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

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Coconut Garlic Chicken Alfredo with Roasted Sweet Potatoes & Spicy Basil Pesto Cream is a bold, creamy fusion dish featuring tender chicken in a rich coconut Alfredo sauce, caramelized sweet potatoes, and a drizzle of spicy basil pesto. It’s comforting, creative, and packed with flavor.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking & Sautéing
  • Cuisine: Fusion

Ingredients

  • 2 boneless, skinless chicken breasts or thighs
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cloves garlic, minced
  • 2 tbsp olive oil or coconut oil
  • 2 medium sweet potatoes, peeled and cubed
  • Salt and black pepper to taste
  • 8 oz fettuccine or linguine
  • 1/4 cup grated Parmesan cheese or 2 tbsp nutritional yeast (for dairy-free)
  • 1 cup fresh basil leaves
  • 2 tbsp pine nuts or walnuts
  • 1/2 tsp red chili flakes or 1 small fresh chili
  • 1 tbsp lemon juice
  • 2–3 tbsp coconut milk or water (for pesto)
  • Optional: 1 cup spinach or arugula for extra greens

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss sweet potatoes with oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
  3. Season chicken with salt and pepper. In a skillet, sear chicken in oil until golden and cooked through. Let rest, then slice.
  4. In the same skillet, sauté garlic until fragrant. Add coconut milk and simmer for 5–7 minutes until slightly thickened.
  5. Stir in Parmesan or nutritional yeast, salt, and pepper. Let reduce to a creamy sauce.
  6. Cook pasta until al dente. Drain and toss with coconut garlic sauce.
  7. Blend basil, nuts, chili flakes, lemon juice, and coconut milk or water into a smooth pesto cream.
  8. Plate pasta with sliced chicken, roasted sweet potatoes, and a drizzle of spicy pesto cream. Garnish with extra basil or cheese.

Notes

  • Swap sweet potatoes for roasted squash or carrots.
  • Use kale or cilantro in pesto if out of basil.
  • Serve over zucchini noodles for a low-carb version.
  • Add cream cheese or cashew cream for extra richness.
  • Pesto can be made ahead and stored separately.

Nutrition

Find it online: https://elladishes.com/coconut-garlic-chicken-alfredo-with-roasted-sweet-potatoes-spicy-basil-pesto-cream/