Description
A hearty and comforting meal featuring tender grilled chicken breasts, creamy penne pasta in a rich sauce, and crispy herb-roasted potatoes, perfect for a family dinner.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 8 oz penne pasta
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss halved potatoes with 1 tbsp olive oil, oregano, thyme, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente, then drain and set aside.
- Season chicken breasts with salt and pepper. Heat a grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through. Let rest for 5 minutes before slicing.
- In a saucepan, heat remaining olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens. Season with salt and pepper.
- Combine cooked penne with the creamy sauce, tossing to coat. Serve sliced grilled chicken over creamy penne, with herb-roasted potatoes on the side. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.