🍅 Rich, flavorful, and packed with Italian-inspired goodness, this Tuscan Garlic Chicken Alfredo with Crispy Rosemary Potatoes is the perfect balance of creamy comfort and vibrant taste. Juicy chicken bites, a velvety sun-dried tomato Alfredo sauce, golden rosemary potatoes, and fresh spinach and basil come together in a restaurant-quality dish you can easily make at home. 🧄✨
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🧾 Ingredients (Serves 2–3)
🍗 Tuscan Garlic Chicken Alfredo
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 2 cloves garlic, minced 🧄
• ½ cup sun-dried tomatoes in oil, chopped
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 cup fresh spinach
• 1 tbsp fresh basil, chopped
• Salt & pepper to taste
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🥔 Crispy Rosemary Potatoes
• 2 medium Yukon Gold potatoes, diced
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 2 tbsp grated Parmesan cheese
• Salt & pepper to taste
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🍃 Garnish
• 1 tbsp fresh basil, chopped
• Fresh spinach leaves
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🔥 Instructions
1. Prepare the Chicken Alfredo
• Heat olive oil in a skillet over medium heat.
• Add garlic and sauté until fragrant.
• Toss in chicken pieces and cook until golden brown and cooked through, about 5–7 minutes.
• Stir in sun-dried tomatoes and sauté for another minute.
• Add heavy cream and Parmesan cheese, stirring until the sauce is smooth and thickened.
• Toss in spinach and cook just until wilted.
• Season with salt and pepper to taste.
• Remove from heat and keep warm.
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2. Roast the Potatoes
• Preheat oven to 400°F (200°C).
• Toss diced potatoes with olive oil, rosemary, Parmesan, salt, and pepper.
• Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crispy.
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3. Assemble the Dish
• Plate the chicken Alfredo, spooning the creamy sun-dried tomato sauce over the chicken.
• Add crispy rosemary potatoes on the side.
• Garnish with fresh basil and spinach leaves.
• Serve immediately for a comforting yet sophisticated dinner.
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✨ A creamy, indulgent dish bursting with vibrant Tuscan flavors.
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