Instructions:
Step 1: Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until golden and crispy.
Step 2: Cook pasta according to package instructions. Drain and set aside.
Step 3: Steam or boil broccoli florets for 3-4 minutes until tender-crisp. Drain and set aside.
Step 4: Heat olive oil in a large skillet over medium heat. Add cubed chicken, season with salt and pepper, and cook until golden and cooked through. Remove from skillet and set aside.
Step 5: In the same skillet, melt butter and add minced garlic and mushrooms. Sauté for 3-4 minutes until mushrooms are tender.
Step 6: Pour in chicken broth and heavy cream, stirring to combine. Add Parmesan cheese and red pepper flakes. Simmer for 5-7 minutes until the sauce thickens.
Step 7: Return the cooked chicken to the skillet and coat with the creamy mushroom sauce.
Step 8: To assemble the bowl, place a portion of pasta, top with creamy chicken and mushroom sauce, add a side of roasted potatoes and broccoli.
Step 9: Garnish with freshly chopped parsley and serve warm.
Storage and Reheating Tips:
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat pasta and chicken gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce. Reheat potatoes in the oven or air fryer to maintain crispiness. Broccoli can be microwaved or steamed briefly to reheat.
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