Diving into a plate of the Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe feels like wrapping yourself in a cozy, flavorful hug. This dish brings together tender, garlicky chicken swimming in a luxuriously creamy Alfredo sauce dotted with earthy mushrooms, perfectly paired with crispy, herb-kissed potatoes vibrant with fresh basil pesto. Every bite bursts with rich textures and layered tastes that are sure to satisfy your comfort food cravings while feeling a little special. It’s a fantastic meal to impress yourself or anyone lucky enough to share your table.
Ingredients You’ll Need
Gathering these simple ingredients is the first step to a dish that dazzles with every forkful. Each one plays a crucial role, from the savory depth of mushrooms and the fresh zing of garlic to the creamy, cheesy sauce and the bright herbal punch of the basil pesto potatoes.
- Chicken breasts (2 large, cut into bite-sized pieces): The hearty protein base that soaks up all those creamy, garlicky flavors beautifully.
- Garlic (6 cloves total, minced): Divided between the chicken sauce and potatoes, garlic provides key aromatic depth and mouthwatering zest.
- Cremini or white mushrooms (8 oz, sliced): Mushrooms add an earthy, meaty texture that complements the tender chicken and creamy Alfredo sauce.
- Olive oil (2 tablespoons): Used for sautéing and roasting to add subtle fruitiness and ensure perfect browning.
- Heavy cream (1 cup): This makes the Alfredo sauce irresistibly silky and lush.
- Grated Parmesan cheese (1/2 cup): Adds a sharp, salty tang that rounds out the creaminess of the sauce.
- Unsalted butter (1/4 cup): Melts into the mushrooms to create a savory base for the sauce.
- Salt and black pepper (to taste): Essential seasonings that enhance every ingredient’s natural flavor.
- Italian seasoning (1 teaspoon): A fragrant herb blend to infuse the chicken with classic Italian warmth.
- Baby potatoes (1 lb, halved): Roasted until crispy, these are the perfect stone-cold partner to the creamy chicken.
- Fresh basil pesto (1/4 cup): Tossed with roasted potatoes to add vibrant green color and fresh herbal brightness.
- Fresh parsley (1 tablespoon, chopped, optional): A final garnish to bring a burst of fresh color and mild flavor.
How to Make Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe
Step 1: Roasting the Basil Pesto Potatoes
Start by preheating your oven to 400°F (200°C). Toss those halved baby potatoes with olive oil, minced garlic, salt, and pepper until they’re nicely coated. Spread them out on a baking sheet so they roast evenly and develop that beautiful golden-brown crispness. Roast for about 25 to 30 minutes—this is where they turn delightfully crispy on the outside and soft inside, creating an irresistible texture contrast to the creamy chicken dish that’s coming together.
Step 2: Cooking the Garlic-Infused Chicken
While your potatoes roast, heat the remaining olive oil in a large skillet over medium-high heat. Add the garlic and let it sizzle for just a minute until its fragrance fills the kitchen—it’s the aroma that gets you every time. Toss in the chicken pieces seasoned with salt, pepper, and Italian seasoning. Cook them until golden and cooked through—about 5 to 7 minutes—then set them aside. These little bites of chicken are about to get even better.
Step 3: Sautéing the Mushrooms
In the same skillet, melt the butter and add your sliced mushrooms. Let them cook down for about 6 minutes, gently coaxing out their juices and softening them to a tender, flavorful state. Don’t rush this step—it’s the earthy mushroom base that elevates the sauce to a whole new level of taste and texture perfection.
Step 4: Creating the Creamy Alfredo Sauce
Lower the heat and pour in the heavy cream, stirring constantly to combine with the buttery mushrooms. Allow the sauce to simmer for 3 to 4 minutes so it thickens slightly and gets lush and smooth. Then stir in the grated Parmesan cheese until it melts fully, creating that irresistible creamy texture that coats the chicken in pure comfort. Bring the browned chicken back into the skillet and toss it gently to soak up every bit of that creamy garlic mushroom Alfredo sauce. This is the heart of the Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe—rich, indulgent, and utterly delicious.
Step 5: Finishing the Basil Pesto Potatoes
Once your roasted potatoes come out of the oven with their crispy, golden perfection, toss them with the fresh basil pesto. This step brightens them up with herbal freshness and adds a lively pop of green that makes the dish feel vibrant and complete. The pesto’s basil, garlic, and pine nut flavors perfectly balance the creamy sauce on the chicken, tying the whole meal together beautifully.
Step 6: Plating and Garnishing
Serve the creamy garlic mushroom chicken Alfredo alongside the pesto-coated potatoes on each plate. Sprinkle chopped fresh parsley over the top for a final touch of color and mild herbaceous flavor. This dish looks as amazing as it tastes, with creamy, herbaceous, and earthy notes all working in perfect harmony.
How to Serve Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe
Garnishes
A sprinkle of chopped fresh parsley adds a lovely pop of fresh green and subtle herb flavor. You can also drizzle a little extra Parmesan or a few basil leaves if you want to go all out for presentation and aroma. These simple garnishes boost the dish’s beauty and invite you to dive in happily.
Side Dishes
This dish is hearty enough to stand on its own beautifully, but if you want to round it out, a crisp green salad with a light lemon vinaigrette makes a delightful contrast, or serve with steamed seasonal veggies for extra color and nutrition. Light, fresh sides balance the rich, creamy chicken perfectly.
Creative Ways to Present
For a special occasion, serve this recipe in shallow pasta bowls to catch every luscious drip of sauce. You can also add grilled or roasted asparagus spears alongside the potatoes for a spring-inspired twist. Alternatively, put the chicken Alfredo on a bed of buttered noodles underneath for an extra indulgent plate. No matter how you serve it, this Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe feels like a gift on the table.
Make Ahead and Storage
Storing Leftovers
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. The sauce may thicken in the fridge—just add a splash of cream or milk to loosen it when reheating. Keep potatoes separate where possible to preserve their texture.
Freezing
This recipe freezes well in portions. Store chicken Alfredo and potatoes separately in freezer-safe containers. They will keep their flavor and texture for up to 2 months. Thaw overnight in the fridge before reheating gently to avoid overcooking.
Reheating
Reheat on the stovetop over low heat with a little added cream or broth to restore creaminess. Stir consistently for even warming. Potatoes reheat best roasted again briefly in the oven to regain their crispness.
FAQs
Can I use other types of mushrooms?
Absolutely! Cremini, white button, or even shiitake mushrooms work well in this recipe. Each brings a slightly different flavor, so feel free to experiment based on what you enjoy or have available.
Is it possible to make this recipe gluten-free?
Yes, this dish is naturally gluten-free as long as you double-check your pesto ingredients and seasoning blends for any hidden gluten. It’s a safe and satisfying option for gluten-sensitive eaters.
Can I substitute chicken breasts with another protein?
Chicken thighs or turkey breast can be used as alternatives. Chicken thighs will offer a slightly richer and juicier bite, which works beautifully with the creamy sauce.
How can I make the sauce lighter?
You can substitute half of the heavy cream with whole milk or use a light cream to reduce calories, though the sauce will be less rich. Reducing the butter slightly can also help lighten the dish.
What’s the best way to reheat without drying out the chicken?
Reheating slowly on the stove with a splash of cream or milk prevents the chicken from drying out and keeps the sauce luscious. Microwaving in short bursts while stirring can also help maintain moisture.
Final Thoughts
You really can’t go wrong with the Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe. It’s got all the elements of a home-cooked comfort meal but feels indulgent enough for company or a special night in. Give it a try—you’ll find yourself reaching for the recipe again and again, sharing the warm, garlicky goodness with everyone you love.
Print
Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
A comforting and flavorful dish featuring tender chicken pieces cooked in a creamy garlic mushroom Alfredo sauce, paired with crispy roasted baby potatoes tossed in fresh basil pesto. This recipe blends rich, creamy textures with aromatic herbs for a satisfying and elegant meal.
Ingredients
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
- 1/4 cup fresh basil pesto
- 2 cloves garlic, minced (for potatoes)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Garnish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare and Roast Potatoes: Toss the baby potatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes until golden and crispy.
- Sauté Garlic: While the potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- 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 on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Cook Mushrooms: In the same skillet, melt the unsalted butter over medium heat. Add the sliced mushrooms and cook for about 6 minutes, stirring occasionally, until the mushrooms have released their juices and softened.
- Create Alfredo Sauce: Lower the heat and pour in the heavy cream, stirring to combine with the mushrooms and butter. Let the mixture simmer gently for 3-4 minutes until the sauce thickens slightly.
- Add Parmesan and Combine: Stir the grated Parmesan cheese into the sauce until melted and creamy. Return the cooked chicken to the skillet and toss everything together so the chicken is evenly coated with the creamy garlic mushroom Alfredo sauce.
- Toss Potatoes with Pesto: Remove the roasted potatoes from the oven and transfer them to a bowl. Toss the potatoes with the fresh basil pesto until they are evenly coated.
- Serve: Plate the creamy garlic mushroom chicken Alfredo alongside the basil pesto potatoes. Garnish with chopped fresh parsley, if desired, and serve immediately for the best flavor and texture.
Notes
- You can use either cremini or white mushrooms based on your preference.
- For a lower calorie version, substitute heavy cream with half-and-half or whole milk, though sauce will be less rich.
- Fresh basil pesto can be replaced with store-bought pesto for convenience.
- Make sure not to overcrowd the skillet when cooking chicken to ensure even browning.
- Leftover Alfredo sauce can be stored in the refrigerator for up to 2 days and reheated gently.
