Description
Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pestoan is a comforting and delicious one-pan meal featuring tender chicken sautéed with earthy mushrooms in a rich garlic Alfredo sauce. Paired with soft, golden potatoes and a fresh basil pestoan drizzle, this dish offers a perfect balance of creamy, savory, and herbaceous flavors that make it ideal for busy weeknights or special occasions.
Ingredients
Scale
Protein
- 2 skinless, boneless chicken breasts
Vegetables & Herbs
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 1 lb small or baby potatoes, diced
- Optional fresh basil leaves, for garnish
Dairy & Sauces
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup basil pestoan
Pantry
- 2 tbsp olive oil, divided
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Potatoes: Wash and cut the potatoes into bite-sized pieces. Boil them in salted water until fork-tender, about 10 minutes. Drain well and set aside, keeping them warm.
- Sauté the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and cover to keep warm.
- Cook the Mushrooms and Garlic: In the same skillet, add remaining olive oil if needed. Add sliced mushrooms and cook until they release moisture and begin to brown, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Make the Alfredo Sauce: Pour heavy cream into the skillet with mushrooms and garlic. Bring to a gentle simmer. Gradually stir in grated Parmesan cheese, continuing to stir until the sauce thickens and becomes smooth and creamy.
- Combine Everything: Slice the cooked chicken and add it back into the skillet along with the boiled potatoes. Gently toss everything to coat in the Alfredo sauce. Warm through for 2-3 minutes.
- Add Basil Pestoan: Drizzle basil pestoan over the dish and mix lightly to incorporate the fresh herbaceous flavors that brighten the creamy sauce before serving.
Notes
- Use room temperature chicken for more even cooking and juiciness.
- Allow mushrooms to brown well to develop deeper flavor.
- Add Parmesan gradually to avoid clumping and ensure a smooth sauce.
- Drain potatoes thoroughly to prevent thinning of the Alfredo sauce.
- Fresh homemade basil pestoan is recommended, though store-bought works in a pinch.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
Keywords: chicken, mushroom, alfredo sauce, potatoes, basil pesto, creamy, garlic, comfort food, gluten free