Creamy Garlic Herb Chicken & Crispy Potato Pasta Bowl
This comforting meal combines juicy chicken, tender pasta, and crispy potatoes in a rich garlic cream sauce, perfect for busy weeknights or special occasions.
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.
Notes
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. Leftovers can be stored in an airtight container in the fridge for 2-3 days.