Instructions:
step 1 Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden and tender.
step 2 While potatoes roast, cook pasta according to package directions. Drain and set aside.
step 3 In a bowl, coat chicken breasts with olive oil, garlic powder, onion powder, Italian herbs, paprika, lemon juice, salt, and pepper.
step 4 Grill chicken on a preheated grill or grill pan over medium-high heat for 5-6 minutes per side or until fully cooked and grill marks appear. Remove from heat and let rest before slicing.
step 5 In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in flour and cook for another minute.
step 6 Gradually whisk in milk and cream, stirring until the sauce thickens, about 3-5 minutes. Stir in Parmesan, Italian seasoning, salt, and pepper. Add cooked pasta and toss to coat. Mix in chopped parsley.
step 7 Assemble the bowl with creamy garlic pasta, roasted baby potatoes, and sliced grilled chicken. Garnish with extra parsley if desired.
Storage and Reheating Tips:
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat chicken and potatoes in a skillet or oven. Reheat pasta on the stovetop or microwave with a splash of milk to keep the sauce creamy.
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