Name: Spicy Lemon Garlic Chicken Alfredo with Creamy Basil Pesto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, diced; 1 tbsp olive oil; Zest and juice of 1 lemon; 1 clove garlic, minced; Salt & pepper to taste; 2 tbsp butter; 1 clove garlic, minced; ½ cup heavy cream; ¼ cup grated Parmesan cheese; 1 tsp crushed red pepper flakes (adjust to taste); Salt & pepper to taste; 2 tbsp prepared basil pesto; 1 tbsp plain Greek yogurt; 1 tsp olive oil; Pinch of red pepper flakes; 2 medium Yukon Gold potatoes, diced; 1 tbsp olive oil; 2 tbsp grated Parmesan cheese; 1 tsp dried oregano; Salt & pepper to taste; 1 tbsp fresh basil, chopped; Additional grated Parmesan cheese; Lemon wedges for serving

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If you’re craving a dish that combines bold flavors, a little spice, and creamy goodness, this Spicy Lemon Garlic Chicken Alfredo with Creamy Basil Pesto is the one for you. It brings together tender grilled chicken, a zesty Alfredo sauce with a spicy kick, crispy Parmesan-roasted potatoes, and a drizzle of smooth basil pesto. Each bite is a delightful experience, with just the right balance of heat and creaminess.

Ingredients

Lemon Garlic Chicken:

2 boneless, skinless chicken breasts, diced

1 tablespoon olive oil

Zest and juice of 1 lemon

1 clove garlic, minced

Salt & pepper to taste

Spicy Garlic Alfredo Sauce:

2 tablespoon butter

1 clove garlic, minced

½ cup heavy cream

¼ cup grated Parmesan cheese

1 teaspoon crushed red pepper flakes (adjust to taste)

Salt & pepper to taste

Creamy Basil Pesto Drizzle:

2 tablespoon prepared basil pesto

1 tablespoon plain Greek yogurt

1 teaspoon olive oil

Pinch of red pepper flakes

Parmesan-Roasted Potatoes:

2 medium Yukon Gold potatoes, diced

1 tablespoon olive oil

2 tablespoon grated Parmesan cheese

1 teaspoon dried oregano

Salt & pepper to taste

Garnish:

1 tablespoon fresh basil, chopped

Additional grated Parmesan cheese

Lemon wedges for serving

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate & Cook the Chicken:

I start by mixing the olive oil, lemon zest, lemon juice, garlic, salt, and pepper in a bowl. I toss the chicken pieces in this marinade and let them sit for at least 15 minutes to soak up all the zesty flavors. Then, I heat a skillet over medium-high heat and cook the chicken for about 3–4 minutes on each side, until golden and fully cooked. I set it aside and keep it warm.

Make the Spicy Garlic Alfredo Sauce:

In the same skillet, I melt the butter over medium heat, then add the garlic and sauté it until fragrant. Next, I stir in the heavy cream, Parmesan cheese, and red pepper flakes. I cook it until the sauce is smooth and slightly thickened, which takes about 5 minutes. I season with salt and pepper to taste and keep it warm until serving.

Roast the Potatoes:

I preheat the oven to 400°F (200°C) and toss the diced potatoes with olive oil, Parmesan, oregano, salt, and pepper. I spread them out on a baking sheet and roast for 20–25 minutes, flipping halfway through, until they’re golden and crispy.

Prepare the Creamy Basil Pesto Drizzle:

In a small bowl, I whisk together the basil pesto, Greek yogurt, olive oil, and a pinch of red pepper flakes. I adjust the seasoning to taste and set it aside.

Assemble the Plate:

To serve, I place the spicy garlic Alfredo sauce over the chicken and add the crispy Parmesan-roasted potatoes on the side. I drizzle the creamy basil pesto sauce over the top and garnish with fresh basil, extra Parmesan cheese, and a lemon wedge. I serve it immediately for the best experience.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 2–3 servings

Variations

Vegetarian Version: You could skip the chicken and use roasted vegetables instead. Zucchini, bell peppers, and mushrooms would be great additions.

Make it Spicier: If you enjoy an extra kick, increase the amount of crushed red pepper flakes in both the Alfredo sauce and the pesto drizzle.

Pasta Option: Serve the spicy garlic Alfredo sauce and chicken over a bed of pasta for a heartier meal.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 2–3 days.

Reheating: Reheat the chicken and Alfredo sauce in a skillet over medium heat, stirring occasionally. If the sauce has thickened too much, I add a splash of heavy cream to loosen it up.

FAQs

How can I make the Alfredo sauce less spicy?

If you prefer a milder Alfredo sauce, simply reduce the amount of red pepper flakes or leave them out altogether. You can always add a pinch at the end if you want to adjust the heat.

Can I make this dish ahead of time?

Yes, you can prepare the chicken, Alfredo sauce, and roasted potatoes ahead of time and reheat them when ready to serve. I suggest storing each component separately to maintain their texture.

Can I use a different type of cheese for the Alfredo sauce?

Yes, you can experiment with other cheeses like Asiago or Romano, but Parmesan provides that classic rich flavor and creaminess that makes this dish so irresistible.

What can I serve this dish with?

This dish pairs wonderfully with a simple side salad or sautéed greens like spinach or kale for added freshness.

Can I make this dish dairy-free?

To make this dish dairy-free, substitute the heavy cream with a non-dairy cream alternative, use dairy-free cheese for the Alfredo sauce, and skip the Parmesan cheese in the roasted potatoes and garnish.

Conclusion

This Spicy Lemon Garlic Chicken Alfredo with Creamy Basil Pesto is a perfect choice when I want something that’s hearty, flavorful, and a little spicy. The combination of zesty lemon, creamy Alfredo, crispy potatoes, and fresh pesto creates a satisfying meal that’s sure to become a regular in my rotation. Whether I’m making it for myself or serving it to guests, it always gets rave reviews.

Recipe:

Spicy Lemon Garlic Chicken Alfredo with Creamy Basil Pesto

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Author: Cheryl
Total Time: 50 minutes
Yield: 2–3 servings
Diet: Gluten Free

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Description

A bold and creamy dish combining grilled chicken, spicy Alfredo sauce, crispy Parmesan-roasted potatoes, and a drizzle of fresh basil pesto.

Instructions

Mix olive oil, lemon zest, lemon juice, garlic, salt, and pepper in a bowl. Toss chicken in the marinade and let it sit for at least 15 minutes. Cook chicken in a skillet for 3–4 minutes per side until fully cooked and golden. Set aside and keep warm.
In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in heavy cream, Parmesan cheese, and red pepper flakes. Cook for about 5 minutes, until the sauce thickens. Season with salt and pepper to taste. Keep warm.
Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, Parmesan, oregano, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crispy.
In a small bowl, whisk together basil pesto, Greek yogurt, olive oil, and red pepper flakes. Adjust seasoning to taste and set aside.
To serve, place the spicy garlic Alfredo sauce over the chicken and add the crispy Parmesan-roasted potatoes on the side. Drizzle the creamy basil pesto sauce on top and garnish with fresh basil, extra Parmesan cheese, and a lemon wedge. Serve immediately.