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
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
- 1/4 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.
