Why Make This Recipe
Creamy Garlic Herb Chicken & Crispy Potato Pasta Bowl is a comforting and delicious meal that is perfect for busy weeknights or special occasions. This dish combines juicy chicken, tender pasta, and crispy potatoes, all smothered in a rich garlic cream sauce. It is a crowd-pleaser that everyone will love!
How to Make Creamy Garlic Herb Chicken & Crispy Potato Pasta Bowl
Ingredients
- 2 boneless skinless chicken breasts
- 2 cups cooked penne pasta
- 1 cup baby potatoes, halved
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
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Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes until they are golden and crispy.
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While the potatoes are roasting, season the chicken breasts with salt, pepper, and Italian seasoning. Grill or pan-sear the chicken in the remaining olive oil over medium heat until it is golden and cooked through, about 6-7 minutes per side. Once cooked, slice the chicken into strips.
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In a pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and add the grated Parmesan along with Italian seasoning. Simmer the mixture for a few minutes until it thickens.
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Stir in the cooked penne pasta to coat it well with the creamy sauce. Make sure the pasta is evenly mixed.
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Serve the pasta in bowls, topped with the sliced chicken, roasted crispy potatoes, and freshly chopped parsley for garnish.
How to Serve Creamy Garlic Herb Chicken & Crispy Potato Pasta Bowl
Serve this dish immediately while it is hot. You can add an extra sprinkle of Parmesan cheese and some more chopped parsley on top for a nice finishing touch.
How to Store Creamy Garlic Herb Chicken & Crispy Potato Pasta Bowl
If you have leftovers, let the dish cool down and then store it in an airtight container in the fridge. It will keep well for 2-3 days. To reheat, you can use the microwave or heat it gently in a pan on the stove.
Tips to Make Creamy Garlic Herb Chicken & Crispy Potato Pasta Bowl
- Make sure not to overcook the chicken; it should be juicy and tender.
- Feel free to add vegetables like spinach or broccoli for extra nutrition.
- Use freshly grated Parmesan for a richer flavor.
Variation
You can use other types of pasta, such as farfalle or fettuccine, based on your preference. For a lighter option, replace heavy cream with half-and-half or a non-dairy alternative.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, but make sure to thaw it completely before cooking to ensure even cooking.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the components separately and store them. Combine everything just before serving for the best results.
Q: Is it possible to make this dish vegetarian?
A: Absolutely! You can replace chicken with grilled mushrooms or tofu, and use vegetable broth instead of chicken broth in the sauce.
Creamy Garlic Herb Chicken & Crispy Potato Pasta Bowl
Ingredients
Main ingredients
- 2 pieces boneless skinless chicken breasts Seasoned with salt, pepper, and Italian seasoning
- 2 cups cooked penne pasta
- 1 cup baby potatoes, halved Roasted until crispy
- 2 tbsp olive oil Used for roasting potatoes and cooking chicken
- 1 tbsp butter For sautéing garlic
- 2 cloves garlic, minced
- 3/4 cup heavy cream Main component of the sauce
- 1/2 cup grated Parmesan For creamy flavor
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes until they are golden and crispy.
- While the potatoes are roasting, season the chicken breasts with salt, pepper, and Italian seasoning. Grill or pan-sear the chicken in the remaining olive oil over medium heat until it is golden and cooked through, about 6-7 minutes per side. Once cooked, slice the chicken into strips.
Cooking
- In a pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and add the grated Parmesan along with Italian seasoning. Simmer the mixture for a few minutes until it thickens.
- Stir in the cooked penne pasta to coat it well with the creamy sauce. Make sure the pasta is evenly mixed.
Serving
- Serve the pasta in bowls, topped with the sliced chicken, roasted crispy potatoes, and freshly chopped parsley for garnish.