Description
This Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes is a comforting and flavorful dish combining tender chicken pieces in a rich, garlicky Alfredo sauce with sautéed mushrooms, paired perfectly with roasted baby potatoes tossed in fresh basil pesto. Ready in just 50 minutes, this recipe offers a delightful balance of creamy, savory, and herby flavors ideal for a satisfying weeknight dinner.
Ingredients
Scale
Chicken Alfredo
- 2 large chicken breasts, cut into bite-sized pieces
- 4 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
Basil Pesto Potatoes
- 1 lb baby potatoes, halved
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1/4 cup fresh basil pesto
Garnish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare and roast potatoes: Toss the halved baby potatoes with 1 tablespoon olive oil, 2 cloves minced garlic, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until golden and crispy on the outside.
- Sauté garlic: While the potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add 4 cloves minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook chicken: Season the chicken pieces with salt, black pepper, and Italian seasoning. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- Cook mushrooms: In the same skillet, melt the 1/4 cup unsalted butter. Add the sliced mushrooms and cook for about 6 minutes until they release their juices and soften.
- Make Alfredo sauce: Reduce the heat to low and pour in 1 cup heavy cream, stirring constantly. Simmer gently for 3-4 minutes to allow the sauce to thicken slightly.
- Add Parmesan cheese: Stir in 1/2 cup grated Parmesan cheese until it melts and the sauce becomes creamy. Return the cooked chicken to the skillet and toss everything together to coat the chicken evenly in the creamy mushroom Alfredo sauce.
- Prepare pesto potatoes: Remove the roasted potatoes from the oven and immediately toss them with 1/4 cup fresh basil pesto until they are evenly coated with the sauce.
- Serve and garnish: Plate the creamy garlic mushroom chicken Alfredo alongside the basil pesto potatoes. Garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.
Notes
- Use cremini mushrooms for a richer flavor, but white mushrooms work well too.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less thick.
- You can prepare the basil pesto ahead of time or use store-bought for convenience.
- Make sure to evenly coat potatoes with pesto right after roasting while still warm for maximum flavor absorption.
- Chicken breasts can be substituted with thighs for a juicier texture but adjust cooking time accordingly.
