Tuscan Garlic Chicken Alfredo with Crispy Rosemary Potatoes
This Tuscan-style dish features juicy garlic chicken, creamy Alfredo pasta infused with sun-dried tomatoes and baby spinach, and crispy rosemary potatoes roasted to perfection. It’s rich, fragrant, and layered with classic Italian flavors — a perfect balance between indulgent and Mediterranean-fresh.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
For the Tuscan Garlic Chicken:
2 large chicken breasts (or 4 small)
2 tbsp olive oil
2 cloves garlic, minced
½ tsp Italian seasoning
½ tsp paprika
Salt & black pepper, to taste
1 tbsp lemon juice
For the Alfredo Pasta:
8 oz (225 g) fettuccine or penne
1 tbsp olive oil
2 cloves garlic, minced
¾ cup heavy cream
½ cup grated Parmesan cheese
¼ cup sun-dried tomatoes, chopped
1 cup baby spinach
¼ tsp salt
¼ tsp black pepper
¼ tsp chili flakes
For the Crispy Rosemary Potatoes:
1 lb (450 g) baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp fresh rosemary, finely chopped
Salt & pepper, to taste
Instructions
1. Prepare the Potatoes
Preheat oven to 425°F (220°C).
Toss halved potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
Spread evenly on a baking sheet.
Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
2. Cook the Chicken
Pat chicken dry and season both sides with salt, pepper, Italian seasoning, and paprika.
Heat olive oil and butter in a skillet over medium-high heat.
Add chicken and sear 5–6 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).
Add minced garlic in the last minute of cooking and toss with chicken for flavor.
Squeeze lemon juice over the top, then remove and rest for a few minutes before slicing.
3. Make the Tuscan Alfredo Sauce
In the same skillet, add butter and garlic; saute 30 seconds.
Pour in cream and let it simmer gently for 3–4 minutes.
Add Parmesan, sun-dried tomatoes, salt, pepper, and chili flakes (optional).
Stir until smooth and creamy.
Add spinach and cook until just wilted.
Toss in cooked pasta until evenly coated in the sauce.
4. Assemble the Dish
Plate the Alfredo pasta first.
Top with sliced garlic chicken.
Serve with a generous side of crispy rosemary potatoes.
Drizzle a touch of olive oil over everything for that authentic Tuscan finish.
Optional Garnishes
Fresh parsley or basil leaves
Extra Parmesan
A drizzle of lemon olive oil or balsamic glaze for added depth
Notes & Tips
You can use boneless chicken thighs for a juicier alternative.
To make it lighter, replace cream with Greek yogurt + milk mixture (½ cup each).
The potatoes can also be made in an air fryer (400°F / 200°C for 18–20 minutes).
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes — you can cook the chicken and potatoes in advance. Reheat the sauce gently before serving and toss with fresh pasta.
Q: Can I use a different pasta shape?
Absolutely. Penne, rigatoni, or tagliatelle all work great with creamy Alfredo sauces.
Q: Can I add veggies?
Yes — sauteed mushrooms, roasted bell peppers, or zucchini fit perfectly in this dish.
Nutritional Information
Calories: 670 kcal
Protein: 42 g
Fat: 35 g
Carbs: 50 g
Fiber: 4 g