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Roast the Potatoes
Preheat oven to 425°F (220°C). Toss the potato cubes with olive oil, garlic, Parmesan, oregano, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20–25 minutes, flipping halfway, until golden and crispy.
Cook Chicken in Alfredo Sauce
In a skillet, heat olive oil over medium-high heat. Cook chicken until golden and cooked through. Remove and set aside. In the same skillet, sauté garlic until fragrant, then add mushrooms. Cook until softened. Pour in cream, bring to a simmer, and stir in Parmesan. Season to taste, then return chicken and coat in the sauce.
Make Basil Pesto Cream
Blend basil, Parmesan, garlic, and olive oil until smooth. Stir in cream and season with salt and pepper.
Assemble and Serve
Plate the roasted potatoes, top with Alfredo chicken, and drizzle with basil pesto cream.
Serving and Storage Tips
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