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Grilled Chicken with Creamy Avocado, Roasted Potatoes, and Pasta

Grilled Chicken with Creamy Avocado, Roasted Potatoes, and Pasta

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Grilled Chicken with Creamy Avocado, Roasted Potatoes, and Pasta is a delightful fusion of flavors that brings joy to any dining experience. This dish features perfectly grilled chicken breasts drizzled with a luscious avocado sauce, crispy roasted baby potatoes, and comforting pasta. It’s not just a meal; it’s an invitation to gather around the table and savor each bite. The creamy avocado compliments the juicy chicken beautifully while the roasted potatoes add a satisfying crunch. Perfect for weeknight dinners or special occasions, this recipe is as easy to make as it is pleasing to the palate.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • Salt & pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tbsp olive oil (plus another for potatoes)
  • 3 cups baby potatoes, halved
  • 2 cups cooked rigatoni or penne pasta
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 ripe avocados
  • Juice of 1 lime

Instructions

  1. Preheat oven to 200°C (400°F). Toss halved baby potatoes with olive oil, salt, pepper, and rosemary in a bowl. Spread on a baking sheet and roast for 25–30 minutes until golden brown.
  2. Season chicken breasts with salt, pepper, garlic powder, and paprika. Heat olive oil in a grill pan over medium-high heat. Grill chicken for about 5–6 minutes per side until golden brown and cooked through (internal temp at 165°F). Let rest before slicing.
  3. Cook pasta according to package instructions. Drain but do not rinse. In a large bowl, combine hot pasta with olive oil, heavy cream, Parmesan cheese, salt, and pepper.
  4. For the avocado sauce: Blend avocados with lime juice, minced garlic, cilantro (if using), salt, and pepper until smooth.
  5. To serve: Layer pasta on plates topped with sliced chicken and roasted potatoes. Drizzle with avocado sauce.

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