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
Scale
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.
