Instructions
Step 1: Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, pepper, and Italian herbs. Roast on a baking sheet for 25-30 minutes until golden and crispy.
Step 2: Season chicken breasts with salt, pepper, and a sprinkle of Italian herbs. Grill or sear in a skillet over medium-high heat for 6-7 minutes per side until cooked through. Let rest, then slice.
Step 3: Cook penne pasta according to package instructions. Drain and set aside.
Step 4: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in heavy cream, stir, and bring to a gentle simmer. Add Parmesan cheese and stir until the sauce thickens, about 3-4 minutes.
Step 5: Toss the cooked pasta in the creamy garlic sauce. Adjust seasoning with salt and pepper.
Step 6: Assemble the bowls with creamy pasta, crispy potatoes, and sliced chicken. Garnish with fresh parsley and serve warm.
Storage Information
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat pasta and potatoes gently in the microwave or on the stovetop, and warm chicken in a skillet for best texture.
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