Instructions:
Step 1: In a small bowl, mix garlic powder, onion powder, thyme, parsley, salt, and pepper. Rub the seasoning all over the chicken breasts.
Step 2: Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chicken for 6–7 minutes per side or until fully cooked. Remove and let rest before slicing.
Step 3: Toss halved baby potatoes with 1 tablespoon olive oil, salt, and pepper. Roast at 425°F (220°C) for 25–30 minutes until golden and crispy, flipping halfway through.
Step 4: Cook penne pasta according to package instructions. Drain and set aside.
Step 5: In a pan, melt butter over medium heat. Add minced garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer.
Step 6: Stir in Parmesan cheese until melted and smooth. Add cooked penne and fresh parsley, stirring to coat the pasta in the sauce.
Step 7: Plate the creamy penne, top with sliced herb chicken and crispy roasted potatoes. Garnish with chopped chives if desired.
Storage Information:
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat pasta with a splash of cream or milk to maintain its creamy texture. Potatoes can be crisped up in an air fryer or oven.
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