Instructions:
step 1 Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, rosemary, thyme, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
step 2 Season chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Grill or pan-sear over medium heat for 5-6 minutes per side until cooked through. Let rest and slice.
step 3 In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until slightly thickened.
step 4 Stir in Parmesan cheese, Italian seasoning, and chopped parsley. Add cooked penne pasta and toss to coat evenly in the sauce.
step 5 Assemble the bowl with a portion of creamy penne pasta, sliced grilled chicken, and roasted potatoes. Garnish with extra parsley.
Storage and Reheating Tips:
Store components separately in airtight containers for up to 4 days. Reheat pasta and chicken in the microwave or on the stovetop with a splash of milk to keep the sauce creamy. Reheat potatoes in the oven or air fryer for best texture.
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