🧀🌿🐔🥔🌟 Triple-Cheese Garlic Chicken Alfredo with Crispy Parmesan Potatoes & Spinach-Basil Pesto Swirl
This extraordinarily rich and comforting bowl is a cheese lover's dream, featuring tender garlic-marinated chicken and perfectly golden crispy Parmesan garlic potatoes. Everything is enveloped in an ultra-creamy Alfredo sauce, loaded with a triple threat of feta, Parmesan, and cream cheese, beautifully swirled with a vibrant spinach-basil pesto. A final, glorious broiled cheese crust on top seals the deal for a truly gourmet and satisfying experience!
Yields: 2-3 servings
Prep time: 20 minutes (plus chicken marinating time)
Cook time: 30-35 minutes
Ingredients:
🐔🧄 Garlic-Marinated Chicken:
1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets or bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced 🧄
1 tsp dried oregano
½ tsp dried basil
Salt & freshly cracked black pepper to taste
🥔🧀🧄 Golden Parmesan Garlic Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
3 tbsp olive oil
½ cup grated Parmesan cheese 🧀
5 cloves garlic, minced (for that extra garlic punch!) 🧄🧄🧄
1 tsp dried rosemary (or dried Italian herbs)
Salt & freshly cracked black pepper to taste
🌿 Creamy Sauce: Spinach-Basil Pesto Swirl:
2 cups fresh spinach, packed
½ cup fresh basil leaves, packed 🌿
2 cloves garlic 🧄
¼ cup pine nuts (or walnuts/almonds, optional)
¼ cup grated Parmesan cheese (for pesto) 🧀
½ cup olive oil (for pesto)
Salt & freshly cracked black pepper to taste
🧀 Creamy Sauce: Triple-Cheese Alfredo Base:
2 tbsp butter 🧈
2 cloves garlic, minced 🧄
1 ½ cups heavy cream
4 oz cream cheese, softened and cut into cubes 🧀
¾ cup grated Parmesan cheese (for sauce) 🧀
¼ cup crumbled feta cheese 🧀
Salt & freshly cracked black pepper to taste
🌟 Twist Topping: Broiled Cheese Crust:
½ cup shredded mozzarella cheese 🧀
¼ cup grated Parmesan cheese 🧀
Instructions:
Prepare Golden Parmesan Garlic Potatoes:
Preheat oven to 200°C (400°F).
In a large bowl, toss potato cubes with 3 tbsp olive oil, 5 cloves minced garlic, dried rosemary, ½ cup grated Parmesan cheese, salt, and pepper. Ensure potatoes are well coated with cheese and garlic.
Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown, tender, and gloriously crispy, flipping halfway through.
Prepare Garlic-Marinated Chicken:
While potatoes roast, in a bowl, toss chicken with 2 tbsp olive oil, 4 cloves minced garlic, oregano, basil, salt, and pepper. Let marinate for at least 15 minutes.
Heat a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes (for bites) or 2-3 minutes per side (for cutlets), stirring occasionally, until cooked through and nicely browned. Set aside.
Prepare Spinach-Basil Pesto Swirl:
In a food processor, combine packed fresh spinach, packed fresh basil leaves, 2 cloves garlic, pine nuts (if using), and ¼ cup grated Parmesan cheese.
Pulse until finely chopped. With the processor running, slowly drizzle in ½ cup olive oil until a smooth or rustic pesto forms. Season with salt and pepper to taste. Set aside.
Prepare Triple-Cheese Alfredo Base:
In a large skillet or saucepan, melt butter over medium heat.
Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
Pour in 1 ½ cups heavy cream. Bring to a gentle simmer.
Add cream cheese cubes and whisk constantly until the cream cheese is completely melted and incorporated into the sauce.
Stir in ¾ cup grated Parmesan cheese and crumbled feta cheese until melted and smooth. Season with salt and freshly cracked black pepper. Keep warm over very low heat.
Assemble & Broil for Cheese Crust:
Add the cooked garlic-marinated chicken to the Triple-Cheese Alfredo sauce and gently stir to coat.
Now, take spoonfuls of the spinach-basil pesto and swirl it directly into the Alfredo sauce in the skillet (do not fully mix; you want a marbled effect).
If your skillet is oven-safe, sprinkle the top generously with shredded mozzarella cheese and remaining grated Parmesan cheese.
Place the skillet under a preheated broiler for 1-3 minutes, watching very carefully, until the cheese is melted, bubbly, and golden brown. If your skillet isn't oven-safe, transfer the chicken and sauce mixture to an oven-safe serving dish before broiling.
Serve:
Divide the golden Parmesan garlic potatoes among plates or bowls.
Spoon the cheesy, saucy Triple-Cheese Garlic Chicken Alfredo with Spinach-Basil Pesto Swirl generously over the potatoes, ensuring you get some of that glorious broiled cheese crust with each serving.
Serve immediately and prepare for an ultimate cheese and garlic experience!
Tips for Success:
Cheese Quality: Use good quality Parmesan and feta for the best flavor in your Alfredo. Softened cream cheese is key for a smooth sauce.
Pesto Swirl: Don't overmix the pesto into the Alfredo; the goal is visible swirls of green for flavor pockets and visual appeal.
Broiler Watch: The broiling step happens very quickly. Keep a close eye on it to prevent burning.
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Potato Crispiness: Ensure potatoes are in a single layer on the baking sheet and not overcrowded for maximum crispiness.
Sauce Consistency: If the Alfredo sauce seems too thick, you can thin it with a splash of warm chicken broth or milk.