Instructions
Step 1: Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
Step 2: Season chicken breasts with olive oil, paprika, salt, and pepper. Grill over medium-high heat for 5–6 minutes per side or until fully cooked. 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 garlic and cook for 1 minute until fragrant.
Step 5: Stir in heavy cream and bring to a gentle simmer. Add Parmesan, parsley, chives, and Italian herbs. Cook, stirring until sauce is smooth and slightly thickened.
Step 6: Toss cooked pasta in the creamy herb sauce until well coated.
Step 7: Serve grilled chicken slices over the pasta, with roasted potatoes on the side. Garnish with extra herbs if desired.
Storage Information
Store all components separately in airtight containers in the refrigerator for up to 3 days. Reheat pasta gently on the stove with a splash of cream or milk. Reheat chicken and potatoes in the oven or air fryer to retain texture.
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