Description
Tuscan Garlic Chicken with Crispy Potatoes & Creamy Roasted Red Pepper Pesto Alfredo is a comforting Italian-inspired dish featuring tender garlic-infused chicken, golden crispy roasted potatoes, and a rich Alfredo sauce infused with smoky roasted red peppers and fresh basil pesto. This recipe blends satisfying textures and bold flavors, perfect for a quick weeknight meal or a special family dinner.
Ingredients
Scale
Chicken & Seasoning
- 2 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- Salt, to taste
- Black pepper, to taste
- Olive oil, for sautéing and roasting
Potatoes
- 1.5 pounds Yukon gold or red potatoes, washed and cut into bite-sized chunks
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh herbs (optional, such as parsley, basil, rosemary, or thyme)
Sauce
- 1/2 cup jarred or fresh roasted red peppers, chopped
- 1/2 cup heavy cream
- 2 tablespoons basil pesto
- 1/3 cup grated Parmesan cheese
Garnishes (Optional)
- Chopped fresh parsley or basil
- Extra Parmesan cheese
Instructions
- Prepare the Potatoes: Wash and cut the potatoes into bite-sized pieces. Toss them with olive oil, salt, pepper, and any fresh herbs you prefer. Spread evenly on a baking sheet and roast in a preheated 425°F (220°C) oven for 30-35 minutes, flipping halfway through, until they are golden brown and crispy.
- Cook the Chicken: While the potatoes roast, heat olive oil in a large skillet over medium-high heat. Pat the chicken breasts dry and season both sides with salt and pepper. Sear the chicken for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
- Make the Sauce: Reduce the heat to medium and add the minced garlic to the same skillet. Sauté until fragrant, about 30 seconds to 1 minute. Stir in the chopped roasted red peppers, heavy cream, and basil pesto. Let the sauce simmer gently, allowing it to thicken slightly, then whisk in the Parmesan cheese until smooth and creamy.
- Combine and Serve: Slice the rested chicken into strips or serve whole. Plate the chicken alongside the crispy potatoes and generously spoon the creamy roasted red pepper pesto Alfredo sauce over the top. Garnish with chopped fresh parsley or basil and extra Parmesan if desired. Serve immediately and enjoy!
Notes
- Pat chicken breasts dry before cooking to ensure a perfect sear and prevent steaming.
- Allow cooked chicken to rest before slicing to retain juices and tenderness.
- Simmer the Alfredo sauce gently to prevent cream from separating or curdling.
- Cut potatoes into uniform sizes for even roasting and consistent crispiness.
- Use fresh minced garlic for superior flavor compared to pre-minced options.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 520mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg