Description
Indulge in a vibrant Grilled Herb Chicken Bowl, where succulent chicken marinated in fresh herbs meets creamy garlic pasta, creating a delightful contrast of textures. The crispy potatoes add a satisfying crunch, making each bite a harmonious blend of flavors and sensations.
Ingredients
Scale
- For the Grilled Herb Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- For the Garlic Cream Pasta:
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
- For the Crispy Potatoes:
- 2 large russet potatoes, diced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a bowl, combine olive oil, rosemary, thyme, garlic, salt, and pepper. Add chicken breasts and coat well. Let marinate for at least 30 minutes.
- Preheat the grill to medium-high heat (about 400°F).
- While the chicken marinates, boil a pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, add heavy cream and minced garlic. Cook for 3-4 minutes until fragrant, then stir in Parmesan cheese until melted. Season with salt and pepper.
- In a separate pan, heat olive oil over medium heat. Add diced potatoes, paprika, salt, and pepper. Cook for 15-20 minutes, stirring occasionally, until golden and crispy.
- Grill the marinated chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before slicing.
- Toss the cooked fettuccine in the garlic cream sauce until well coated.
- Assemble the bowl: Start with a base of garlic cream pasta, top with sliced grilled chicken, and add crispy potatoes on the side. Garnish with fresh parsley.
Notes
- This dish can be made ahead by marinating the chicken and preparing the garlic cream sauce in advance. Store in the refrigerator for up to 24 hours.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Grilling and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (chicken, pasta, and potatoes)
- Calories: 650
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 40 grams
- Cholesterol: 120 milligrams
Keywords: Grilled Herb Chicken Bowl, Garlic Cream Pasta, Crispy Potatoes, Chicken Recipe, Pasta Dish, Comfort Food, Easy Dinner, Herb Marinade, Creamy Sauce, Grilled Chicken, American Cuisine, Gluten-Free Recipe, Family Meal, Weeknight Dinner