This Grilled Chicken Bowl with Creamy Herb Pasta & Roasted Baby Potatoes is a flavor-packed, well-balanced meal perfect for lunch or dinner. Juicy grilled chicken breast sits alongside al dente rigatoni in a velvety herb sauce, with golden roasted baby potatoes for a hearty, comforting finish.
Ingredients:
For the grilled chicken:
2 chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
Juice of 1/2 lemon (optional)
For the creamy herb pasta:
200g rigatoni or penne pasta
1 tablespoon butter
2 garlic cloves, minced
200ml double cream
50g grated Parmesan cheese
1 tablespoon chopped fresh parsley (plus more for garnish)
Salt and black pepper, to taste
For the roasted baby potatoes:
300g baby potatoes, halved
1 tablespoon olive oil
1/2 teaspoon dried thyme or rosemary
Salt and pepper, to taste
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