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- 2 boneless, skinless chicken breasts - 2 tablespoons extra-virgin olive oil - Salt and freshly ground black pepper to taste - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon garlic powder - 1 cup fresh basil leaves, packed - 1/4 cup toasted pine nuts - 1/4 cup freshly grated Parmesan cheese - 1/2 cup extra-virgin olive oil - 2 cloves garlic, minced - 200g pasta (penne or fusilli recommended) - Handful of cherry tomatoes, halved (for garnish) To make this dish, you need fresh, quality ingredients. The chicken is the star, so use good cuts. The marinade adds flavor and tenderizes the meat. Fresh herbs like basil are key to a tasty pesto. For the pasta, choose a type that holds sauce well. This combo makes a perfect meal! {{ingredient_image_2}} To start, you need to marinate the chicken. Grab a medium bowl and whisk together these items: - 2 tablespoons of extra-virgin olive oil - 1 tablespoon of freshly squeezed lemon juice - 1 teaspoon of dried oregano - 1 teaspoon of dried basil - 1 teaspoon of garlic powder - Salt and pepper to taste Once mixed, add the two boneless, skinless chicken breasts. Make sure they are well-coated. Cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes. This helps the chicken soak up all the great flavors. Next, it's time to prepare the pesto. You will use a food processor for this. Add these ingredients: - 1 cup of fresh basil leaves - 1/4 cup of toasted pine nuts - 1/4 cup of freshly grated Parmesan cheese - 2 cloves of minced garlic - 1/2 cup of extra-virgin olive oil Pulse everything until it becomes smooth and creamy. Taste it and adjust the salt and pepper if needed. Set this aside for later. Now, let’s cook the pasta. Boil a large pot of salted water. Add 200g of pasta; penne or fusilli work well. Cook according to the package instructions until it is al dente. Before draining, save 1/2 cup of the pasta water. Drain the pasta and set it aside. Time to grill the chicken! Heat your grill or grill pan to medium-high heat. Once hot, place the marinated chicken on the grill. Cook each side for about 6 to 7 minutes. You want the chicken to be fully cooked, reaching an internal temperature of 165°F (75°C). After cooking, take it off the grill and let it rest for a few minutes. Then, slice it into strips. In a large mixing bowl, combine the drained pasta and the pesto. Toss everything together gently. If the pesto is too thick, slowly add the reserved pasta water until it reaches the right consistency. For serving, arrange the sliced grilled chicken over the pasta. Garnish with halved cherry tomatoes for a pop of color. This dish looks and tastes amazing! If you want to impress, serve it in deep bowls. Add extra Parmesan and whole basil leaves for a beautiful finish. To start, a good marinade makes all the difference. Mix olive oil, lemon juice, oregano, dried basil, garlic powder, salt, and pepper in a bowl. This mix will add flavor and tenderness to the chicken. Let it marinate for at least 30 minutes. For best results, aim for 1-2 hours in the fridge. The longer it marinates, the better it tastes. Grilling chicken can be tricky. First, make sure your grill is hot. Preheat it to medium-high heat. Place the marinated chicken on the grill and cook for 6-7 minutes on each side. Use a meat thermometer to check. The chicken should reach 165°F (75°C). Let it rest after cooking. This keeps it juicy and flavorful. When making pesto, the texture is key. Start with fresh basil, pine nuts, Parmesan, garlic, and olive oil in a food processor. Pulse it until smooth. If the pesto is thick, add some reserved pasta water to thin it out. This will help it coat the pasta nicely. Aim for a creamy, almost pourable consistency. How you serve food matters. For a beautiful presentation, use deep bowls for the pasta. Layer the sliced chicken on top. Add halved cherry tomatoes for color. A sprinkle of extra Parmesan and whole basil leaves adds a nice touch. This makes your dish look as good as it tastes. Pro Tips Marinate Longer for Flavor: For even more flavorful chicken, consider marinating the chicken breasts for a few hours or overnight. This allows the herbs and spices to deeply penetrate the meat. Fresh Ingredients Matter: Using fresh basil for your pesto will significantly enhance the flavor compared to dried herbs. Always opt for fresh where possible! Perfect Pasta Cooking: Be sure to cook your pasta until it is al dente, as it will continue to cook slightly after draining and when mixed with the pesto. Garnish with a Twist: To elevate the dish, add some toasted pine nuts or a drizzle of balsamic reduction on top before serving for an extra layer of flavor. {{image_4}} You can change the pesto to fit your needs. To make nut-free pesto, skip the pine nuts. Use sunflower seeds instead for a similar crunch. For a vegan option, replace the Parmesan with nutritional yeast. This gives a cheesy flavor without any dairy. You can also add spinach for more greens. If you want to switch up the protein, shrimp works great. Marinade the shrimp just like the chicken and grill until pink. Tofu is another good choice. Press the tofu to remove extra water, then marinate it. Grill or pan-fry until golden brown. Both options add fun flavors to the dish. For those who need gluten-free pasta, many options exist. Brown rice pasta is a great choice. It cooks well and holds flavor nicely. Quinoa pasta is another option that is high in protein. Just make sure to read the cooking time on the package. You want it to be al dente, just like regular pasta. To store leftovers, let the chicken and pasta cool down first. Place them in an airtight container. Keep them in the fridge. Enjoy them within three days for the best taste. If you have extra pesto, store it in a separate container. To reheat, use the microwave or a pan on low heat. If using a microwave, heat in short bursts. Stir between each burst to get even heat. For the pan, add a splash of water or olive oil to keep it moist. Heat just until warmed through. You can freeze both the pesto and the grilled chicken. For pesto, put it in an ice cube tray. Once frozen, transfer the cubes to a bag. For chicken, slice it first, then wrap tightly in plastic wrap. Place it in a freezer-safe bag. Use within three months for best quality. Marinate the chicken for at least 30 minutes. This time helps the flavors soak in. For even better flavor, you can marinate it for up to 2 hours. Just keep it in the fridge! Yes, you can make the pesto ahead of time. Store it in an airtight container in the fridge. It stays fresh for about 3 days. You can also freeze it for longer storage. Penne or fusilli works best for this dish. These shapes hold the pesto well. They also add a nice texture. Other types of pasta can work, but these are my top picks! Absolutely! Store-bought pesto saves time. Just look for a high-quality brand. Fresh pesto often tastes better, but store-bought is good in a pinch. Preheat your grill to medium-high heat. Make sure the grill grates are clean. Place the marinated chicken on the grill and close the lid. Grill for 6-7 minutes on each side. This helps lock in the juices. Use a meat thermometer to check the chicken. The internal temperature should reach 165°F (75°C). This ensures it is safe to eat. If you don't have a thermometer, cut into the thickest part. The meat should be white, not pink. You learned about key ingredients, steps, and tips for a great chicken dish. Marinating the chicken and making fresh pesto adds rich flavors. Grilling gives a nice touch, while the pasta ties it all together. Remember to try different pestos and proteins for variety. With these tips, your meal will shine. Happy cooking! Enjoy every bite.

Herb Grilled Chicken with Pesto Pasta

A delicious dish featuring grilled chicken marinated in herbs served over pasta tossed with 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
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • to taste salt and freshly ground black pepper
  • 200 grams pasta (penne or fusilli recommended)
  • 1 cup fresh basil leaves, packed
  • 1 quarter cup toasted pine nuts
  • 1 quarter cup freshly grated Parmesan cheese
  • 1 half cup extra-virgin olive oil (for pesto)
  • 2 cloves garlic, minced
  • handful cherry tomatoes, halved (for garnish)

Instructions
 

  • In a medium bowl, whisk together the olive oil, lemon juice, oregano, dried basil, garlic powder, and a pinch of salt and pepper. Add the chicken breasts to the bowl, ensuring they are thoroughly coated with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes to enhance the flavor.
  • In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, and 1/2 cup of extra-virgin olive oil. Pulse until the mixture is smooth and creamy. Taste and season with salt and pepper as needed. Set aside while you complete the other steps.
  • Bring a large pot of salted water to a vigorous boil. Add the pasta and cook according to the package instructions until it reaches an al dente texture. Just before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set it aside.
  • Heat a grill or grill pan over medium-high heat. Once hot, place the marinated chicken on the grill. Cook for about 6-7 minutes on each side, or until the chicken is fully cooked through and has an internal temperature of 165°F (75°C). Once done, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
  • In a large mixing bowl, combine the drained pasta and the prepared pesto sauce. Toss gently until the pasta is evenly coated. If the pesto seems too thick, gradually add the reserved pasta water until the sauce is at your desired consistency.
  • Arrange the sliced grilled chicken over the pesto-coated pasta. Garnish with halved cherry tomatoes for a fresh touch and a burst of color on the plate.

Notes

For an elevated presentation, serve the pasta in deep bowls, layering the chicken on top, and sprinkle with additional Parmesan and a few whole basil leaves for a vibrant finish.
Keyword chicken, grilled, pasta, pesto