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- 2 chicken breasts - 2 tablespoons olive oil - 1 tablespoon lemon juice - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon garlic powder - Salt and pepper to taste - 200g pasta of choice (penne or fusilli work well) - 1 cup fresh basil leaves - 1/4 cup pine nuts (toasted) - 1/4 cup grated Parmesan cheese - 1/2 cup extra-virgin olive oil - 2 cloves garlic, minced - Cherry tomatoes, halved (for garnish) You can adjust the olive oil or lemon juice to your taste. If you prefer fresh herbs, use two tablespoons of fresh oregano and basil. For a nut-free option, swap pine nuts with sunflower seeds or omit them. Use any pasta shape you like, such as spaghetti or farfalle. You can also use nutritional yeast instead of Parmesan for a dairy-free option. This dish serves two people. Each serving has about: - Calories: 580 - Protein: 40g - Carbohydrates: 50g - Fat: 30g - Fiber: 3g This meal offers a balance of protein and carbs. The healthy fats from olive oil and nuts boost flavor and nutrition. {{ingredient_image_1}} Start by mixing olive oil, lemon juice, oregano, basil, garlic powder, salt, and pepper in a bowl. This blend will give your chicken great flavor. Next, add the chicken breasts and coat them well. Make sure every part is covered. Let the chicken marinate for at least 30 minutes in the refrigerator. This step is key to juicy chicken. Grab your food processor. Add fresh basil, toasted pine nuts, Parmesan cheese, minced garlic, and extra-virgin olive oil. Blend until it becomes smooth and creamy. You can taste it and adjust the salt and pepper if needed. This pesto adds a fresh taste to your dish. Set it aside for later. In a large pot, fill it with salted water and bring it to a boil. Once boiling, add your pasta. Cook it according to the package instructions until it's al dente. Remember to reserve 1/2 cup of the pasta water before draining it. This water helps when mixing in the pesto later. Preheat your grill or grill pan over medium-high heat. Place the marinated chicken on the grill. Cook for about 6-7 minutes on each side. Use a meat thermometer to check if it’s done; it should reach 165°F (75°C). Once cooked, remove the chicken from the grill. Let it rest for a few minutes, then slice it. In a large mixing bowl, add your drained pasta. Pour the pesto sauce over the pasta and mix well. If the mixture is thick, slowly add the reserved pasta water. This will help achieve a creamy texture. Make sure all the pasta is coated nicely. Slice the grilled chicken and place it over the pesto pasta. For a nice touch, garnish with halved cherry tomatoes. These add color and a burst of flavor. Enjoy your delicious herb grilled chicken with pesto pasta! To get great grilled chicken, start with good marination. I use olive oil, lemon juice, and herbs to add flavor. Marinate the chicken for at least 30 minutes. The longer it sits, the better it tastes. Preheat your grill to medium-high heat. This helps to get nice grill marks. Make sure the grill is hot before adding the chicken. It cooks evenly and seals in juices. Always check the internal temperature. It should reach 165°F (75°C) for safety. Making pesto is simple and fun. Start with fresh basil leaves for the best flavor. I use a food processor to blend the basil, toasted pine nuts, garlic, and Parmesan. Pour in extra-virgin olive oil slowly while blending. This creates a smooth texture. Taste and adjust with salt and pepper as needed. If it's too thick, add a bit more oil or pasta water. A great pesto should be vibrant and creamy. You can change the taste of your dish easily. For a zestier bite, add more lemon juice or garlic. If you like spice, try adding red pepper flakes. For a nuttier flavor, increase the amount of pine nuts in the pesto. Always taste as you go. This way, you can find what you love best. Don't be afraid to experiment. Cooking is all about finding your unique flavor! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 1 hour if possible. This enhances the flavors and ensures a juicy texture. Use Fresh Ingredients: Fresh basil and garlic in the pesto will elevate the dish significantly compared to dried alternatives. Check the Chicken Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Reserve Pasta Water: Always save some pasta water before draining; it can help adjust the consistency of the pesto and make it cling better to the pasta. {{image_2}} If you want to switch up the protein, consider using turkey or pork. Both cook well on the grill and soak up flavors like chicken. For turkey, use turkey cutlets. They cook quickly and keep the dish light. If you choose pork, pork tenderloin is a great option. Just remember to adjust cooking times to ensure they are fully cooked. To make this dish vegan, swap chicken for firm tofu or tempeh. Marinate the tofu or tempeh in the same mix as the chicken. This adds great flavor. For the pesto, use nutritional yeast instead of Parmesan cheese. It gives a cheesy flavor without dairy. You can also add more nuts or seeds for that creamy texture. You can use any pasta you like! Penne and fusilli are great, but spaghetti or farfalle work too. If you want a gluten-free option, try chickpea pasta or zucchini noodles. These options add unique textures and flavors. Just ensure you cook them according to the package instructions for the best results. To keep your herb grilled chicken and pesto pasta fresh, store leftovers in an airtight container. Place the chicken and pasta in the same container or separately, based on your preference. Make sure to cool them to room temperature first. This method helps to maintain flavor and texture. You can store the leftovers in the fridge for about three days. When you’re ready to enjoy your leftovers, reheat them gently. You can use a microwave or a stovetop. If using the microwave, heat in short bursts. Stir in between to ensure even heating. For the stovetop, add a splash of water or olive oil in a pan over low heat. This helps to keep the pasta moist. Heat until warmed through, about 5-7 minutes. You can freeze the herb grilled chicken and pesto pasta, too. Place them in freezer-safe containers or bags. Squeeze out excess air to prevent freezer burn. They can last up to three months in the freezer. When you're ready to eat, thaw overnight in the fridge before reheating. The texture may change slightly, but the flavors will still be delicious! Yes, you can use dried herbs. They are great when fresh herbs are not available. Use about one-third of the amount of dried herbs. For this recipe, 1 teaspoon of dried oregano and basil works well. Dried herbs have a stronger flavor, so be careful not to add too much. If you don't have pine nuts, you can use walnuts, almonds, or sunflower seeds. These options give a nice crunch and flavor. Toast them before adding to the pesto for an extra depth of taste. Just keep in mind that each nut gives a different flavor. To check if your chicken is done, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the chicken. The meat should be white and juices should run clear. Absolutely! You can make the pesto a day ahead. Store it in an airtight container in the fridge. To prevent browning, drizzle a thin layer of olive oil on top. When you’re ready to use it, just give it a stir. This blog post covers how to make a tasty chicken pesto pasta. We looked at the key ingredients, detailed steps for marinating and grilling the chicken, and tips for perfecting your dish. You can even explore variations, like using different proteins or making it vegan. Remember, storing leftovers properly can keep your meal fresh. Enjoy trying new flavors and make this dish your own! Cooking should be fun and delicious. Happy cooking!

Herb Grilled Chicken with Pesto Pasta

A delicious dish featuring grilled chicken marinated in herbs served over pasta coated in homemade pesto.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • 2 breasts chicken
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 200 grams pasta of choice
  • 1 cup fresh basil leaves
  • 1 quarter cup pine nuts (toasted)
  • 1 quarter cup grated Parmesan cheese
  • 1 half cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • for garnish cherry tomatoes, halved

Instructions
 

  • In a bowl, combine olive oil, lemon juice, oregano, basil, garlic powder, salt, and pepper. Add the chicken breasts, coating them well. Let marinate for at least 30 minutes in the refrigerator.
  • In a food processor, combine fresh basil, toasted pine nuts, Parmesan cheese, minced garlic, and extra-virgin olive oil. Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste. Set aside.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  • Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.
  • In a large mixing bowl, add the drained pasta and mix in the pesto sauce. If the mixture is too thick, gradually add reserved pasta water until the desired consistency is reached.
  • Slice the grilled chicken and serve over the pesto-coated pasta. Garnish with halved cherry tomatoes for a pop of color.

Notes

Let the chicken rest before slicing for better juiciness.
Keyword chicken, grilled, herbs, pasta, pesto