Description

Spicy Tuscan Chicken Alfredo with Roasted Broccoli is a delightful, bold dish that combines tender chicken marinated in garlic and chili with a creamy mushroom basil Alfredo sauce. Paired with perfectly roasted potatoes and broccoli, this meal offers an indulgent experience perfect for any occasion—whether it’s a dinner party or a cozy family night. Easy to prepare and packed with flavor, this recipe provides the ideal balance of spice and creaminess, making it a sure crowd-pleaser.

Ingredients

Scale

2 boneless, skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
1 tsp red pepper flakes
1 tsp dried oregano
½ tsp dried thyme
Salt & freshly cracked black pepper, to taste
1 medium Yukon Gold potato, cut into 1-inch cubes
1 small head of broccoli, cut into florets
2 tbsp olive oil
¼ cup grated Parmesan cheese
2 cloves garlic, minced
Salt & freshly cracked black pepper, to taste
2 tbsp butter
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
1 ½ cups heavy cream
½ cup grated Parmesan cheese
¼ cup fresh basil leaves, chopped
½ tsp red pepper flakes
½ cup shredded mozzarella cheese
Salt & freshly cracked black pepper, to taste

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Instructions

Marinate the chicken bites in olive oil, minced garlic, red pepper flakes, oregano, thyme, salt, and pepper for at least 30 minutes.
Preheat the oven to 200°C (400°F). Toss potato cubes and broccoli florets in olive oil and garlic; roast on a baking sheet for about 25 minutes.
In a skillet, sauté mushrooms and garlic in butter until softened. Add heavy cream and Parmesan; let simmer until thickened.
Stir in cooked chicken bites and mozzarella until melted. Serve over the roasted vegetables.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking and Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 plate (about 450g)
Calories: 620
Sugar: 3g
Sodium: 650mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 32g
Cholesterol: 120mg