Creamy Garlic Herb Chicken & Crispy Potato Pasta Bowl
A delightful dish combining juicy chicken, creamy sauce, and crispy potatoes, perfect for busy weeknights or impressing guests.
Ingredients
Main ingredients
- 2 pieces 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 Use freshly minced garlic for best flavor.
- 3/4 cup heavy cream For a lighter version, you can use half-and-half.
- 1/2 cup grated Parmesan Can substitute with Pecorino Romano or a mix of cheeses.
- 1 tsp Italian seasoning
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparing the Potatoes
- 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.
Cooking the Chicken
- 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.
Making the Sauce
- 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.
Combining the Ingredients
- Add the cooked penne pasta to the creamy sauce and stir until all the pasta is well coated.
Serving
- Place the pasta in bowls and top with sliced chicken, roasted crispy potatoes, and a sprinkle of fresh chopped parsley.
Notes
Serve warm in bowls. Garnish with extra Parmesan and parsley if desired. Pairs well with a simple side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to three days.