Name: Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 pound boneless skinless chicken breasts, sliced; Salt and pepper to taste; 2 tablespoons unsalted butter; 8 ounces cremini mushrooms, sliced; 4 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/4 teaspoon red pepper flakes (optional); 1/2 teaspoon Italian seasoning; 1/2 pound fettuccine or pasta of choice, cooked and drained; 1 1/2 pounds baby potatoes, halved; 2 tablespoons olive oil; Salt and pepper to taste; 1/3 cup basil pesto; Fresh chopped parsley or basil for garnish

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If you’re craving comfort food with an irresistible twist, Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes is about to become your new obsession. Tender chicken and golden mushrooms smothered in a luscious Alfredo sauce, twirled with pasta and served alongside perfectly roasted, basil pesto-tossed potatoes – each bite is an explosion of savory, garlicky, and herby flavors. It’s a true weeknight hero that doesn’t just satisfy hunger but also feels like a little celebration with every forkful.

Ingredients You’ll Need

Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes looks impressive, but each component plays a key role in texture, taste, and vibrant color. Gather these simple essentials and you’re on track to a restaurant-worthy dinner right at home.

Olive oil: Use a good quality extra-virgin olive oil for both the chicken and potatoes for a deeper, fruitier flavor.
Boneless skinless chicken breasts (sliced): Slicing helps the chicken cook quickly and soak up all that luscious sauce.
Salt and pepper: Essential for seasoning every layer, ensuring each bite is perfectly balanced.
Unsalted butter: Butter brings richness to the mushrooms and creates a velvety base for the Alfredo.
Cremini mushrooms (sliced): Cremini add an earthy, satisfying depth—substitute baby bella if you like!
Garlic (minced): Four cloves might sound like a lot, but the warmth it brings is the backbone of this dish.
Heavy cream: This is the creamy element in Alfredo—don’t skimp unless you want less richness.
Grated Parmesan cheese: Melts into the sauce for salty, nutty goodness; always grate fresh for the best flavor.
Red pepper flakes (optional): Just a pinch adds lively heat without overpowering.
Italian seasoning: This blend infuses the whole dish with the fragrances of the Mediterranean.
Fettuccine or pasta of choice (cooked and drained): Fettuccine is classic, but penne or GF pasta works beautifully, too.
Baby potatoes (halved): These roast up crispy outside and fluffy inside, soaking up every drop of pesto.
Olive oil (for potatoes): Helps those potatoes turn perfectly golden with a crispy edge.
Salt and pepper (for potatoes): Don’t forget to season your potatoes just like the rest!
Basil pesto: Store-bought is a time-saver, but if you make your own, it’ll shine even brighter in this side.
Fresh chopped parsley or basil (for garnish): A final sprinkle of green always takes things up a notch.

How to Make Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes

Step 1: Roast the Basil Pesto Potatoes

Begin by preheating your oven to 425°F (220°C). Toss those halved baby potatoes with olive oil, salt, and pepper right on a baking sheet for less mess. Spread them out so they have plenty of room to get crispy, flipping halfway for even roasting. When golden and fork-tender (about 25–30 minutes), immediately toss them with basil pesto while still warm—the heat helps the pesto coat every inch. Set aside (and try not to eat them all before serving!).

Step 2: Sear the Chicken

While the potatoes roast, heat the olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts generously with salt and pepper, then add to the sizzling pan. Let the slices brown for about 5–7 minutes, turning only as needed. This ensures crispy edges and juicy centers. Once beautifully golden and cooked through, transfer the chicken to a plate and cover loosely to keep warm.

Step 3: Sauté the Mushrooms and Garlic

Add butter to the same skillet—no need to clean it, since all the leftover chicken flavor means extra tastiness! Toss in the sliced cremini mushrooms and let them cook undisturbed for a couple of minutes to develop a rich, brown sear. Stir occasionally until they’re soft and caramelized, which brings out their flavor. Add the minced garlic and cook until fragrant—just a minute, so it doesn’t burn.

Step 4: Make the Creamy Alfredo Sauce

Pour in the heavy cream with the mushrooms and garlic still in the pan, and stir in freshly grated Parmesan cheese. Add a sprinkle of Italian seasoning and, if you feel daring, a pinch of red pepper flakes for some zing. Let it lightly simmer for 3–4 minutes, stirring gently as the sauce thickens into a dreamy, velvety blanket.

Step 5: Combine Chicken, Pasta, and Sauce

Return the cooked chicken to the skillet, turning the slices so they’re coated in all that creamy, mushroomy richness. Add your al dente pasta (fettuccine or your favorite shape) and toss everything together until the sauce clings to every strand and the whole dish is piping hot. The kitchen aroma at this point is enough to draw everyone to the table!

Step 6: Serve It All Up

To finish, dish up generous helpings of Creamy Garlic Mushroom Chicken Alfredo alongside a mound of basil pesto potatoes. Sprinkle everything with a flourish of chopped parsley or basil. This is comfort food on a whole new level, perfect to share or savor all to yourself.

How to Serve Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes

Garnishes

A finishing touch makes all the difference, so don’t skip the garnish! For Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes, a sprinkle of freshly chopped parsley or basil adds both color and brightness. If you want a pop of nuttiness, a dusting of extra Parmesan works perfectly. Even a few cracks of black pepper over the top give that chef’s kiss moment.

Side Dishes

This recipe is already a feast, but serving it with a crisp green salad tossed in lemon vinaigrette rounds everything out beautifully. Try a basket of warm, crusty bread to mop up extra Alfredo sauce. If you’re going all out, roasted asparagus or garlicky green beans on the side complement every flavor in the Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes.

Creative Ways to Present

For a restaurant-style presentation, swirl the pasta into a nest on each plate, layer the creamy mushroom chicken over the top, and arrange the pesto potatoes around the side like golden gems. Or try serving family-style: heaping everything onto a big platter garnished with fresh herbs for everyone to dig into. Mini individual casseroles make it feel fancy but still cozy!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes can be stored in airtight containers in the fridge for up to 3 days. Keep the potatoes and pasta separate, if possible, so that everything maintains its best texture when reheated.

Freezing

For longer storage, place the cooled chicken Alfredo and potatoes (without garnishes) in separate freezer-safe containers. The Alfredo sauce may change texture slightly upon thawing, but it still tastes fantastic. Use within 2 months for maximum flavor.

Reheating

When ready to enjoy again, gently reheat the chicken Alfredo in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed. Rewarm the potatoes in the oven at 350°F until crispy and hot, or use a toaster oven for convenience. Avoid microwaving the whole meal together to keep the textures just right!

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are even juicier and add extra flavor. Just slice them like the recipe says and cook until fully done before moving on to the next step.

Is this recipe gluten-free?

Yes, it can be! Just swap in your favorite gluten-free fettucine or pasta, and double check that your basil pesto is gluten-free as well. The rest of Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes is naturally friendly for gluten-free diners.

Can I use store-bought Alfredo sauce?

If you’re in a time crunch, a good-quality store-bought Alfredo works. But making it from scratch (as in this recipe) brings a homemade richness that really elevates the dish!

What’s the best way to make this ahead for meal prep?

You can roast the potatoes and cook the chicken and mushrooms ahead of time, storing everything separately. Just wait to toss the potatoes in pesto and combine the sauce, chicken, and pasta until you’re ready to serve for the freshest flavors.

Can I add other vegetables?

Definitely—spinach, sun-dried tomatoes, or roasted red peppers all make delicious additions to Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes. Stir them in with the mushrooms or toss them with the pasta for even more color and nutrition.

Final Thoughts

If you try just one new comfort food dish this week, make it Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes. It strikes that perfect balance of indulgence and freshness, all in under an hour from start to finish. Gather your ingredients, pour a glass of something nice, and treat yourself (and your favorite people) to a little plate of happiness!

Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a luxurious meal with this Creamy Garlic Mushroom Chicken Alfredo served alongside flavorful Basil Pesto Potatoes. This dish combines tender chicken in a rich mushroom cream sauce with al dente pasta, complemented by savory roasted baby potatoes tossed in fragrant basil pesto. A delightful Italian-American fusion that’s sure to impress!

Ingredients

Scale

For Creamy Garlic Mushroom Chicken Alfredo:

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, sliced
Salt and pepper to taste
2 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon Italian seasoning
1/2 pound fettuccine or pasta of choice, cooked and drained

For Basil Pesto Potatoes:

1 1/2 pounds baby potatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
1/3 cup basil pesto
Fresh chopped parsley or basil for garnish

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Instructions

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes until golden and tender. Toss with basil pesto.
In a skillet, cook seasoned chicken in olive oil until browned and cooked through. Remove chicken and cook mushrooms in butter until browned. Add garlic, cream, Parmesan, red pepper flakes, and Italian seasoning. Simmer until sauce thickens.
Return chicken to skillet, add cooked pasta, and heat through. Serve chicken Alfredo with pesto-roasted potatoes, garnished with parsley or basil.