Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto
Dive into this irresistible Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto. Juicy, pan-seared chicken breasts are smothered in a garlicky Alfredo sauce with sautéed mushrooms, served alongside crispy roasted baby potatoes and a drizzle of fresh basil pesto. This comforting and flavorful dish is perfect for family dinners, cozy weekends, or whenever you crave an easy recipe packed with rich flavors. Great for easy dinner ideas, comforting meals, or a new favorite weeknight recipe.
Equipment
- Large skillet
- Baking sheet
- Mixing Bowl
Ingredients
- 2 lbs chicken breasts
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb baby potatoes, halved
- 3 tbsp basil pesto
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Pat chicken breasts dry and season with salt and pepper. In a large skillet with butter and olive oil, sear each breast for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Toss halved baby potatoes with olive oil, salt, and pepper. Roast in a preheated 400°F oven for 25–30 minutes, flipping once.
- In the same skillet, sauté mushrooms until tender. Add minced garlic and cook until fragrant. Stir in heavy cream and grated Parmesan, whisking to form a smooth sauce.
- Return chicken to the skillet, spoon sauce over top, and simmer for 2–3 minutes. Serve with roasted potatoes and drizzle with basil pesto.
Notes
Reheat gently with a splash of cream to maintain texture. Add chili flakes for spice.
Nutrition
Calories: 540kcalCarbohydrates: 20gProtein: 45gFat: 30gSaturated Fat: 14gCholesterol: 155mgSodium: 720mgFiber: 2gSugar: 2gVitamin A: 18IUVitamin C: 15mgCalcium: 25mgIron: 10mg
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