🍋 Creamy Chicken with Garlic Mushroom Pasta & Roasted Baby Potatoes 🍗🍝🥔
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 2
Calories per serving: ~720 kcal
🛒 Ingredients
2 boneless chicken breasts 🍗
1 tbsp olive oil 🫒
Salt & black pepper to taste 🧂
1/2 tsp garlic powder 🧄
1/2 lemon, for garnish 🍋
200g baby potatoes, halved 🥔
1 tbsp olive oil (for roasting)
1/2 tsp dried thyme or rosemary
100g mushrooms, sliced 🍄
1 tbsp butter 🧈
150ml heavy cream 🥛
30g Parmesan cheese, grated 🧀
150g tagliatelle or fettuccine 🍝
1 tbsp chopped parsley 🌿
👨🍳 Instructions
Roast the potatoes: Preheat oven to 200°C (390°F). Toss halved baby potatoes with olive oil, thyme, salt, and pepper. Roast for 25–30 minutes until golden and tender.
Cook the pasta: Boil pasta in salted water according to package directions. Drain and set aside.
Sauté mushrooms: In a pan, melt butter over medium heat. Add mushrooms and cook for 5–6 minutes until browned.
Make the sauce: Stir cream and Parmesan into the mushrooms. Simmer for 2–3 minutes until slightly thickened. Season with salt and pepper.
Grill the chicken: Rub chicken with olive oil, garlic powder, salt, and pepper. Grill or pan-sear over medium-high heat for 5–6 minutes per side until cooked through. Let rest, then slice.
Combine pasta: Toss the cooked pasta with the creamy mushroom sauce and a bit of chopped parsley.
Plate it up: Arrange sliced chicken, creamy pasta, and roasted potatoes on a plate. Spoon extra sauce over chicken and garnish with fresh parsley and a lemon wedge.
🔄 Tips & Variations
Add spinach or peas to the pasta sauce for extra greens.
Swap baby potatoes with sweet potatoes or a veggie medley.
Use chicken thighs for juicier meat.