Grilled Chicken with Creamy Tagliatelle, Herb Potatoes & Greens

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Calories: ~610 per serving

Ingredients

For the Chicken

2 chicken breasts
1 tbsp olive oil
1/2 tsp garlic powder
1 tsp dried Italian herbs
Salt & black pepper
1 tbsp fresh parsley, chopped (for garnish)

For the Creamy Tagliatelle

250g tagliatelle (about 9 oz)
1 tbsp butter
150 ml heavy cream (about 2/3 cup)
30g Parmesan cheese, grated (about 1/4 cup)
Salt & pepper to taste

For the Creamy Herb Potatoes

400g baby potatoes, halved (about 1 lb)
1 tbsp olive oil
1/2 tsp dried rosemary or parsley
100 ml cream (about 1/2 cup)
Salt & pepper

For the Greens

1 cup broccoli florets
1 cup green beans
Salt for blanching

‍ Instructions

1. Cook the Pasta

Boil tagliatelle in salted water for 8–10 minutes until al dente. Drain and set aside.

2. Make the Creamy Sauce

In a pan, melt butter, add heavy cream, stir in Parmesan, and season with salt & pepper.
Add drained pasta and toss until well coated.

3. Prepare the Herb Potatoes

Boil or steam halved baby potatoes for 10–12 minutes until tender.
Heat olive oil in a pan, add potatoes with herbs, sauté 1–2 minutes, then pour in cream.
Simmer 2–3 minutes. Season and keep warm.

4. Grill the Chicken

Season chicken breasts with olive oil, garlic powder, Italian herbs, salt, and pepper.
Grill in a pan or grill pan for 5–6 minutes per side.
Let rest, then slice.

5. Blanch the Greens

Add broccoli and green beans to salted boiling water and cook for 2–3 minutes.
Drain and rinse with cold water to keep bright color.

6. Assemble the Plate

Add a base of creamy tagliatelle.
Top with sliced grilled chicken, creamy potatoes, and green vegetables.
Garnish with fresh parsley.

Tips & Variations

Add lemon zest to the cream sauce for a fresh, bright flavor.
Swap chicken for salmon, tofu, or shrimps.
Add chili flakes for a spicy kick.