Name: Creamy Herb Chicken with Roasted Potatoes and Lemon Tagliatelle
Cook time: 1 h
Total time: 1 h
Ingredients: 1 lb Baby potatoes, halved; 3 tbsp Olive oil, divided; 1 tsp Dried oregano; Salt and black pepper to taste; 4 Boneless, skinless chicken breasts; 2 tbsp Fresh rosemary, finely chopped; 2 tbsp Fresh thyme, finely chopped; 3 Garlic cloves, minced; 1 cup Heavy cream; 1/2 cup Grated Parmesan cheese; 12 oz Tagliatelle pasta; 1 Large lemon (zest and juice); 2 tbsp Unsalted butter; Fresh parsley for garnish

Ingredients

Scale

1 lb Baby potatoes, halved
3 tbsp Olive oil, divided
1 tsp Dried oregano
Salt and black pepper to taste
4 Boneless, skinless chicken breasts
2 tbsp Fresh rosemary, finely chopped
2 tbsp Fresh thyme, finely chopped
3 Garlic cloves, minced
1 cup Heavy cream
1/2 cup Grated Parmesan cheese
12 oz Tagliatelle pasta
1 Large lemon (zest and juice)
2 tbsp Unsalted butter
Fresh parsley for garnish

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Instructions

Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with two tablespoons of olive oil, dried oregano, salt, and pepper on a large baking sheet. Spread them in a single layer to ensure they crisp up properly. Roast for 30 to 35 minutes, flipping halfway through, until they are golden brown and tender inside.
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions until al dente. Before draining, reserve about half a cup of the starchy pasta water. Drain the noodles and return them to the pot. Toss with butter, lemon zest, and two tablespoons of lemon juice. Add a splash of pasta water if the noodles seem too dry.
Season the chicken breasts generously with salt, pepper, and half of the chopped rosemary and thyme. Heat the remaining olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and let it rest on a plate.
In the same skillet used for the chicken, reduce the heat to medium. Add the minced garlic and cook for one minute until fragrant. Pour in the heavy cream and the remaining fresh herbs. Bring to a gentle simmer, then whisk in the Parmesan cheese until the sauce thickens slightly. Season with a pinch of salt and pepper to taste.
Slice the rested chicken into thick strips. Arrange a generous swirl of lemon tagliatelle on each plate, then place a portion of roasted potatoes on the side. Top the pasta or the chicken with the creamy herb sauce. Garnish with fresh parsley and an extra sprinkle of lemon zest for a professional finish.

Cook Time: 60 minutes