Roast the Potatoes:

• Preheat oven to 400°F (200°C).

• Toss potatoes with 2 tbsp olive oil, 3 cloves garlic, ¼ cup Parmesan, rosemary, salt, and pepper.

• Spread on a baking sheet and roast 30–35 min, flipping halfway.

• Toss hot potatoes with remaining 3 garlic cloves and ¼ cup Parmesan.

Prepare Chicken:

• Mix Parmesan, oregano, salt, and pepper.

• Rub chicken with olive oil and garlic, then coat in the Parmesan mix.

• Grill or pan-cook for 3–4 min per side until cooked through. Set aside.

Make the Truffle Mushroom Pesto:

• Sauté mushrooms and garlic in butter for 8–10 min until browned.

• Blend with pine nuts (if using), olive oil, and truffle oil. Season with salt and pepper.

Make the Alfredo Sauce:

• Melt butter in a skillet, add garlic and cook 1 min.

• Pour in cream and bring to a gentle simmer.

• Add Parmesan and stir until melted and smooth.

• Stir in the mushroom pesto and keep warm.

Assemble:

• Add chicken to sauce and coat well.

• Plate roasted potatoes, top with sauced chicken, and finish with shaved Parmesan.