Description
A comforting one-pan meal featuring tender chicken in a creamy herb sauce, served alongside garlic-infused pasta and crispy roasted potatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 8 oz fettuccine pasta
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss potatoes with 1 tbsp olive oil, salt, and pepper, then roast for 25-30 minutes until golden.
- Cook pasta according to package instructions, drain, and set aside.
- Season chicken with salt, pepper, thyme, and rosemary. Heat remaining oil in a skillet over medium-high heat, cook chicken for 6-7 minutes per side until browned and cooked through. Remove and set aside.
- In the same skillet, sauté garlic for 1 minute. Add chicken broth and heavy cream, simmer for 5 minutes until slightly thickened.
- Return chicken to skillet, coat with sauce, and cook for 2 more minutes. Serve chicken and sauce over pasta with roasted potatoes on the side, garnished with parsley.
Notes
You can customize the seasonings to taste.