Grilled Chicken with Creamy Tagliatelle, Herb Potatoes & Greens

Indulge in a beautifully balanced and satisfying meal with this Grilled Chicken with Creamy Tagliatelle, Herb Potatoes & Greens. This dish is a celebration of textures and flavors, combining succulent, herb-marinated grilled chicken with delicate, creamy tagliatelle. Alongside, you’ll find tender baby potatoes infused with herbs and a touch of cream, complemented by vibrant, crisp blanched greens. Each component is thoughtfully prepared to create a harmonious plate that feels both wholesome and delightfully indulgent. Perfect for a fulfilling weeknight dinner, a casual gathering, or when you simply crave a complete meal that offers both comfort and freshness. It’s a testament to how simple, quality ingredients can be transformed into an elegant and deeply satisfying experience.

Detailed Ingredients

For the Grilled Chicken:

• 2 large boneless, skinless chicken breasts (about 1 lb / 450g total)
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• 1 teaspoon dried Italian herbs (or a mix of dried oregano, basil, thyme)
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper, or to taste
• 1 tablespoon fresh parsley, finely chopped (for garnish)

For the Creamy Tagliatelle:

• 250g (approx. 9 oz) tagliatelle pasta (or fettuccine)
• 1 tablespoon unsalted butter
• 150 ml (about ⅔ cup) heavy cream
• 30g (about ¼ cup) freshly grated Parmesan cheese, plus extra for serving
• Salt and freshly ground black pepper to taste
• Reserved ¼ cup pasta water (from cooking tagliatelle)

For the Creamy Herb Potatoes:

• 400g (about 14 oz) baby potatoes, scrubbed and halved
• 1 tablespoon olive oil
• ½ teaspoon dried rosemary or dried parsley (or a mix)
• 100 ml (about ½ cup) heavy cream
• Salt and freshly ground black pepper to taste

For the Blanched Greens:

• 1 cup (about 100g) broccoli florets
• 1 cup (about 100g) green beans, trimmed
• Salt, for blanching water

Step-by-Step Instructions

Part 1: Prepare the Pasta & Creamy Sauce

1. Cook Tagliatelle: Bring a large pot of generously salted water to a rolling boil. Add the tagliatelle and cook according to package directions until al dente (typically 8-10 minutes). Before draining, reserve ¼ cup of the pasta water. Drain the tagliatelle and set aside.
2. Make Creamy Sauce: In a medium saucepan or the same pot used for pasta (after draining), melt 1 tablespoon of butter over medium heat. Pour in the 150ml heavy cream and bring to a gentle simmer. Stir in the 30g grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
3. Combine Pasta & Sauce: Add the drained tagliatelle to the creamy sauce. Toss gently to coat. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to reach desired consistency. Keep warm over very low heat or off the heat.

Part 2: Prepare the Creamy Herb Potatoes

1. Cook Potatoes: Place the halved baby potatoes in a saucepan and cover with cold, salted water. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain well.
2. Sauté Potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cooked baby potatoes and sauté for 3-5 minutes, tossing occasionally, until they start to turn golden brown.
3. Add Cream & Herbs: Sprinkle the dried rosemary or parsley over the potatoes. Pour in the 100ml heavy cream and simmer for 2-3 minutes, stirring occasionally, until the cream slightly thickens and coats the potatoes. Season with salt and pepper to taste. Keep warm.

Part 3: Grill the Chicken

1. Season Chicken: Pat the chicken breasts dry with paper towels. Rub both sides with 1 tablespoon olive oil, then season generously with ½ teaspoon garlic powder, 1 teaspoon dried Italian herbs, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Grill Chicken: Heat a grill pan or outdoor grill to medium-high heat. Place the seasoned chicken breasts on the hot grill. Grill for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred with grill marks.
3. Rest & Slice: Remove the chicken from the grill and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute. Then, slice the chicken breasts into even strips.

Part 4: Blanch the Greens

1. Blanch Greens: While the chicken rests, bring a small pot of salted water to a boil. Add the broccoli florets and green beans. Blanch for 2-3 minutes, or until tender-crisp and vibrant green.
2. Stop Cooking: Immediately drain the greens and rinse them under cold water (or plunge into an ice bath) to stop the cooking process and preserve their bright color. Drain again thoroughly.

Part 5: Assemble the Bowl

1. Base Layer: Divide the creamy tagliatelle evenly among four serving bowls.
2. Add Components: Arrange the sliced grilled chicken, creamy herb potatoes, and blanched greens artfully around or on top of the pasta.
3. Garnish & Serve: Garnish each bowl with fresh chopped parsley. Serve immediately, perhaps with extra Parmesan cheese on the side.

Tips, Variations, and Storage

• Lemon Zest: Add ½ teaspoon of fresh lemon zest to the creamy tagliatelle sauce for a bright, fresh twist.
• Protein Swap: This meal is versatile! You can easily swap the chicken for grilled salmon, pan-seared shrimp, or even firm tofu for a vegetarian option.
• Herb Customization: Use fresh herbs instead of dried for an even more vibrant flavor profile in both the chicken and potatoes.
• Spice Kick: A pinch of red pepper flakes can be added to the creamy tagliatelle sauce for a subtle heat.
• Veggies: Any seasonal greens like asparagus or spinach can be used in place of or in addition to broccoli and green beans.
• Make Ahead: Components can be prepped in advance. Cooked chicken can be stored in the fridge for up to 3 days. Potatoes can be boiled and stored. Assemble and warm just before serving for best results.
• Storage: Store leftover components separately in airtight containers in the refrigerator for up to 2-3 days. Reheat gently.

Pairings

• Wine: A crisp Chardonnay or a light Pinot Noir would complement this meal well.
• Side Salad: A simple green salad with a light vinaigrette could offer a refreshing balance.

Quick Info

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: Approximately 50 minutes
• Servings: 4
• Approx. Calories per Serving: ~610 kcal
• Cuisine: Modern American / European-inspired