Instructions
Step 1. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, oregano, parsley, salt, black pepper, and lemon juice.
Step 2. Add the chicken legs and coat evenly with the marinade.
Step 3. Cover and refrigerate for at least 1 hour or overnight.
Step 4. Preheat a grill or grill pan to medium-high heat.
Step 5. Grill the chicken legs for 35–40 minutes, turning occasionally, until nicely charred and the internal temperature reaches 165°F (74°C).
Step 6. Meanwhile, bring a large pot of salted water to a boil.
Step 7. Cook the penne pasta according to package directions until al dente.
Step 8. Drain the pasta and set aside.
Step 9. In a large skillet, melt the butter over medium heat.
Step 10. Add the minced garlic and cook for 30 seconds until fragrant.
Step 11. Stir in the heavy cream and bring to a gentle simmer.
Step 12. Add the Parmesan cheese, garlic powder, salt, and black pepper, stirring until smooth.
Step 13. Stir in the corn kernels and cook for 2 minutes.
Step 14. Add the cooked penne and toss until fully coated in the creamy sauce.
Step 15. In a large bowl, combine the lettuce, cucumber, cherry tomatoes, red onion, and corn.
Step 16. Whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper and drizzle over the salad.
Step 17. Arrange the creamy penne pasta and garden salad on serving plates.
Step 18. Add the grilled chicken leg alongside the pasta and salad.
Step 19. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, pasta, and salad separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 375°F (190°C) oven for 10–12 minutes until warmed through.
Reheat the pasta gently on the stovetop or in the microwave with a splash of milk or cream to restore its creamy texture.
Store salad and dressing separately for maximum freshness.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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