Name: Creamy Herb Pasta with Grilled Chicken and Crispy Potatoes
Cook time: 50 min
Total time: 50 min
Ingredients: 1 lb Boneless, skinless chicken breasts; 12 oz Pasta (Fettuccine or Penne work best); 3 Medium Yukon Gold potatoes, diced into small cubes; 2 cups Heavy cream; 1/2 cup Freshly grated Parmesan cheese; 4 cloves Garlic, minced; 1/4 cup Fresh herbs (Parsley, Basil, and Thyme), finely chopped; 2 tbsp Olive oil; 1 tbsp Butter; Salt and black pepper to taste; 1/2 tsp Red pepper flakes (optional)

Ingredients

Scale

1 lb Boneless, skinless chicken breasts
12 oz Pasta (Fettuccine or Penne work best)
3 Medium Yukon Gold potatoes, diced into small cubes
2 cups Heavy cream
1/2 cup Freshly grated Parmesan cheese
4 cloves Garlic, minced
1/4 cup Fresh herbs (Parsley, Basil, and Thyme), finely chopped
2 tbsp Olive oil
1 tbsp Butter
Salt and black pepper to taste
1/2 tsp Red pepper flakes (optional)

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Instructions

Step 1: Roast the Crispy Potatoes. Preheat your oven to 425°F (220°C). Toss the diced potatoes with one tablespoon of olive oil, salt, and pepper on a baking sheet. Spread them in a single layer to ensure they get crispy. Roast for 20-25 minutes, tossing halfway through, until they are golden brown and have a visible crunch. Remove them from the oven and set aside.
Step 2: Grill the Chicken. Season the chicken breasts with salt, pepper, and a touch of dried thyme. Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates. Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for five minutes before slicing it into thin strips.
Step 3: Prepare the Pasta and Herb Cream Sauce. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. While the pasta cooks, melt butter in a large skillet over medium heat. Add the minced garlic and sauté for one minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until the sauce thickens. Stir in the fresh herbs and red pepper flakes.
Step 4: Combine and Plating. Drain the pasta, reserving half a cup of pasta water. Toss the hot pasta directly into the cream sauce, adding a splash of pasta water if the sauce is too thick. Gently fold in half of the crispy potatoes. Transfer the pasta to serving bowls. Top each portion with the sliced grilled chicken and the remaining crispy potatoes for maximum texture. Garnish with an extra sprinkle of fresh herbs and serve immediately.

Cook Time: 50 minutes