If you’re craving a complete, satisfying dinner that hits every comfort note—Grilled Chicken with Creamy Garlic Penne and Roasted Potatoes is your go-to recipe. Juicy, smoky grilled chicken pairs perfectly with a silky garlic cream sauce tossed through penne pasta, all served alongside golden roasted potatoes with crispy edges and tender centers.
This well-balanced meal blends rich and light, creamy and crisp, rustic and elevated—all in a way that feels homemade yet restaurant-worthy.
Why You’ll Love This Dinner
This recipe is the ultimate weeknight-to-weekend crossover—easy enough for busy nights but impressive enough for guests. You’ll love it because it’s:
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Comfort food with a gourmet twist
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Versatile and customizable (add veggies, swap proteins)
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Kid-friendly and adult-approved
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Meal-prep friendly with components that store well separately
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Packed with garlic flavor in both the pasta and potatoes
Plus, it brings all the key textures: juicy grilled meat, creamy pasta, and crispy-edged roasted carbs. A dinner trifecta.
Ingredient Overview: What You’ll Need
For the Grilled Chicken:
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Boneless, skinless chicken breasts or thighs – Seasoned and grilled to perfection. Thighs offer more flavor and moisture.
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Olive oil – For marinating and locking in flavor.
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Garlic, lemon juice, and Italian herbs – A quick marinade to complement the creamy pasta.
For the Creamy Garlic Penne:
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Penne pasta – Holds sauce beautifully with its tubular shape.
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Butter and olive oil – Create the rich base of the sauce.
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Fresh garlic (4–5 cloves) – Star ingredient for the sauce.
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Heavy cream or half-and-half – Brings silky richness.
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Parmesan cheese (freshly grated) – Melts into the sauce for nutty depth.
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Salt, pepper, and Italian seasoning – Balances and enhances flavor.
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Pasta water – Used to thin and cling the sauce to the pasta.
For the Roasted Potatoes:
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Baby potatoes or Yukon Golds – Creamy on the inside, crisp on the outside.
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Olive oil – Helps them roast to golden perfection.
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Garlic powder, rosemary, salt, and pepper – Simple, savory seasoning blend.
Step-by-Step Instructions
Step 1: Prep and Marinate the Chicken
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In a bowl, combine:
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2 tbsp olive oil
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2 cloves garlic, minced
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1 tbsp lemon juice
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1 tsp Italian seasoning
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Salt and pepper
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Coat 1½ lbs chicken (breasts or thighs) and marinate for at least 30 minutes (or up to 12 hours in the fridge).
Step 2: Roast the Potatoes
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Preheat oven to 425°F (220°C).
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Cut 1½ lbs baby potatoes into halves or quarters.
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Toss with:
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2 tbsp olive oil
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1 tsp garlic powder
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1 tsp salt
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½ tsp pepper
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1 tsp chopped rosemary (optional)
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Spread on a baking sheet in a single layer.
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Roast for 30–35 minutes, flipping halfway until golden and crispy.
Step 3: Cook the Pasta
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Boil salted water and cook 12 oz penne until al dente.
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Reserve ½ cup pasta water before draining.
Step 4: Make the Creamy Garlic Sauce
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In a large skillet, melt 2 tbsp butter with 1 tbsp olive oil.
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Add 4–5 cloves minced garlic and sauté for 1–2 minutes until fragrant (don’t brown).
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Stir in 1½ cups heavy cream or half-and-half.
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Simmer for 3–5 minutes until slightly thickened.
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Add ¾ cup grated Parmesan and stir until melted.
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Season with salt, pepper, and a pinch of Italian herbs.
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Add drained pasta + a splash of pasta water to loosen if needed. Toss to coat.
Step 5: Grill the Chicken
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Preheat grill or grill pan over medium-high heat.
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Grill marinated chicken for 5–7 minutes per side, until internal temp reaches 165°F.
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Let rest 5 minutes before slicing.
Step 6: Plate & Serve
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Serve creamy penne on a plate topped with grilled chicken slices.
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Add a generous scoop of crispy roasted potatoes on the side.
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Garnish with parsley and extra Parmesan.
Tips, Variations & Substitutions
Pro Tips:
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Don’t overcook chicken—use a thermometer for perfect juiciness.
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Use fresh garlic, not powder, in the sauce for bold, sweet-savory flavor.
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Roast potatoes in a hot oven for extra crisp edges.
Variations:
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Add greens: Toss spinach or peas into the pasta before serving.
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Make it spicy: Add chili flakes to the cream sauce or marinade.
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Veggie add-ins: Mushrooms, cherry tomatoes, or broccoli work well in the pasta or alongside the potatoes.
Substitutions:
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Chicken → Swap with grilled shrimp, steak, or portobello mushrooms.
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Cream → Use half-and-half or dairy-free alternatives (e.g., cashew cream or oat milk + cornstarch).
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Pasta → Sub with gluten-free pasta or whole-wheat penne.
Serving Ideas & Occasions
Serve With:
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A crisp arugula salad with lemon vinaigrette
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Garlic bread or grilled flatbread
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Roasted green beans or asparagus
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A glass of chilled white wine (Chardonnay or Pinot Grigio)
Ideal For:
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Weekend comfort dinners
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Family meals with picky eaters
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Date night at home
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Meal prep – all components store and reheat well separately
Nutritional & Health Notes
This meal provides:
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High-quality protein from chicken and cheese
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Complex carbs from potatoes and pasta (use whole-grain or chickpea pasta for added fiber)
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Healthy fats from olive oil and dairy
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Calcium and iron from the cream, cheese, and leafy greens (if added)
Make it lighter:
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Use grilled chicken breast, whole-wheat pasta, and a splash of milk with cornstarch to reduce cream.
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Add more vegetables to stretch the pasta portion with extra nutrients.
Estimated per serving (based on 4 servings):
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Calories: 600–700
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Protein: 35–40g
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Carbs: 50–60g
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Fat: 25–30g
FAQ: Grilled Chicken with Creamy Garlic Penne and Roasted Potatoes
1. Can I make the cream sauce ahead of time?
Yes, but it’s best served fresh. Reheat gently over low heat and add a splash of milk or pasta water to revive its texture.
2. What if I don’t have a grill?
Use a cast-iron skillet or grill pan on the stovetop. You can also bake the marinated chicken at 400°F for 20–25 minutes.
3. Can I substitute the cream?
Yes. Use half-and-half, evaporated milk, or even a mix of unsweetened almond milk and cornstarch for a dairy-light version.
4. What pasta works best?
Penne is ideal, but rotini, rigatoni, or farfalle also work well for holding the sauce.
5. How do I store leftovers?
Store components separately in airtight containers:
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Chicken: up to 4 days
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Pasta and sauce: up to 3–4 days
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Potatoes: reheat in oven or air fryer for best texture
6. Can I make this gluten-free?
Yes—use gluten-free penne and sub in roasted sweet potatoes or GF potatoes. Always check labels for sauce ingredients.
7. Is this good for meal prep?
Definitely. Grill the chicken and roast the potatoes in advance. Reheat everything together or enjoy as separate meals.
