🌿 Creamy Lemon Basil Chicken Alfredo with Parmesan-Garlic Roasted Potatoes—a vibrant twist on a classic! Tender grilled chicken, marinated in bright lemon and fresh basil, atop creamy garlic Alfredo sauce infused with even more basil and zesty lemon. Served alongside crispy, flavorful Parmesan-garlic roasted potatoes. A burst of freshness in every bite! 🍋🐔🥔✨
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Ingredients (Serves 2–3)
🐔 Lemon Basil Marinated Chicken
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice 🍋
1 tbsp fresh basil, chopped 🌿
1 clove garlic, minced 🧄
Salt & freshly cracked black pepper to taste
🍝 Creamy Lemon Basil Alfredo Sauce
8 oz fettuccine pasta
1 tbsp butter 🧈
2 cloves garlic, minced
1 ½ cups heavy cream
½ cup grated Parmesan cheese 🧀
¼ cup fresh basil leaves, thinly sliced 🌿
Zest of ½ lemon 🍋
Salt & freshly cracked black pepper to taste
🥔 Parmesan-Garlic Roasted Potatoes
2 medium Yukon Gold potatoes, cut into 1-inch pieces
1 tbsp olive oil
1 clove garlic, minced
2 tbsp grated Parmesan cheese
½ tsp dried oregano
Salt & freshly cracked black pepper to taste
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Instructions
Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, chopped basil, minced garlic, salt, and pepper.
Add chicken breasts, ensuring they are fully coated. Marinate for at least 20 minutes (or up to 2 hours in the refrigerator).
Prepare the Potatoes
Preheat oven to 400°F (200°C).
In a bowl, toss potato pieces with olive oil, minced garlic, Parmesan cheese, oregano, salt, and pepper.
Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes, or until golden brown and tender, flipping halfway through.
Cook the Pasta
Cook fettuccine according to package instructions until al dente.
Reserve ½ cup pasta water, then drain.
Grill the Chicken
Heat a grill pan or outdoor grill to medium-high heat.
Grill marinated chicken for 5–7 minutes per side, or until cooked through and juices run clear.
Let the chicken rest for a few minutes before slicing.
Make the Creamy Lemon Basil Alfredo Sauce
While the chicken rests, melt butter in a large skillet over medium heat.
Sauté garlic until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Stir in grated Parmesan cheese until melted and smooth.
Add sliced basil and lemon zest, stirring to combine. Season with salt and pepper.
Add cooked fettuccine to the sauce, tossing gently. Add reserved pasta water if needed to reach desired consistency.
Assemble & Serve
Slice the grilled lemon basil chicken.
Serve creamy lemon basil Alfredo pasta topped with the sliced chicken and Parmesan-garlic roasted potatoes on the side.
Garnish with extra fresh basil leaves and a sprinkle of Parmesan cheese, if desired.
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Bright, herby, and utterly satisfying! The lemon and basil elevate the classic Alfredo to a new level of deliciousness.
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