Name: Tuscan Garlic Chicken Alfredo with Roasted Tomato Pesto
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken breasts, sliced; 1 tbsp olive oil; 1 tsp dried oregano; 1 clove garlic, minced; Zest and juice of ½ lemon; Salt & pepper to taste; 2 tbsp butter; 1 clove garlic, minced; ½ cup heavy cream; ¼ cup grated Parmesan cheese; Zest and juice of ½ lemon; Salt & pepper to taste; 6 oz pasta of choice (fettuccine, penne, or linguine); 2 medium Yukon Gold potatoes, diced; 1 tbsp olive oil; 1 clove garlic, minced; 1 tsp dried rosemary; Salt & pepper to taste; 2 tbsp grated Parmesan for extra flavor (optional); 2 tbsp roasted tomato pesto (store-bought or homemade); 1 tbsp plain Greek yogurt or cream; Splash of water to thin if needed; Fresh basil or parsley for garnish; Extra Parmesan for garnish; Lemon wedges for garnish

Description

Tuscan Garlic Chicken Alfredo with Roasted Tomato Pesto is a vibrant and rich dish that captures the essence of Mediterranean flavors. This delightful recipe features tender chicken marinated in garlic and herbs, served over creamy lemon Alfredo pasta, accompanied by crispy rosemary potatoes and a tangy tomato pesto drizzle. Perfect for any occasion, this meal is easy to prepare, making it an excellent choice for busy weeknights or special gatherings. With every bite, you’ll enjoy a harmony of tastes that will impress your family and friends alike.

Ingredients

Scale

2 boneless, skinless chicken breasts, sliced
1 tbsp olive oil
1 tsp dried oregano
1 clove garlic, minced
Zest and juice of ½ lemon
Salt & pepper to taste
2 tbsp butter
1 clove garlic, minced
½ cup heavy cream
¼ cup grated Parmesan cheese
Zest and juice of ½ lemon
Salt & pepper to taste
6 oz pasta of choice (fettuccine, penne, or linguine)
2 medium Yukon Gold potatoes, diced
1 tbsp olive oil
1 clove garlic, minced
1 tsp dried rosemary
Salt & pepper to taste
2 tbsp grated Parmesan for extra flavor (optional)
2 tbsp roasted tomato pesto (store-bought or homemade)
1 tbsp plain Greek yogurt or cream
Splash of water to thin if needed
Fresh basil or parsley for garnish
Extra Parmesan for garnish
Lemon wedges for garnish

Instructions

Mix olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a bowl. Toss in the chicken slices and marinate for 15–20 minutes. Grill or pan-sear over medium-high heat for 4–5 minutes per side until cooked through. Set aside.
Cook pasta according to package directions. In a skillet, melt butter and sauté garlic until fragrant. Stir in cream, lemon zest, lemon juice, and Parmesan. Simmer for 4–5 minutes until thickened. Toss in the drained pasta and coat evenly.
Preheat oven to 400°F (200°C). Toss potatoes with olive oil, garlic, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through. Add Parmesan in the last 5 minutes if desired.
Whisk together roasted tomato pesto and Greek yogurt/cream until smooth. Thin with a splash of water if needed for drizzling consistency. Set aside.
Serve a bed of creamy lemon Alfredo pasta topped with garlic herb chicken. Add garlic rosemary roasted potatoes on the side. Drizzle with the creamy roasted tomato pesto sauce. Garnish with fresh herbs, lemon wedges, and a sprinkle of Parmesan.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Grilling/Pan-searing/Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 plate (approximately 400g)
Calories: 620
Sugar: 3g
Sodium: 740mg
Fat: 34g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 36g
Cholesterol: 95mg

Keywords: For added depth of flavor, marinate chicken for up to 30 minutes. Feel free to customize by adding vegetables like spinach or bell peppers to the pasta. For a lighter option, swap regular pasta for zucchini noodles.