Name: Ultimate Grilled Chicken Pasta with Creamy Pesto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2–3 boneless, skinless chicken breasts; 2 Tbsp olive oil; 1 tsp Italian seasoning; 2 cloves fresh garlic, minced; 1 Tbsp fresh parsley, chopped; 1 Tbsp fresh lemon juice; salt and freshly ground black pepper (to taste); 2 cups baby potatoes, halved (about 400 g); 1 Tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 2 cups penne pasta (dry) (about 200 g); 1/2 cup rich heavy cream (or 100 ml); 3 Tbsp good-quality pesto sauce; 1/3 cup freshly grated Parmesan cheese

Jump to Recipe

Do you ever find yourself caught between craving something fresh and vibrant, like a summer barbecue, and something deeply comforting, like a creamy bowl of pasta? It often feels like you have to choose one or the other. But what if you could have the best of both worlds in one incredible dish that’s surprisingly simple to make on a weeknight?

Contents

Ingredients You’ll Need
Timing
Step-by-Step Guide to Your Grilled Chicken Pasta Bowl

Step 1: Marinate the Chicken & Prep the Potatoes
Step 2: Roast the Potatoes to Crispy Perfection
Step 3: Cook the Pasta and Reserve Pasta Water
Step 4: Grill the Herb Chicken
Step 5: Create the Dreamy Pesto Cream Sauce
Step 6: Assemble Your Loaded Bowls

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing and Reheating Tips
Conclusion
FAQs

Q1. Can I bake the chicken instead of grilling it?
Q2. What other types of pasta can I use?
Q3. Can I make this dish vegetarian?

Ultimate Grilled Chicken Pasta with Creamy Pesto

Description
Ingredients

For the Grilled Herb Chicken
For the Roasted Baby Potatoes
For the Creamy Pesto Pasta

Instructions
Notes
Nutrition
Did you make this recipe?

Get ready to meet your new favorite meal: Loaded Herb Grilled Chicken with Creamy Pesto Pasta. This isn’t just another recipe; it’s a complete, flavour-packed experience in a bowl. We’re combining smoky, herb-marinated grilled chicken, crispy roasted potatoes, and a luscious, creamy pesto pasta to create the ultimate grilled chicken pasta dinner. It looks and tastes like a gourmet meal from a restaurant, but it comes together in your kitchen with minimal fuss.

Ingredients You’ll Need

This recipe is all about combining simple, fresh components into one spectacular dish. Here’s everything you’ll need, broken down for easy prep.

Component	Ingredient	Amount/Quantity
For the Grilled Herb Chicken	Boneless, skinless chicken breasts	2–3
	Olive oil	2 tablespoons
	Italian seasoning	1 teaspoon
	Fresh garlic, minced	2 cloves
	Fresh parsley, chopped	1 tablespoon
	Fresh lemon juice	1 tablespoon
	Salt and freshly ground black pepper	To taste
For the Roasted Baby Potatoes	Baby potatoes, halved	400 g (about 2 cups)
	Olive oil	1 tablespoon
	Garlic powder	½ teaspoon
	Smoked paprika	½ teaspoon
For the Creamy Pesto Pasta	Penne pasta	200 g (about 2 cups dry)
	Rich heavy cream	100 ml
	Good quality pesto sauce	3 tablespoons
	Freshly grated Parmesan cheese	30 g

Timing

This impressive all-in-one meal comes together much faster than you’d think, making it perfect for a satisfying weeknight dinner.

Preparation & Marinating Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

In under 45 minutes, you can have this complete, restaurant-worthy meal on the table, a true feast for the senses.

Step-by-Step Guide to Your Grilled Chicken Pasta Bowl

Follow these steps to orchestrate this delicious meal with ease. The key is to get your components cooking in the right order!

Step 1: Marinate the Chicken & Prep the Potatoes

First, let’s infuse that chicken with flavor. In a medium bowl, whisk together the olive oil, Italian seasoning, minced garlic, chopped parsley, lemon juice, salt, and pepper to create your marinade. Add the chicken breasts and turn them until they are well-coated. Set aside to marinate for at least 10 minutes while you prep the potatoes. While the chicken marinates, preheat your oven to 200°C (390°F).

Step 2: Roast the Potatoes to Crispy Perfection

In another bowl, toss the halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure they are all evenly coated. Spread them in a single layer on a baking sheet—giving them space is the secret to getting them crispy, not soggy! Pop them into the preheated oven and roast for about 20-25 minutes, or until golden and tender.

Step 3: Cook the Pasta and Reserve Pasta Water

While the potatoes roast, bring a medium pot of generously salted water to a boil. Add the penne pasta and cook according to the package directions until it’s al dente (usually 9–11 minutes). Before you drain the pasta, reserve about ¼ cup of the starchy pasta water. This magical ingredient will help create an incredibly silky sauce.

Step 4: Grill the Herb Chicken

Now it’s time for that smoky char. Heat your grill or grill pan over medium-high heat. Place the marinated chicken breasts on the hot grill. Cook for 6–8 minutes per side. The chicken is done when it’s cooked through and the internal temperature reaches 74°C (165°F). Remove the chicken from the grill and let it rest on a cutting board for 5 minutes before slicing. This rest period is crucial for juicy chicken!

Step 5: Create the Dreamy Pesto Cream Sauce

This sauce comes together in minutes! In the same pot you used for the pasta, gently warm the heavy cream over medium heat. Stir in the pesto sauce and the freshly grated Parmesan cheese until everything is melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Step 6: Assemble Your Loaded Bowls

The final, most exciting step! Toss your cooked penne pasta into the creamy pesto sauce. To serve, layer the creamy pesto pasta in deep bowls or on large platters. Top it with a generous portion of the crispy roasted potatoes and the juicy, sliced grilled chicken. Garnish with extra fresh herbs, a sprinkle of Parmesan, or a fresh lemon wedge on the side.

Nutritional Information

Here is an estimated nutritional breakdown per serving, assuming this recipe makes two generous servings.

Calories: 780 kcal
Protein: 55 g
Carbohydrates: 65 g
Fat: 35 g (Saturated Fat: 15 g)

This is a hearty, well-balanced meal packed with protein to keep you full and satisfied.

Healthier Alternatives

Love the recipe but looking for a lighter twist? Here are a few simple swaps:

Lighten the Sauce: As noted in the ingredients, you can easily substitute the heavy cream with whole milk or half-and-half for a sauce with less fat.
Boost the Fiber: Use a whole wheat or protein-plus penne pasta to add extra fiber and nutrients to your meal.
Add More Veggies: Feel free to toss in some steamed broccoli florets, wilted spinach, or roasted cherry tomatoes with the pasta to up the vegetable content.
Air Fry the Potatoes: For extra crispy potatoes with less oil, you can cook them in an air fryer at 200°C (390°F) for 15-20 minutes.

Serving Suggestions

This dish is a showstopper on its own, but a few final touches can make it even more special.

Presentation is Key: Serve in wide, shallow bowls to show off all the delicious components.
Garnish Generously: A final sprinkle of fresh basil or parsley, a bit more grated Parmesan, and a crack of black pepper can elevate the dish. A lemon wedge on the side is perfect for squeezing over the chicken for a bright, zesty finish.
Perfect Pairing: Enjoy with a crisp glass of Sauvignon Blanc or a light Pinot Grigio to complement the fresh pesto and creamy sauce.

Common Mistakes to Avoid

Here are a few tips to ensure your meal is a success every time.

Overcooking the Chicken: Grilled chicken can go from juicy to dry in a flash.
- Solution: Use a meat thermometer to check for doneness (165°F or 74°C). Don’t forget to let it rest before slicing!
Forgetting to Reserve Pasta Water: Pouring all that starchy water down the drain is a common mistake. It’s the key to a silky, non-greasy sauce.
- Solution: Place your colander over a bowl or use a mug to scoop some water out right before you drain the pasta.
Crowding the Baking Sheet: Piling potatoes on top of each other will cause them to steam instead of roast.
- Solution: Use a large baking sheet and spread the potatoes in a single, even layer. If needed, use two sheets.

Storing and Reheating Tips

Leftovers are fantastic, but here’s how to keep them tasting great.

Refrigeration: For the best texture, store the components separately in airtight containers in the fridge for up to 3 days. If mixed, the pasta will absorb more sauce.
Reheating: Reheat the pasta gently in a saucepan over low heat, adding a splash of milk or broth to loosen the sauce. The chicken and potatoes can be warmed in the microwave or in a 175°C (350°F) oven until heated through.

Conclusion

This Loaded Herb Grilled Chicken Pasta is the perfect answer for when you want a meal that is both incredibly delicious and deeply satisfying. It masterfully blends the smoky flavor of grilled chicken with the comforting embrace of creamy pasta and the hearty goodness of roasted potatoes. It’s an all-in-one dish that proves you don’t need to spend hours in the kitchen to create something truly special.

We hope you have fun making this vibrant and flavourful meal. Give it a try and let us know in the comments how you enjoyed it! Your ratings and feedback help our community of food lovers. Don’t forget to subscribe for more recipes that are guaranteed to impress.

FAQs

Q1. Can I bake the chicken instead of grilling it?

Absolutely! If you don’t have a grill, you can bake the chicken. Place the marinated chicken in a baking dish and bake in a 200°C (400°F) oven for 20-25 minutes, or until it’s cooked through.

Q2. What other types of pasta can I use?

This creamy pesto sauce works well with many pasta shapes. Feel free to substitute the penne with fusilli, rigatoni, or even bow-tie pasta. The ridges and curls in those shapes are perfect for catching the sauce.

Q3. Can I make this dish vegetarian?

Yes, you can easily adapt it. For a delicious vegetarian version, simply omit the chicken and consider adding a protein source like grilled halloumi cheese, roasted chickpeas, or sautéed mushrooms.