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

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

Cook Mode Prevent your screen from going dark

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.

For a vegetarian version, substitute the chicken with roasted vegetables like zucchini, bell peppers, and mushrooms.

For extra heat, increase the amount of red pepper flakes in both the Alfredo sauce and pesto drizzle.

Serve over pasta for a heartier meal.

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

If reheating, add a splash of heavy cream to the Alfredo sauce if it thickens too much.

For a dairy-free version, use non-dairy cream alternatives and dairy-free cheese.