why make this recipe
Creamy Garlic Herb Pasta Bowl with Grilled Chicken and Roasted Potatoes is a delicious dish that combines tender pasta, flavorful chicken, and crispy potatoes. It’s a comforting meal perfect for family dinners or casual gatherings. The creamy sauce adds a rich taste, while the grilled chicken and roasted potatoes provide a satisfying balance. This recipe is easy to make, so even novice cooks can impress their friends and family.
how to make Creamy Garlic Herb Pasta Bowl with Grilled Chicken and Roasted Potatoes
Ingredients:
- 2 chicken breasts, boneless and skinless
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 150g penne pasta
- 1 tbsp butter
- 2 garlic cloves, minced
- 150 ml heavy cream
- 30g grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- 8–10 baby potatoes, halved
- 1 tbsp olive oil for potatoes
- 1 tsp chopped chives or parsley for potatoes
- Salt & pepper for potatoes
Directions:
- Preheat your oven to 200°C (392°F). Toss the halved baby potatoes with olive oil, salt, pepper, and any herbs you like. Spread them cut side down on a baking tray. Roast for about 25–30 minutes until they are golden and tender.
- While the potatoes are roasting, bring a pot of salted water to a boil. Cook the penne according to package instructions, which usually takes about 10–12 minutes. Once done, drain and set aside.
- For the chicken, rub the chicken breasts all over with olive oil, paprika, garlic powder, salt, and pepper. Grill them in a pan over medium heat for about 6–7 minutes on each side, or until cooked through. Once finished, let them rest for 5 minutes before slicing.
- In another pan, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Then, pour in the cream and let it simmer for 3–4 minutes. Stir in the grated Parmesan cheese and chopped parsley, seasoning with salt and pepper to taste. Add the cooked penne to the sauce and toss to coat well.
- Time to assemble! Place some creamy pasta in a bowl, top with sliced grilled chicken, and add roasted potatoes on the side. Feel free to sprinkle extra herbs on top for an extra touch.
how to serve Creamy Garlic Herb Pasta Bowl with Grilled Chicken and Roasted Potatoes
Serve the creamy pasta bowl warm. It makes a great main dish for lunch or dinner. You can add a side salad or some garlic bread if you wish. Pair it with a refreshing drink for a perfect meal.
how to store Creamy Garlic Herb Pasta Bowl with Grilled Chicken and Roasted Potatoes
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3 days. To reheat, warm it in the microwave or on the stove until heated through.
tips to make Creamy Garlic Herb Pasta Bowl with Grilled Chicken and Roasted Potatoes
- Don’t skip letting the chicken rest after grilling. This keeps it juicy.
- Adjust the seasoning in the sauce to match your taste. A squeeze of lemon can brighten the flavors.
- Feel free to add vegetables, such as spinach or cherry tomatoes, for extra nutrition.
variation
You can switch up the pasta type, using fettuccine or spaghetti instead of penne. For a lighter version, swap heavy cream with half-and-half or use less cheese.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts but ensure they are fully thawed before cooking for even grilling.
Is there a vegetarian option?
Yes! You can replace the chicken with grilled mushrooms or your favorite plant-based protein.
Can I make this ahead?
You can prepare the components ahead of time and assemble them right before serving. This keeps everything fresh and tasty.
Creamy Garlic Herb Pasta Bowl with Grilled Chicken and Roasted Potatoes
Ingredients
For the Chicken
- 2 pieces chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
For the Pasta and Sauce
- 150 g penne pasta
- 1 tablespoon butter
- 2 cloves garlic, minced
- 150 ml heavy cream
- 30 g grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
For the Roasted Potatoes
- 8–10 pieces baby potatoes, halved
- 1 tablespoon olive oil for potatoes
- 1 teaspoon chopped chives or parsley for potatoes
- Salt & pepper for potatoes
Instructions
Roasting Potatoes
- Preheat your oven to 200°C (392°F). Toss the halved baby potatoes with olive oil, salt, pepper, and any herbs you like. Spread them cut side down on a baking tray. Roast for about 25–30 minutes until they are golden and tender.
Cooking Pasta
- While the potatoes are roasting, bring a pot of salted water to a boil. Cook the penne according to package instructions, which usually takes about 10–12 minutes. Once done, drain and set aside.
Grilling Chicken
- For the chicken, rub the chicken breasts all over with olive oil, paprika, garlic powder, salt, and pepper. Grill them in a pan over medium heat for about 6–7 minutes on each side, or until cooked through. Once finished, let them rest for 5 minutes before slicing.
Making Sauce
- In another pan, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Then, pour in the cream and let it simmer for 3–4 minutes. Stir in the grated Parmesan cheese and chopped parsley, seasoning with salt and pepper to taste.
- Add the cooked penne to the sauce and toss to coat well.
Assembly
- Place some creamy pasta in a bowl, top with sliced grilled chicken, and add roasted potatoes on the side. Feel free to sprinkle extra herbs on top for an extra touch.