Creamy Herb Penne with Grilled Chicken & Garlic Roasted Potatoes 
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4
Calories: ~630 per serving
Ingredients
For the Chicken:
2 large chicken breasts
Salt & pepper to taste
1 tsp garlic powder 1 tsp Italian herbs
1 tbsp olive oil
Optional: squeeze of lemon juice after grillingFor the Garlic Roasted Potatoes:
500g baby potatoes, halved 2 garlic cloves, minced 1½ tbsp olive oil Salt & pepper Fresh parsley, choppedFor the Creamy Herb Pasta:
250g penne pasta
1 tbsp butter 2 garlic cloves, minced
200 ml heavy cream
30g grated Parmesan 1 tbsp finely chopped fresh parsley 1 tsp dried basil or Italian seasoning Salt & pepper to taste
Instructions
Preheat oven to 200°C (400°F). Toss halved potatoes with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until golden.
Season chicken with salt, pepper, garlic powder, and herbs. Drizzle with olive oil and grill on medium-high heat for 6–7 minutes per side, or until cooked through and nicely charred. Slice before serving.
Cook pasta in salted boiling water until al dente. Drain and set aside.
Make the sauce: In a large pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in cream, Parmesan, dried herbs, and season with salt and pepper. Simmer for 3–4 minutes until thickened.
Toss cooked pasta with the creamy herb sauce. Mix in chopped parsley and stir to coat evenly.
Assemble the plate: Serve grilled chicken slices alongside creamy penne and roasted garlic potatoes. Garnish with fresh parsley.
Tips & Variations
Substitute chicken breast with boneless thighs for a juicier bite.
Add spinach or peas to the pasta for extra greens.