If you are craving a dish that feels like a warm hug on a plate, the Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe is your new best friend. This sumptuous meal pairs tender pieces of chicken cooked in a rich, garlicky Alfredo sauce filled with earthy mushrooms alongside roasted baby potatoes tossed in vibrant basil pesto. The balance of creamy, herbaceous, and savory flavors makes it a standout dinner that’s surprisingly easy to prepare, perfect for treating yourself or impressing guests without hours in the kitchen.
Ingredients You’ll Need
The beauty of the Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe is in its straightforward, wholesome ingredients. Each one plays a crucial role, from the juicy chicken providing hearty substance, to the fresh basil pesto adding an aromatic punch to the crispy potatoes. These simple staples come together to create a comforting and visually inviting meal.
- Chicken breasts (2 large, cut into bite-sized pieces): Choose fresh chicken for tender, juicy bites that soak up the sauce beautifully.
- Garlic (6 cloves total, minced): Essential for deep, fragrant flavor in both the Alfredo sauce and roasted potatoes.
- Cremini or white mushrooms (8 oz, sliced): Mushrooms add an earthy texture and umami richness that elevates the cream sauce.
- Olive oil (2 tablespoons): Used for sautéing and roasting, it brings a subtle fruitiness and helps develop golden caramelization.
- Heavy cream (1 cup): The base for the luxurious Alfredo sauce, creating that irresistible smoothness.
- Grated Parmesan cheese (1/2 cup): Adds a sharp, salty bite that thickens the sauce and intensifies the flavor.
- Unsalted butter (1/4 cup): Melts into the sauce for richness and helps soften the mushrooms perfectly.
- Salt and black pepper (to taste): Simple seasonings to balance and enhance every component.
- Italian seasoning (1 teaspoon): A blend of herbs that brings classic Mediterranean notes to the chicken.
- Baby potatoes (1 lb, halved): Roasted until crispy, they provide a contrasting texture and act as a perfect vessel for basil pesto.
- Fresh basil pesto (1/4 cup): Bright and herbaceous, it adds freshness and a pop of color to the potatoes.
- Fresh parsley (1 tablespoon, chopped, optional): For garnish, to add a dash of vibrant green and a subtle herbal lift.
How to Make Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe
Step 1: Roast the Basil Pesto Potatoes
Start by heating your oven to 400°F (200°C). Toss the halved baby potatoes with a tablespoon of olive oil, two minced garlic cloves, and a sprinkle of salt and pepper. Spread them out on a baking sheet in a single layer to ensure even roasting. Pop them into the oven for about 25-30 minutes until they turn beautifully golden and crispy on the outside while remaining tender inside. Roasting the potatoes this way brings out their natural sweetness and creates a perfect base for the basil pesto that we’ll add later.
Step 2: Sauté the Chicken with Garlic and Italian Seasoning
While the potatoes are roasting, warm the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add four minced garlic cloves and let them sauté for about a minute until the kitchen starts smelling heavenly but be careful not to burn the garlic. Sprinkle the bite-sized chicken pieces with salt, black pepper, and Italian seasoning, then add them to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is beautifully browned on all sides and cooked through. Once done, remove the chicken from the skillet and set aside to keep it juicy.
Step 3: Cook the Mushrooms and Create the Alfredo Sauce
In the same skillet, melt the butter over medium heat, letting it get all silky and fragrant. Add the sliced mushrooms and let them cook down for about 6 minutes. This allows the mushrooms to release their juices and soften, which adds incredible depth to the sauce. Lower the heat a bit and slowly pour in the heavy cream, stirring gently to combine all those lovely browned bits on the skillet’s bottom. Let it simmer for 3 or 4 minutes until the sauce thickens slightly, promising that perfect creaminess that’s about to come. Stir in the grated Parmesan cheese, allowing it to melt completely and further thicken the sauce into a luscious Alfredo base.
Step 4: Combine Chicken and Sauce
Return the cooked chicken pieces to the skillet, tossing them in the creamy garlic mushroom sauce until every bite is coated in velvety goodness. This final mingle of ingredients lets the chicken soak up all those rich flavors, making every forkful a delight.
Step 5: Toss Roasted Potatoes with Basil Pesto
Once the potatoes come out golden and crispy, immediately toss them with the fresh basil pesto to coat each piece generously. The bright herby flavor cuts through the richness of the Alfredo and adds a fresh pop of color that makes the dish as beautiful as it is tasty.
How to Serve Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe
Garnishes
Sprinkle some freshly chopped parsley over the chicken Alfredo and potatoes to add a fresh green burst that brightens the entire plate. This simple touch gives a lovely herbal aroma and makes the dish look invitingly vibrant right before serving.
Side Dishes
If you want to round out your meal, a crisp green salad with a light vinaigrette or steamed seasonal vegetables like asparagus or green beans complement the richness wonderfully. These sides add a light crunch and color contrast that balance the creamy textures on the plate.
Creative Ways to Present
Try serving the creamy garlic mushroom chicken Alfredo nestled on a bed of fluffy rice or even creamy polenta for an extra comforting twist. For a casual meal, offer the basil pesto potatoes in small bowls on the side so everyone can scoop up as much pesto goodness as they like. This flexibility lets you tailor the meal to your style, whether elegant plating or family-style sharing.
Make Ahead and Storage
Storing Leftovers
Any leftovers from the Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe can be stored in airtight containers in the refrigerator for up to 3 days. Keeping the sauce and potatoes separate if possible helps maintain their texture, especially for the pesto potatoes.
Freezing
You can freeze the chicken Alfredo sauce before adding the potatoes for up to 2 months. Freeze in a suitable container, leaving room for expansion. Basil pesto potatoes do not freeze well due to the fresh herbs and texture, so it’s best to make the potatoes fresh whenever possible.
Reheating
Reheat the chicken Alfredo gently on the stove over low heat, stirring frequently to prevent the cream from separating. Add a splash of cream or milk if the sauce thickens too much. Warm the basil pesto potatoes separately in the oven to keep their crispiness intact—microwaving might make them soggy.
FAQs
Can I use a different type of mushroom?
Absolutely! While cremini mushrooms work wonderfully for their meaty texture and flavor, you can substitute with button mushrooms, shiitake, or even portobello slices depending on your preference and availability.
Is it possible to make this recipe dairy-free?
Yes, you can swap the heavy cream with coconut cream and use a non-dairy Parmesan alternative. The sauce won’t taste exactly the same but will still be creamy and flavorful, especially with the garlic and mushrooms.
What can I substitute for basil pesto if I don’t have any?
If basil pesto isn’t on hand, you could toss the roasted potatoes with a drizzle of olive oil, fresh chopped basil, and a little grated Parmesan. Garlic herb butter also makes a lovely alternative that keeps the potatoes flavorful.
How do I know when the chicken is fully cooked?
Chicken is cooked through when it is no longer pink inside and juices run clear. Cooking the bite-sized pieces for 5-7 minutes on medium-high heat should be sufficient, but always check the largest pieces to be sure.
Can I prepare this dish for a larger group?
Definitely! Simply multiply the ingredient quantities accordingly and use larger pans or bake the potatoes in batches. This recipe scales beautifully without losing its deliciousness.
Final Thoughts
I cannot recommend the Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe enough for those times you want a meal that feels upscale yet stays comforting and easy. The way the creamy sauce hugs every tender piece of chicken, paired with perfectly roasted pesto potatoes, is a match made in foodie heaven. You’ll find yourself making this one again and again, happily sharing it with family and friends who will be asking for seconds!
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
This Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes is a comforting yet elegant dish, featuring tender chicken pieces and sautéed mushrooms enveloped in a rich Alfredo sauce, paired perfectly with crispy roasted baby potatoes tossed in fresh basil pesto. A perfect meal for a cozy dinner that combines creamy textures and fresh herbaceous flavors.
Ingredients
Chicken Alfredo
- 2 large chicken breasts, cut into bite-sized pieces
- 4 cloves garlic, minced (for chicken)
- 8 oz cremini or white mushrooms, sliced
- 2 tablespoons olive oil (divided)
- 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
- 2 cloves garlic, minced (for potatoes)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/4 cup fresh basil pesto
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Roast Potatoes: Toss the halved baby potatoes with 1 tablespoon olive oil, minced garlic from the potatoes section, salt, and pepper. Spread evenly on a baking sheet and roast in the preheated oven for 25-30 minutes until golden brown and crispy on the outside.
- Sauté Garlic: While the potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 4 cloves minced garlic, sautéing for about 1 minute until fragrant but not browned.
- Cook Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for about 5-7 minutes, turning occasionally until browned and cooked through. Remove the chicken from the skillet and set aside.
- Cook Mushrooms: In the same skillet, melt the butter, then add the sliced mushrooms. Cook for about 6 minutes, stirring occasionally until the mushrooms soften and release their juices.
- Make Alfredo Sauce: Lower the heat and pour in the heavy cream, stirring continuously to combine with the mushrooms. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
- Finish Sauce and Combine: Stir in the grated Parmesan cheese until melted and the sauce becomes creamy. Return the cooked chicken to the skillet and toss everything together to coat the chicken evenly with the creamy mushroom Alfredo sauce.
- Toss Potatoes with Pesto: Once the potatoes are roasted, remove them from the oven and transfer them to a bowl. Toss the warm potatoes with 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
- For a lighter version, substitute heavy cream with half-and-half or use a lighter cream.
- Baby potatoes can be swapped with fingerling potatoes for a similar texture and flavor.
- Fresh basil pesto adds vibrant flavor; store-bought pesto works fine for convenience.
- Be careful not to overcook the garlic to avoid bitterness.
- Parmesan cheese can be replaced with Pecorino Romano for a sharper taste.
