Creamy Herb Pasta with Grilled Chicken & Crispy Roasted Potatoes

Instructions:
step 1 Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, garlic powder, parsley, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
step 2 Season chicken breasts with olive oil, garlic powder, Italian herbs, salt, and pepper.
step 3 Grill chicken over medium heat for 6-8 minutes per side or until cooked through and nicely charred. Let rest, then slice.
step 4 Cook pasta in salted water according to package directions. Drain and set aside.
step 5 In a skillet, melt butter and sauté garlic for 30 seconds. Add cream, Parmesan, basil, onion powder, salt, and pepper.
step 6 Simmer sauce for 3-4 minutes until slightly thickened. Stir in cooked pasta and chopped parsley.
step 7 Serve creamy herb pasta with sliced grilled chicken and roasted potatoes on the side.

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