Ultimate Creamy Chicken with Roasted Potatoes and Pasta
This dish combines the best of both worlds—crispy golden roasted potatoes and silky pasta tossed in a rich creamy sauce. Juicy chicken brings protein, while garlic, herbs, and Parmesan make it irresistibly flavorful.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
For the Chicken
4 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt & black pepper, to taste
For the Roasted Potatoes
4 medium Yukon gold or baby potatoes, cubed
2 tbsp olive oil
1 tsp dried rosemary
½ tsp paprika
Salt & black pepper, to taste
For the Pasta & Creamy Sauce
250 g (about 9 oz) penne or rigatoni
3 tbsp olive oil
5 garlic cloves, minced
2 tbsp flour
1 ½ cups chicken broth
1 cup heavy cream (or half cream, half milk for lighter)
½ cup Parmesan cheese, grated
½ tsp Italian seasoning
¼ tsp red chili flakes
Zest of ½ lemon
Salt & black pepper, to taste
Garnish
Fresh parsley, chopped
Extra Parmesan
Instructions
Step 1: Roast the Potatoes
Preheat oven to 400°F (200°C).
Toss potato cubes with olive oil, rosemary, paprika, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway until crispy and golden.
Step 2: Cook the Pasta
Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
Step 3: Cook the Chicken
Season chicken with paprika, garlic powder, salt, and pepper.
Heat olive oil in a skillet over medium-high heat.
Cook chicken for 5–6 minutes per side until golden and cooked through (165°F / 74°C).
Remove, rest 5 minutes, then slice.
Step 4: Make the Creamy Sauce
In the same skillet, heat olive oil and saute garlic until fragrant.
Stir in flour and cook 1 minute.
Slowly whisk in chicken broth until smooth.
Add cream, Parmesan, Italian seasoning, chili flakes, and lemon zest. Simmer 5–7 minutes until thick and creamy.
Stir in pasta, adding reserved pasta water if needed for silkiness.
Step 5: Assemble
Serve pasta in bowls with creamy sauce.
Top with sliced chicken and roasted potatoes.
Garnish with parsley and extra Parmesan.
Notes & Tips
Extra indulgent: Add 2 oz cream cheese to sauce for a velvety texture.
Veggie upgrade: Roast carrots, zucchini, or broccoli along with potatoes.
One-pan version: Roast chicken and potatoes together in the oven, then toss pasta with sauce separately.
Cheese lovers: Mix in mozzarella for extra stretchiness.
Frequently Asked Questions
Q: Can I swap the pasta type?
Yes—fusilli, fettuccine, or even gnocchi works beautifully.
Q: Can I use bone-in chicken?
Yes—just roast bone-in thighs/drumsticks with the potatoes instead of pan-searing.
Q: Can I make this ahead?
The sauce thickens when cold, so reheat with a splash of milk or broth. Keep pasta, chicken, and potatoes stored separately for best results.
Nutritional Information
Calories: ~720
Protein: 44g
Carbs: 68g
Fat: 28g
Fiber: 4g
Calcium: 240mg