Grilled Chicken with Garlic Herb Potatoes and Creamy Spinach Pasta
A hearty, comforting, and balanced meal featuring smoky grilled chicken, crispy roasted garlic herb potatoes, and a luscious creamy spinach pasta. Perfect for family dinners or when you want a restaurant-style plate at home.
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Ingredients
For the Grilled Chicken:
2 chicken breasts (or thighs), boneless skinless
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1 tsp paprika
Salt & black pepper, to taste
For the Garlic Herb Potatoes:
500 g (1 lb) baby potatoes, halved
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried parsley
Salt & pepper, to taste
For the Creamy Spinach Pasta:
200 g (7 oz) pasta (penne, fettuccine, or spaghetti)
2 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
2 cups fresh spinach, chopped
Salt & pepper, to taste
Optional: pinch of nutmeg for depth
For Garnish:
Fresh parsley or basil, chopped
Extra Parmesan cheese
Instructions
1. Prepare the chicken:
In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Coat chicken and marinate at least 20 minutes (up to overnight).
Heat grill pan or outdoor grill over medium-high heat. Cook chicken 5–6 minutes per side, until cooked through (internal temp 75°C / 165°F). Rest before slicing.
2. Make the garlic herb potatoes:
Preheat oven to 200°C (400°F).
Toss halved potatoes with olive oil, garlic, rosemary, parsley, salt, and pepper.
Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and crispy.
3. Cook the creamy spinach pasta:
Cook pasta according to package directions; reserve ½ cup pasta water.
In a skillet, melt butter, add garlic, and saute 1 minute.
Stir in cream, Parmesan, salt, pepper, and nutmeg (if using). Simmer until slightly thickened.
Add spinach and cook until wilted. Toss in pasta, adding a splash of pasta water if needed for creaminess.
4. Assemble & serve:
Plate pasta first, add roasted garlic herb potatoes on the side, and top with sliced grilled chicken.
Garnish with parsley and extra Parmesan.
Notes & Tips
Light option: Use Greek yogurt instead of heavy cream for the pasta.
Extra flavor: Add sun-dried tomatoes or mushrooms to the pasta.
For crispier potatoes: Pre-boil for 5 minutes, then roast.
Meal prep friendly: Store chicken, potatoes, and pasta separately for up to 3 days.
Frequently Asked Questions
Q: Can I cook the chicken on the stove if I don’t have a grill?
A: Yes—pan-sear in a skillet with a drizzle of olive oil until golden and fully cooked.
Q: Can I use frozen spinach in the pasta?
A: Yes—just thaw and squeeze out excess water before adding.
Q: Can I swap potatoes for another side?
A: Roasted veggies, couscous, or a fresh salad work great.
Nutritional information
Calories: ~620
Protein: 38g
Carbohydrates: 55g
Fiber: 6g
Sugars: 4g
Fat: 26g
Saturated Fat: 10g
Sodium: ~620mg