Description
A comforting bowl featuring tender garlic herb chicken, creamy pasta, and crispy roasted potatoes all tossed together for a hearty, flavor-packed meal.
Ingredients
- 1 lb boneless skinless chicken breast, cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1 lb baby potatoes, diced
- 1 tablespoon olive oil (for potatoes)
- 1/2 teaspoon paprika
- 12 oz pasta (penne or rotini)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/4 cup pasta cooking water (as needed)
- Fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 425°F (220°C). Toss diced potatoes with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes until golden and crispy.
- Cook pasta according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
- Season chicken with salt, pepper, garlic powder, and Italian herbs.
- Heat olive oil in a skillet over medium-high heat and cook chicken until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté minced garlic for 30 seconds.
- Add heavy cream and simmer for 3–4 minutes until slightly thickened.
- Stir in Parmesan cheese until smooth, adding reserved pasta water if needed.
- Add cooked pasta and chicken to the sauce and toss to coat.
- Serve pasta in bowls topped with crispy roasted potatoes.
- Garnish with fresh parsley and serve warm.
Notes
- Cut potatoes evenly for best crispiness.
- Do not overcook chicken to keep it juicy.
- Swap heavy cream with half-and-half for a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting & Stovetop
- Cuisine: American