Description
A comforting and flavorful dish featuring tender grilled chicken, creamy garlic pasta, and crispy roasted baby potatoes, perfect for a hearty family dinner.
Ingredients
Scale
For the Crust:
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, pounded to even thickness
- 1 lb baby potatoes, halved
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- Cook fettuccine according to package instructions until al dente. Drain and set aside.
- Season chicken breasts with Italian seasoning, salt, and pepper. Grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through. Let rest, then slice.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and sauce thickens slightly. Add cooked pasta and toss to coat. Season with salt and pepper.
- Serve creamy garlic pasta topped with sliced grilled chicken and roasted baby potatoes. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.