Loaded Herb Grilled Chicken

This loaded herb grilled chicken with roasted potatoes and creamy pesto penne is a perfect weeknight dinner that feels both comforting and fresh. It brings together juicy grilled chicken, crispy herby potatoes, and a luscious pasta all on one plate for a crowd-pleasing meal with minimal fuss.

I first made this recipe when I wanted something hearty yet fresh after a long day. It quickly became a staple because the herby chicken and creamy pesto pasta always feel like a special treat without much effort.

Ingredients

• Chicken breasts: provide lean protein Choose firm, plump breasts for juiciness
• Olive oil: adds richness and helps marinate the chicken well Use extra virgin for the best flavor
• Italian seasoning: blends herbs like oregano and basil for an easy flavor boost
• Fresh garlic: brings sharpness and depth Mince finely for even distribution
• Parsley: adds a fresh, grassy note Use vibrant leaves without yellowing
• Lemon juice: adds brightness and tenderizes the meat Freshly squeezed will give the best zing
• Baby potatoes: roast to crispy golden perfection Choose small, waxy potatoes for tender insides
• Garlic powder and smoked paprika: season the potatoes for smoky warmth and umami
• Penne pasta: holds creamy sauce well Pick a good quality brand for al dente texture
• Heavy cream or milk: creates a rich sauce Use cream if you want it luscious or milk to lighten it up
• Pesto sauce: adds herbal, nutty flavor Homemade or store-bought both work fine
• Parmesan cheese: melts into the sauce for savory depth Freshly grated if possible
• Fresh basil or parsley garnish: keeps flavors vibrant and bright

Instructions

Build The Marinade:

In a bowl, combine olive oil, Italian seasoning, minced garlic, chopped parsley, lemon juice, salt, and pepper. Whisk these until well combined. This blend infuses the chicken with layered herb and citrus flavors while the oil helps it stay juicy during grilling.

Marinate The Chicken:

Add the chicken breasts to the marinade, coating them thoroughly. Let this sit for at least 10 minutes at room temperature or pop it in the fridge for up to 2 hours. Marinating tenderizes the meat and deepens the flavors so they penetrate well instead of sitting just on the surface.

Prepare And Roast Potatoes:

Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit). Toss the halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet so they roast rather than steam. Roast for 20 to 25 minutes, flipping once midway. When golden and crisp, sprinkle with fresh parsley to finish.

Cook The Pasta:

Bring a large pot of salted water to a boil. Add the penne and cook until al dente, around 10 minutes depending on the brand. Reserve about a quarter cup of the cooking water before draining, which helps loosen the sauce later.

Make The Pesto Sauce:

Return the pot to medium heat and pour in the cream or milk. Stir until warmed through then add the pesto and grated Parmesan. Whisk until smooth and creamy. Toss the cooked pasta back in along with fresh basil or parsley. Use the reserved pasta water a little at a time to adjust the sauce consistency to your liking.

Grill The Chicken:

Heat your grill or grill pan to medium-high. Remove the chicken from marinade, letting excess drip off. Grill the chicken for 6 to 8 minutes per side until the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit). Rest the meat for 5 minutes before slicing. This resting ensures juices redistribute so each bite is juicy.

Assemble And Serve:

Divide the creamy pesto pasta into bowls. Top with roasted potatoes and sliced grilled chicken. Garnish with extra fresh herbs or grated Parmesan if you like for a finishing touch.

My favorite part is the pesto cream sauce which combines rich, fresh, and nutty flavors effortlessly. This dish always reminds me of weekends spent cooking in the backyard with my family, grilling chicken while the pasta simmers inside. The mix of smoky potatoes alongside herbaceous chicken and silky pasta is simple but feels indulgent every time.

Storage Tips

Cooked chicken and potatoes keep well in an airtight container for up to three days in the fridge. Reheat gently to avoid drying out the chicken by covering and warming in the oven or microwave in short bursts. The creamy pasta can be stored separately and refreshed with a splash of milk or cream to restore sauce creaminess.

Ingredient Swaps

You can swap baby potatoes for sweet potatoes or fingerlings if you like a sweeter note. Chicken thighs work well in place of breasts and tend to stay juicier but adjust grilling time accordingly. Use a dairy-free cream alternative and vegan Parmesan to make this dish fully plant-based.

Serving Ideas

Serve with a crisp green salad dressed simply with lemon and olive oil to balance the richness of the dish. A crusty bread on the side is perfect for soaking up any extra pesto cream sauce. For a veggie boost, add grilled zucchini or roasted bell peppers alongside the chicken.

This loaded herb grilled chicken recipe combines ease and flavor to satisfy any weeknight craving with minimal fuss.

Frequently Asked Recipe Questions

→ How do I ensure grilled chicken stays juicy?

Marinating the chicken in olive oil, lemon juice, and herbs helps lock in moisture. Avoid overcooking by grilling until the internal temperature reaches 74 °C (165 °F) and letting it rest before slicing.

→ Can I use regular potatoes instead of baby potatoes?

Yes, regular potatoes can be used but should be cut into evenly sized pieces to roast properly and ensure tenderness.

→ What is the best way to keep pasta creamy without it drying out?

Reserve some pasta cooking water and add it gradually when mixing pasta with the pesto and cream to achieve a smooth, silky consistency.

→ Can I substitute fresh herbs if unavailable?

Dried herbs can be used in smaller amounts, but fresh parsley and basil provide a brighter, fresher flavor that enhances the dish.

→ Is grilling the chicken pan-only or can I use an outdoor grill?

Both methods work well. An outdoor grill will impart a smokier flavor, while a grill pan allows for convenient indoor cooking.