Description
A comforting one-bowl meal featuring tender chicken in a creamy herb sauce, tossed with pasta and topped with crispy roasted potatoes.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts, cubed
- 8 oz penne pasta
- 1 lb baby potatoes, quartered
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 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 olive oil, salt, pepper, and half of the thyme and rosemary. Spread on a baking sheet and roast for 25-30 minutes until crispy.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Season chicken with salt and pepper. In a large skillet over medium-high heat, cook chicken until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add garlic and sauté for 1 minute. Pour in heavy cream, remaining herbs, and Parmesan. Simmer until slightly thickened, about 5 minutes.
- Return chicken to the skillet, add cooked pasta, and toss to coat in the sauce. Serve in bowls topped with crispy potatoes and garnished with fresh parsley.
Notes
You can customize the seasonings to taste.