Instructions:
Step 1: Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
Step 2: Cook penne pasta in salted boiling water according to package directions. Drain and set aside.
Step 3: While pasta cooks, season chicken breasts with olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper.
Step 4: Grill or sear chicken in a hot skillet over medium-high heat for 5–6 minutes per side, or until cooked through. Let rest, then slice.
Step 5: In a separate pan, melt butter and sauté garlic for 1 minute. Add cream and simmer for 2–3 minutes. Stir in Parmesan cheese and herbs until sauce thickens. Season with salt and pepper.
Step 6: Toss penne pasta with the creamy herb sauce.
Step 7: Plate penne with sliced chicken and roasted potatoes. Garnish with fresh chopped chives and serve hot.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of cream or milk to maintain sauce texture. Potatoes can be reheated in the oven for crispiness.
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