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Herb Grilled Chicken

Savory Herb Grilled Chicken with Creamy Pesto Pasta Delight

This Herb Grilled Chicken paired with creamy pesto pasta is a delicious and easy recipe perfect for dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Marination Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Marinating enhances its juiciness.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 2 teaspoons Italian Seasoning Fresh herbs can be used.
  • 2 cloves Garlic Cloves Can substitute with garlic powder.
  • ¼ cup Fresh Parsley Can be substituted with basil or cilantro.
  • 2 tablespoons Lemon Juice Lime can be used as an alternative.
For the Pasta
  • 12 ounces Penne Pasta Cook al dente for best texture.
  • 1 cup Heavy Cream Light cream or Greek yogurt can be used.
  • 1 cup Pesto Sauce Sun-dried tomato pesto offers different flavor.
  • ½ cup Parmesan Cheese Nutritional yeast for a dairy-free option.
For the Roasted Potatoes
  • 1 pound Baby Potatoes Can substitute with sweet potatoes.
  • 2 tablespoons Olive Oil (for roasting)
For Garnishing
  • ¼ cup Fresh Basil or Parsley Use for garnish.

Equipment

  • mixing bowl
  • Baking Sheet
  • grill or grill pan
  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, whisk together olive oil, Italian seasoning, minced garlic, chopped parsley, and lemon juice. Coat the chicken breasts with this marinade and allow to sit for at least 10 minutes.
  2. Preheat your oven to 200°C (390°F) and wash and halve the baby potatoes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes.
  3. Bring salted water to a boil. Cook penne pasta according to package instructions until al dente, about 9-11 minutes. Reserve ½ cup of cooking water before draining.
  4. In the same pot, warm the heavy cream over low heat, stir in pesto and Parmesan cheese until smooth. Gradually mix in the reserved pasta water.
  5. Heat grill to medium-high. Grill marinated chicken for 6-8 minutes per side until internal temperature is 74°C (165°F). Allow to rest before slicing.
  6. Serve creamy pesto pasta in bowls, top with grilled chicken and roasted potatoes. Garnish with fresh basil or parsley and a squeeze of lemon juice.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Marinate chicken for at least 10 minutes, check doneness with a thermometer, and allow the chicken to rest before serving.

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