Grilled Chicken with Creamy Broccoli Penne & Cheesy Herb Rolls

Shopping list

• 2 large chicken breasts

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• 1 tbsp olive oil

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• 1 tsp paprika

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• 0.5 tsp garlic powder

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• 0.5 tsp Italian seasoning

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• salt — to taste

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• black pepper — to taste

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• 1 tbsp honey

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• 300 g penne

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• 1.5 cups broccoli florets

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• 0.5 red bell pepper — diced

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• 2 garlic cloves

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• 1 cup heavy cream

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• 0.5 cup Parmesan

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• 0.5 cup mozzarella

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• 1 tbsp butter

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• 2 4 soft dinner rolls — 2–4

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• 0.5 cup shredded cheddar/mozzarella

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• 1 tbsp melted butter

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• 1 tsp Italian herbs

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• 1 garlic clove — minced

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Step by step

1. 1

   Mix olive oil, paprika, garlic powder, herbs, honey, salt & pepper. Coat chicken and grill/pan-sear for 6– 8 min per side until golden and cooked through. Rest before slicing.

2. 2

   Cook penne until al dente. Reserve ½ cup pasta water.

3. 3

   Sauté broccoli and peppers in butter for 3– 4 min. Add garlic and cook for 30 seconds.

4. 4

   Add heavy cream and simmer for 2– 3 min. Stir in Parmesan and mozzarella until creamy. Add pasta water if needed.

5. 5

   Toss the penne through the sauce and vegetables.

6. 6

   Brush rolls with garlic butter, sprinkle generously with cheese and herbs, then bake at 190°C for 8– 10 min until golden and melted.

7. 7

   Serve the creamy pasta with the juicy grilled chicken and warm cheesy herb rolls.