Instructions
Step 1: Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
Step 2: Meanwhile, season chicken with olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper. Grill over medium heat for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest before slicing.
Step 3: Cook penne pasta according to package directions. Drain and set aside.
Step 4: In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in heavy cream and bring to a gentle simmer.
Step 5: Add pesto and Parmesan to the cream, stirring until melted and combined. Toss in the cooked pasta and stir to coat. Season with salt and pepper.
Step 6: Assemble bowls with a portion of creamy pesto pasta, sliced grilled chicken, and roasted potatoes. Garnish with chopped parsley and serve warm.
Storage Information
Store each component separately in airtight containers in the refrigerator for up to 4 days. Reheat pasta gently in a skillet with a splash of cream or milk. Potatoes and chicken can be reheated in the oven or microwave. Not recommended for freezing.
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