Instructions:
Step 1: Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, pepper, butter, and dried thyme. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy.
Step 2: Season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
Step 3: Grill chicken 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 2 tablespoons butter over medium heat. Add minced garlic and sauté for 1 minute.
Step 6: Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and whisk until the sauce is smooth and thickened.
Step 7: Stir in chopped parsley and cooked pasta, tossing to coat evenly.
Step 8: Serve pasta in bowls topped with grilled chicken slices and crispy roasted potatoes. Garnish with extra parsley.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave with a splash of cream or milk to loosen the sauce. Not ideal for freezing due to the creamy pasta sauce.
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