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.