Ultimate Grilled Chicken with Creamy Mushroom Pasta and Roasted Potatoes
Juicy, herb-marinated grilled chicken served alongside creamy garlic mushroom pasta and golden roasted potatoes. This dish blends rustic comfort with elegance — perfect for a special dinner or weekend meal.
⏱ Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Grilled Chicken
3 boneless chicken breasts (or thighs)
2 tbsp olive oil
2 tsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
½ tsp paprika
½ tsp salt
¼ tsp black pepper
For the Creamy Mushroom Pasta
8 oz (225 g) pasta (penne, fettuccine, or rigatoni)
1 tbsp olive oil
2 cups mushrooms (button, cremini, or mixed), sliced
2 cloves garlic, minced
¾ cup heavy cream (or milk + 1 tbsp Greek yogurt for a lighter option)
¼ cup grated Parmesan cheese
½ tsp dried thyme or oregano
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
For the Roasted Potatoes
3 medium potatoes, cubed (skin-on or peeled)
1½ tbsp olive oil
½ tsp garlic powder
½ tsp dried rosemary or thyme
Salt and black pepper, to taste
Instructions
1. Prepare and Roast the Potatoes
1. Preheat oven to 425°F (220°C).
2. Toss potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for 25–30 minutes, flipping halfway through until golden and crisp.
2. Marinate and Grill the Chicken
1. Mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl.
2. Coat chicken in the marinade and let rest for 15–30 minutes.
3. Heat a grill pan (or outdoor grill) over medium-high heat.
4. Grill chicken for 5–6 minutes per side or until cooked through (internal temp 165°F / 74°C).
5. Rest for 5 minutes before slicing.
3. Cook the Pasta
1. Boil pasta in salted water until al dente.
2. Reserve ½ cup of pasta water and drain the rest.
4. Make the Creamy Mushroom Sauce
1. In a large skillet, heat olive oil or butter over medium heat.
2. Add mushrooms and sauté for 5–6 minutes until golden brown.
3. Stir in garlic and thyme, cook for 30 seconds.
4. Pour in cream and simmer for 2–3 minutes.
5. Stir in Parmesan cheese and a splash of pasta water to loosen.
6. Season with salt and pepper.
7. Toss in cooked pasta and coat evenly.
5. Assemble and Serve
Place a portion of creamy mushroom pasta on each plate.
Top with sliced grilled chicken.
Add a side of crispy roasted potatoes.
Garnish with parsley and extra Parmesan cheese.
Notes & Tips
You can replace cream with Greek yogurt + milk for a lighter Mediterranean-style sauce.
Add spinach or sun-dried tomatoes to the mushroom pasta for extra color and nutrients.
For smoky flavor, add a bit of smoked paprika or grilled lemon on the chicken.
If you prefer crispy chicken, pan-sear instead of grilling.
Nutrition information
Calories: 720
Protein: 42 g
Carbs: 55 g
Fat: 35 g
Fiber: 6 g