Garlic-Herb Chicken with Roasted Veggies & Creamy Rotini
Indulge in the delightful flavors of Garlic-Herb Chicken with Roasted Veggies & Creamy Rotini. This wholesome dish features juicy chicken breast seasoned with aromatic garlic and herbs, paired perfectly with vibrant roasted carrots and baby potatoes. The creamy tricolor rotini pasta adds a comforting touch to this colorful meal. Ideal for busy weeknights or special gatherings, this recipe is simple yet impressively flavorful. With its balanced combination of protein, fiber, and carbs, it’s a complete meal that will satisfy everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 40 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
- 1 tsp dried parsley
- 1 tsp paprika
- Salt & pepper to taste
- 1 tbsp butter
- 1 tbsp cream or milk
Instructions
- Preheat the oven to 200C (400F).
- Toss sliced carrots and potatoes in olive oil, salt, pepper, and thyme. Spread on a baking tray and roast for 25-30 minutes.
- Rub chicken breast with olive oil, minced garlic, dried parsley, paprika, salt, and pepper. Bake or pan-sear for 15-20 minutes until cooked through (internal temperature should be 74C / 165F).
- In a small pot over low heat, melt butter and stir in the cooked tricolor rotini pasta. Add cream (or milk) and grated parmesan; season with salt and pepper until creamy.
- Serve warm on a plate with roasted veggies alongside.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 6g
- Sodium: 730mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg