Creamy Chicken with Pasta & Crispy Roasted Potatoes
Creamy Chicken with Pasta & Crispy Roasted Potatoes
Servings: 4
Calories: ~850 per serving
For the Crispy Roasted Potatoes:
1 lb (450 g) baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
For the Creamy Chicken Pasta:
10 oz (280 g) pasta (penne, rigatoni, or fettuccine)
2 chicken breasts, cut into bite-sized pieces
2 tbsp olive oil (or butter)
3 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream (or half-and-half for lighter)
½ cup chicken broth
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp chili flakes (optional)
Salt & pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions1. Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway until golden and crispy.
2. Cook the Pasta
Boil pasta in salted water until al dente.
Reserve ½ cup pasta water, then drain.
3. Make the Creamy Chicken Sauce
In a large skillet, heat olive oil over medium heat.
Add chicken pieces, season with salt & pepper, and cook until golden brown (6–7 mins). Remove and set aside.
In the same skillet, sauté onion and garlic until fragrant.
Add cream, chicken broth, Italian seasoning, and chili flakes. Simmer for 3–4 mins.
Stir in Parmesan until sauce thickens slightly.
Toss in pasta and chicken, adding a splash of pasta water if needed for creaminess.
4. Serve & Enjoy
Plate the creamy chicken pasta.
Add a side of crispy roasted potatoes.
Garnish with fresh parsley and extra Parmesan.
