Marinate the Chicken
In a bowl or zip-top bag, combine olive oil, lemon juice, garlic powder, onion powder, herbs, paprika, salt, and pepper.
Add chicken and coat well. Let marinate for at least 30 minutes, or up to 4 hours in the fridge.
Roast the Potatoes
Preheat oven to 425°F (220°C). Toss halved potatoes with oil, garlic powder, herbs, salt, and pepper.
Spread on a baking sheet in a single layer.
Roast for 25–30 minutes, flipping halfway, until golden brown and crispy.
Bonus: Add a sprinkle of Parmesan in the last 5 minutes of roasting for extra crunch.
Cook the Pasta
Boil pasta according to package directions. Reserve ¼ cup of pasta water, then drain.
In a skillet over medium heat, combine pesto and cream. Stir until it starts to simmer.
Add cooked pasta, reserved pasta water (as needed for looseness), and Parmesan. Stir until creamy and well coated. Season with salt, pepper, and a splash of lemon juice if desired.
Grill the Chicken
While the pasta and potatoes finish, grill the chicken on a stovetop grill pan or outdoor grill over medium-high heat.
Cook for 5–6 minutes per side, or until nicely charred and internal temp hits 165°F (74°C). Let rest for a few minutes before slicing.
Assembly
Plate a generous scoop of creamy pesto pasta. Top with sliced grilled herb chicken and serve with a side of crispy roasted potatoes.
Garnish with:
- Fresh basil leaves
- Extra Parmesan
- Cracked black pepper
- Lemon zest or wedges on the side
Pro Tips
- Swap the potatoes for sweet potatoes or zucchini fries for a twist.
- Use grilled shrimp or salmon instead of chicken for variation.
- Add cherry tomatoes or arugula to the pasta for freshness.
- Make it extra indulgent with a drizzle of balsamic glaze on top.
Final Thoughts
This Loaded Herb Grilled Chicken with Creamy Pesto Pasta & Roasted Potatoes is the kind of meal that turns any night into a celebration. It’s comforting yet elevated, rich yet fresh, and simple to pull together — perfect for a weeknight dinner or a cozy weekend date night at home.