Creamy Potato Alfredo with Bowtie Pasta and Grilled Chicken

1.Prepare the potatoes: Place the chopped potatoes in a small saucepan and cover them with vegetable broth (or water). Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes, reserving about 1/4 cup of the cooking liquid.

2.Cook the pasta: While the potatoes are cooking, bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining the pasta.

3.Prepare the chicken: Pat the chicken breasts dry. Rub them with olive oil, Italian seasoning, salt, and pepper. Grill or pan-sear the chicken over medium-high heat for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat, let rest for 5 minutes, then slice thinly against the grain.

4.Make the Alfredo sauce: Transfer the cooked potatoes to a high-speed blender. Add the minced garlic, almond milk, nutritional yeast (if using), lemon juice, salt, and pepper. Blend until completely smooth and creamy, adding a splash of the reserved potato cooking liquid if the mixture is too thick.

5.Combine the sauce and pasta: Pour the potato Alfredo sauce into the empty pasta pot over low heat. Stir in the drained bowtie pasta. If the sauce is too thick, gradually add the reserved starchy pasta water until the sauce coats the pasta beautifully.

6.Serve immediately: Divide the creamy pasta among serving bowls. Top each portion generously with the sliced grilled chicken breast. Garnish with freshly chopped parsley before serving.