Creamy Herb Pasta with Spicy Chicken and Crispy Potato Wedges
This Creamy Herb Pasta with Spicy Chicken and Crispy Potato Wedges is a comforting, restaurant-style meal that brings together creamy, herby flavors with a touch of heat and crunch. The pasta is tossed in a smooth, aromatic herb sauce made with garlic, cream, and Parmesan — rich yet perfectly balanced with fresh parsley and basil. Juicy, tender chicken breasts are marinated in a blend of paprika, chili flakes, garlic, and lemon, then seared to golden perfection for a spicy kick. On the side, perfectly crisp potato wedges add a satisfying crunch that completes the dish.
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2–3
Ingredients
For the Spicy Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp paprika
½ tsp chili flakes
½ tsp black pepper
1 tsp garlic powder
½ tsp salt
1 tbsp lemon juice
For the Creamy Herb Pasta:
200 g (about 7 oz) pasta (penne, fettuccine, or spaghetti)
1 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
½ cup heavy cream (or milk + 1 tsp flour for lighter option)
¼ cup grated Parmesan cheese
½ tsp dried oregano
½ tsp dried basil
¼ cup chopped fresh parsley or coriander
Salt and pepper to taste
For the Crispy Potato Wedges:
2 medium potatoes, cut into wedges
1 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
Salt and black pepper to taste
Instructions
1. Prepare the Crispy Potato Wedges
Preheat oven to 220°C (425°F) or air fryer to 200°C (390°F).
Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
Spread evenly on a baking tray (or air fryer basket).
Bake/air fry for 20–25 minutes, turning halfway, until golden and crisp.
2. Cook the Spicy Chicken
Mix chicken with olive oil, paprika, chili flakes, garlic powder, salt, pepper, and lemon juice.
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 5–6 minutes per side, until nicely browned and cooked through.
Slice into strips and set aside.
3. Make the Creamy Herb Pasta
Cook pasta according to package directions; reserve ¼ cup pasta water.
In a pan, heat olive oil/butter, add onion and sauté for 2–3 minutes.
Add minced garlic and cook until fragrant.
Pour in cream and reserved pasta water, stirring to combine.
Add Parmesan, oregano, basil, salt, and pepper. Stir until creamy.
Toss in the cooked pasta and chopped herbs. Mix well.
4. Assemble and Serve
Plate the creamy herb pasta.
Top with sliced spicy chicken.
Add a side of crispy potato wedges.
Garnish with fresh herbs and extra Parmesan.
Notes & Tips
You can use Greek yogurt instead of cream for a lighter sauce.
Add spinach or mushrooms for extra nutrition.
If you don’t like spicy food, reduce or omit chili flakes.
Air-fried wedges turn out extra crispy with less oil.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! Store the pasta and chicken separately in airtight containers in the fridge for up to 2 days. Reheat with a splash of milk or cream.
Q: Can I use another protein?
Absolutely — shrimp, tofu, or grilled fish work beautifully with this creamy herb base.
Q: How can I make it extra creamy?
Add a bit more cream or stir in a spoonful of cream cheese at the end.
Nutritional Information
Calories: 620 kcal
Protein: 35 g
Carbs: 60 g
Fat: 25 g
Fiber: 4 g