Tuscan Garlic Chicken with Crispy Potatoes & Creamy Roasted Red Pepper Pesto Alfredo

This richly flavored and comforting bowl captures the essence of Tuscany, featuring tender grilled Tuscan chicken and perfectly crispy Parmesan garlic potatoes. Everything is generously enveloped in a luxurious creamy Alfredo sauce, uniquely blended with a vibrant roasted red pepper and basil pesto. A final elegant drizzle of smoked paprika oil elevates this gourmet meal to an unforgettable culinary delight.

Why You’ll Love This Recipe

This dish combines a symphony of textures and flavors—juicy garlic-infused chicken, crispy herb-roasted potatoes, and a luscious, colorful Alfredo sauce with fresh herbs and smoky paprika oil. It’s sophisticated yet approachable, perfect for dinner parties or a satisfying family meal. Plus, it features wholesome ingredients that celebrate classic Italian cooking with a modern twist.

Ingredients

Grilled Tuscan Chicken

• 1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets or bite-sized pieces

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 tbsp fresh oregano, chopped (or 1 tsp dried)

• 1 tsp dried basil

• ½ tsp red pepper flakes (optional)

• Salt & freshly cracked black pepper, to taste

Crispy Parmesan Garlic Potatoes

• 2 medium Yukon Gold potatoes, cut into 1-inch cubes

• 2 tbsp olive oil

• ¼ cup grated Parmesan cheese

• 3 cloves garlic, minced

• 1 tsp dried rosemary (or Italian herbs)

• Salt & freshly cracked black pepper, to taste

Creamy Roasted Red Pepper & Basil Pesto Alfredo

For Roasted Red Pepper & Basil Pesto:

• 1 large roasted red bell pepper (jarred or freshly roasted and peeled)

• 1 cup fresh basil leaves, packed

• ¼ cup pine nuts (or walnuts, optional)

• 2 cloves garlic

• 2 tbsp grated Parmesan cheese

• ¼ cup olive oil

• Salt & freshly cracked black pepper, to taste

For Alfredo Base:

• 2 tbsp butter

• 2 cloves garlic, minced

• 1½ cups heavy cream

• ¾ cup grated Parmesan cheese

• Salt & freshly cracked black pepper, to taste

Smoked Paprika Oil Drizzle

• 2 tbsp olive oil

• 1 tsp smoked paprika

• Fresh basil leaves for garnish (optional)

Directions

Prepare Crispy Parmesan Garlic Potatoes

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. Toss potato cubes with olive oil, minced garlic, Parmesan, rosemary, salt, and pepper.

3. Spread evenly in a single layer on the baking sheet. Roast for 25–30 minutes until golden, crispy, and tender, flipping halfway through.

Prepare Grilled Tuscan Chicken

1. In a bowl, combine olive oil, garlic, oregano, basil, red pepper flakes (if using), salt, and pepper.

2. Toss chicken pieces in the marinade and let sit for at least 15 minutes.

3. Heat a skillet or grill pan over medium-high heat. Cook chicken for 5–7 minutes (for bite-sized pieces) or 2–3 minutes per side (for cutlets), until browned and cooked through. Set aside.

Prepare Roasted Red Pepper & Basil Pesto

1. In a food processor, combine roasted red pepper, basil, pine nuts, garlic, and Parmesan. Pulse until finely chopped.

2. Slowly drizzle in olive oil while blending until a chunky pesto forms. Season with salt and pepper.

Prepare Creamy Alfredo Base & Infuse with Pesto

1. In a large skillet, melt butter over medium heat. Sauté garlic for 30 seconds.

2. Add heavy cream and bring to a gentle simmer.

3. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.

4. Stir in prepared roasted red pepper pesto. Keep warm on low heat.

Prepare Smoked Paprika Oil Drizzle

1. In a small bowl, mix olive oil and smoked paprika. Stir to combine.

Assemble & Serve

1. Add grilled chicken to the pesto Alfredo sauce; gently coat.

2. Divide crispy potatoes among plates.

3. Spoon chicken and sauce mixture over potatoes.

4. Drizzle smoked paprika oil on top and garnish with fresh basil if desired.

5. Serve immediately and enjoy!

Servings and Timing

• Yields: 2–3 servings

• Prep Time: 25 minutes (plus marinating)

• Cook Time: 30–35 minutes

• Total Time: Approximately 1 hour

Tips for Success

• Use quality jarred roasted red peppers for convenience or roast your own for freshness.

• Don’t skip the smoked paprika oil—it adds visual appeal and a smoky depth.

• Avoid overcooking chicken to keep it juicy.

• Roast potatoes in a single layer for maximum crispiness.

• Thin the Alfredo sauce with warm broth or milk if it thickens too much.

Conclusion

Tuscan Garlic Chicken with Crispy Potatoes & Creamy Roasted Red Pepper Pesto Alfredo is a gourmet dish that’s bursting with authentic Italian flavors and comforting textures. This recipe is perfect for elevating your weeknight dinners or impressing guests with a sophisticated yet accessible meal. Enjoy the perfect harmony of tender chicken, crispy potatoes, and rich, vibrant sauce in every bite.

Tuscan Garlic Chicken with Crispy Potatoes & Creamy Roasted Red Pepper Pesto Alfredo

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• Author: Douaa
• Total Time: 0 hours
• Yield: 2–3 servings
• Diet: Gluten Free

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Description

Indulge in this elegant Tuscan Garlic Chicken dish featuring tender grilled chicken, crispy Parmesan garlic potatoes, and a rich, creamy roasted red pepper pesto Alfredo sauce. Finished with a smoky paprika oil drizzle, it’s a gourmet, comforting meal that captures the essence of Tuscany in every bite.

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Ingredients

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Instructions

• Prepare Crispy Parmesan Garlic Potatoes:

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • Toss potato cubes with olive oil, minced garlic, Parmesan, rosemary, salt, and pepper.

  • Spread evenly in a single layer and roast 25–30 minutes, flipping halfway, until golden and crispy.

• Marinate and Cook Grilled Tuscan Chicken:

  • While potatoes roast, toss chicken with olive oil, garlic, oregano, basil, red pepper flakes, salt, and pepper. Marinate at least 15 minutes.

  • Heat skillet or grill pan over medium-high heat. Cook chicken 5–7 minutes (for bites) or 2–3 minutes per side (for cutlets) until cooked and browned. Set aside.

• Make Roasted Red Pepper & Basil Pesto:

  • In a food processor, combine roasted red pepper, basil, pine nuts, garlic, and Parmesan. Pulse to chop.

  • With motor running, drizzle olive oil until pesto forms. Season with salt and pepper.

• Prepare Alfredo Base and Combine with Pesto:

  • Melt butter in a large skillet over medium heat. Sauté garlic 30 seconds.

  • Add heavy cream and bring to gentle simmer. Stir in Parmesan until smooth. Season to taste.

  • Stir in pesto until fully incorporated. Keep warm.

• Make Smoked Paprika Oil:

  • Stir smoked paprika into olive oil in a small bowl.

• Assemble & Serve:

  • Add cooked chicken to Alfredo pesto sauce, stir to coat.

  • Plate crispy potatoes, spoon creamy chicken mixture on top.

  • Drizzle smoked paprika oil and garnish with fresh basil.

Notes

• Use well-drained jarred roasted peppers or peel fresh roasted peppers for smooth pesto.

• Don’t skip smoked paprika oil — it adds smoky flavor and beautiful color.

• Avoid overcooking chicken for juicy texture.

• Spread potatoes out for best crispiness.

• Thin Alfredo sauce with warm broth or milk if too thick.

• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Category: Main Course
• Method: Roasting, Grilling, Sautéing
• Cuisine: Italian, Tuscan