Garlic Chicken Alfredo with Crispy Parmesan Potatoes & Spinach Basil Pesto Swirl
Creamy, garlicky Alfredo pasta meets golden grilled chicken and crispy parmesan potatoes — topped with a swirl of fresh spinach-basil pesto for brightness and aroma. It’s indulgent yet balanced, combining crisp textures, herby freshness, and silky Alfredo cream in one irresistible bowl.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings:2–3
Ingredients
For the Garlic Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
2 garlic cloves, minced
½ tsp salt
¼ tsp black pepper
½ tsp paprika
½ tsp dried Italian herbs
1 tsp lemon juice
For the Crispy Parmesan Potatoes
2 small potatoes, thinly sliced or cubed
1 tbsp olive oil
2 tbsp grated parmesan
½ tsp garlic powder
½ tsp dried rosemary or thyme
Salt and pepper, to taste
For the Alfredo Pasta
150g fettuccine or linguine
1 tbsp olive oil
3 garlic cloves, minced
½ cup milk (or light cream)
¼ cup Greek yogurt or light cream cheese
¼ cup grated parmesan
Salt & black pepper to taste
Splash of reserved pasta water
For the Spinach-Basil Pesto
1 cup fresh spinach
½ cup fresh basil leaves
1 garlic clove
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp grated parmesan
1 tbsp nuts (pine nuts, almonds, or walnuts)
Pinch of salt and pepper
Garnish
Fresh basil or parsley
Extra parmesan
Cracked pepper
Instructions
Step 1: Roast the Crispy Parmesan Potatoes
Preheat oven to 200°C (400°F).
Toss potato slices with olive oil, parmesan, garlic powder, herbs, salt, and pepper.
Arrange on a baking tray in a single layer and roast for 25–30 minutes, flipping halfway, until golden and crisp.
Step 2: Cook the Garlic Chicken
Mix olive oil, garlic, lemon juice, paprika, salt, pepper, and Italian herbs.
Marinate chicken for 10–15 minutes.
Grill or pan-sear on medium heat for 6–7 minutes per side until cooked and golden.
Let rest, then slice thinly.
Step 3: Make the Pesto
In a blender, combine spinach, basil, garlic, parmesan, olive oil, nuts, lemon juice, salt, and pepper.
Blend until smooth. Add 1–2 tbsp water if needed for consistency.
Set aside for drizzling.
Step 4: Cook the Pasta & Alfredo Sauce
Boil pasta until al dente. Reserve ½ cup pasta water and drain.
In a skillet, heat olive oil or butter.
Add garlic and saute 30 seconds until fragrant.
Stir in milk, yogurt (or cream cheese), and parmesan, whisking until smooth.
Season with salt and pepper.
Add a splash of pasta water for creamy consistency, then toss in the cooked pasta.
Step 5: Assemble the Dish
Plate the creamy Alfredo pasta as the base.
Add sliced garlic chicken on top.
Arrange crispy parmesan potatoes on the side or top.
Drizzle with a generous spinach-basil pesto swirl over the chicken and pasta.
Garnish with fresh herbs, extra parmesan, and cracked black pepper.
Tips
For lighter Alfredo, use Greek yogurt + milk instead of heavy cream.
Add baby spinach or zucchini ribbons into the Alfredo for extra veggies.
Roast potatoes until crisp — they add perfect crunch to balance the creamy sauce.
Use leftover pesto as a sandwich spread or dip!
Frequently Asked Questions
Q1: Can I make it ahead of time?
Yes — store pasta, chicken, and potatoes separately. Add sauce and pesto when reheating.
Q2: What’s a good pasta substitute?
Try whole-wheat linguine, spaghetti, or even zucchini noodles for a low-carb version.
Q3: Can I skip potatoes?
You can replace them with roasted cauliflower or crusty bread slices.
Nutritional Information
Calories: 590 kcal
Protein: 45g
Carbs: 52g
Fat: 21g
Fiber: 6g