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)
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.
Notes
- Add spinach or sun-dried tomatoes for extra color and flavor.
- You can substitute basil pesto with arugula or kale pesto if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 3g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 130mg
