Ultimate Grilled Chicken Pasta

This ultimate grilled chicken pasta is my go-to for impressing guests or creating a cozy dinner at home It brings together juicy herb grilled chicken creamy pesto coated penne and craveworthy roasted baby potatoes Each forkful delivers layers of savory creamy and fresh herbal flavors making it an instant comfort meal favorite

The first time I made this for my partner on his birthday he cleaned his plate and immediately asked for another helping He was sure it tasted just like something from our local trattoria

Ingredients

• Chicken breast: brings lean juicy protein with a simple herb marinade Choose plump fillets for even cooking and better tenderness
• Olive oil: adds Mediterranean flavor and helps everything get golden Opt for extra virgin for best results
• Italian seasoning and fresh parsley: layer in aromatic herbs A mix with plenty of oregano and basil really shines
• Fresh garlic: sharpens the flavor profile Use firm cloves for sweetness and depth
• Lemon juice: brings brightness and zippy balance Only use freshly squeezed for the best flavor
• Salt and black pepper: balance and enhance each bite Use freshly ground pepper for a warm kick
• Baby potatoes: give crispy golden bites Choose small waxy potatoes like Yukon gold or red for the best texture
• Garlic powder: delivers roasted garlicky notes Go for a version with no fillers for clean flavor
• Smoked paprika: adds subtle color and warm depth Spanish style if available has lovely intensity
• Penne pasta: is perfect for trapping the sauce Bronze cut pasta holds creamy sauce the best
• Heavy cream: brings a velvety texture to the sauce High fat content creates a rich mouthfeel
• Pesto sauce: infuses basil-forward herbiness and umami Choose one made with parmesan and real olive oil
• Parmesan cheese: finishes with nutty savory depth Freshly grated parmesan melts beautifully into the sauce

Step-by-Step Instructions

Marinate the Chicken and Prep Potatoes:

Combine olive oil Italian seasoning minced garlic chopped parsley lemon juice salt and pepper in a bowl Whisk to blend Add chicken breasts turning each so they are well coated Let the chicken marinate at room temperature for at least ten minutes Meanwhile halve the baby potatoes and toss with olive oil garlic powder smoked paprika salt and pepper until evenly coated

Roast the Potatoes:

Heat the oven to two hundred degrees Celsius Line a baking sheet and arrange the potatoes in a single layer Roast for twenty to twenty five minutes Give the tray a quick shake halfway through The potatoes should be crisp and easy to pierce with a fork at the end

Boil Pasta:

Fill a large pot with water salt it generously and bring to a boil Add the penne and stir occasionally Cook until just al dente about nine to eleven minutes Before draining scoop out a quarter cup of pasta water in a heatproof cup Drain pasta thoroughly set aside

Grill the Herb Chicken:

Warm your grill or grill pan over medium high heat Place the marinated chicken on and cook for six to eight minutes per side until the internal temperature reaches seventy four degrees Celsius Let chicken rest for five minutes before slicing crosswise for juicy pieces

Make Creamy Pesto Sauce:

Set the emptied pasta pot over medium heat Pour in heavy cream and warm until starting to steam but not boil Stir in pesto and freshly grated parmesan cheese Whisk until the sauce is smooth glossy and thick enough to coat a spoon Drizzle in reserved pasta water one tablespoon at a time until the sauce thins to your liking

Assemble the Bowls:

Combine drained penne with the warm pesto cream sauce tossing until each piece is coated Divide among bowls Top with generous slices of grilled chicken and plenty of roasted potatoes Finish with extra parmesan chopped herbs or a squeeze of lemon for a bright lift

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My personal highlight is always the extra crispy roasted potatoes scooping up every bit of the luscious sauce It takes me back to family Sunday nights when we would battle for the crispiest spuds at the end of the meal

Storage Tips

Leftovers last up to two days in the fridge when covered I recommend storing the chicken potatoes and pasta separately to keep textures at their best Reheat pasta on the stove with a splash of milk to revive creaminess Warm potatoes in a skillet or toaster oven until crisp The chicken tastes great chilled over salad too

Ingredient Substitutions

Boneless thighs or shrimp make tasty swaps for chicken Penne can be replaced by rigatoni fusilli or farfalle For a lighter dish use half and half instead of heavy cream Homemade or jarred pesto both work well and pecorino romano lends a saltier twist in place of parmesan

Serving Suggestions

Pair this pasta with a crisp green salad tossed in lemon vinaigrette or citrusy roasted broccoli Lemon wedges and an extra snowfall of cheese at the table bring out all the best flavors It fits everything from quick weeknights to dinner parties

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Cultural and Historical Context

Pesto hails from Genoa Italy where families still make it by hand pounding basil pine nuts and parmesan Cream sauces in pasta are more of a modern Italian American riff but are now beloved and comforting By adding chicken and potatoes this dish takes classic flavors and makes them heartier for today’s home kitchens

Recipe FAQs

→ How is the chicken best marinated?

Use olive oil, Italian seasoning, minced garlic, chopped parsley, fresh lemon juice, salt, and pepper. Let the chicken soak in these flavors for at least 10 minutes before grilling to ensure juiciness and a bright herbal profile.

→ What is the ideal way to cook the pasta?

Boil penne in well-salted water until just al dente, about 9 to 11 minutes, then drain, reserving a bit of pasta water to adjust the sauce's consistency for perfect silkiness.

→ How do I get the baby potatoes crispy and tender?

Halve baby potatoes and toss with olive oil, garlic powder, smoked paprika, salt, and pepper. Roast at 200°C (390°F) for 20 to 25 minutes, shaking the pan halfway through for even golden crispiness.

→ What makes the pesto sauce creamy?

Warm heavy cream gently before stirring in quality pesto and freshly grated Parmesan. Adding reserved pasta water gradually helps achieve a smooth, glossy sauce that clings beautifully to pasta.

→ Any tips to streamline the cooking process?

Start by roasting the potatoes, then boil the pasta while grilling the chicken. Finish the sauce in the pasta pot to keep timing tight and all elements hot and fresh when assembling.