🍅🌿🐔 Sun-Dried Tomato Greek Chicken Alfredo with Basil Pesto Potatoes—a vibrant Mediterranean dish with a sweet and savory twist! Tender chicken bites grilled with garlic and zesty lemon, served over Alfredo sauce infused with sun-dried tomatoes and aromatic herbs, alongside crispy potatoes tossed in a creamy basil pesto. The star? A luscious sweet-savory sun-dried tomato cream sauce! 🥔🧄✨
🧾
Ingredients (Serves 2–3)
🐔 Chicken Bites Grilled with Garlic and Lemon Zest
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
2 cloves garlic, minced 🧄
Zest of ½ lemon 🍋
½ tsp dried oregano
Salt & freshly cracked black pepper to taste
🍝 Alfredo Sauce Infused with Sun-Dried Tomatoes & Herbs
8 oz fettuccine pasta
1 tbsp butter 🧈
2 cloves garlic, minced
½ cup sun-dried tomatoes (oil-packed), drained and chopped
1 ½ cups heavy cream
½ cup grated Parmesan cheese 🧀
½ tsp dried basil
½ tsp dried oregano
Salt & freshly cracked black pepper to taste
🥔 Crispy Potatoes Tossed in Creamy Basil Pesto
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
Salt & freshly cracked black pepper to taste
¼ cup basil pesto (store-bought or homemade)
2 tbsp heavy cream
🍅 Sweet-Savory Sun-Dried Tomato Cream Sauce (Twist)
¼ cup sun-dried tomatoes (oil-packed), drained
2 tbsp heavy cream
1 clove garlic, minced
½ tsp balsamic vinegar
Pinch of sugar (optional)
Salt & freshly cracked black pepper to taste
🔥
Instructions
1. Marinate & Grill the Chicken
In a bowl, toss chicken pieces with olive oil, minced garlic, lemon zest, oregano, salt, and pepper.
Heat a grill pan or outdoor grill to medium-high heat. Grill chicken bites for 3-4 minutes per side, or until cooked through and lightly charred. Set aside.
2. Prepare the Crispy Potatoes
Preheat oven to 425°F (220°C).
In a bowl, toss potato cubes with olive oil, salt, and pepper.
Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes, or until golden brown and crispy, flipping halfway through.
In a small bowl, whisk together basil pesto and heavy cream. Toss the roasted potatoes with this creamy pesto mixture.
3. Cook the Pasta
Cook fettuccine according to package instructions until al dente.
Reserve ½ cup pasta water, then drain.
4. Make the Alfredo Sauce with Sun-Dried Tomatoes & Herbs
While the chicken grills and potatoes roast, melt butter in a large skillet over medium heat.
Sauté garlic until fragrant.
Add chopped sun-dried tomatoes and cook for 1-2 minutes.
Pour in heavy cream and bring to a gentle simmer.
Stir in grated Parmesan cheese, basil, and oregano until melted and smooth. Season with salt and pepper.
Add cooked fettuccine to the sauce, tossing gently. Add reserved pasta water if needed to reach desired consistency.
5. Prepare the Sweet-Savory Sun-Dried Tomato Cream Sauce
In a small food processor or blender, combine drained sun-dried tomatoes, heavy cream, minced garlic, and balsamic vinegar. Blend until smooth. Taste and add a pinch of sugar if needed to balance the acidity. Season with salt and pepper.
6. Assemble & Serve
Serve the Alfredo pasta topped with the grilled chicken bites and creamy basil pesto potatoes on the side.
Drizzle generously with the sweet-savory sun-dried tomato cream sauce.
✨
A vibrant and flavorful Mediterranean-inspired meal! The bright lemon and garlic chicken, the rich sun-dried tomato Alfredo, the creamy pesto potatoes, and the sweet-savory tomato sauce create a delightful symphony of tastes and textures.
#SunDriedTomatoChickenAlfredo #basilpestopotatoes #MediterraneanTwist #SweetSavorySauce #FlavorfulFusion 🍅🌿🐔🥔🧄✨