Name: Tuscan Garlic Chicken with Crispy Potatoes & Creamy Roasted Red Pepper Pesto Alfredo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-Inspired
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon Italian seasoning; 1 1/2 pounds baby potatoes, halved; 2 tablespoons olive oil (for potatoes); 1/2 teaspoon salt (for potatoes); 1/2 teaspoon paprika (for potatoes); 1/2 teaspoon garlic powder; 2 tablespoons butter; 4 garlic cloves, minced; 1 cup heavy cream; 1/2 cup roasted red peppers, blended; 1/4 cup basil pesto; 1/2 cup grated Parmesan cheese; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste (for sauce); Fresh parsley or basil, chopped, for garnish

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This comforting chicken dinner brings together tender, pan-seared chicken breasts, golden oven-roasted potatoes, and a rich, creamy roasted red pepper pesto Alfredo sauce. It’s a hearty, satisfying meal that feels special enough for guests while still being simple enough for a weeknight.

Why You’ll Love This Recipe

This recipe delivers bold, cozy flavors with minimal effort. The chicken stays juicy and well-seasoned, the potatoes turn perfectly crisp in the oven, and the creamy sauce ties everything together with a smooth, savory finish. It’s a complete meal made with straightforward ingredients and reliable techniques, making it both approachable and impressive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning

For the crispy potatoes
1 1/2 pounds baby potatoes, halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder

For the creamy roasted red pepper pesto Alfredo
2 tablespoons butter
4 garlic cloves, minced
1 cup heavy cream
1/2 cup roasted red peppers, blended until smooth
1/4 cup basil pesto
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh parsley or basil, chopped, for garnish

Directions

Preheat the oven to 425°F (220°C). In a large bowl, toss the halved potatoes with olive oil, salt, paprika, and garlic powder. Spread them in a single layer on a baking sheet and roast for 30 to 35 minutes, flipping once halfway through, until golden and crispy.

While the potatoes roast, season the chicken breasts evenly with salt, black pepper, paprika, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5 to 6 minutes per side, until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the heavy cream, blended roasted red peppers, and basil pesto. Let the sauce simmer gently for 3 to 4 minutes.

Add the grated Parmesan cheese and stir until the sauce thickens and becomes smooth and creamy. Season with salt, black pepper, and red pepper flakes if using.

Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2 to 3 minutes to allow the flavors to meld. Slice the chicken and serve with the crispy potatoes, finishing with chopped fresh herbs.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

You can add fresh spinach to the sauce during the final simmer for extra color and nutrition. Sliced sun-dried tomatoes also pair well with the creamy sauce. For a lighter version, use half-and-half instead of heavy cream, keeping in mind the sauce will be slightly thinner.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or milk to loosen the sauce if needed. The potatoes can be reheated in the oven or air fryer to help restore their crispness.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and will be even juicier. Adjust the cooking time as needed.

Can I make the sauce ahead of time?

The sauce can be made up to one day in advance and stored in the refrigerator. Reheat gently before serving.

What kind of potatoes work best?

Baby potatoes are ideal, but Yukon gold or red potatoes cut into chunks also work well.

Is the red pepper flavor strong?

The roasted red peppers add a mild sweetness and depth without overpowering the sauce.

Can I make this dish dairy-free?

You can experiment with dairy-free butter, cream, and cheese alternatives, though the flavor and texture will change.

How do I know when the chicken is done?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).

Can I freeze this recipe?

Freezing is not recommended due to the cream-based sauce, which can separate when thawed.

What can I serve alongside this dish?

A simple green salad or steamed vegetables make a great addition.

Can I make it spicier?

Increase the red pepper flakes or add a pinch of cayenne pepper to the sauce.

Why is it called Tuscan-style?

The name reflects the use of garlic, herbs, and creamy sauce inspired by rustic Italian-style flavors.

Conclusion

Tuscan Garlic Chicken with Crispy Potatoes & Creamy Roasted Red Pepper Pesto Alfredo is a well-rounded, comforting meal that combines texture, flavor, and ease. With its creamy sauce, perfectly cooked chicken, and crisp potatoes, it’s a dish you’ll want to return to again and again for both everyday dinners and special occasions.