Instructions
Step 1: Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with 1 tablespoon olive oil, salt, pepper, and Italian herbs. Spread on a baking sheet and roast for 25-30 minutes until crispy and golden.
Step 2: Season the chicken breasts with garlic powder, salt, pepper, and a drizzle of olive oil.
Step 3: Heat a skillet over medium heat and cook the chicken for 6-7 minutes per side until golden and cooked through. Let rest, then slice.
Step 4: Cook the penne pasta in a large pot of salted boiling water according to package directions. Drain and set aside.
Step 5: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
Step 6: Stir in the heavy cream and Parmesan cheese. Simmer for 3-4 minutes until slightly thickened. Toss in the cooked pasta and chopped parsley, stirring to coat.
Step 7: Assemble the bowls with a portion of creamy garlic pasta, sliced chicken, and roasted potatoes. Garnish with extra parsley and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed to loosen the sauce.
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