Description
A vibrant and indulgent Mediterranean-inspired dish featuring lemon-garlic marinated Greek chicken served over creamy Alfredo fettuccine, paired with crispy truffle Parmesan potatoes for a perfect blend of bright, bold flavors and comforting textures.
Ingredients
Scale
Chicken and Marinade
- 4 skinless, boneless chicken breasts
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 garlic cloves, minced
- 1 tbsp Greek seasoning blend (oregano, thyme, rosemary)
- Salt, to taste
- Black pepper, to taste
- 1 tbsp olive oil (for marinade)
Alfredo Sauce
- 4 tbsp butter
- 3 garlic cloves, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- ½ tsp lemon zest (optional, for brightness)
Pasta
- 12 oz fettuccine pasta
Crispy Truffle Parmesan Potatoes
- 1 ½ lbs Yukon gold or baby potatoes, cut into bite-sized pieces
- 3 tbsp melted butter
- ½ cup freshly grated Parmesan cheese
- 1 tsp truffle oil
- Salt, to taste
- Black pepper, to taste
Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese (optional)
Instructions
- Marinate the Chicken: Combine lemon juice, lemon zest, minced garlic, Greek seasoning, salt, pepper, and olive oil in a bowl. Coat chicken breasts thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Crispy Truffle Parmesan Potatoes: Cut potatoes into bite-sized pieces and parboil in boiling water until just tender, about 8-10 minutes. Drain well, then toss with melted butter, grated Parmesan, truffle oil, salt, and pepper. Spread potatoes in a single layer on a baking sheet and roast in a preheated oven at 425°F (220°C) for 25-30 minutes, flipping halfway through, until golden and crispy.
- Cook the Chicken: Heat a large skillet over medium-high heat. Sear the marinated chicken breasts until golden and cooked through, approximately 5-6 minutes per side depending on thickness. Remove from heat and let rest before slicing into juicy strips.
- Make the Alfredo Sauce: In the same skillet, melt butter over medium heat and gently sauté garlic until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in grated Parmesan cheese until the sauce thickens and becomes velvety smooth. Season with salt, pepper, and a touch more lemon zest for brightness.
- Cook the Pasta and Combine: Boil fettuccine pasta according to package instructions until al dente. Drain pasta promptly and toss it into the Alfredo sauce, ensuring even coating. Plate the sauced pasta, top with sliced chicken breast, and garnish with freshly chopped parsley and additional Parmesan if desired.
Notes
- Marinate the chicken overnight for deeper, more vibrant flavors.
- Parboiling potatoes is key to achieving crispy exterior and tender interior.
- Add Parmesan cheese gradually into the sauce to prevent clumping and maintain smoothness.
- Use fresh garlic instead of pre-minced for optimal aromatic flavor.
- Cook pasta al dente to ensure it holds up well under the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 850 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 55 g
- Saturated Fat: 28 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 160 mg
Keywords: Greek chicken Alfredo, lemon garlic chicken, creamy pasta, truffle Parmesan potatoes, Mediterranean dinner, comfort food, fettuccine Alfredo, crispy potatoes