Creamy Garlic Herb Chicken and Crispy Potato Pasta Bowl
This cozy bowl combines tender herb-seasoned chicken, crispy golden potatoes, and creamy garlic-herb pasta in one hearty, flavor-packed dish. It’s a perfect balance of textures — creamy, crispy, and savory — ideal for a wholesome weeknight dinner or a special weekend treat.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients
For the Chicken
2 boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp dried Italian herbs (or oregano + thyme mix)
½ tsp garlic powder
Salt and black pepper, to taste
For the Crispy Potatoes
1 large Yukon gold or baby potato, thinly sliced or cubed
1 tbsp olive oil
½ tsp paprika
Salt and pepper, to taste
For the Creamy Garlic Herb Pasta
6 oz (170 g) short pasta (penne, rigatoni, or fusilli)
1 tbsp butter
2 garlic cloves, minced
¾ cup milk (or half-and-half for richness)
¼ cup low-sodium chicken broth
¼ cup Parmesan cheese, grated
1 tbsp cream cheese or Greek yogurt
1 tsp dried basil
1 tsp fresh parsley or thyme, chopped
Salt and pepper, to taste
Optional Garnish
Extra Parmesan
Fresh herbs
A drizzle of olive oil
Instructions
Cook the Pasta:
Boil salted water and cook pasta according to package directions until al dente.
Reserve ½ cup of pasta water, drain, and set aside.
Cook the Chicken:
In a bowl, mix olive oil, lemon juice, herbs, garlic powder, salt, and pepper.
Coat chicken evenly and pan-sear over medium heat for 5–6 minutes per side, until golden and cooked through.
Transfer to a plate and rest for 5 minutes, then slice thinly.
Make the Crispy Potatoes:
In the same pan (add a touch more olive oil if needed), add sliced potatoes.
Cook for 8–10 minutes, flipping occasionally until crispy and golden.
Season with salt and pepper, then set aside.
Prepare the Creamy Garlic Herb Sauce:
In the same skillet, melt butter and saute garlic until fragrant (about 30 seconds).
Add milk and chicken broth; bring to a gentle simmer.
Whisk in Parmesan, cream cheese (or yogurt), basil, and parsley.
Simmer for 2–3 minutes until thickened.
Add cooked pasta and toss to coat. Use a splash of reserved pasta water if needed for a silky sauce.
Assemble the Bowl:
Divide creamy pasta into bowls.
Top with sliced chicken and crispy potatoes.
Sprinkle with fresh herbs and a little extra Parmesan.
Notes & Tips
For extra Mediterranean flair, add spinach, sun-dried tomatoes, or a handful of arugula at the end.
Make it lighter by using Greek yogurt instead of cream cheese and whole-wheat pasta.
To make it vegetarian: skip chicken and top with roasted zucchini or mushrooms.
You can air-fry the potatoes at 400°F (200°C) for 15–18 minutes instead of pan-frying.
Nutritional Information
Calories: ~580 kcal
Protein: 35 g
Fat: 23 g
Carbs: 54 g
Fiber: 5 g
Sodium: moderate