Grilled Chicken with Creamy Penne Pasta & Roasted Potatoes

Grilled Chicken with Creamy Penne Pasta & Roasted Potatoes

Servings: 2–3

Prep time: 15 minutes

Cook time: 25–30 minutes

Total time: ~45 minutes

Ingredients

For the chicken:

2 chicken breasts

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

Salt and black pepper to taste

For the creamy pasta:

200g (about 7 oz) penne pasta

1 tablespoon

2 garlic cloves, minced

 

1 cup heavy cream

 

½ cup grated Parmesan cheese

 

Salt and pepper to taste

 

Fresh parsley, chopped (for garnish)

 

For the roasted potatoes:

 

3–4 small potatoes, halved or quartered

 

1 tablespoon olive oil

 

1 teaspoon dried herbs (like rosemary or thyme)

 

Salt and pepper

 

Instructions

 

1. Roast the potatoes:

 

Preheat oven to 200°C (400°F).

 

Toss potatoes in olive oil, herbs, salt, and pepper.

 

Spread on a baking tray and roast for 25–30 minutes or until golden and crispy, flipping halfway.

 

2. Grill the chicken:

 

Rub chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.

 

Grill on a skillet or grill pan over medium-high heat for 5–6 minutes per side until fully cooked.

 

Let rest for a few minutes, then slice.

 

3. Cook the pasta and sauce:

 

Boil penne in salted water until al dente. Drain and set aside.

 

In a saucepan, melt butter and sauté garlic briefly. Add cream and bring to a gentle simmer.

 

Stir in Parmesan cheese and cook until smooth and slightly thickened.

 

Season with salt and pepper. Mix in cooked penne.

 

4. Assemble the plate:

 

Place creamy penne on a plate, top with sliced grilled chicken.

 

Add a side of roasted potatoes and garnish with parsley.

 

Tips:

 

You can add spinach or mushrooms to the pasta for variation.

 

For a spicier twist, sprinkle chili flakes over the finished dish.