🍄 Creamy Mushroom Chicken with Pasta & Roasted Potatoes 🍗🍝🥔
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 2
Calories per serving: ~690 kcal
🛒 Ingredients
2 boneless chicken breasts 🍗
1 tbsp olive oil 🫒
1/2 tsp garlic powder 🧄
Salt & black pepper 🧂
200 g short pasta (e.g., rigatoni) 🍝
2 medium potatoes, peeled & cubed 🥔
1 tbsp olive oil (for roasting)
1/2 tsp paprika
150 g mushrooms, sliced 🍄
1 tbsp butter 🧈
150 ml heavy cream 🥛
30 g Parmesan cheese, grated 🧀
1 tbsp fresh parsley, chopped 🌿
👨🍳 Instructions
Roast potatoes: Preheat oven to 200°C (390°F). Toss potato cubes with olive oil, paprika, salt, and pepper. Roast for 25–30 minutes until golden and crispy.
Cook pasta: Boil pasta in salted water until al dente. Drain and set aside.
Grill chicken: Rub chicken with olive oil, garlic powder, salt, and pepper. Grill or pan-fry for 5–6 minutes per side until cooked through. Rest, then slice.
Make mushroom sauce: In a pan, melt butter over medium heat. Add mushrooms and cook for 5 minutes until browned. Stir in cream and Parmesan, simmer 2–3 minutes until creamy. Season with salt and pepper.
Assemble plate: Arrange pasta, roasted potatoes, and sliced chicken on plates. Spoon mushroom sauce over pasta and chicken.
Finish: Garnish with fresh parsley and serve hot.
🔄 Tips & Variations
Swap potatoes for roasted sweet potatoes or wedges.
Add spinach or peas to the mushroom sauce for extra veggies.
Replace cream with crème fraîche for a tangy version.