Grilled Chicken with Creamy Penne & Roasted Potatoes
Description
This One-Bowl Grilled Chicken with Creamy Penne & Roasted Potatoes is a hearty, comforting, and flavor-packed meal combining juicy grilled chicken, rich creamy pasta, and crispy roasted potatoes — all served together in one satisfying bowl. It’s perfect for weeknight dinners, meal prep, or when you want a restaurant-style meal at home with minimal cleanup. The contrast of smoky chicken, velvety sauce, and golden roasted potatoes creates a balanced and indulgent dish.
Preparation & Cooking Time
Prep Time: 20 minutes
Marinating Time (optional): 20–30 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 servings
Difficulty Level: Easy–Medium
Ingredients
For the Grilled Chicken
2 large boneless chicken breasts (or 4 small)
2 tbsp olive oil
3 cloves garlic (minced)
1 tsp paprika
1 tsp Italian seasoning
½ tsp black pepper
1 tsp salt
1 tbsp lemon juice
For the Roasted Potatoes
3 cups baby potatoes (halved)
2 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
½ tsp dried rosemary or thyme
Salt and pepper to taste
For the Creamy Penne
250 g penne pasta
3 cloves garlic (minced)
1 cup heavy cream
½ cup milk
¾ cup grated parmesan cheese
½ tsp black pepper
½ tsp salt
½ tsp chili flakes (optional)
1 tsp dried oregano or Italian seasoning
For Garnish (Optional)
Fresh parsley or basil (chopped)
Extra parmesan cheese
Lemon wedges
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, mix olive oil, garlic, paprika, Italian seasoning, salt, pepper, and lemon juice.
Coat chicken thoroughly.
Let marinate for 20–30 minutes (or cook immediately if short on time).
Step 2: Roast the Potatoes
Preheat oven to 200°C (400°F).
Toss potatoes with olive oil, garlic powder, paprika, herbs, salt, and pepper.
Spread on a baking tray in a single layer.
Roast for 30–35 minutes, flipping halfway until golden and crispy.
Step 3: Grill the Chicken
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 5–7 minutes per side until fully cooked (internal temp 75°C / 165°F).
Rest for 5 minutes, then slice.
Step 4: Cook the Penne
Boil pasta in salted water according to package instructions.
Drain and set aside.
Step 5: Prepare the Creamy Sauce
Add garlic and sauté 30 seconds.
Pour in heavy cream and milk; simmer 2–3 minutes.
Stir in parmesan cheese, salt, pepper, chili flakes, and oregano.
Add cooked penne and toss until coated.
Step 6: Assemble the One Bowl
Add creamy penne to serving bowls.
Top with sliced grilled chicken.
Add roasted potatoes on the side.
Garnish with parsley, parmesan, and lemon squeeze.
Serve warm and enjoy!
Pro Tips
Pound chicken slightly for even cooking.
Use freshly grated parmesan for smoother sauce.
Don’t overcrowd potatoes — helps crispiness.
Reserve ¼ cup pasta water to thin sauce if needed.
For extra flavor, add mushrooms or spinach to pasta.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes — chicken thighs stay juicier and work perfectly. Adjust cooking time slightly.
2. Can I make this dish healthier?
Use half-and-half instead of heavy cream, whole wheat pasta, and reduce cheese.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
4. Can I reheat creamy pasta?
Yes — reheat gently with a splash of milk to restore creaminess.
5. Can I make it ahead for meal prep?
Absolutely — portion into containers for easy reheating.
6. What vegetables can I add?
Broccoli, spinach, mushrooms, peas, or roasted bell peppers work great.
Nutritional Information (Approx. per serving)
Calories: 720 kcal
Protein: 45 g
Carbohydrates: 58 g
Fat: 35 g
Saturated Fat: 14 g
Fiber: 5 g
Sugar: 4 g
Sodium: 620 mg