Description
Double Parmesan Garlic Chicken Alfredo with Crispy Potatoes is a sumptuous dish that marries comfort food with gourmet elegance. Perfect for family gatherings or intimate dinners, this recipe features juicy grilled chicken coated in a flavorful garlic-Parmesan crust, accompanied by crispy roasted potatoes infused with double the garlic goodness. Topped with a rich truffle mushroom pesto Alfredo sauce, each bite delivers an explosion of savory flavors that will leave everyone craving more. This dish not only satisfies the appetite but also impresses visually, making it your go-to recipe for any occasion.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 medium Yukon Gold potatoes
- 8 oz cremini mushrooms
- 1 ½ cups heavy cream
- Grated Parmesan cheese (for crusting and sauce)
- Olive oil
- Fresh garlic
- Truffle oil
Instructions
- Preheat oven to 400°F. Toss potato cubes in olive oil, Parmesan cheese, minced garlic, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden.
- While potatoes are roasting, toss chicken slices in olive oil, minced garlic, grated Parmesan cheese, Italian herbs, salt, and pepper. Grill or pan-fry for 2-3 minutes per side until golden brown.
- In the same skillet, melt butter and sauté sliced mushrooms and garlic until softened. Stir in basil and heavy cream; bring to a simmer while adding Parmesan cheese and truffle oil.
- Serve crispy potatoes topped with grilled chicken and generous amounts of creamy sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 654
- Sugar: 3g
- Sodium: 790mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 118mg
Keywords: Soak potato cubes in water prior to roasting for extra crispiness. Feel free to customize by adding vegetables like spinach or broccoli.