Creamy Herb Penne with Grilled Chicken & Crispy Potatoes 🥔🌿🔥
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 4
Calories per serving: ~610 kcal
Ingredients 🛒
For the grilled chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil 🫒
2 garlic cloves, minced 🧄
1 tsp paprika
Salt & black pepper
For the creamy herb penne:
250g penne pasta 🍝
1 tbsp butter 🧈
1 garlic clove, minced
200ml heavy cream 🥛
2 tbsp cream cheese (optional for extra creaminess)
3 tbsp chopped fresh parsley 🌿
Salt & pepper to taste
For the potatoes:
500g baby potatoes, halved 🥔
2 tbsp olive oil
1 tsp dried oregano or mixed herbs
Salt & pepper
For serving:
Hot sauce, harissa, or chili paste (optional) 🌶️
Fresh parsley for garnish
Instructions 👨🍳
Preheat oven to 200°C (400°F).
Marinate chicken: In a bowl, mix chicken with olive oil, minced garlic, paprika, salt, and pepper. Let rest for 15 minutes.
Prepare potatoes: Toss halved baby potatoes with olive oil, oregano, salt, and pepper. Place on a baking tray cut-side down and roast for 25–30 minutes until golden brown and crisp.
Cook pasta: Boil penne in salted water until al dente. Drain and set aside.
Grill chicken: Heat a grill pan over medium-high. Grill chicken 6–7 minutes per side or until internal temp reaches 75°C (165°F). Let rest, then slice.
Make creamy herb sauce: In a large pan, melt butter and sauté garlic 1 min. Add cream and cream cheese. Stir until smooth, then add parsley, salt, and pepper. Toss in cooked penne and mix to coat evenly.
Assemble & serve: Plate creamy penne, arrange sliced grilled chicken on top of or beside pasta. Add roasted potatoes. Spoon hot sauce or chili paste on the side if desired. Garnish with parsley.