Instructions
step 1 Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, paprika, oregano, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until crispy and golden.
step 2 Season chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper.
step 3 Grill the chicken on a hot grill or grill pan over medium-high heat for 6-7 minutes per side, or until fully cooked. Let rest, then slice.
step 4 Cook penne pasta according to package instructions. Drain and set aside.
step 5 In a skillet, melt butter over medium heat and sauté garlic for 1 minute until fragrant.
step 6 Add heavy cream and bring to a simmer. Stir in Parmesan cheese and chopped parsley or chives. Cook for 2-3 minutes until the sauce thickens slightly.
step 7 Add cooked pasta to the sauce and toss to coat evenly.
step 8 In a bowl, layer creamy pasta, roasted potatoes, and sliced grilled chicken.
step 9 Garnish with additional herbs and serve hot.
Storage and Reheating Tips
Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat chicken and potatoes in the oven or air fryer to retain crispness. Pasta can be reheated on the stovetop with a splash of cream or milk to restore the creamy texture.
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