Garlic-Herb Chicken with Roasted Veggies & Creamy Rotini
Savor a delightful blend of flavors with Garlic-Herb Chicken with Roasted Veggies & Creamy Rotini. This easy-to-make dish combines juicy garlic-herb chicken breast, vibrant roasted carrots and potatoes, and a creamy rotini pasta that ties it all together beautifully. Perfect for busy weeknights or special gatherings, this meal is not only satisfying but also nutritious. With minimal preparation time, you can create a colorful and comforting dinner that will impress your family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 boneless chicken breast
- 2 carrots
- 1 cup baby potatoes
- 1 cup cooked tricolor rotini pasta
- 1 tbsp olive oil
- 1 garlic clove, minced
- ½ tsp dried parsley
- ½ tsp paprika
- Salt & pepper to taste
- 1 tbsp butter
- 1 tbsp cream or milk
- 1 tsp grated parmesan
Instructions
- Preheat your oven to 200C (400F).
- In a mixing bowl, toss sliced carrots and baby potatoes with olive oil, salt, pepper, and thyme. Spread evenly on a baking tray and roast for 25-30 minutes.
- Rub the chicken breast with olive oil, minced garlic, parsley, paprika, salt, and pepper. Bake alongside the veggies or pan-sear on the stovetop until cooked through (internal temperature of 74C / 165F), about 15-20 minutes.
- In a small pot over low heat, melt butter and stir in cooked rotini pasta until coated. Add cream (or milk) and grated parmesan to create a creamy sauce; season to taste.
- Plate the chicken with roasted veggies and creamy rotini—enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 85mg