Description
Indulge in the comforting embrace of the Creamy Herb Pasta Bowl with Grilled Chicken & Garlic Potatoes, where every bite is a celebration of flavor and warmth. This delightful dish features tender grilled chicken paired with perfectly cooked penne pasta, all enveloped in a rich and creamy herb-infused sauce. Crispy garlic potatoes add a satisfying crunch, making it a meal that’s not only delicious but also incredibly satisfying. Perfect for cozy weeknights or impressing guests at gatherings, this recipe is easy to prepare and sure to become a favorite at your dinner table.
Ingredients
Scale
- 2 chicken breasts
- 200g penne pasta
- 1 tbsp olive oil (for chicken)
- 1 tbsp olive oil (for potatoes)
- 2 garlic cloves, minced
- 150 ml heavy cream
- 30g grated parmesan cheese
- Handful of fresh parsley, chopped
- 68 baby potatoes, halved
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (392°F). Toss halved baby potatoes in olive oil, salt, pepper, thyme, and oregano. Spread on a baking tray and roast for about 25 minutes until golden.
- Boil salted water in a large pot and cook penne pasta until al dente (approximately 9–10 minutes). Drain without rinsing.
- Season chicken breasts with garlic powder, smoked paprika, salt, and pepper. Grill in a skillet with olive oil over medium-high heat for about 5–6 minutes per side until cooked through.
- In a saucepan, melt butter over medium heat and sauté minced garlic until fragrant. Add heavy cream and parmesan cheese; stir until combined and creamy.
- Toss cooked pasta in the sauce along with chopped parsley. Slice grilled chicken and arrange on top of the pasta alongside roasted potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (450g)
- Calories: 680
- Sugar: 2g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 130mg