Instructions:
Step 1: Preheat oven to 425°F. Toss halved baby potatoes with olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes. Add black olives in the last 5 minutes if using.
Step 2: Season chicken with salt, pepper, garlic powder, and paprika.
Step 3: Heat olive oil in a skillet over medium-high heat. Sear chicken pieces until browned and cooked through. Remove and set aside.
Step 4: In the same skillet, melt butter and sauté garlic for 1 minute.
Step 5: Add chicken broth and stir, scraping up browned bits. Pour in heavy cream and bring to a simmer.
Step 6: Stir in Parmesan, salt, pepper, and parsley. Let the sauce simmer until slightly thickened. Return chicken to pan and coat in sauce.
Step 7: Cook tagliatelle pasta according to package directions. Drain and set aside.
Step 8: In a separate pan, heat olive oil and sauté mushrooms until browned and tender. Season with salt and pepper.
Step 9: Plate chicken with creamy sauce, roasted potatoes, mushrooms, and pasta. Garnish with fresh parsley and serve with lemon wedges.
Storage and Reheating Tips:
Refrigerate leftovers in separate airtight containers for up to 3 days. Reheat chicken and sauce gently on the stove over low heat. Potatoes and mushrooms can be reheated in a skillet or oven. Add a splash of cream to revive the sauce if needed.
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