Description
Indulge in the delightful flavors of Garlic-Herb Chicken with Roasted Veggies & Creamy Rotini. This wholesome dish effortlessly combines juicy chicken breast seasoned with aromatic garlic and herbs, perfectly roasted vegetables, and comforting creamy rotini pasta. Ideal for busy weeknights or special gatherings, this recipe is quick to prepare, taking just 40 minutes from start to finish. With its vibrant colors and rich flavors, it promises to be a hit at the dinner table. Plus, it’s customizable—feel free to swap in your favorite veggies or pasta shapes! Enjoy a balanced meal that’s as nutritious as it is delicious.
Ingredients
Scale
- 1 boneless chicken breast
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp dried parsley
- 1 tsp paprika
- Salt & pepper to taste
- 2 carrots, peeled and sliced into sticks
- 1 cup baby potatoes, sliced into coins
- 1 tbsp olive oil
- Salt, pepper, and a pinch of thyme
- 1 cup cooked tricolor rotini pasta
- 1 tbsp butter
- 1 tbsp cream or milk
- 1 tsp grated parmesan
- Salt & pepper to taste
Instructions
- Preheat the oven to 200C (400F).
- Toss sliced carrots and baby potatoes with olive oil, salt, pepper, and thyme. Spread on a baking tray and roast for 25-30 minutes, flipping halfway.
- Season the chicken breast with olive oil, minced garlic, dried parsley, paprika, salt, and pepper. Bake or pan-sear until fully cooked (internal temperature reaches 74C / 165F), about 15-20 minutes.
- In a small pot over low heat, melt butter and add cooked rotini pasta, stirring until coated. Mix in cream or milk and grated parmesan; season with salt and pepper.
- Serve warm by plating everything together.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 540
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 75mg