Description
This creamy garlic mushroom Alfredo chicken and potatoes with basil pesto recipe is the ultimate comfort food dinner. Loaded with savory mushrooms, tender chicken, and roasted potatoes, all smothered in a rich Alfredo sauce and finished with fresh basil pesto. A perfect one-pan meal for family nights or cozy weekends.
Ingredients
2 large chicken breasts
1 pound baby potatoes
1 ½ cups sliced mushrooms
1 cup heavy cream
4 cloves garlic, minced
½ cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons basil pesto
Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F. Toss baby potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender.
2. Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Sear chicken until golden and cooked through. Remove and set aside.
3. In the same skillet, melt butter and add sliced mushrooms. Cook until browned and tender.
4. Add garlic to the pan and cook for about 1 minute until fragrant. Pour in heavy cream and add Parmesan cheese. Stir and let the sauce simmer until thickened.
5. Slice the cooked chicken and return it to the skillet along with the roasted potatoes. Stir to coat everything in the Alfredo sauce and let it warm through.
6. Just before serving, swirl in the basil pesto. Serve hot and enjoy the creamy, herby flavors.
Notes
You can substitute sweet potatoes for a sweeter twist.
Add spinach or kale in the final step for extra greens.
If reheating, use a splash of cream or milk to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 540mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 155mg