Description
A hearty and flavorful meal featuring juicy grilled chicken, tender roasted potatoes, and a creamy herb pasta, all seasoned to perfection.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- Salt and black pepper to taste
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 and tender.
- Season chicken breasts with salt and pepper. Grill over medium-high heat for 6-7 minutes per side until cooked through, then let rest for 5 minutes before slicing.
- Cook pasta according to package instructions until al dente, then drain and set aside.
- In a saucepan, heat 1 tbsp olive oil over medium heat. Add garlic and cook for 1 minute, then stir in heavy cream and Parmesan until smooth and creamy.
- Toss cooked pasta with the creamy sauce and fresh herbs. Serve alongside sliced chicken and roasted potatoes.
Notes
You can customize the seasonings to taste.