Garlic-Herb Chicken with Roasted Veggies & Creamy Rotini
Garlic-Herb Chicken with Roasted Veggies & Creamy Rotini is a delightful dish that combines juicy chicken breast marinated in aromatic garlic and herbs, served alongside vibrant roasted carrots and potatoes, all topped with a rich and creamy tricolor pasta. This recipe is perfect for busy weeknights or cozy gatherings, offering both flavor and nutrition in every bite. In just 40 minutes, you can savor a wholesome meal that balances protein from the chicken with the vitamins of fresh vegetables. Easy to prepare and clean up, this one-pan wonder is sure to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 boneless chicken breast
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp dried parsley
- 1 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 plant-based butter
- 1 tbsp cream or milk
- 1 tsp grated plant-based parmesan
- Salt & pepper to taste
Instructions
- Preheat your oven to 200C (400F).
- Toss sliced carrots and potatoes with olive oil, salt, pepper, and thyme on a baking tray. Roast for 25-30 minutes until tender.
- Rub the chicken breast with olive oil, minced garlic, dried parsley, paprika, salt, and pepper. Bake or pan-sear until cooked through (74C/165F) for about 15-20 minutes.
- While cooking the chicken and veggies, melt plant-based butter in a pot over medium heat and stir in the cooked rotini along with cream or milk and grated plant-based parmesan until creamy.
- Serve everything warm together on a plate.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 80mg