palate. This Mediterranean touch complements the Italian-inspired pesto beautifully.
Storage and Make-Ahead Tips
I recommend storing each component separately in airtight containers in the refrigerator for up to 3 days. This prevents the pasta from absorbing too much sauce and keeps textures distinct. The grilled chicken stays juiciest when stored whole and sliced just before reheating.
To reheat, warm the chicken and potatoes together in a 350°F oven for 8 to 10 minutes until heated through. For the pasta, add a splash of cream or milk to a skillet over low heat, then gently warm the pesto pasta, stirring frequently to prevent the sauce from breaking. The pasta can also be enjoyed cold as a pasta salad.
For meal prep, you can marinate the chicken and prep the potatoes up to 24 hours ahead. The creamy pesto pasta is best made fresh, but if you’re trying similar pasta dishes for weeknight variety, check out pesto chicken flatbread or chicken pesto tortellini soup for other pesto-forward options.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Boneless skinless chicken thighs work beautifully with this marinade. They’re more forgiving on the grill and stay juicier. Grill for 6 to 8 minutes per side until they reach 165°F internal temperature. The extra fat in thighs makes them harder to dry out.
What if I don’t have a grill?
No problem. You can cook the marinated chicken in a grill pan over medium-high heat or bake it on a sheet pan at 425°F for 18 to 22 minutes, flipping halfway through. You won’t get the char marks, but the herb marinade still delivers fantastic flavor.
Can I make this dish dairy-free?
Yes, with some swaps. Use dairy-free pesto (check labels, as some contain Parmesan), substitute the heavy cream with full-fat coconut cream or cashew cream, and skip the Parmesan or use nutritional yeast for a cheesy flavor. The potatoes are already dairy-free as written.
Loaded Herb Grilled Chicken with Creamy Pesto Pasta and Roasted Potatoes
Ingredients
Equipment
Method
- In a mixing bowl, whisk together 2 tablespoons olive oil, Italian seasoning, minced garlic, chopped parsley, lemon juice, salt, and pepper. Add chicken breasts and turn to coat thoroughly. Marinate for at least 10 minutes at room temperature, or cover and refrigerate up to 2 hours.
- Preheat oven to 400°F (200°C). Toss halved baby potatoes with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper. Spread in single layer on rimmed baking sheet, cut side down. Roast for 20 to 25 minutes, flipping halfway through, until golden brown and fork-tender. Sprinkle with fresh parsley when done.
- Bring medium pot of salted water to rolling boil. Add penne and cook until al dente, 9 to 11 minutes. Reserve ¼ cup pasta water before draining. Drain pasta in colander.
- Return pot to medium heat. Add heavy cream and warm for 1 minute. Stir in pesto sauce and grated Parmesan until smooth and creamy, about 2 minutes. If too thick, add reserved pasta water 1 tablespoon at a time. Toss in cooked penne and fresh herbs until coated. Adjust seasoning.
- Heat grill or grill pan over medium-high heat (375-400°F). Lightly oil grates. Remove chicken from marinade and place on hot grill. Cook for 5 to 7 minutes per side without moving, until internal temperature reaches 165°F. Transfer to cutting board and rest for 5 minutes, then slice against the grain.
- Divide creamy pesto pasta among shallow bowls or plates. Arrange roasted potatoes alongside pasta, then top with sliced grilled chicken. Garnish with extra fresh herbs, lemon wedge, or Parmesan cheese.
