Description
A comforting and flavorful pasta bowl featuring tender garlic herb chicken, creamy sauce, and crispy roasted potatoes, all combined into a hearty and satisfying meal.
Ingredients
- 12 oz pasta (penne or fusilli)
- 1 lb boneless skinless chicken breast, cubed
- 2 cups baby potatoes, diced
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried Italian herbs
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 tsp salt
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C).
- Toss diced potatoes with 1 tablespoon olive oil, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 25–30 minutes until golden and crispy.
- Meanwhile, cook pasta according to package instructions; drain and set aside.
- Season chicken with paprika, Italian herbs, salt, and black pepper.
- Heat remaining olive oil in a skillet over medium heat.
- Add chicken and cook until golden and fully cooked through.
- Add butter and garlic; sauté for 30 seconds until fragrant.
- Pour in chicken broth and heavy cream; simmer for 3–4 minutes.
- Stir in Parmesan cheese until sauce is smooth and creamy.
- Add cooked pasta and roasted potatoes to the skillet and toss gently to combine.
- Garnish with fresh parsley and serve warm.
Notes
- Use chicken thighs for extra juiciness.
- Add spinach or mushrooms for more vegetables.
- Adjust cream quantity for desired sauce thickness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking & Stovetop
- Cuisine: American