Indulge in a symphony of rich flavors and satisfying textures with this ultimate comfort food creation! Featuring succulent garlic-marinated chicken alongside perfectly golden Parmesan garlic potatoes. Everything is sumptuously coated in an ultra-creamy Alfredo, loaded with a triple threat of feta, Parmesan, and cream cheese, beautifully swirled with a vibrant spinach-basil pesto. The grand finale: a glorious broiled cheese crust sealing in all the deliciousness.
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time)
Cook time: 35-40 minutes
Ingredients:
Garlic-Marinated Chicken:
1 lb boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced 
1 tsp dried oregano (optional, for a subtle Greek hint)
Salt & freshly cracked black pepper to taste
Golden Parmesan Garlic Potatoes:
1 lb Yukon Gold or red potatoes, scrubbed clean and cut into ¾-inch cubes
2 tbsp olive oil
4 cloves garlic, minced
½ cup grated Parmesan cheese
Salt & freshly cracked black pepper to taste
Sauce: Creamy Triple-Cheese Alfredo with Spinach-Basil Pesto Swirl:
For Spinach-Basil Pesto:
2 cups fresh spinach, packed 
1 cup fresh basil leaves, packed
2 cloves garlic, minced
¼ cup pine nuts (optional)
½ cup grated Parmesan cheese (for pesto)
½ cup olive oil (for blending pesto)
Salt & freshly cracked black pepper to taste
For Creamy Triple-Cheese Alfredo Base:
2 tbsp unsalted butter 
3 cloves garlic, minced
1 ½ cups heavy cream
4 oz cream cheese, softened and cubed
½ cup grated Parmesan cheese (for Alfredo)
¼ cup crumbled feta cheese
Salt & freshly cracked black pepper to taste
Twist: Broiled Cheese Crust:
½ cup shredded mozzarella cheese (or a blend of mozzarella/provolone)
Instructions:
Prepare Golden Parmesan Garlic Potatoes:
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
In a large bowl, toss potato cubes with 2 tbsp olive oil, 4 cloves minced garlic, ½ cup grated Parmesan cheese, salt, and pepper. Ensure cubes are well coated.
Spread in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until golden brown, tender, and crispy, flipping halfway through for even browning.
Prepare Garlic-Marinated Chicken:
While potatoes roast, in a bowl, toss chicken bites with 2 tbsp olive oil, 4 cloves minced garlic, dried oregano (if using), salt, and pepper. Let marinate for at least 15 minutes.
Heat a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and nicely browned. Remove chicken from skillet and set aside.
Prepare Spinach-Basil Pesto:
In a food processor or with an immersion blender, combine fresh spinach, fresh basil leaves, 2 cloves minced garlic, pine nuts (if using), and ½ cup grated Parmesan cheese.
Pulse until finely chopped. With the processor running, slowly drizzle in ½ cup olive oil until a smooth pesto forms. Season with salt and pepper to taste. Set aside.
Prepare Creamy Triple-Cheese Alfredo Base:
In a large skillet or saucepan, melt 2 tbsp unsalted butter over medium heat.
Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
Pour in 1 ½ cups heavy cream and bring to a gentle simmer, stirring occasionally.
Reduce heat to low. Add the cubed cream cheese and whisk continuously until it’s completely melted and smooth into the sauce.
Gradually whisk in ½ cup grated Parmesan cheese and ¼ cup crumbled feta cheese until melted and the sauce is smooth and luxurious. Season with salt and freshly cracked black pepper. Keep warm over very low heat.
Assemble and Broil:
Add the cooked garlic-marinated chicken to the creamy triple-cheese Alfredo sauce and gently stir to coat.
Now, take spoonfuls of the prepared Spinach-Basil Pesto and artfully dollop it into the Alfredo sauce. Gently swirl it in with a spoon, leaving distinct streaks (don’t fully mix for a beautiful marbled effect).
Divide the golden Parmesan garlic potatoes among individual oven-safe bowls or a single larger oven-safe serving dish.
Spoon the cheesy, luscious Triple-Cheese Garlic Chicken Alfredo mixture with the pesto swirls generously over the potatoes.
Sprinkle the top evenly with shredded mozzarella cheese.
Carefully transfer the bowls/dish to the oven. Turn on the broiler to high. Broil for 3-5 minutes, watching very closely, until the cheese topping is melted, bubbly, and golden brown with some desirable charred spots.
Serve:
Carefully remove from the oven (bowls will be very hot!).
Serve immediately and revel in this extraordinary, intensely flavorful, and incredibly satisfying meal!
Tips for Success:
Pesto Vibrancy: For the brightest green pesto, you can blanch the spinach and basil briefly in boiling water, then shock in ice water before blending. This helps preserve their vibrant color.
Cheese Melting: Ensure the cream cheese is softened before adding it to the Alfredo to help it melt smoothly without clumping.
Broiling Watch: Broilers are powerful! Keep a close eye on the cheese crust to prevent burning. It can go from golden to burnt in seconds.
Potato Crispiness: Don’t overcrowd the baking sheet when roasting potatoes. Give them space to get truly crispy.
Sauce Consistency: If the Alfredo sauce seems too thick at any point, you can thin it with a splash of warm chicken broth or milk.
