Grilled Chicken with Garlic Cream Penne & Roasted Baby Potatoes
Prep time: 20 minutes
Cook time: 35 minutes
Servings: 4
Calories per serving: ~650 kcal
Ingredients
For the grilled chicken:
2 large chicken breasts ( & halved)
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp dried oregano
Salt & pepper to taste
For the roasted potatoes:
500g baby potatoes, halved
2 tbsp olive oil
1 tsp dried herbs (thyme or rosemary)
Salt & pepper
For the garlic cream penne:
20g penne pasta
2 tbsp
3 cloves garlic, minced
200 ml heavy cream
50g grated Parmesan
1 tbsp fresh parsley, chopped
Salt & pepper to taste
Instructions
Preheat oven to 200°C (400°F). Toss baby potatoes with olive oil, herbs, salt & pepper. Place on a baking sheet cut-side down and roast for 30–35 minutes until golden.
Cook pasta according to package instructions. Drain and set aside.
Grill the chicken: Rub chicken with olive oil and all seasonings. Grill on a hot skillet or grill pan for 5–6 minutes per side until charred and cooked through (internal temp 74°C / 165°F). Let rest, then slice.
Make garlic cream sauce: In a large pan, melt over medium heat. Add garlic and cook for 1 minute. Pour in cream, bring to a simmer, then stir in Parmesan and parsley. Season with salt & pepper.
Combine pasta with the garlic cream sauce. Toss until well coated and creamy.
Assemble the plate: Serve sliced chicken with roasted potatoes and creamy penne. Garnish with extra parsley if desired.
Notes & Variations
Swap penne for tagliatelle, fusilli, or gluten-free pasta.
Add spinach or mushrooms to the sauce for a veggie boost.
Chicken can be baked or air-fried instead of grilled.