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Greek Chicken Alfredo with Garlic Potatoes

Greek Chicken Alfredo with Garlic Potatoes

A creamy and flavorful Greek-inspired dish featuring chicken and garlic-infused potatoes.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.3 lb boneless, skinless chicken breasts Cut into bite-sized pieces
  • 1.5 cups heavy cream For a rich sauce
  • 2 cups penne pasta Or your favorite pasta shape
  • 1 cup grated Parmesan cheese Plus more for serving
  • 4 cloves garlic Minced for flavor
  • 1 tsp dried oregano Or fresh, if available
  • 1 tbsp olive oil For sautéing
  • 1.5 lbs baby potatoes Cut in half, skin on
  • 1 tbsp butter For flavoring the potatoes
  • 1 tbsp fresh parsley Chopped for garnish

Instructions

Preparation Steps

  • Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden.
  • In a large skillet over medium heat, add the butter. Sauté the minced garlic until fragrant, about 1 minute.
  • Add the chicken pieces to the skillet, season with oregano, salt, and pepper, and cook until browned and cooked through, about 7-10 minutes.
  • Cook the penne pasta according to package instructions. Drain and set aside.
  • Pour the heavy cream into the skillet with the chicken. Sprinkle in the Parmesan cheese, stirring until a creamy sauce forms. Add the cooked pasta and combine well.
  • Serve the chicken alfredo with roasted garlic potatoes on the side. Garnish with chopped parsley and extra Parmesan cheese.

Notes

This dish pairs beautifully with a fresh salad. Add a squeeze of lemon for extra brightness!