📝 Ingredients
For the Crispy Potatoes:
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2 medium Yukon Gold or russet potatoes, diced small
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2 tbsp olive oil
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½ tsp garlic powder
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½ tsp smoked paprika
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Salt and pepper to taste
For the Herb Chicken:
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2 chicken breasts or thighs, sliced thin
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1 tbsp olive oil
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1 tsp Italian seasoning
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½ tsp thyme
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½ tsp rosemary
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2 cloves garlic, minced
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Salt and pepper to taste
For the Penne Pasta:
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8 oz penne pasta
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1 tbsp butter
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1 tbsp olive oil
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½ cup onion, finely chopped
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2 cloves garlic, minced
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½ cup chicken broth
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½ cup heavy cream (or half-and-half)
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½ cup grated Parmesan
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Zest of 1 lemon (optional)
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Fresh parsley, chopped (for garnish)
🍳 Instructions
1. Roast the Crispy Potatoes
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Preheat oven to 425°F (220°C).
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Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.
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Spread on a baking sheet and roast for 25–30 minutes until golden and crispy, flipping halfway.
2. Cook the Pasta
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Cook penne in salted boiling water until al dente.
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Drain and reserve ½ cup of pasta water.
3. Cook the Herb Chicken
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Season sliced chicken with herbs, garlic, salt, and pepper.
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Heat oil in a skillet over medium-high heat.
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Sear chicken until golden and cooked through, 3–4 minutes per side.
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Set aside.
4. Make the Sauce
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In the same skillet, melt butter and olive oil.
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Sauté onion until soft (about 3 min), then add garlic and cook 1 min.
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Stir in chicken broth and simmer for 2 minutes.
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Add cream and simmer until slightly thickened.
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Stir in Parmesan cheese until melted.
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Add lemon zest (optional) and adjust salt and pepper to taste.
5. Combine
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Add pasta to the sauce and toss to coat. If needed, loosen with reserved pasta water.
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Toss in cooked chicken and half the crispy potatoes.
6. Serve
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Plate pasta, top with remaining crispy potatoes, fresh parsley, and more Parmesan.
🔄 Tips & Variations
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Add spinach, sun-dried tomatoes, or mushrooms for extra flavor.
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Swap chicken for grilled shrimp or sausage if desired.
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Make it spicy with a pinch of red chili flakes in the sauce.
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