Creamy Chicken with Pasta and Crispy Roasted Potatoes
This dish brings together creamy, herbed chicken pasta with crispy oven-roasted potatoes — a harmony of textures and flavors. The sauce is rich but not heavy, made with garlic, Greek yogurt (or cream), and parmesan. Perfect for when you want something indulgent yet wholesome and fresh.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 3–4
Ingredients
For the Chicken:
2 chicken breasts (or 3 thighs, boneless)
1 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
½ tsp dried basil or oregano
Salt & black pepper, to taste
For the Pasta:
200g pasta (penne, fettuccine, or rigatoni work best)
Salt for boiling water
For the Creamy Garlic Sauce:
1 tbsp olive oil
3 garlic cloves, minced
¾ cup low-fat Greek yogurt or ½ cup light cream
¼ cup milk
¼ cup grated parmesan cheese
½ tsp dried parsley or thyme
Salt & pepper, to taste
Optional: squeeze of lemon juice for brightness
For the Crispy Roasted Potatoes:
2 medium potatoes, cubed
1½ tbsp olive oil
½ tsp paprika
½ tsp garlic powder
Salt & pepper, to taste
Optional: pinch of rosemary or thyme
For Garnish:
Fresh parsley or basil
Extra parmesan
Instructions
1. Roast the Potatoes
Preheat oven to 220°C (425°F).
Toss potato cubes with olive oil, paprika, garlic powder, salt, and pepper.
Spread evenly on a baking tray lined with parchment paper.
Roast for 25–30 minutes, shaking halfway, until golden and crispy.
2. Cook the Pasta
Boil salted water and cook pasta according to package directions until al dente.
Drain and reserve ¼ cup of pasta water.
3. Cook the Chicken
Pat chicken dry and season with garlic powder, paprika, basil, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 5–6 minutes per side until golden brown and cooked through.
Remove from pan and slice once slightly cooled.
4. Make the Creamy Garlic Sauce
In the same skillet, reduce heat to low and add olive oil or butter.
Add minced garlic and sauté for 30 seconds.
Stir in yogurt (or cream), milk, parmesan, herbs, salt, and pepper.
Simmer gently until smooth and slightly thickened (2–3 minutes).
Add a splash of pasta water for silkier texture.
5. Combine
Add cooked pasta and sliced chicken to the skillet.
Toss until coated evenly with the creamy sauce.
Adjust seasoning to taste — add lemon juice if desired.
6. Serve
Plate the creamy chicken pasta in bowls or on a platter.
Top generously with the crispy roasted potatoes.
Sprinkle fresh parsley and a dusting of parmesan.
Notes & Tips
Lighter version: Use Greek yogurt for the sauce and reduce olive oil.
Richer version: Add a splash of cream or melt in mozzarella before serving.
Add-ins: Spinach, sun-dried tomatoes, or sautéed mushrooms pair beautifully.
Meal prep tip: Keep roasted potatoes separate and reheat in the oven to maintain crispiness.
Frequently Asked Questions
Q1: Can I use sweet potatoes instead of regular?
Yes! They roast beautifully and add natural sweetness to balance the creamy sauce.
Q2: What kind of pasta works best?
Short, ridged pasta (penne, rigatoni) holds the creamy sauce well, but fettuccine works for a more indulgent texture.
Q3: Can I make it dairy-free?
Use coconut milk and nutritional yeast instead of yogurt and parmesan for a creamy, dairy-free version.
Nutritional Information
Calories: 560 kcal
Protein: 45g
Carbs: 52g
Fat: 18g
Fiber: 4g
Sugar: 4g