This Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes dish is an ultra-flavorful combination where tender garlic-marinated chicken meets earthy mushrooms in a rich, creamy Alfredo sauce, served alongside crispy, herb-infused basil pesto potatoes. The blend of savory mushrooms, indulgent Alfredo cream, and garlic-roasted potatoes swirled with fresh basil pesto makes for a comforting and satisfying meal.
Why You’ll Love This Recipe
I love this recipe because it brings together classic Italian flavors with a twist. The garlic-infused chicken and mushrooms in creamy Alfredo sauce feel indulgent but come together quickly, perfect for a weeknight dinner or special occasion. The roasted potatoes tossed in basil pesto add a fresh, herbaceous contrast and a satisfying crunch that balances the creamy chicken beautifully. It’s a complete meal on one plate, and every bite is packed with flavor.
Ingredients
2 large chicken breasts, cut into bite-sized pieces
4 cloves garlic, minced (plus 2 cloves for potatoes)
8 oz cremini or white mushrooms, sliced
2 tablespoons olive oil
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
1 lb baby potatoes, halved
1/4 cup fresh basil pesto
1 tablespoon fresh parsley, chopped (optional garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
Toss the baby potatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.
While the potatoes roast, heat the remaining olive oil in a large skillet over medium-high heat. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant.
Season the chicken pieces with salt, pepper, and Italian seasoning. Add to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
In the same skillet, melt the butter and add the sliced mushrooms. Cook for about 6 minutes until the mushrooms release their juices and soften.
Lower the heat and pour in the heavy cream, stirring to combine. Simmer gently for 3-4 minutes until the sauce thickens slightly.
Stir in the grated Parmesan cheese until melted and the sauce becomes creamy. Return the chicken to the skillet and toss to coat evenly with the Alfredo mushroom sauce.
Remove the roasted potatoes from the oven and toss them with the fresh basil pesto until evenly coated.
Plate the creamy garlic mushroom chicken Alfredo alongside the basil pesto potatoes. Garnish with chopped parsley if desired and serve immediately.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Variations
I like to experiment with this recipe by swapping cremini mushrooms for shiitake or portobello for a deeper mushroom flavor. For a lighter version, I sometimes use half-and-half instead of heavy cream, though the sauce won’t be as rich. Adding a splash of white wine to the mushrooms before adding cream can add a subtle complexity. If I want a vegetarian twist, I skip the chicken and add extra mushrooms or some grilled tofu. For a spicy kick, a pinch of red chili flakes stirred into the Alfredo sauce works great.
Storage/reheating
I usually store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the chicken Alfredo on the stove over low heat, adding a splash of milk or cream to loosen the sauce if it’s thickened too much. The basil pesto potatoes reheat best in the oven or air fryer to keep them crispy—microwaving tends to make them soggy.
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FAQs
Can I use frozen mushrooms instead of fresh?
I recommend fresh mushrooms for the best texture and flavor, but frozen mushrooms can work in a pinch. Just thaw and drain them well to avoid excess water in the sauce.
Can this recipe be made dairy-free?
Yes, I substitute heavy cream with coconut cream and use a dairy-free butter alternative and nutritional yeast instead of Parmesan. It changes the flavor a bit but still tastes delicious.
How do I know when the chicken is fully cooked?
The chicken pieces should be cooked through and no longer pink inside. Cooking them for 5-7 minutes on medium-high heat usually does the trick, but using a meat thermometer (165°F / 75°C) is the safest way.
Can I prepare parts of this recipe in advance?
Definitely! You can roast the potatoes and make the Alfredo sauce separately ahead of time, then quickly reheat and combine everything when ready to serve.
What can I serve instead of potatoes?
I sometimes swap potatoes for pasta or cauliflower rice to keep things lighter or change up the texture.
Conclusion
I love how this Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes brings together comfort and freshness on one plate. The rich, garlicky Alfredo sauce coating tender chicken and mushrooms pairs perfectly with the crispy, herbaceous potatoes. It’s a recipe that’s both easy to prepare and impressive enough to serve for guests or a cozy family dinner. Give it a try next time I want a satisfying, flavor-packed meal.
📖 Recipe:
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Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Low Salt
Description
Tender garlic-marinated chicken and earthy mushrooms in a rich, creamy Alfredo sauce, served with crispy basil pesto roasted potatoes for a comforting and flavorful meal.
Ingredients
2 large chicken breasts, cut into bite-sized pieces
4 cloves garlic, minced (plus 2 cloves for potatoes)
8 oz cremini or white mushrooms, sliced
2 tablespoons olive oil
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
1 lb baby potatoes, halved
1/4 cup fresh basil pesto
1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the baby potatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
- While the potatoes roast, heat the remaining olive oil in a large skillet over medium-high heat. Add 4 cloves minced garlic and sauté for about 1 minute until fragrant.
- Season the chicken pieces with salt, pepper, and Italian seasoning. Add to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, melt the butter and add sliced mushrooms. Cook about 6 minutes until mushrooms release juices and soften.
- Lower heat and pour in heavy cream, stirring to combine. Simmer gently for 3-4 minutes until sauce thickens slightly.
- Stir in grated Parmesan cheese until melted and sauce becomes creamy. Return chicken to skillet and toss to coat evenly with Alfredo mushroom sauce.
- Remove roasted potatoes from oven and toss with fresh basil pesto until evenly coated.
- Plate the creamy garlic mushroom chicken Alfredo alongside basil pesto potatoes. Garnish with chopped parsley if desired and serve immediately.
Notes
For a deeper mushroom flavor, swap cremini mushrooms for shiitake or portobello.
Use half-and-half instead of heavy cream for a lighter sauce.
Add a splash of white wine to mushrooms before cream for extra complexity.
Vegetarian option: omit chicken and add extra mushrooms or grilled tofu.
Add red chili flakes to Alfredo sauce for a spicy kick.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat Alfredo sauce gently on stove with splash of milk or cream if thickened.
Reheat potatoes in oven or air fryer to maintain crispiness.
Frozen mushrooms can be used but should be thawed and drained well.
Dairy-free alternative: use coconut cream, dairy-free butter, and nutritional yeast instead of Parmesan.
Chicken is fully cooked when no longer pink inside or reaches 165°F (75°C) internal temperature.
Potatoes can be substituted with pasta or cauliflower rice for variation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Sautéing, Simmering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg
