Name: Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 2 boneless skinless chicken breasts (halved horizontally); Salt and pepper to taste; 1 tbsp olive oil; 1 tbsp butter; 8 oz mushrooms (sliced); 4 garlic cloves (minced); 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/4 tsp red pepper flakes (optional); 1/2 tsp Italian seasoning; 1 lb baby potatoes (halved); 2 tbsp olive oil (for potatoes); 2 tbsp basil pesto; 1 tbsp chopped fresh parsley (optional for garnish)

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Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes is one of those glorious dinners that somehow turns every night into a special occasion. With golden, juicy chicken smothered in rich, garlicky Alfredo sauce and generously topped with savory mushrooms, it’s already a comfort food classic—but when you add crisp-edged baby potatoes tossed in vibrant basil pesto, the magic really happens! Every bite offers creamy, herby, and savory perfection, making this dish a true celebration for your taste buds. Whether you’re hosting friends or keeping it cozy at home, this is a recipe you’ll want to make again and again.

Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe - Recipe Image

Ingredients You’ll Need

All it takes are a handful of well-chosen ingredients to create Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes. Each element brings something special to the party—whether it’s depth of flavor, creaminess, or a burst of color that brightens your plate!

Chicken breasts: Boneless and skinless so they cook quickly and stay wonderfully juicy when sliced thin.
Salt and pepper: They sharpen and balance all the flavors—don’t skimp!
Olive oil: Adds richness and helps you get that perfect golden sear on both potatoes and chicken.
Butter: Boosts the silkiness of the sauce and adds depth to the mushrooms’ flavor.
Mushrooms: Sliced mushrooms soak up all the garlicky, creamy goodness and add a meaty texture.
Garlic: The punchy backbone of the Alfredo sauce—you want this flavor to shine!
Heavy cream: Makes the Alfredo sauce irresistibly rich and smooth.
Parmesan cheese: Gives that essential nutty, salty lift to the Alfredo, making it super savory.
Red pepper flakes (optional): A gentle hint of heat, totally adjustable to your spice preference.
Italian seasoning: Layers of dried herbs that amp up the overall flavor profile.
Baby potatoes: Roasted until golden, these become even tastier when tossed in pesto.
Basil pesto: Vibrant, herby, and aromatic, pesto transforms simple potatoes into the ultimate sidekick.
Fresh parsley (optional for garnish): Brings a bright, fresh green pop to your finished plate.

How to Make Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes

Step 1: Roast the Baby Potatoes

Start by preheating your oven to 400°F (200°C). Toss those lovely halved baby potatoes with olive oil, salt, and pepper right on a baking sheet. Spread them out so they roast evenly and get those golden, crispy edges that everyone loves! After about 30 to 35 minutes in the oven, you’ll have perfectly tender roasted potatoes ready for their herby pesto bath.

Step 2: Sear the Chicken Breasts

While the potatoes are roasting, season your chicken generously with salt and pepper. Heating olive oil in a large skillet, sear the chicken on both sides until golden and thoroughly cooked—about 5–6 minutes per side. Getting a nice crust not only looks appetizing but locks in those juices for each flavorful bite. Set cooked chicken aside on a plate to rest while you make the sauce.

Step 3: Prepare the Mushrooms and Garlic

In the same skillet (don’t wash out those tasty browned bits), add a pat of butter and sauté the sliced mushrooms. Let them get nice and browned—around 5 to 7 minutes—to bring out all their savory richness. Toss in minced garlic, and cook for just a minute or two until wonderfully fragrant, being careful not to burn it.

Step 4: Make the Creamy Alfredo Sauce

Time for the sauce: Lower the heat and pour in heavy cream, Parmesan, Italian seasoning, and red pepper flakes if you like a soft kick. Simmer everything gently, stirring often, until the sauce slightly thickens and turns ultra creamy. This step is the heart of the Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes—the silky, aromatic sauce ties the whole dish together!

Step 5: Assemble the Dish

Return the chicken to your skillet, nestling it right into that creamy mushroom Alfredo sauce. Spoon some sauce over the top and allow it all to bubble together for a couple of minutes so the flavors marry. Meanwhile, toss your hot roasted potatoes in fresh basil pesto until they’re glistening and green. Plate the chicken and mushrooms with a generous heap of pesto potatoes alongside, then finish with fresh parsley if desired.

How to Serve Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes

Garnishes

A sprinkle of chopped fresh parsley or extra Parmesan on top gives the dish a pop of color and a zesty finish. You can also add a dusting of cracked black pepper or a drizzle of extra pesto for even more flavor and flair.

Side Dishes

Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes is plenty hearty on its own, but a crisp green salad or roasted seasonal vegetables make lovely companions. For something extra special, serve with garlic bread to soak up that luscious sauce!

Creative Ways to Present

Serve in shallow, wide bowls so the sauce can pool around the chicken and potatoes. For a dinner party, try slicing the chicken and fanning it over the mushrooms with potatoes in the center. Or, create a family-style platter with all elements beautifully layered and garnished with lemon wedges and fresh herbs for an eye-catching centerpiece.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Store the Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes in an airtight container in the fridge for up to three days. Keep potatoes and chicken separate if possible, so the textures stay at their best.

Freezing

If you want to freeze, it’s best to do so before adding the pesto to the potatoes—plain roasted potatoes freeze better. Freeze the sauce and chicken in a separate, tightly sealed container for up to one month. Thaw in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if needed. Warm the potatoes in the oven or a skillet, then toss with pesto just before serving to keep their vibrant flavor.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will bring even more juiciness and a rich flavor to your Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes. Just adjust the cooking time, as thighs may take a few minutes longer to cook through.

Can I make this dish dairy-free?

Yes, with a few swaps: Use your favorite plant-based butter, cream alternative, and vegan Parmesan. There are also delicious dairy-free pestos that pair beautifully with the potatoes!

Can I prepare the potatoes ahead of time?

Definitely! Roast the potatoes earlier in the day, keep them covered at room temperature, and warm them up before tossing with basil pesto right before serving for the freshest flavor.

What other vegetables can I add?

Spinach, sun-dried tomatoes, or even roasted bell peppers taste wonderful mixed in with the mushrooms or potatoes. These add pops of color and extra nutrients to your Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes.

Can I use store-bought pesto?

Go for it! While homemade pesto is a treat, good-quality store-bought basil pesto saves time and still delivers fantastic flavor. Just check the label for the freshest ingredients possible.

Final Thoughts

Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes is the kind of soulful, satisfying dinner you’ll return to whenever you need an easy win at the table. I hope you give it a try and discover just how irresistible this flavor-packed dish can be for you and your loved ones!

Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a decadent meal with this Creamy Garlic Mushroom Chicken Alfredo served with flavorful Basil Pesto Potatoes. This dish combines tender chicken in a rich garlic cream sauce with savory mushrooms, paired with herb-roasted baby potatoes tossed in fragrant basil pesto.

Ingredients

Scale

For the Chicken Alfredo:

2 boneless skinless chicken breasts (halved horizontally)
Salt and pepper to taste
1 tbsp olive oil
1 tbsp butter
8 oz mushrooms (sliced)
4 garlic cloves (minced)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp red pepper flakes (optional)
1/2 tsp Italian seasoning

For the Basil Pesto Potatoes:

1 lb baby potatoes (halved)
2 tbsp olive oil (for potatoes)
2 tbsp basil pesto
1 tbsp chopped fresh parsley (optional for garnish)

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Instructions

Preheat the Oven: Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, and pepper; roast for 30–35 minutes until golden.
Cook the Chicken: Season chicken with salt and pepper. Cook in olive oil until golden and cooked through; set aside.
Prepare the Sauce: In the same skillet, sauté mushrooms, then add garlic. Stir in cream, Parmesan, red pepper flakes, and Italian seasoning. Simmer until slightly thickened.
Combine and Serve: Coat chicken with sauce. Toss roasted potatoes with basil pesto. Plate chicken with mushrooms and serve with pesto potatoes. Garnish with parsley if desired.