Creamy Garlic Herb Pasta Bowl with Grilled Chicken & Roasted Potatoes

Instructions:
Step 1: Preheat oven to 425°F. Toss halved baby potatoes with olive oil, salt, pepper, and parsley. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
Step 2: Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
Step 3: Heat olive oil in a grill pan or skillet over medium-high heat. Cook chicken for 5-6 minutes per side or until cooked through. Let rest, then slice.
Step 4: Cook penne pasta according to package instructions. Drain and set aside.
Step 5: In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
Step 6: Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese, parsley, chives, salt, and pepper. Simmer until thickened.
Step 7: Toss the cooked pasta in the garlic herb sauce until evenly coated.
Step 8: Plate pasta with sliced grilled chicken and roasted potatoes. Garnish with extra herbs if desired.

Storage and Reheating Tips:
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat pasta gently with a splash of cream or milk. Reheat chicken and potatoes in the oven or skillet to maintain texture.