Double Parmesan Garlic Chicken Alfredo with Crispy Potatoes & Creamy Truffle Mushroom Pesto Ingredients: 2 chicken breasts, sliced 2 cups baby potatoes, halved 2 tbsp olive oil 1 tsp garlic powder Salt and pepper 2 cups heavy cream 1/2 cup grated Parmesan 1/2 cup shredded Parmesan 3 cloves garlic, minced 1/4 cup truffle mushroom pesto 8 oz (225g) fettuccine Fresh parsley, chopped Directions: Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, garlic powder, salt, and pepper. Roast for 25–30 minutes until crispy. Cook pasta according to package directions; drain and set aside. In a skillet, cook chicken in a bit of oil until browned and cooked through. Set aside. In the same skillet, sauté garlic in butter until fragrant. Add cream and bring to a simmer. Stir in both types of Parmesan and truffle pesto. Simmer until thickened. Add pasta and chicken to the sauce, tossing to coat. Serve with roasted potatoes and sprinkle parsley on top. Notes: Use store-bought pesto or homemade for richer flavor. - @ddev70