Instructions:
step 1 Preheat oven to 200°C (400°F). Toss halved baby potatoes with olive oil, thyme, salt, and pepper. Roast on a baking tray for 25–30 minutes until golden and crispy.
step 2 Season chicken breasts with garlic powder, paprika, salt, pepper, and a splash of lemon juice.
step 3 Grill or pan-sear the chicken over medium heat for 6–7 minutes per side, or until fully cooked and charred. Let rest, then slice.
step 4 Meanwhile, cook pasta in salted boiling water according to package instructions. Drain and set aside.
step 5 In a pan, melt butter and sauté garlic for 1 minute. Pour in cream and bring to a simmer.
step 6 Stir in Parmesan and chopped parsley. Season with salt and pepper.
step 7 Add cooked pasta to the sauce and toss to coat evenly.
step 8 Assemble bowls with creamy pasta, roasted potatoes, and sliced grilled chicken. Garnish with extra parsley.
Storage and Reheating Tips:
Store components separately in airtight containers in the fridge for up to 3 days. Reheat pasta gently on the stove with a splash of cream or milk. Warm chicken and potatoes in the oven or microwave until heated through.
Continue on the next page