I like making this creamy and comforting dish when I want a full meal that feels rich and satisfying. The chicken turns out juicy and flavorful, the potatoes get perfectly crispy, and the roasted red pepper pesto Alfredo sauce brings everything together with a smooth, garlicky finish.
Why You’ll Love This Recipe
I enjoy this recipe because it combines simple ingredients into something that feels special. I like how the flavors are bold but balanced, and how everything cooks in a straightforward way. It is a great option when I want a cozy dinner that still feels a little elevated.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
4 cloves garlic, minced
1 1/2 pounds baby potatoes, halved
2 tablespoons butter
1 cup heavy cream
1/2 cup chicken broth
1 cup roasted red peppers, chopped
1/3 cup basil pesto
1/2 cup grated Parmesan cheese
Fresh parsley for garnish
Directions
I start by preheating the oven to 425°F (220°C). I place the halved potatoes on a baking sheet, drizzle them with 1 tablespoon of olive oil, and season with salt and pepper. I spread them out evenly and roast them for 30 to 35 minutes, flipping halfway through, until they are golden and crispy.
While the potatoes are roasting, I season the chicken breasts with salt, pepper, and Italian seasoning. I heat the remaining olive oil in a large skillet over medium-high heat and cook the chicken for about 5 to 6 minutes per side until golden and fully cooked. I remove the chicken from the pan and set it aside.
In the same skillet, I reduce the heat to medium and add the butter. Once melted, I add the minced garlic and cook it briefly until fragrant. I pour in the chicken broth and heavy cream, stirring to combine. I add the chopped roasted red peppers and basil pesto, letting the sauce simmer for a few minutes until it thickens slightly.
I stir in the Parmesan cheese and adjust seasoning if needed. I return the chicken to the skillet and spoon the sauce over it, letting everything simmer together for another 3 to 4 minutes. I serve the chicken with the crispy potatoes and finish with fresh parsley.
Servings And Timing
I usually get 4 servings from this recipe.
Prep time takes about 15 minutes, cook time is around 35 minutes, and the total time comes to approximately 50 minutes.
Variations
I sometimes use chicken thighs instead of breasts for a juicier result. I also like adding spinach to the sauce for extra color and texture. When I want a slightly lighter version, I reduce the cream and replace part of it with extra chicken broth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken and sauce gently on the stovetop or in the microwave, adding a splash of cream or broth to keep the sauce smooth.
FAQs
Can I prepare this recipe in advance?
I can cook the chicken and sauce ahead of time and store them separately. I reheat everything together just before serving for the best texture.
Can I use jarred roasted red peppers?
I often use jarred roasted red peppers, and they work perfectly well after draining them.
What can I substitute for heavy cream?
I sometimes use half-and-half, though the sauce will be slightly less rich.
Is this recipe freezer-friendly?
I do not recommend freezing it because the creamy sauce can change texture after thawing.
What vegetables go well with this dish?
I like serving it with steamed broccoli, green beans, or a simple side salad.
Conclusion
I keep coming back to this Tuscan Garlic Chicken With Crispy Potatoes And Creamy Roasted Red Pepper Pesto Alfredo because it delivers comfort and flavor in every bite. It is a dependable recipe when I want something creamy, hearty, and satisfying without making things complicated.
This hearty Tuscan garlic chicken dish is paired with crispy roasted baby potatoes and finished with a creamy roasted red pepper pesto Alfredo sauce for a rich, comforting meal full of bold flavor and simple elegance.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
4 cloves garlic, minced
1 1/2 pounds baby potatoes, halved
2 tablespoons butter
1 cup heavy cream
1/2 cup chicken broth
1 cup roasted red peppers, chopped
1/3 cup basil pesto
1/2 cup grated Parmesan cheese
Fresh parsley for garnish
Instructions
Preheat oven to 425°F (220°C). Spread halved baby potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 30–35 minutes, flipping halfway through, until crispy and golden.
Season chicken breasts with salt, pepper, and Italian seasoning.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden and fully cooked. Remove from pan and set aside.
Reduce skillet heat to medium and melt butter. Add minced garlic and sauté until fragrant.
Add chicken broth and heavy cream, stirring to combine. Stir in roasted red peppers and basil pesto. Let the sauce simmer until it thickens slightly.
Stir in Parmesan cheese and adjust seasoning if needed.
Return chicken to the skillet, spoon sauce over it, and simmer for 3–4 minutes.
Serve chicken with roasted potatoes and garnish with fresh parsley.
Notes
Substitute chicken thighs for extra juiciness.
Add spinach to the sauce for extra texture and nutrients.
Use jarred roasted red peppers for convenience.
Replace part of the cream with more broth for a lighter sauce.
