Description
A hearty and comforting one-pan meal featuring tender chicken in a rich garlic cream sauce, served alongside pasta and crispy roasted potatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb small potatoes, halved
- 8 oz pasta (such as fettuccine or penne)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss halved potatoes with 1 tbsp olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Season chicken breasts with salt and pepper. Heat remaining olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Stir in Parmesan cheese until melted and sauce thickens slightly. Return chicken to the skillet, spooning sauce over it. Simmer for 2-3 minutes.
- Serve chicken and sauce over cooked pasta, with roasted potatoes on the side. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.