Loaded Herb Chicken with Creamy Pesto Pasta and Roasted Potatoes
This restaurant-quality meal combines juicy herb-marinated chicken with creamy pesto pasta and golden roasted potatoes. The flavors of basil, garlic, olive oil, and parmesan make it irresistibly fragrant and satisfying — perfect for dinner or a meal-prep favorite.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Serves: 4
Ingredients
For the Herb Chicken
1 ½ lbs (700g) boneless, skinless chicken breasts or thighs
2 tbsp olive oil
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp rosemary
½ tsp salt
¼ tsp black pepper
1 tbsp lemon juice
For the Creamy Pesto Pasta
10 oz (280g) penne or fusilli pasta
¾ cup heavy cream
¼ cup basil pesto
2 tbsp grated parmesan cheese
1 tbsp olive oil
Salt and pepper, to taste
For the Roasted Potatoes
1 lb (450g) baby potatoes, halved
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
1 tbsp chopped parsley
Optional Garnish
Extra pesto drizzle
Shaved parmesan
Fresh basil leaves
Instructions
Step 1: Prepare the Potatoes
Preheat oven to 400°F (200°C).
Toss halved potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread evenly on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and crisp.
Step 2: Cook the Chicken
In a bowl, mix olive oil, garlic, oregano, thyme, rosemary, salt, pepper, and lemon juice.
Add chicken and coat well. Let marinate for at least 15 minutes.
Heat a grill pan or skillet over medium-high heat.
Cook chicken 5–7 minutes per side (depending on thickness) until golden brown and cooked through.
Remove and let rest for 5 minutes before slicing.
Step 3: Make the Creamy Pesto Pasta
Cook pasta in salted water according to package directions; drain and set aside.
In the same pot, melt butter or heat olive oil. Add cream and bring to a gentle simmer.
Stir in pesto and parmesan until smooth.
Add cooked pasta, toss to coat evenly, and season with salt and pepper.
Step 4: Assemble the Plate
Add a serving of creamy pesto pasta to each plate.
Arrange sliced herb chicken on top.
Add a side of roasted potatoes.
Garnish with extra pesto drizzle, basil leaves, and shaved parmesan.
Notes & Tips
Homemade pesto tip: Blend 2 cups basil, ¼ cup pine nuts (or walnuts), ½ cup parmesan, 2 garlic cloves, ½ cup olive oil, salt, and lemon juice.
Healthier swap: Use Greek yogurt instead of cream for a lighter sauce.
Add veggies: Stir in cherry tomatoes or spinach to the pasta.
Meal prep friendly: Keeps well refrigerated for 3–4 days.
Nutritional Information
Calories: 680 kcal
Protein: 44g
Fat: 30g
Carbohydrates: 55g
Fiber: 4g
Sugar: 3g
Frequently Asked Questions
Q: Can I use store-bought pesto?
A: Yes — just choose a high-quality basil pesto for best flavor.
Q: Can I roast the chicken instead of grilling?
A: Definitely. Bake at 400°F (200°C) for 22–25 minutes or until internal temperature reaches 165°F (74°C).
Q: How do I make it vegetarian?
A: Replace chicken with grilled zucchini, mushrooms, or chickpeas — still delicious!