Ultimate Grilled Chicken Pasta (Printable Version)
Herb-grilled chicken and roasted baby potatoes with al dente penne in a creamy pesto sauce for a hearty meal.
# Everything You’ll Need:
→ Grilled Herb Chicken
01 -
2–3 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 teaspoon Italian seasoning
04 -
2 cloves garlic, minced
05 -
1 tablespoon fresh parsley, chopped
06 -
1 tablespoon fresh lemon juice
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Roasted Baby Potatoes
09 -
2 cups baby potatoes, halved (about 14 oz)
10 -
1 tablespoon olive oil
11 -
½ teaspoon garlic powder
12 -
½ teaspoon smoked paprika
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
→ Creamy Pesto Pasta
15 -
2 cups dry penne pasta (about 7 oz)
16 -
½ cup heavy cream
17 -
3 tablespoons quality pesto sauce
18 -
⅓ cup freshly grated Parmesan cheese
# Steps to Cook:
01 -
In a bowl, whisk together olive oil, Italian seasoning, minced garlic, parsley, lemon juice, salt, and pepper. Coat chicken breasts with marinade and let sit for 10 minutes. Preheat oven to 390°F.
02 -
Toss halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange on a baking sheet in a single layer and roast in the oven for 20 to 25 minutes until golden and tender.
03 -
Boil penne pasta in generously salted water until al dente, approximately 9 to 11 minutes. Reserve ¼ cup of pasta cooking water, then drain pasta.
04 -
Heat grill or grill pan over medium-high heat. Grill marinated chicken 6 to 8 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
05 -
In the pasta pot over medium heat, warm heavy cream. Stir in pesto sauce and Parmesan cheese until fully combined and smooth. Add reserved pasta water in small amounts as needed to loosen sauce into a silky consistency.
06 -
Toss cooked pasta with creamy pesto sauce. Plate pasta, then top with sliced grilled chicken and roasted potatoes. Garnish with additional Parmesan, fresh herbs, or lemon wedges if desired.
# Extra Suggestions:
01 -
Work efficiently by roasting potatoes first, boiling pasta while grilling chicken, and finishing sauce last. Reserve pasta water to create a smooth sauce emulsion.