Enjoy a restaurant-quality meal at home with this Ultimate Garlic-Herb Grilled Chicken with Creamy Penne & Crispy Roasted Potatoes. Juicy grilled chicken breasts are seasoned with aromatic herbs and garlic, paired with silky Parmesan cream-coated penne and perfectly roasted baby potatoes with crispy golden edges. This satisfying dinner is ideal for family meals, special occasions, or whenever you’re craving a comforting, flavorful dish.
β±οΈ Recipe Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 4
- Calories: Approximately 890 kcal per serving
π Ingredients
For the Crispy Roasted Potatoes:
π₯ 700 g (1Β½ lb) baby potatoes, halved (or quarter larger potatoes)
π« 1Β½ tbsp olive oil
π§ 1/2 tsp fine salt
β« 1/4 tsp black pepper
πΏ 1 tsp dried Italian herbs
π§ 1 garlic clove, minced
For the Garlic-Herb Grilled Chicken:
π 600 g (1β
lb) boneless, skinless chicken breasts (about 3 medium)
π« 1Β½ tbsp olive oil
π§ 1/2 tsp fine salt
β« 1/4 tsp black pepper
πΏ 1 tsp dried Italian herbs
π§ 1 garlic clove, minced
For the Creamy Parmesan Penne:
π 300 g (10.5 oz) penne pasta
π§ 2 tbsp unsalted butter
π§ 1 garlic clove, minced
π₯ 250 ml (1 cup) heavy cream
π₯£ 120 ml (1/2 cup) reserved pasta cooking water
π§ 75 g (3/4 cup) freshly grated Parmesan cheese
πΏ 3 tbsp fresh parsley, finely chopped, divided
π§ Salt, for pasta water
π©βπ³ Instructions
1. Roast the Potatoes
Preheat the oven to 425Β°F (220Β°C) or 400Β°F (200Β°C fan-forced).
Toss the baby potatoes with olive oil, salt, black pepper, Italian herbs, and one minced garlic clove.
Arrange them cut-side down on a parchment-lined baking tray and roast for 30β35 minutes, turning once halfway through, until deeply golden, crispy on the outside, and fork-tender inside.
2. Prepare the Chicken
While the potatoes roast, combine the chicken with olive oil, salt, black pepper, Italian herbs, and the remaining minced garlic.
Allow the chicken to marinate for about 10 minutes for maximum flavor.
3. Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat.
Cook the chicken for 5β7 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches 165Β°F (74Β°C).
Transfer to a cutting board and let rest for 5 minutes before slicing across the grain.
4. Cook the Penne
Bring a large pot of generously salted water to a boil.
Cook the penne according to the package directions until al dente, about 10β12 minutes.
Reserve 1/2 cup (120 ml) of the pasta water before draining.
5. Make the Creamy Parmesan Sauce
Melt the butter in a large skillet over medium-low heat.
SautΓ© the remaining minced garlic for about 30 seconds until fragrant.
Pour in the heavy cream and simmer gently for 2β3 minutes.
Reduce the heat and gradually stir in the Parmesan cheese until fully melted and smooth.
6. Finish the Pasta
Add the cooked penne and 2 tablespoons of chopped parsley.
Toss until every piece of pasta is coated in the creamy sauce, adding the reserved pasta water a little at a time until the sauce reaches a silky consistency.
7. Assemble and Serve
Divide the creamy Parmesan penne among serving plates.
Top with thick slices of grilled garlic-herb chicken and a generous serving of crispy roasted potatoes.
Finish with the remaining parsley and an extra sprinkle of freshly grated Parmesan, if desired.
π‘ Tips & Variations
- Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
- A cast-iron grill pan creates beautiful grill marks similar to a restaurant presentation.
- Boneless chicken thighs can be substituted for extra juicy results.
- Add sautΓ©ed spinach, mushrooms, or roasted broccoli for extra vegetables.
- If the cream sauce thickens too much, stir in a splash of warm pasta water before serving.
- Leftovers keep well in the refrigerator for up to 3 days.
π₯ Nutrition (Per Serving)
- Calories: Approximately 890 kcal
- Protein: 49 g
- Carbohydrates: 58 g
- Fat: 48 g
- Fiber: 5 g
- Sugar: 4 g
