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

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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.