Patricia Locke Recipes

01/02/2026

01/02/2026

Garlic, butter, steak, shrimp, and spinach - a flavor explosion in every bite! 🥩 Can't wait to try this!

12/31/2025

12/31/2025

🔥 Creamy Garlic Chicken with Herb‑Roasted Baby Potatoes, Mushrooms & Tagliatelle 🍗🥔🍄

⏱ Prep Time: 20 mins
🍳 Cook Time: 35–40 mins
👨‍🍳 Serves: 4
🔥 Calories (est.): ~650 kcal per serving

Ingredients
For the Herb‑Roasted Potatoes

🥔 800g baby potatoes, halved

🌿 2 tbsp olive oil

🧂 1 tsp salt

🖤 ½ tsp black pepper

🌱 1 tsp dried rosemary or thyme

For the Chicken & Sauce

🍗 4 boneless skinless chicken breasts (about 600–700g)

🧂 Salt & pepper, to season

🥄 2 tbsp olive oil

🧈 2 tbsp unsalted butter

🧄 6 cloves garlic, minced

🍄 250g mushrooms, sliced

🌿 1 tsp dried oregano

🌿 1 tsp dried basil

🥛 300ml heavy cream

🧀 60g grated Parmesan

🍋 1 tbsp lemon juice (optional)

For the Tagliatelle

🍝 350g tagliatelle

🧂 Salt for pasta water

To Finish

🌿 Fresh parsley, chopped (for garnish)

Instructions
1) Roast the Potatoes

Preheat oven to 220°C / 425°F.

Toss halved baby potatoes with olive oil, salt, pepper, and rosemary.

Spread on a baking sheet and roast 20–25 min, turning once, until golden and crisp.

2) Cook the Pasta

Bring a large pot of salted water to a boil.

Cook tagliatelle 8–10 min until al dente. Drain and set aside.

3) Sear the Chicken

Pat chicken dry, season with salt & pepper.

Heat olive oil in a large pan over medium–high heat.

Sear chicken 4–5 min per side until cooked through (internal temp ~74°C / 165°F). Remove and rest.

4) Build the Creamy Sauce

In the same pan, melt butter. Add garlic and cook 1 min until fragrant.

Add mushrooms, oregano, basil and sauté 4–5 min until soft.

Pour in heavy cream, bring to a simmer.

Stir in Parmesan until creamy. Add lemon juice if using.

Return chicken to pan; spoon sauce over. Warm 2–3 min.

5) Plate it Up

Toss tagliatelle with some sauce.

Serve with herb‑roasted potatoes on the side.

Garnish with chopped parsley.

Notes & Tips

Swap potatoes for crispy roasted baby carrots or parsnips.

Add spinach to the sauce for extra greens.

For a lighter sauce, use half cream + half milk (thickened with a touch of flour).

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