Double Parmesan Garlic Chicken Alfredo with Crispy Potatoes & Creamy Truffle Mushroom Pesto

 

Double Parmesan Garlic Chicken Alfredo with Crispy Potatoes & Creamy Truffle Mushroom Pesto

Ingredients:

For the Chicken:

2 chicken breasts, flattened

1/2 cup grated Parmesan

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon olive oil

For the Alfredo Pasta:

8 oz (225g) fettuccine

1 tablespoon butter

1/2 cup heavy cream (double cream in UK)

1/2 cup grated Parmesan

1/2 teaspoon garlic powder

Salt and pepper to taste

For the Crispy Potatoes:

2 medium potatoes, cubed

1 tablespoon olive oil

Salt, pepper, and Italian herbs

For the Truffle Mushroom Pesto:

1 cup mushrooms, sautéed

1 tablespoon truffle oil

1/4 cup basil

1/4 cup grated Parmesan

1 garlic clove

Salt and pepper

2 tablespoons olive oil

Directions:

Cook Potatoes: Toss cubed potatoes with olive oil and seasoning. Bake at 425°F (220°C) for 25–30 minutes until golden and crisp.

Prepare Chicken: Rub chicken with garlic powder, salt, pepper, and Parmesan. Sear in olive oil over medium-high heat for 4–5 minutes per side until golden and cooked through.

Cook Pasta & Alfredo Sauce: Boil pasta. In a pan, melt butter, add cream, garlic powder, and Parmesan. Simmer until creamy. Add cooked pasta and toss.

Make Pesto: Blend sautéed mushrooms, truffle oil, basil, garlic, Parmesan, olive oil, salt, and pepper until smooth.

Assemble: Plate Alfredo pasta with sliced chicken on top. Add crispy potatoes on the side and drizzle with mushroom pesto.