Description
The ultimate comfort food mashup! This recipe combines tender, herb-seasoned chicken, irresistibly crispy potatoes, and pasta, all tossed in a luxurious, creamy garlic herb sauce. It’s a decadent, restaurant-quality bowl that comes together in just 40 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into strips
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt and pepper to taste
For the Crispy Potatoes:
- 2 medium potatoes, peeled and cut into small cubes
- 1 tbsp olive oil
- ½ tsp paprika
- Salt and pepper to taste
For the Creamy Sauce & Pasta:
- 200g pasta of choice (penne or fusilli)
- 1 tbsp butter
- 3 garlic cloves, minced
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp dried basil or Italian herb blend
- Salt and pepper to taste
Optional Garnish:
- Fresh parsley, chopped
- Extra grated Parmesan
Instructions
- Cook Potatoes: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add cubed potatoes, season with paprika, salt, and pepper. Cook for 10–12 minutes, stirring occasionally, until crispy and golden. Remove from skillet and set aside.
- Cook Chicken: In the same skillet, add another drizzle of oil. Season chicken strips with garlic powder, onion powder, thyme, rosemary, salt, and pepper. Cook for 6–8 minutes until golden brown and fully cooked. Remove and set aside with the potatoes.
- Cook Pasta: While the chicken cooks, boil pasta in salted water according to package instructions until al dente. Drain and set aside.
- Make Sauce: In the same skillet, melt butter over medium heat. Sauté minced garlic until fragrant (about 30-60 seconds). Stir in the heavy cream and bring to a gentle simmer. Reduce heat, then stir in the Parmesan cheese and basil. Season with salt and pepper and let the sauce thicken slightly.
- Assemble: In serving bowls, layer the cooked pasta, crispy potatoes, and chicken strips. Pour the creamy garlic herb sauce over everything. Garnish with fresh parsley and extra Parmesan, if desired, and serve immediately.
Notes
- Crispy Potatoes: For the best texture, ensure the pan is hot before adding the potatoes and avoid overcrowding the pan.
- Avoid Dry Chicken: Chicken strips cook quickly. Remove them from the heat as soon as they are cooked through to keep them tender.
- Smooth Sauce: To prevent a grainy sauce, lower the heat before stirring in the Parmesan cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch & Dinner
- Method: Sautéing, Pan-Frying
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 bowl (½ of recipe)
- Calories: 850 kcal
- Sugar: 4g
- Sodium: 1050mg
- Fat: 48g
- Saturated Fat: 25g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 195mg