Recipe: 🍋🌿🍅🐔Tuscan Lemon Garlic Chicken Alfredo & Parmesan Potatoes

with Creamy Sun-Dried Tomato Mushroom Pesto Sauce and Melted Mozzarella

A rich, rustic, and vibrantly Mediterranean bowl—featuring tender lemon-garlic grilled chicken, crispy garlic-Parmesan potato wedges, and a luxurious sun-dried tomato mushroom Alfredo finished with bubbling mozzarella cheese. Perfect comfort with a Tuscan soul.

👩‍🍳 Servings: 2–3

Prep Time: 25 minutes
Cook Time: 30–35 minutes

🥔🧄🧀 Crispy Parmesan-Garlic Potato Wedges

Ingredients:

• 2 medium Yukon Gold potatoes, cut into wedges
• 2 tbsp olive oil
• ¼ cup grated Parmesan cheese 🧀
• 3 cloves garlic, minced
• 1 tsp dried Italian herbs (oregano, basil, thyme)
• Salt & freshly cracked black pepper, to taste

Instructions:

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment.
2. Toss wedges in olive oil, Parmesan, garlic, herbs, salt, and pepper.
3. Roast 25–30 minutes until golden and crispy, flipping halfway through.

🐔🍋🌿 Garlic-Lemon Herb Grilled Chicken Bites

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice 🍋
• 1 tsp dried oregano
• ½ tsp dried basil
• Salt & freshly cracked black pepper, to taste

Instructions:

1. In a bowl, combine chicken, olive oil, garlic, lemon juice, herbs, salt, and pepper. Marinate 15–20 minutes.
2. Heat grill pan or skillet over medium-high.
3. Grill/sauté chicken for 3–5 minutes per side until cooked through and lightly charred. Set aside.

🍄🍅🧀 Creamy Sun-Dried Tomato Mushroom Pesto Alfredo

Ingredients:

• 2 tbsp butter 🧈
• 8 oz cremini mushrooms, sliced
• ½ cup sun-dried tomatoes (oil-packed), drained & roughly chopped 🍅
• 2 cloves garlic, minced
• ¼ cup fresh basil leaves 🌿 (optional, for pesto touch)
• 1½ cups heavy cream
• ¾ cup grated Parmesan cheese 🧀
• ½ cup shredded mozzarella cheese 🧀 (for topping)
• Salt & freshly cracked black pepper, to taste

Instructions:

1. Melt butter in a large skillet over medium heat. Add mushrooms and garlic; cook 5–7 minutes until soft and browned.
2. Stir in sun-dried tomatoes. If using basil and desiring a smoother “pesto” texture, pulse the mushrooms, garlic, tomatoes, and basil in a food processor, then return to skillet.
3. Pour in heavy cream, simmer gently. Stir in Parmesan and melt until smooth. Season with salt and pepper.
4. Reduce heat to low. Add grilled chicken bites to the sauce, stirring to coat.
5. Sprinkle mozzarella evenly over top. Cover skillet and let cheese melt (or broil briefly for golden finish).

🧀🍽️ Assemble & Serve

1. Divide crispy potato wedges into bowls.
2. Spoon over the mozzarella-topped lemon garlic chicken in sun-dried tomato mushroom Alfredo sauce.
3. Garnish with a few basil leaves or extra Parmesan if desired.
4. Serve immediately and enjoy the bold flavors of Tuscany in every creamy, crispy bite.

💡 Pro Tips for Success

• Sun-Dried Tomatoes: Drain oil well, but don’t rinse—they add deep flavor.
• Broiler Boost: For bubbling mozzarella, broil for 1–2 minutes after melting—watch closely.
• Herb Lift: Use fresh basil for a bright finishing touch and visual pop.
• Balance: Add a splash of chicken broth or lemon juice if sauce needs thinning or a fresh note.

🍷 Pair with a glass of Pinot Grigio or sparkling lemonade for a cozy Tuscan escape.