🥥🌶️🌿🐔🍠🌰 Coconut Garlic Chicken Alfredo with Roasted Sweet Potatoes & Spicy Basil Pesto Cream
This innovative and incredibly flavorful bowl masterfully blends tropical and Italian influences. Featuring tender coconut-garlic marinated chicken and beautifully caramelized roasted sweet potatoes, all enveloped in a luxurious coconut cream Alfredo, infused with a vibrant and spicy basil-pine nut pesto. A final irresistible crunch of crushed chili-lime cashews elevates this gourmet meal to an unforgettable culinary adventure.
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time)
Cook time: 30-35 minutes
Ingredients:
🐔🥥🧄 Coconut-Garlic Marinated Chicken:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp coconut oil (or olive oil)
4 cloves garlic, minced 🧄
2 tbsp full-fat canned coconut milk (from the thick cream at the top)
1 tsp dried oregano
½ tsp ground cumin
Salt & freshly cracked black pepper to taste
🍠 Caramelized Sweet Potatoes:
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp coconut oil (or olive oil)
½ tsp smoked paprika
Salt & freshly cracked black pepper to taste
🌿🌶️ Creamy Sauce: Coconut Cream Alfredo + Spicy Basil-Pine Nut Pesto:
For Spicy Basil-Pine Nut Pesto:
2 cups fresh basil leaves, packed 🌿
¼ cup pine nuts 🌰
2 cloves garlic 🧄
½ tsp red pepper flakes (adjust to desired spice) 🌶️
¼ cup grated Parmesan cheese 🧀
½ cup olive oil
Salt to taste
For Coconut Cream Alfredo:
2 tbsp butter 🧈
2 cloves garlic, minced 🧄
1 can (13.5 oz / 400ml) full-fat coconut milk (stirred well) 🥥
½ cup heavy cream
¾ cup grated Parmesan cheese 🧀
Salt & freshly cracked black pepper to taste
🌶️🍋🌰 Twist Topping: Crushed Chili-Lime Cashews:
¼ cup raw cashews
¼ tsp chili powder
Pinch of red pepper flakes
Zest of ½ lime 🍋
Pinch of salt
½ tsp coconut oil (or olive oil)
Instructions:
Prepare Roasted Sweet Potatoes & Chili-Lime Cashews:
Preheat oven to 200°C (400°F).
In a large bowl, toss sweet potato cubes with 2 tbsp coconut oil, smoked paprika, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.
While sweet potatoes roast, prepare chili-lime cashews: Heat ½ tsp coconut oil in a small skillet over medium heat. Add raw cashews and toast, stirring, until lightly golden, about 2-3 minutes.
Remove from heat. Stir in chili powder, red pepper flakes, lime zest, and a pinch of salt. Let cool, then roughly chop or crush the cashews. Set aside.
Prepare Coconut-Garlic Marinated Chicken:
While sweet potatoes roast, in a bowl, toss chicken bites with 2 tbsp coconut oil, 4 cloves minced garlic, 2 tbsp coconut milk (from the top of the can), oregano, cumin, 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, stirring occasionally, until cooked through and nicely browned. Set aside.
Prepare Spicy Basil-Pine Nut Pesto:
In a food processor, combine packed fresh basil leaves, pine nuts, 2 cloves garlic, red pepper flakes, 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 to taste. Set aside.
Prepare Coconut Cream Alfredo:
In a separate large skillet or saucepan, melt butter over medium heat.
Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
Pour in the entire can of full-fat coconut milk (stirred well) and heavy cream. Bring to a gentle simmer.
Stir in ¾ cup grated Parmesan cheese until melted and smooth. Season with salt and freshly cracked black pepper. Keep warm over very low heat.
Assemble & Serve:
Add the cooked coconut-garlic chicken to the coconut cream Alfredo sauce and gently stir to coat.
Now, take spoonfuls of the spicy basil-pine nut pesto and swirl it directly into the Alfredo sauce in the skillet (do not fully mix; you want a marbled effect).
Divide the caramelized sweet potatoes among bowls.
Spoon the creamy, flavorful Coconut Garlic Chicken Alfredo mixture generously over the sweet potatoes.
Finish by sprinkling generously with the crushed chili-lime cashews.
Serve immediately and enjoy this truly extraordinary and satisfying meal!
Tips for Success:
Full-Fat Coconut Milk: Use good quality full-fat coconut milk for the creamiest Alfredo. The "cream" at the top is excellent for the chicken marinade.
Pesto Spice: Adjust the red pepper flakes in the pesto to control the level of heat.
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Sweet Potato Caramelization: Give the sweet potatoes enough space on the baking sheet to ensure they caramelize properly.
Sauce Consistency: If the Alfredo sauce seems too thick, you can thin it with a splash of warm water or chicken broth.