Description
A vibrant summer dish featuring grilled herb-infused chicken, creamy pesto pasta, and crispy roasted baby potatoes.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- Juice of ½ lemon
- Salt and black pepper to taste
- 400 g baby potatoes, halved
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 200 g penne pasta
- 100 ml heavy cream or milk
- 3 tbsp pesto sauce
- 30 g grated Parmesan cheese
- Fresh basil or additional parsley, for garnish
Instructions
- Marinate the chicken by mixing olive oil, Italian seasoning, minced garlic, parsley, lemon juice, salt, and pepper. Let it soak.
- Preheat your oven to 200°C (390°F) and toss halved potatoes with olive oil and seasonings, then roast for 20–25 minutes.
- Boil water and cook penne pasta until al dente, reserving some pasta water before draining.
- Warm heavy cream in the pot, mixing in pesto and Parmesan until smooth. Combine with pasta, adding reserved water if needed.
- Grill marinated chicken for 6–8 minutes on each side until cooked through, then let it rest before slicing.
- Serve pasta in bowls topped with roasted potatoes and grilled chicken, garnished with herbs and Parmesan.
Notes
Great for family dinners or gatherings. Customize with seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg