Grilled Chicken Pasta Dish (Printable Version)
Juicy grilled chicken and roasted potatoes combine with creamy pesto-coated penne pasta for a satisfying meal.
# Ingredients:
→ Chicken and Marinade
01 -
2 plump chicken breasts, skinless and boneless
02 -
30 ml extra virgin olive oil
03 -
1 tsp Italian seasoning blend (including oregano and basil)
04 -
2 cloves garlic, minced
05 -
2 tbsp fresh parsley, chopped
06 -
15 ml freshly squeezed lemon juice
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Roasted Potatoes
09 -
400 g baby potatoes, halved (preferably red or Yukon gold)
10 -
15 ml extra virgin olive oil
11 -
1 tsp garlic powder
12 -
1 tsp smoked paprika
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
→ Pasta and Sauce
15 -
250 g penne pasta (preferably bronze-cut)
16 -
120 ml heavy cream
17 -
80 g quality basil pesto sauce
18 -
50 g freshly grated Parmesan cheese
# Steps:
01 -
In a mixing bowl, whisk together olive oil, Italian seasoning, minced garlic, chopped parsley, lemon juice, salt, and pepper. Add chicken breasts and turn to coat evenly. Let marinate at room temperature for at least 10 minutes. Meanwhile, toss halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until fully coated.
02 -
Preheat the oven to 200°C. Arrange the potatoes in a single layer on a baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through, until golden, crisp, and easily pierced with a fork.
03 -
Bring a large pot of salted water to a rolling boil. Add penne pasta and cook, stirring occasionally, until just al dente (9 to 11 minutes). Reserve 60 ml of pasta cooking water before draining the pasta thoroughly.
04 -
Preheat a grill or grill pan over medium-high heat. Place marinated chicken on the grill and cook 6 to 8 minutes per side until the internal temperature reaches 74°C. Let rest for 5 minutes before slicing crosswise.
05 -
Return the drained pasta pot to medium heat. Pour in the heavy cream and warm gently. Stir in pesto sauce and freshly grated Parmesan. Whisk until smooth and glossy. Adjust consistency by adding reserved pasta water one tablespoon at a time until desired thickness is reached.
06 -
Add the drained penne to the creamy pesto sauce and toss to coat thoroughly. Divide pasta among serving bowls. Top with sliced grilled chicken and roasted potatoes. Garnish with extra Parmesan, chopped fresh herbs, or a spritz of lemon juice as desired.
# Notes:
01 -
For optimal crispiness, start roasting potatoes first, then simultaneously grill chicken and cook pasta. Reserve pasta water to enhance sauce silkiness.