Creamy Herb Fettuccine with Grilled Chicken and Roasted Potatoes
This dish combines tender fettuccine tossed in a light, creamy herb sauce with juicy grilled chicken and crispy roasted potatoes. It’s rich in flavor but made healthier with olive oil, Greek yogurt, and fresh herbs — the perfect balance of indulgence and nourishment.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings:2–3
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
½ tsp paprika
½ tsp dried oregano or thyme
1 tsp lemon juice
For the Roasted Potatoes
2 small potatoes, cubed (skin on or peeled)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp dried rosemary or Italian herbs
For the Creamy Herb Fettuccine
150g fettuccine (whole wheat or regular)
1 tbsp olive oil
2 garlic cloves, minced
½ cup low-fat milk
⅓ cup Greek yogurt or light cream
¼ cup grated parmesan
1 tbsp chopped parsley
1 tbsp chopped basil or dill
Salt and black pepper, to taste
Splash of pasta water
Optional Garnish
Fresh herbs (parsley or basil)
Extra parmesan
Lemon zest
Instructions
Step 1: Roast the Potatoes
Preheat oven to 200°C (400°F).
Toss potato cubes with olive oil, salt, pepper, garlic powder, and rosemary.
Spread evenly on a baking tray and roast for 25–30 minutes, flipping halfway, until golden and crisp.
Step 2: Grill the Chicken
In a small bowl, mix olive oil, garlic, lemon juice, paprika, oregano, salt, and pepper.
Coat chicken breasts and marinate for 10–15 minutes.
Grill in a skillet or grill pan over medium-high heat for 6–7 minutes per side, until cooked through and golden.
Let rest, then slice into thin strips.
Step 3: Cook the Fettuccine
Boil fettuccine according to package instructions until al dente.
Drain, reserving ½ cup pasta water, and set aside.
Step 4: Make the Creamy Herb Sauce
In the same pan, heat olive oil or butter over medium heat.
Add garlic and saute for 30 seconds until fragrant.
Stir in milk, Greek yogurt (or cream), parmesan, and herbs.
Whisk until smooth and slightly thickened (add pasta water if too thick).
Season with salt and pepper.
Step 5: Combine and Serve
Toss cooked fettuccine in the creamy herb sauce until well coated.
Top with grilled chicken and roasted potatoes.
Garnish with fresh herbs, parmesan, and a touch of lemon zest for brightness.
Tips
For lighter sauce, use only Greek yogurt + pasta water (skip cream).
Add spinach, mushrooms, or peas to the pasta for extra nutrition.
Roast potatoes until crisp for a beautiful contrast in texture.
Frequently Asked Questions
Q1: Can I use another pasta shape?
Yes — penne, spaghetti, or tagliatelle all work well.
Q2: Can I make it dairy-free?
Use unsweetened almond milk and dairy-free yogurt or cashew cream instead of milk and cheese.
Q3: Can I meal prep this?
Yes! Store sauce, chicken, and potatoes separately. Reheat gently and toss with fresh-cooked pasta before serving.
Nutritional Information
Calories: 520 kcal
Protein: 42g
Carbs: 50g
Fat: 16g
Fiber: 5g