Coconut Garlic Chicken Alfredo with Roasted Sweet Potatoes & Spicy Basil Pesto Cream

Coconut Garlic Chicken Alfredo with Roasted Sweet Potatoes & Spicy Basil Pesto Cream is a bold fusion of comfort and creativity. I layer tender chicken in a rich coconut garlic Alfredo sauce, nest it beside caramelized sweet potatoes, and finish with a drizzle of spicy basil pesto cream that cuts through the richness. This dish brings together sweet, savory, creamy, and spicy in a way that keeps every bite exciting.

Why You’ll Love This Recipe

I love this recipe because it transforms familiar ingredients into something unique and memorable. The coconut milk gives the Alfredo a luxurious, dairy-free creaminess, while the garlic and pesto add depth and brightness. The roasted sweet potatoes bring in a natural sweetness and a beautiful contrast in flavor and texture. It’s comforting, indulgent, and fresh all at once.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Coconut milk (full-fat)

• Garlic (minced)

• Olive oil or coconut oil

• Sweet potatoes (peeled and cubed)

• Salt

• Black pepper

• Fresh basil

• Parmesan cheese (or nutritional yeast for dairy-free option)

• Pine nuts or walnuts

• Red chili flakes or fresh chili

• Lemon juice

• Pasta (fettuccine or linguine)

• Optional: spinach or arugula for extra greens

Directions

1. I preheat the oven to 425°F (220°C).

2. I toss the cubed sweet potatoes with olive oil, salt, and pepper, then roast them for 25–30 minutes until golden and tender.

3. While the sweet potatoes roast, I season and sear the chicken in a skillet until golden and cooked through. I remove and slice it once it rests.

4. In the same skillet, I sauté garlic until fragrant, then pour in coconut milk and simmer for 5–7 minutes until it thickens slightly.

5. I stir in salt, pepper, and a bit of Parmesan or nutritional yeast, letting the sauce reduce until creamy.

6. I cook the pasta until al dente, then toss it in the coconut garlic sauce.

7. For the spicy basil pesto cream, I blend fresh basil, nuts, chili flakes, lemon juice, and a drizzle of coconut milk or water until smooth.

8. I plate the creamy pasta, top with sliced chicken, scatter roasted sweet potatoes around, and drizzle everything with the pesto cream.

9. I garnish with extra basil or cheese, then serve immediately.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I swap sweet potatoes for roasted butternut squash or carrots. I use kale or cilantro in the pesto if I’m out of basil. If I want to go low-carb, I serve the sauce and toppings over spiralized zucchini noodles. For extra richness, I blend in a little cream cheese or cashew cream with the coconut milk.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce. The pesto can be stored separately and spooned over just before serving. I don’t recommend freezing, as the coconut milk sauce can separate.

FAQs

Can I make this dairy-free?

Yes, I use coconut milk and skip the Parmesan or replace it with nutritional yeast for a completely dairy-free version.

What pasta works best?

I like fettuccine or linguine for soaking up the sauce, but penne or spaghetti work just as well.

Can I use store-bought pesto?

Yes, but I mix in a little coconut milk and chili flakes to give it that creamy, spicy twist.

How do I keep the Alfredo sauce from curdling?

I simmer the coconut milk gently and don’t boil it. Stirring frequently helps keep it smooth and creamy.

Can I use chicken thighs instead of breasts?

Definitely. Thighs stay juicier and add more flavor—I use whichever I have on hand.

Conclusion

Coconut Garlic Chicken Alfredo with Roasted Sweet Potatoes & Spicy Basil Pesto Cream is a next-level dinner that brings together rich, savory, sweet, and spicy elements in one unforgettable plate. I love how it turns comfort food into something vibrant and creative. When I want to impress or just enjoy something truly satisfying, this is the dish I make.

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