½ tsp salt
¼ tsp black pepper
½ tsp dried oregano or rosemary (optional)
For the Creamy Pesto Pasta
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8 oz (≈ 225 g) pasta (penne, fusilli, or your favourite)
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½ cup basil pesto (store‑bought or homemade)
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½ cup heavy cream (or half‑and‑half)
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¼ cup grated Parmesan cheese, plus extra for serving
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2 Tbsp pasta‑cooking water (reserved)
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Salt & pepper, to taste
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Fresh basil leaves for garnish
Instructions
Step 1: Marinate the Chicken
In a bowl, combine olive oil, minced garlic, chopped rosemary and thyme, salt, pepper and lemon juice (if using). Add the chicken breasts and coat thoroughly. Let sit for at least 10 minutes (or up to 30 minutes in the fridge).
Step 2: Roast the Potatoes
Preheat oven to 400 °F (≈ 200 °C). On a baking sheet, toss the halved potatoes with olive oil, salt, pepper and dried oregano. Spread in a single layer. Roast for about 25–30 minutes, flipping once halfway, until golden and crisp.
Step 3: Grill the Chicken
Heat a grill pan or outdoor grill to medium‑high heat. Add the chicken and cook about 6‑7 minutes per side (depending on thickness), or until internal temperature reaches 165 °F (74 °C). Remove to a cutting board and let rest for 5 minutes, then slice.
Step 4: Cook the Pasta & Prepare the Sauce
While the potatoes roast, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 2 Tbsp of pasta‑cooking water, then drain.
Return the drained pasta to the pot over low heat. Stir in the basil pesto, heavy cream, Parmesan cheese and reserved pasta water, mixing until sauce is smooth and coats the pasta evenly. Season with salt and pepper, adjusting texture with extra pasta water if needed.
Step 5: Plate & Serve
Divide the creamy pesto pasta between four plates. Add a portion of the roasted potatoes and top with sliced grilled chicken. Garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately.
Tips for Success
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Use fresh herbs for the chicken marinade for best flavour.
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Preheat grill pan properly to get nice sear marks on the chicken.
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Reserve pasta‑water to help thin and bind the sauce without diluting flavour.
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Let chicken rest before slicing to keep it juicy.
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Serve immediately for the best texture — pasta sauce holds up better when fresh.
Variations
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Swap chicken thighs for breasts for richer flavour.
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Add roasted cherry tomatoes or sautéed spinach to the pasta for extra colour and nutrition.
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Use whole‑wheat or gluten‑free pasta if preferred.
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For a lighter sauce, substitute half the heavy cream with Greek yogurt (add after removing from heat).
What to Serve With It
Although this dish is balanced on its own, you might also serve:
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A crisp green salad (arugula, spinach, or mixed greens) with lemon vinaigrette.
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Crusty garlic bread for dipping into the creamy sauce.
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A chilled white wine (Sauvignon Blanc or Pinot Grigio) or sparkling water with lemon.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the pasta gently on the stove with a splash of cream or pasta water to restore the sauce. Reheat chicken and potatoes in a 350 °F (175 °C) oven for ~8–10 minutes to regain crispness and texture.
Nutrition Facts (Estimated per serving)
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Calories: ~600 kcal
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Protein: ~40 g
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Carbohydrates: ~50 g
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Fat: ~28 g
(Actual values will vary based on specific ingredients and portion sizes.)
FAQs
Q: Can I use frozen chicken?
A: Yes — if thawed and patted dry thoroughly. Marinate as directed and adjust cooking time slightly.
Q: Can I make this ahead?
A: You can roast the potatoes and make the pesto pasta ahead, but grill the chicken just before serving for best flavour and texture.
Q: Can I skip the grill and bake the chicken instead?
A: Yes — bake the marinated chicken at 400 °F (200 °C) for about 20–25 minutes or until cooked through.
Conclusion
Grilled chicken with creamy pesto pasta and potatoes is a satisfying, flavour‑packed dinner that ticks all the boxes—juicy protein, comforting carbs and vibrant herbs. It’s impressive enough for guests, easy enough for a weeknight. Try it tonight and savour every delicious bite!
