Loaded Herb Grilled Chicken with Creamy Pesto Pasta
A fresh, gourmet dinner that brings the flavors of Italy to your table in just 20 minutes.
Elevate Your Dinner Game
Finding a balance between a healthy eating plan and a decadent meal is easy with this Loaded Herb Grilled Chicken with Creamy Pesto Pasta. The “loaded” aspect comes from a deep herb marinade that ensures the chicken remains juicy even after grilling.
While mass-produced pasta dishes often lack freshness, our version uses a velvety cream and pesto blend that feels like restaurant-style food. Pair it with a side of toasted bread or our yummy biscuits for a complete meal.
Ingredients Checklist
- 2 large Chicken Breasts (halved)
- Herb Rub: Basil, Oregano, Garlic, Onion Powder
- 12 oz Pasta (Fettuccine or Penne)
- 1/2 cup Basil Pesto
- 1/2 cup Heavy Cream (or Half & Half)
- 1/4 cup Freshly Grated Parmesan
- Extra Virgin Olive Oil
- Salt & Cracked Pepper
How to Make It
- The Loaded Chicken: Coat your chicken breasts in olive oil and the herb rub. Grill over medium-high heat for 6-7 minutes per side until charred and cooked through. Let it rest before slicing.
- The Perfect Pasta: Boil your pasta in a large pot of salted water. Remember to save a splash of “liquid gold” (pasta water) before draining! Check our time-saving kitchen hacks for perfect pasta every time.
- The Creamy Pesto Sauce: In the same pot, combine the heavy cream and pesto. Bring to a light simmer on low heat. Stir in the parmesan until smooth and glossy.
- The Combination: Toss the drained pasta into the creamy pesto sauce. If it’s too thick, add a tablespoon of the reserved pasta water.
- Plating: Divide the pasta into bowls. Top with generous slices of the herb grilled chicken. Garnish with more parmesan and fresh basil.
Storage & Healthy Swaps
Healthy Twist: For a lighter version, swap the heavy cream for Greek yogurt or coconut milk. This is one of our favorite budget-friendly recipe swaps.
Meal Prep: Store the chicken and pasta in separate containers to keep the chicken from getting soggy. It’s a fantastic lunch box idea for work or school.
Juicy Grilled Chicken and Smooth Pesto Pasta
Pound chicken to an even thickness, season it ahead, and grill until the center reaches 165°F (74°C). Rest before slicing. Cook pasta until al dente, reserve pasta water, and stir pesto into the sauce over gentle heat to preserve its fresh herb flavor.
Storage and Useful Swaps
Refrigerate leftovers for up to three days and reheat gently. Spinach can replace basil, and yogurt can lighten the sauce. Serve with garlic bread, compare our chicken Alfredo, or try zucchini noodles.
Frequently Asked Questions
Can I use jarred pesto? Absolutely! Just ensure it’s a high-quality brand with basil as the first ingredient for the best flavor.
What pasta works best? Fettuccine is a classic for “creamy” sauces, but Penne or Rotini work great because the “loaded” sauce gets trapped in the ridges!
