Grilled Chicken with Creamy Penne & Golden Roasted Potatoes
Description
This dish combines tender, smoky grilled chicken with rich and velvety creamy penne pasta and perfectly crisp golden roasted potatoes. The balance of textures—charred chicken, silky pasta, and crunchy potatoes—makes it a satisfying and comforting meal perfect for weeknights or entertaining.
Total Time
Task Time
Prep Time 20 minutes
Marination (optional but recommended) 30 minutes
Cooking Chicken 12–15 minutes
Cooking Potatoes 35–40 minutes
Cooking Penne + Sauce 20 minutes
Total 1 hr 15 min (faster if multitasking)
Ingredients (Serves 4)
For the Grilled Chicken
4 boneless chicken breasts (or thighs)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tsp Italian seasoning
Juice of ½ lemon
For the Creamy Penne
350 g (12 oz) penne pasta
2 tbsp olive oil
3 cloves garlic, finely chopped
1 cup heavy cream
1 cup milk (or more cream)
½ cup grated Parmesan cheese
¼ cup pasta water (as needed)
½ tsp salt
½ tsp black pepper
¼ tsp chili flakes (optional)
Fresh parsley for garnish
For the Golden Roasted Potatoes
4 medium potatoes, cubed
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp dried herbs (oregano/thyme/rosemary)
Step-by-Step Instructions
1. Prepare the Chicken (10 minutes prep + 30 minutes marination)
Pat chicken dry.
Mix olive oil, salt, pepper, garlic powder, paprika, Italian seasoning, and lemon juice.
Rub mixture all over chicken.
Cover and marinate for 30 minutes (or up to 4 hours in fridge).
2. Roast the Potatoes (35–40 minutes)
Preheat oven to 425°F (220°C).
Toss potato cubes with olive oil, salt, pepper, garlic powder, paprika, and herbs.
Spread evenly on a baking tray.
Roast 30–40 minutes, flipping halfway, until crispy and golden.
3. Grill the Chicken (12–15 minutes)
Outdoor grill or grill pan:
Heat grill to medium-high.
Grill chicken 6–7 minutes per side until internal temp reaches 165°F (75°C).
Let rest for 5 minutes before slicing.
Tip: Brush lightly with oil or butter for extra moisture.
4. Make the Creamy Penne (20 minutes)
Cook penne according to package instructions. Reserve ¼ cup pasta water.
In a saucepan, melt butter over medium heat.
Add garlic and sauté 1 minute.
Add heavy cream and milk; bring to a gentle simmer.
Add Parmesan, salt, pepper, and chili flakes.
Stir until smooth and creamy.
Add cooked penne and toss to coat.
Adjust consistency with pasta water as needed.
Assemble & Serve
Place a serving of creamy penne on the plate.
Add sliced grilled chicken over the pasta or to the side.
Add a generous portion of golden roasted potatoes.
Garnish with chopped parsley and extra Parmesan if desired.
Tips for Best Results
Marinate longer for deeper flavor.
Use a meat thermometer for perfect juiciness.
Add spinach or mushrooms to the pasta for extra depth.
Toss potatoes with 1 tbsp cornstarch for extra crispiness.
Recipe Q&A Section
Q1: Can I use chicken thighs instead of breasts?
Yes! Thighs stay juicier and cook well on the grill. Adjust cooking to 5–6 minutes per side.
Q2: What if I don’t have heavy cream?
Use a blend of milk + cream cheese or milk + a little flour to thicken.
Q3: Can I air-fry the potatoes?
Absolutely—400°F (200°C) for 18–22 minutes, shaking halfway.
Q4: How do I make the pasta sauce thicker?
Simmer longer or add an extra 2 tbsp Parmesan.
Q5: Can I meal-prep this?
Yes. Store chicken, potatoes, and pasta separately. Reheat pasta with a splash of milk.