Description
Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes is a comforting and elegant dish featuring tender chicken breasts cooked in a rich, garlicky Alfredo sauce with sautéed mushrooms. Complemented by roasted baby or Yukon gold potatoes tossed in fragrant basil pesto, this recipe balances indulgent creaminess with fresh herbaceous notes for a satisfying meal perfect for weeknights or special occasions.
Ingredients
Scale
For the Chicken and Alfredo Sauce
- 2 large chicken breasts, boneless and skinless
- 8 oz cremini or button mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup heavy cream, room temperature
- 1 cup freshly grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the Basil Pesto Potatoes
- 1 lb baby potatoes or Yukon gold potatoes, halved or cubed
- 3 tbsp basil pesto
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Potatoes: Wash and halve the baby potatoes or cube the Yukon gold potatoes. Toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until golden and tender. Once roasted, gently toss the potatoes with fresh basil pesto until they are evenly coated and infused with vibrant flavor.
- Cook the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for about 6-7 minutes per side or until golden brown and cooked through. Remove the chicken from the pan and set aside to rest.
- Sauté the Mushrooms and Garlic: In the same skillet, add butter and allow it to melt. Add the sliced mushrooms and cook until they are softened and caramelized. Towards the end of cooking, add the minced garlic and sauté just until fragrant, being careful not to burn it.
- Make the Alfredo Sauce: Reduce the heat to medium-low and pour in the room-temperature heavy cream, stirring to combine with the mushrooms and garlic. Gradually add the grated Parmesan cheese, stirring continuously until the sauce thickens and becomes smooth and creamy.
- Combine and Finish: Slice the rested chicken breasts and nestle the slices into the Alfredo sauce in the skillet. Let the mixture simmer gently for a couple of minutes to allow the flavors to meld together. Serve the creamy garlic mushroom chicken alongside the basil pesto potatoes for a delicious balance of creamy, earthy, and fresh flavors.
Notes
- Use room temperature cream to help the sauce blend smoothly without curdling.
- Do not overcrowd the pan when sautéing mushrooms; cook in batches if necessary to ensure proper caramelization.
- Allow the cooked chicken to rest so the juices redistribute, keeping the meat tender.
- Fresh minced garlic significantly enhances the flavor compared to pre-minced or powdered garlic.
- If serving with pasta instead of potatoes, reserve pasta water to adjust sauce consistency.
- For best texture, keep leftover potatoes and Alfredo chicken separate when storing.
- Reheat gently on low heat, adding a splash of cream or milk if needed to loosen the sauce; avoid microwaving to prevent separation.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Creamy garlic mushroom chicken Alfredo, basil pesto potatoes, comfort food, chicken Alfredo, creamy sauce, roasted potatoes, garlic mushroom sauce