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
