If a dish could embody comfort and elegance all at once, it would be this Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes. Imagine golden roasted baby potatoes tossed in vibrant basil pesto, nestled beside tender chicken bathed in a rich, garlicky mushroom Alfredo sauce. Every bite dances with creamy, herby, and savory flavors that just beg for another forkful. Whether you’re making a cozy weeknight dinner or dazzling weekend guests, this hearty main never fails to impress!
Ingredients You’ll Need
The ingredients for Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes are refreshingly simple but each one pulls double duty—adding incredible flavor, creamy texture, or that irresistible golden color. Gather everything ahead so that making it becomes a total joy!
- Olive oil: Use a good-quality olive oil for both roasting the potatoes and sautéing the chicken, building subtle flavor from the start.
- Boneless skinless chicken breasts: Sliced thinly so they cook quickly and soak up all that creamy Alfredo sauce.
- Salt and black pepper: Essential seasonings that wake up every single ingredient in the dish.
- Unsalted butter: Adds rich depth and helps the garlic and mushrooms sizzle to perfection.
- Garlic: Four cloves may sound like a lot, but trust me—the aroma and subtle heat it gives to the sauce is magical.
- Mushrooms: Go for cremini or button mushrooms for a meaty bite and wonderfully earthy flavor.
- Heavy cream: This is the key to that silky, decadent Alfredo sauce—don’t skimp!
- Parmesan cheese: Freshly grated is best for melt-in-your-mouth cheesy goodness.
- Italian seasoning: A blend of herbs that ties the Alfredo together with a subtle bouquet of flavor.
- Crushed red pepper flakes (optional): Just a pinch if you want a whisper of heat to balance the creaminess.
- Baby potatoes: Halved to get crispy edges and fluffy centers, the ideal partner for saucy chicken.
- Basil pesto: Either homemade or your favorite store-bought—it bathes the potatoes in herby glory.
- Fresh parsley or basil: Chopped for garnish, these greens give your finished plate a burst of freshness and color.
How to Make Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes
Step 1: Roast the Baby Potatoes
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment for easy cleanup. Toss the halved baby potatoes with olive oil, sprinkle on salt and pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, flipping halfway, until the potatoes are golden brown and fork-tender. Once they come out, immediately toss them with the basil pesto so every bite is coated with bright, herbal flavor.
Step 2: Sear the Chicken
While your potatoes are roasting, heat olive oil in a large skillet on medium heat. Season your sliced chicken breasts with salt and pepper, then lay them in the hot pan. Let them cook for 5 to 7 minutes, undisturbed, until golden and cooked through. This step is where the chicken gets its color and flavor—it’s totally worth the wait! Remove the chicken from the skillet and keep it warm.
Step 3: Sauté Garlic and Mushrooms
Into the same skillet, add the butter and let it melt, scraping up any browned bits from the chicken. Stir in the minced garlic and simmer for just 30 seconds, until fragrant—don’t let it burn! Toss in the sliced mushrooms and cook them for 5 to 6 minutes until they hit that perfect balance of tender with crisped, golden edges. The aroma at this stage will make your kitchen feel like an Italian bistro!
Step 4: Make the Alfredo Sauce
Pour the heavy cream into the skillet with the mushrooms, then stir in the grated Parmesan cheese, Italian seasoning, and a pinch of crushed red pepper flakes if you like a touch of spice. Let the mixture gently simmer for 3 to 4 minutes, stirring occasionally, so it thickens slightly and the cheese melts into a luscious, creamy sauce.
Step 5: Finish and Serve
Return the seared chicken and any accumulated juices to the skillet, tossing gently to coat every piece in Alfredo sauce. Give it a minute to warm through, then serve the creamy garlic mushroom chicken hot alongside your basil pesto potatoes. Garnish everything generously with fresh parsley or basil for full flavor and a pop of color. This is the moment to savor all the layers of Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes!
How to Serve Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes
Garnishes
Don’t underestimate the power of a good garnish! For Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes, a sprinkle of freshly chopped parsley or basil on top wakes up the whole plate. For an extra flourish, shave over a bit more Parmesan right as you serve—the contrast of creamy and sharp is unbeatable.
Side Dishes
While this meal is truly complete on its own, you can pair it with a crisp green salad filled with arugula, cherry tomatoes, and a balsamic vinaigrette. To mop up any leftover Alfredo sauce, add a warm, crusty baguette or some simple steamed veggies like green beans or asparagus. These sides round out the meal without stealing the spotlight.
Creative Ways to Present
You can artfully arrange the chicken and potatoes family-style on a large platter for a rustic, communal feel, or serve individual plates with the Alfredo sauce generously ladled over the top. For special occasions, try placing the pesto potatoes in a ring with the chicken Alfredo in the center—each bite is guaranteed to impress and delight!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes? Lucky you! Let everything cool completely, then transfer the chicken, sauce, and potatoes into separate airtight containers. Store them in the fridge for up to 3 days so you can enjoy a delicious repeat meal or a next-day lunch everyone will envy.
Freezing
If you want to save some for a longer stretch, freeze the chicken Alfredo (without the potatoes) in freezer-safe Ziploc bags or containers for up to 2 months. The pesto potatoes generally freeze less well, as their texture softens, but if needed, lay them flat on a baking sheet, freeze till firm, and then transfer to a bag. Label everything with the date for easy organizing.
Reheating
When ready to eat, reheat the chicken Alfredo gently in a skillet over low heat, adding a splash of cream or milk if the sauce looks too thick. For potatoes, a quick toss in a hot skillet or a few minutes in a hot oven brings back some of their original crispness. Avoid the microwave for the Alfredo sauce if possible—it keeps the texture just right!
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add even more richness and stay juicy in the Alfredo sauce. Just adjust the cooking time so they’re fully cooked and slice them thin for best results.
What kind of mushrooms work best for this recipe?
I love cremini or white button mushrooms, but shiitake or even a wild mushroom mix would make Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes feel extra special and earthy.
Can I make this gluten-free?
Definitely! All ingredients in this recipe are naturally gluten-free, but double-check your store-bought basil pesto just in case. Pair it with gluten-free bread if serving alongside.
Is there a lighter option for heavy cream?
You can swap in half-and-half or evaporated milk for a somewhat lighter sauce, though it won’t be quite as thick or luxurious. For a dairy-free option, use a creamy unsweetened plant-based milk and vegan cheese.
How far ahead can I prepare the potatoes?
You can roast and pesto the potatoes a day in advance and reheat them spread on a baking sheet at 350°F (175°C) for 12–15 minutes. They’ll revive beautifully and pair perfectly when it’s time to serve Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes!
Final Thoughts
There’s just something magical about the combination of flavors and textures in Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes. It’s a dish that brings everyone together, filling the kitchen with warmth and the table with smiles. Give it a try—you’ll be looking for reasons to make it again and again!
Print
Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: American, Italian-Inspired
- Diet: Non-Vegetarian
Description
Indulge in a luxurious dining experience with this Creamy Garlic Mushroom Chicken Alfredo paired with flavorful Basil Pesto Potatoes. A perfect harmony of creamy textures and savory flavors, this dish is a must-try for any food enthusiast.
Ingredients
For the Chicken Alfredo:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts (sliced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 8 oz mushrooms (sliced)
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
For the Basil Pesto Potatoes:
- 1½ pounds baby potatoes (halved)
- 2 tablespoons olive oil
- salt and pepper to taste
- ¼ cup basil pesto (store-bought or homemade)
- chopped fresh parsley or basil for garnish
Instructions
- For the Basil Pesto Potatoes: Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender. Toss with basil pesto and keep warm.
- For the Chicken Alfredo: Cook seasoned chicken in olive oil until golden. Set aside. In the same skillet, sauté garlic, add mushrooms, then pour in cream and cheese. Simmer, then return chicken to coat in sauce.
- Serve hot with pesto potatoes on the side. Garnish with parsley or basil.
Notes
- Add spinach or sun-dried tomatoes for extra flavor.
- Potatoes can be prepared ahead and reheated.
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