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

This bold fusion bowl combines tropical coconut richness with Italian comfort. Tender coconut-garlic marinated chicken meets caramelized sweet potatoes, bathed in silky coconut cream Alfredo and swirled with spicy basil-pine nut pesto. Topped with crunchy chili-lime cashews for the ultimate flavor explosion.

Servings: 2–3
Prep Time: 25 minutes (+ marinating time)
Cook Time: 30–35 minutes

Ingredients

Coconut-Garlic Marinated Chicken

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp coconut oil (or olive oil)
• 4 cloves garlic, minced
• 2 tbsp full-fat coconut milk (cream from the top of the can)
• 1 tsp dried oregano
• ½ tsp ground cumin
• Salt & freshly cracked black pepper

Caramelized Sweet Potatoes

• 2 medium sweet potatoes, peeled & cubed (1-inch)
• 2 tbsp coconut oil (or olive oil)
• ½ tsp smoked paprika
• Salt & pepper

Spicy Basil-Pine Nut Pesto

• 2 cups fresh basil leaves, packed
• ¼ cup pine nuts
• 2 cloves garlic
• ½ tsp red pepper flakes (adjust to taste)
• ¼ cup grated Parmesan cheese
• ½ cup olive oil
• Salt to taste

Coconut Cream Alfredo

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 can (13.5 oz / 400ml) full-fat coconut milk (stirred well)
• ½ cup heavy cream
• ¾ cup grated Parmesan cheese
• Salt & pepper

Chili-Lime Cashews

• ¼ cup raw cashews
• ¼ tsp chili powder
• Pinch red pepper flakes
• Zest of ½ lime
• Pinch salt
• ½ tsp coconut oil (or olive oil)

Instructions

1️⃣ Roast Sweet Potatoes & Make Cashews

1. Preheat oven to 200°C (400°F).
2. Toss sweet potato cubes with coconut oil, smoked paprika, salt & pepper.
3. Spread on a baking sheet and roast 25–30 min, flipping halfway.
4. For cashews: Heat coconut oil in a skillet over medium heat, add cashews, and toast 2–3 min until golden.
5. Remove from heat, stir in chili powder, red pepper flakes, lime zest, and salt. Crush or chop.

2️⃣ Marinate & Cook Chicken

1. Toss chicken with coconut oil, garlic, coconut cream, oregano, cumin, salt & pepper.
2. Marinate 15+ minutes.
3. Sear in a hot skillet 5–7 min until browned & cooked through.

3️⃣ Make Pesto

1. In a food processor, combine basil, pine nuts, garlic, red pepper flakes, Parmesan.
2. Pulse until finely chopped.
3. Slowly stream in olive oil until smooth. Season with salt.

4️⃣ Make Alfredo Sauce

1. In a saucepan, melt butter over medium heat.
2. Add garlic, sauté 30 sec.
3. Stir in coconut milk & heavy cream, bring to simmer.
4. Add Parmesan, stir until smooth. Season to taste.

5️⃣ Assemble

1. Stir chicken into Alfredo sauce.
2. Swirl in dollops of pesto (don’t fully mix).
3. Spoon sweet potatoes into bowls, top with chicken Alfredo.
4. Sprinkle chili-lime cashews over the top. Serve hot.

Tips & Variations

• Use full-fat coconut milk for the richest texture.
• Adjust red pepper flakes for a milder or spicier pesto.
• Swap sweet potatoes for roasted butternut squash.
• Serve with pasta, rice, or quinoa for a heartier meal.