Description
A comforting one-pan meal featuring tender chicken in a creamy herb sauce, served with al dente penne pasta and crispy garlic roasted potatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts, pounded thin
- 8 oz penne pasta
- 1 lb baby potatoes, halved
- 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
- 1/4 cup grated Parmesan cheese
- 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, half the minced garlic, salt, and pepper. Roast for 25-30 minutes until golden and crispy.
- Cook penne pasta according to package instructions until al dente. Drain and set aside.
- Season chicken breasts with salt, pepper, thyme, and rosemary. In a large skillet, heat remaining olive oil over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add remaining garlic and sauté for 1 minute. Pour in chicken broth to deglaze, then stir in heavy cream. Simmer for 5 minutes until slightly thickened.
- Return chicken to the skillet, spooning sauce over it. Sprinkle with Parmesan cheese and let melt for 2 minutes.
- Serve chicken and sauce over penne pasta, with roasted potatoes on the side. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.