Herb Grilled Chicken with Creamy Penne & Garlic Roasted Baby Potatoes 

Herb Grilled Chicken with Creamy Penne & Garlic Roasted Baby Potatoes

Prep Time: 20 min

Cook Time: 30 min

Serves: 2

Calories: ~650 per portion

Ingredients

Chicken:

2 chicken breasts

1 tbsp olive oil

1 tsp dried Italian herbs

1/2 tsp garlic powder

Salt and pepper

Chopped parsley or chives for topping

Pasta:

150g penne

 

1 tbsp butter

 

2 garlic cloves, minced

 

120ml heavy cream

 

25g grated Parmesan

 

Salt and black pepper

 

1 tbsp fresh herbs

 

Potatoes:

 

8–10 small potatoes, halved

 

1 tbsp olive oil

 

1/2 tsp paprika

 

Salt, pepper, and fresh herbs

 

Method

 

Marinate Chicken: Rub chicken with oil, herbs, garlic powder, salt, and pepper. Set aside.

 

Cook Potatoes: Boil halved potatoes for 8 minutes. Drain, then fry in oil until crisp and golden. Add paprika and fresh herbs.

 

Boil Pasta: Cook penne in salted water until just tender, then drain.

 

Make the Sauce: In a pan, melt butter and cook garlic briefly. Stir in cream and Parmesan until creamy. Add salt and pepper.

 

Finish the Pasta: Stir pasta into the sauce and toss with herbs.

 

Grill Chicken: Sear chicken on a hot grill pan for 5–6 mins per side. Slice after resting.

 

Serve: Arrange pasta, potatoes, and sliced chicken in a bowl. Sprinkle herbs on top.

 

Customizations

 

Use grilled tofu for a vegetarian spin.

 

Replace penne with rigatoni or rotini.

 

Add chili flakes for a spicy kick.