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–+ servings
Herb Grilled Chicken

Herb Grilled Chicken

Discover the magic of Herb Grilled Chicken with creamy pesto pasta and roasted potatoes A flavorful and easy-to-make recipe for any occasion
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Calories: 710
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts, cut into bite-size pieces
  • 4 cups baby potatoes, halved
  • 18 oz penne or bowtie pasta
  • 4 tablespoons olive oil
  • 1 tablespoon minced garlic, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • to taste salt and black pepper
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 0.5 cup pesto
  • 1 cup grated Parmesan cheese
  • as needed pasta water
  • to garnish chopped parsley

Equipment

  • Baking sheet
  • Large skillet
  • Large pot
  • Bowl
  • Measuring cups and spoons
  • Tongs or spatula

Method
 

  1. Preheat your oven to 425°F and spread the halved baby potatoes on a baking sheet. Drizzle with olive oil and season with garlic powder, dried parsley, salt, and pepper.
  2. Toss to coat and roast for about 20-25 minutes or until golden and tender.
  3. In a large bowl, season the chicken pieces with olive oil, half of the minced garlic, basil, oregano, smoked paprika, salt, and pepper.
  4. Cook the seasoned chicken in a heated skillet over medium-high heat until browned and cooked through, about 5-7 minutes. Transfer to a plate.
  5. Boil salted water and cook the pasta according to package instructions until al dente. Reserve a cup of pasta water, then drain.
  6. In the same skillet, melt butter over medium heat and sauté the remaining garlic until fragrant. Add the heavy cream and pesto, stirring until warmed through.
  7. Stir in Parmesan cheese until melted, adding reserved pasta water for desired consistency.
  8. Add the cooked pasta to the sauce, toss until well-coated, and serve with chicken on top and roasted potatoes on the side.

Nutrition

Calories: 710kcalCarbohydrates: 75gProtein: 54gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 175mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 15mgCalcium: 400mgIron: 3.5mg

Notes

For added zest, squeeze a bit of lemon juice over the chicken before serving. You can easily substitute chicken thighs for chicken breasts, or use sweet potatoes instead of baby potatoes. This dish can be stored in an airtight container for up to 3-4 days in the refrigerator. For longer storage, it can be frozen for up to 3 months. Reheat gently and add a splash of cream or milk if necessary to maintain creaminess.
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