Description
This Mediterranean-inspired take on the classic Alfredo dish is bursting with bright, fresh flavors. The tangy zest of lemon, creamy ricotta cheese, and savory Parmesan garlic potatoes create a delicious balance of rich and vibrant tastes.
Ingredients
2 boneless, skinless chicken breasts, diced
1 tbsp olive oil
Zest and juice of 1 lemon
1 clove garlic, minced
1 tsp dried oregano
Salt & pepper to taste
2 tbsp butter
1 clove garlic, minced
½ cup heavy cream
¼ cup ricotta cheese
¼ cup grated Parmesan cheese
Zest and juice of ½ lemon
Salt & pepper to taste
2 medium Yukon Gold potatoes, diced
1 tbsp olive oil
1 clove garlic, minced
2 tbsp grated Parmesan cheese
1 tsp dried oregano
Salt & pepper to taste
1 tbsp fresh parsley, chopped
Additional grated Parmesan cheese
Lemon wedges for serving
Instructions
- In a bowl, combine the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Toss the chicken pieces in the marinade and let it sit for at least 15 minutes.
- Heat a skillet over medium-high heat and cook the chicken until golden and fully cooked, about 3–4 minutes per side. Set the chicken aside and keep it warm.
- In the same skillet (or a separate saucepan), melt the butter over medium heat. Add garlic and sauté until fragrant.
- Stir in the heavy cream, ricotta, Parmesan, lemon zest, and lemon juice. Cook the sauce until smooth and slightly thickened, about 5 minutes. Season with salt and pepper to taste, and keep it warm.
- Preheat the oven to 400°F (200°C). Toss the diced potatoes with olive oil, garlic, oregano, Parmesan, salt, and pepper.
- Spread the potatoes on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crispy.
- Serve the lemon ricotta Alfredo sauce over the chicken. Add the garlic Parmesan potatoes on the side. Garnish with fresh parsley, additional Parmesan cheese, and a wedge of lemon for a fresh, creamy finish.
- Serve immediately and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over low heat, adding a splash of cream or milk to keep the sauce creamy. Alternatively, microwave in intervals, stirring between, until heated through.
If you don’t have ricotta, you can use cream cheese or mascarpone as a substitute for a similar creamy texture.
To make this dish dairy-free, use a dairy-free cream and a non-dairy cheese alternative. You could also skip the cheese in the sauce and opt for nutritional yeast to give it a cheesy flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
