why make this recipe
This meal gives you creamy pasta, juicy grilled chicken, and crispy roasted potatoes. It tastes rich but stays simple. You can cook most parts at the same time. It feeds two to three people and works for weeknights or a relaxed dinner.
introduction
This bowl mixes soft penne in a creamy herb sauce with sliced grilled chicken and roasted baby potatoes. The flavors are mild and fresh. You get protein, carbs, and a creamy sauce in one plate. If you like vegetable sides, try these balsamic roasted mushrooms with herby kale mashed potatoes for a full meal.
how to make Creamy Herb Pasta Bowl with Juicy Grilled Chicken & Roasted Potatoes
- Roast the potatoes first so they finish while you cook the rest.
- Boil the penne until al dente and set aside.
- Season and sear the chicken until cooked through. Let it rest, then slice.
- Make the cream sauce by melting butter, cooking garlic, adding cream and Parmesan.
- Toss the pasta in the sauce and mix in chopped parsley.
- Plate the pasta, add roasted potatoes and sliced chicken. Garnish with more parsley.
For a similar creamy chicken pasta idea, see this creamy rotisserie chicken and broccoli pasta.
Ingredients :
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil (for chicken)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt & black pepper to taste
- 300g baby potatoes, halved
- 1 tbsp olive oil (for potatoes)
- 1/2 tsp dried thyme
- Salt & pepper (for potatoes)
- 1 tbsp fresh parsley, chopped (for potatoes)
- 150g penne pasta
- 1 tbsp butter
- 1 garlic clove, minced
- 120 ml heavy cream
- 30g grated Parmesan cheese
- Salt & pepper to taste (for sauce)
- 1 tbsp chopped fresh parsley (for pasta)
Directions :
- Preheat oven to 200°C (400°F). Line a tray with parchment paper.
- Toss halved baby potatoes with 1 tbsp olive oil, dried thyme, salt, and pepper. Spread on the tray. Roast for 25–30 minutes, turning once, until golden and tender.
- Boil penne in salted water until al dente (about 10 minutes). Drain and set aside.
- Rub chicken with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and fully cooked.
- Let chicken rest 5 minutes, then slice.
- In a small pan, melt butter and sauté minced garlic for 1 minute. Stir in heavy cream and bring to a simmer.
- Add grated Parmesan and stir until melted and smooth.
- Toss the drained pasta and 1 tbsp chopped parsley into the sauce. Season with salt and pepper.
- Plate the creamy pasta, roasted potatoes, and sliced chicken. Garnish everything with more chopped parsley.
how to serve Creamy Herb Pasta Bowl with Juicy Grilled Chicken & Roasted Potatoes
Serve warm on large bowls or plates. Place pasta in the center, add roasted potatoes on one side, and lay the sliced chicken on top or beside the pasta. Sprinkle extra parsley for color. A light green salad or steamed vegetables go well with this dish. You can also serve with garlic bread.
For another serving idea with chicken and greens, check this creamy rotisserie chicken and broccoli pasta.
how to store Creamy Herb Pasta Bowl with Juicy Grilled Chicken & Roasted Potatoes
Cool to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring often. Add a splash of milk or cream if the sauce becomes too thick. Do not refreeze the cooked pasta and cream sauce.
tips to make Creamy Herb Pasta Bowl with Juicy Grilled Chicken & Roasted Potatoes
- Roast potatoes on a single layer so they turn crispy.
- Do not overcook the pasta. Al dente holds texture in the sauce.
- Let chicken rest before slicing to keep it juicy.
- Use fresh parsley at the end for a bright taste.
- If you want a lighter sauce, use half cream and half milk.
- For a flavor boost, use smoked paprika and a little lemon zest on the chicken.
variation (if any)
- Swap penne for fusilli, rigatoni, or farfalle.
- Replace heavy cream with half-and-half for a lighter sauce.
- Add steamed broccoli or spinach into the pasta for extra veggies.
- Use roasted sweet potatoes instead of baby potatoes for a sweet twist.
FAQs
Q: Can I use frozen potatoes instead of fresh baby potatoes?
A: Fresh gives the best texture, but you can use frozen roasted potatoes. Thaw and pat dry before roasting so they crisp.
Q: Can I grill the chicken instead of searing it?
A: Yes. Grill on medium heat about 6–7 minutes per side, depending on thickness, until internal temp reaches 75°C (165°F).
Q: How do I stop the sauce from splitting?
A: Simmer cream gently and avoid high heat. Stir in Parmesan off the heat if needed and keep stirring until smooth.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free pasta and check that your Parmesan and other ingredients are gluten-free.
Conclusion
If you want a related chicken and potato dish with bold flavor, try this Grilled Balsamic Chicken with Basil Mashed Potatoes for another tasty meal idea: Grilled Balsamic Chicken with Basil Mashed Potatoes.
Creamy Herb Pasta Bowl with Juicy Grilled Chicken & Roasted Potatoes
Ingredients
Method
- Preheat oven to 200°C (400°F) and line a tray with parchment paper.
- Toss halved baby potatoes with 1 tbsp olive oil, dried thyme, salt, and pepper. Spread on the tray and roast for 25–30 minutes, turning once, until golden and tender.
- Boil penne in salted water until al dente (about 10 minutes), then drain and set aside.
- Rub chicken with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat and sear chicken for 5–6 minutes per side until golden and fully cooked.
- Let chicken rest for 5 minutes, then slice.
- In a small pan, melt butter and sauté minced garlic for 1 minute. Stir in heavy cream and bring to a simmer.
- Add grated Parmesan and stir until melted and smooth.
- Toss the drained pasta and 1 tbsp chopped parsley into the sauce. Season with salt and pepper.
- Plate the creamy pasta, roasted potatoes, and sliced chicken. Garnish everything with more chopped parsley.