Ultimate Creamy Spinach Pasta with Grilled Chicken & Garlic Potatoes

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Step 1

Marinate the Chicken: In a bowl, mix olive oil, garlic powder, smoked paprika, oregano, lemon juice, salt, and pepper. Coat the chicken and marinate for at least 15 minutes. Roast the Potatoes: Preheat oven to 200°C (400°F). Toss halved potatoes with olive oil, garlic powder, salt, and pepper. Roast cut-side down on a lined baking tray for 25–30 minutes until golden and crisp. Cook the Pasta: Boil the penne in salted water according to package instructions until al dente. Drain and set aside. Grill the Chicken: Heat a grill pan or skillet over medium-high heat. Grill the chicken for 5–6 minutes per side until cooked through (internal temp 74°C/165°F). Rest 5 minutes, then slice. Make the Creamy Sauce: In a large skillet, melt butter and sauté garlic for 30 seconds. Add cream, cream cheese, and Parmesan. Stir until melted and smooth. Add Spinach & Pasta: Stir in chopped spinach until wilted (2 minutes). Add cooked pasta and toss to coat evenly. Season with salt and pepper. Assemble & Serve: Plate the creamy pasta, top with sliced grilled chicken and roasted potatoes. Garnish with fresh parsley.