Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 10–12 baby potatoes, halved
- 2 tbsp olive oil
- ½ tsp paprika
- 2 cups cooked penne pasta
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 garlic clove, minced
- 2 tbsp fresh parsley, chopped
- Extra parsley or Parmesan, for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, pepper, and paprika. Spread evenly on a baking sheet and roast for 25–30 minutes until crispy and golden.
- While the potatoes roast, season chicken breasts with salt and pepper. Grill or pan-sear for 5–6 minutes per side until cooked through and golden. Let rest, then slice.
- In a saucepan, heat heavy cream, minced garlic, and grated Parmesan over medium heat until smooth and slightly thickened. Stir in chopped parsley, then toss with cooked penne pasta until evenly coated.
- To serve, plate the creamy herb pasta, top with sliced grilled chicken, and add roasted potatoes on the side. Garnish with extra parsley and Parmesan.
Notes
- Use half-and-half instead of cream for a lighter version.
- Try swapping parsley with basil or thyme for a flavor twist.
- Add a handful of spinach or steamed broccoli for a veggie boost.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grill, Roast, Simmer
- Cuisine: American