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Savor Loaded Herb Grilled Chicken with Creamy Pesto Pasta

Savor Loaded Herb Grilled Chicken with Creamy Pesto Pasta Delight

Savor Loaded Herb Grilled Chicken with Creamy Pesto Pasta is a versatile and delicious dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 breasts Boneless Skinless Chicken Can substitute with thighs
  • 2 tablespoons Olive Oil Avocado oil is a substitute
  • 2 teaspoons Italian Seasoning Use dried herbs if fresh isn’t available
  • 2 cloves Garlic Minced, garlic powder can be an alternative
  • 1/4 cup Fresh Parsley Basil or cilantro can be used
  • 2 tablespoons Lemon Juice Vinegar is a viable alternative
For the Potatoes
  • 500 grams Baby Potatoes Can swap with regular or sweet potatoes
  • 1 teaspoon Garlic Powder Fresh garlic can be used
  • 1 teaspoon Paprika Chili powder can introduce some heat
For the Pasta
  • 300 grams Penne Pasta Any pasta shape can be used
  • 250 milliliters Heavy Cream Greek yogurt or regular milk can lighten it up
  • 200 grams Pesto Sauce Consider variations like sun-dried tomato or spinach-kale pesto
  • 50 grams Parmesan Cheese Nutritional yeast is an option for dairy-free diets
For Garnish
  • 1/4 cup Fresh Basil or Parsley Optional but highly recommended for garnish

Equipment

  • grill
  • Oven
  • Large pot
  • mixing bowl
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Marinate the chicken by combining olive oil, Italian seasoning, minced garlic, chopped parsley, lemon juice, salt, and pepper. Coat the chicken breasts and refrigerate for at least 10 minutes.
  2. Preheat the oven to 200°C (390°F). Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Roast for 20-25 minutes until golden and crispy.
  3. In a large pot of salted boiling water, cook penne pasta according to package instructions for 9-11 minutes. Reserve about ¼ cup of pasta water before draining.
  4. In the same pot, heat heavy cream over medium heat. Stir in pesto sauce and grated Parmesan until smooth. Adjust consistency with reserved pasta water.
  5. Preheat grill to medium-high. Grill marinated chicken for 6-8 minutes per side until cooked through. Let rest before slicing.
  6. Serve creamy pesto pasta with roasted potatoes and sliced grilled chicken. Garnish with extra Parmesan and fresh herbs.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days in the fridge and freeze for up to 3 months. Reheat in a skillet or oven with reserved pasta water for creaminess.

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