Creamy Garlic Herb Pasta Bowl with Grilled Chicken & Roasted Potatoes 🧄🌿

 

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 2

Calories per serving: ~670 kcal

📝 Ingredients

For the grilled chicken:

2 chicken breasts, boneless and skinless 🍗

1 tbsp olive oil 🫒

1 tsp paprika

½ tsp garlic powder

Salt and black pepper to taste

For the creamy herb pasta:

150g penne pasta 🍝

1 tbsp butter 🧈

2 garlic cloves, minced 🧄

150 ml heavy cream 🥛

30g grated Parmesan cheese 🧀

1 tbsp chopped fresh parsley 🌿

Salt & pepper to taste

For the roasted potatoes:

8–10 baby potatoes, halved 🥔

1 tbsp olive oil 🫒

1 tsp chopped chives or parsley 🌱

Salt & pepper

👩‍🍳 Instructions

Roast the potatoes: Preheat oven to 200°C (392°F). Toss

halved baby potatoes with olive oil, salt, pepper, and

herbs. Place on a baking tray cut side down and roast for

25–30 minutes until golden and tender.

Cook the pasta: Boil penne in salted water according to

package instructions (usually 10–12 minutes). Drain and

set aside.

Grill the chicken: Rub chicken breasts with olive oil,

paprika, garlic powder, salt, and pepper. Grill in a pan

over medium heat for 6–7 minutes per side, or until

cooked through. Let rest 5 minutes, then slice.

Make the sauce: In a pan, melt butter over medium heat.

Sauté garlic for 1 minute, add cream, and simmer for 3–4

minutes. Stir in Parmesan, chopped parsley, and season

to taste. Add the cooked penne and toss until coated.

Assemble the bowl: Place a portion of creamy pasta,

sliced grilled chicken, and roasted potatoes in each bowl.

Garnish with extra herbs if desired.

💡 Tips & Variations:

Add a squeeze of lemon to the pasta sauce for

brightness.

Swap parsley with basil or chives for a different herbal

twist.

Use sweet potatoes instead of baby potatoes for a

sweeter contrast.