Instructions
step 1 Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, rosemary or Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
step 2 Season chicken breasts with smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Drizzle with olive oil and rub the spices evenly.
step 3 Grill the chicken over medium-high heat for 5–7 minutes per side, or until fully cooked and juices run clear. Let rest before slicing.
step 4 Cook penne pasta according to package instructions. Drain and set aside.
step 5 In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
step 6 Stir in flour and cook for 1 minute more. Slowly whisk in heavy cream and let it simmer until thickened, 3–4 minutes.
step 7 Stir in Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
step 8 Add cooked penne to the sauce and toss to coat evenly.
step 9 Plate the sliced grilled chicken with garlic cream penne and roasted potatoes. Garnish with extra parsley if desired.
Storage and Reheating Tips
Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet or microwave with a splash of broth for moisture. Warm the pasta on the stovetop with a bit of cream or milk to bring back its creamy texture. Reheat the potatoes in the oven or air fryer for the best crispiness.
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