Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast them in the oven at 425°F (220°C) for 25–30 minutes until golden and crispy.

Season the chicken breasts with salt, pepper, and Italian seasoning. Grill or pan-sear them in the remaining olive oil until golden brown and cooked through. Once done, slice the chicken.

In a pan, melt the butter over medium heat and sauté the minced garlic until fragrant. Then add the heavy cream, grated Parmesan cheese, and some seasoning. Simmer until the mixture thickens.

Add the cooked penne pasta to the creamy sauce and stir until all the pasta is well coated.

Place the pasta in bowls and top with sliced chicken, roasted crispy potatoes, and a sprinkle of fresh chopped parsley.