Garlic-Herb Chicken with Roasted Veggies & Creamy Rotini
Garlic-Herb Chicken with Roasted Veggies & Creamy Rotini is a delightful dish that brings together succulent chicken, vibrant roasted vegetables, and creamy pasta for a satisfying meal. Perfect for busy weeknights or leisurely weekends, this recipe offers an easy way to impress family or guests with its rich flavors and comforting textures. The garlic-herb seasoning infuses the chicken with aromatic goodness, while the colorful medley of seasonal vegetables adds both nutrition and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 boneless chicken breast
- 1 tbsp olive oil
- 1 garlic clove, minced
- tsp dried parsley
- 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).
- In a mixing bowl, 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 through until tender.
- Rub the chicken breast with olive oil, minced garlic, parsley, paprika, salt, and pepper. Bake or pan-sear until fully cooked (internal temp: 74C / 165F), about 15-20 minutes.
- In a small pot, melt butter over low heat. Stir in the cooked rotini pasta followed by cream and grated parmesan cheese. Season with salt and pepper; stir until creamy.
- Serve warm by plating everything together for a comforting meal.
Nutrition
- Serving Size: 1 plate (approx. 450g)
- Calories: 590
- Sugar: 5g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 100mg