Name: Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 chicken breasts; 1 pound baby potatoes; 1 cup cremini mushrooms sliced; 3 cloves garlic minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 tablespoons butter; 2 tablespoons olive oil; 2 tablespoons basil pesto; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto is a dinner dish that brings a restaurant-level experience straight to your home kitchen. Imagine juicy chicken breasts seared to golden perfection, paired with baby potatoes that are roasted until crisp on the edges, and mushrooms that soak up every bit of herby richness. All of it gets blanketed in a creamy garlic Alfredo sauce infused with basil pesto – savory, herbaceous, and irresistibly creamy.

Whether you’re hosting a cozy dinner or just want to elevate your weeknight meal, this dish delivers both comfort and sophistication. The textures are beautifully balanced – tender chicken, creamy sauce, hearty potatoes, and that little burst of brightness from the pesto. It’s everything you love about comfort food, made better with gourmet flavor upgrades.

What Kind of Chicken and Potatoes Should I Use?

For this recipe, boneless, skinless chicken breasts work best because they cook evenly and absorb the Alfredo sauce beautifully. If you prefer, you can also use boneless chicken thighs for extra juiciness.

When it comes to potatoes, baby Yukon gold or fingerling potatoes are ideal. They roast to a creamy interior with crisp golden edges, adding a rustic charm and hearty bite that pairs perfectly with the richness of the Alfredo.

Ingredients for the Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto

Chicken Breasts – The protein anchor of the dish, providing a lean yet juicy base for the Alfredo sauce.
Baby Potatoes – Roasted to perfection, these little golden gems offer a comforting, earthy flavor.
Mushrooms – Cremini or baby bella mushrooms add umami and soak up the creamy sauce deliciously.
Garlic – The aromatic foundation of the Alfredo, giving the sauce depth and warmth.
Heavy Cream – The base of the Alfredo sauce, making it luxuriously smooth.
Parmesan Cheese – Adds salty, nutty richness to the sauce and thickens it naturally.
Butter – Used for sautéing and enhancing the overall flavor.
Olive Oil – Helps roast the potatoes and sear the chicken to golden brown.
Basil Pesto – Swirled into the Alfredo sauce for an herby brightness that balances the richness.
Salt & Pepper – Essential for seasoning all components and enhancing the overall taste.

How To Make the Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto

Step 1: Prep and Roast the Potatoes

Preheat your oven to 400°F (200°C). Slice baby potatoes in half and toss them with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until golden brown and fork-tender.

Step 2: Sear the Chicken

While the potatoes roast, heat a skillet over medium-high heat with a bit of olive oil and butter. Season the chicken breasts with salt and pepper. Sear them for 5-6 minutes on each side, or until cooked through and golden. Remove and let rest.

Step 3: Sauté the Mushrooms and Garlic

In the same skillet, add a little more butter and toss in the sliced mushrooms. Sauté until browned and tender, then add minced garlic and stir for another 1-2 minutes until fragrant.

Step 4: Make the Alfredo Sauce

Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth. Add a spoonful or two of basil pesto and stir to combine, letting the sauce thicken for 2-3 minutes.

Step 5: Combine and Finish

Slice the seared chicken and add it back to the skillet with the Alfredo sauce. Spoon some sauce over the top to coat. Serve the chicken over the roasted potatoes and mushrooms, drizzling more sauce over everything. Garnish with an extra swirl of pesto if desired.

Serving and Storing Creamy Garlic Mushroom Alfredo Chicken & Potatoes

This dish is best served hot, straight from the skillet. The creamy Alfredo pairs wonderfully with the crispy-edged potatoes and tender chicken.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce.

What to Serve With Creamy Garlic Mushroom Alfredo Chicken & Potatoes?

Garlic Bread

Crispy on the outside and soft inside, garlic bread is perfect for mopping up any extra Alfredo sauce.

Steamed Green Beans

A crisp, fresh contrast to the creamy, rich chicken and potatoes.

Caesar Salad

The tangy dressing and crunchy croutons bring a refreshing balance.

Roasted Asparagus

Earthy and slightly charred asparagus pairs beautifully with Alfredo sauce.

Italian Chopped Salad

Loaded with olives, tomatoes, and a zesty vinaigrette.

Sautéed Spinach

A quick and easy veggie side to balance out the richness.

Crusty Baguette

Warm slices of bread help round out the meal and make it feel rustic.

Want More Chicken Dinner Ideas?

If this Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto has you craving more, try these next:

Marry Me Chicken Pasta Recipe for a romantic one-pot dish.
Creamy Garlic Chicken Breasts if you love rich garlic-forward flavors.
Stovetop Creamy Ground Beef Pasta for a beefy switch-up.
Garlic Butter Chicken with Rigatoni and Parmesan for pasta fans who can’t get enough of creamy garlic sauce.
Creamy Ground Beef Alfredo Pasta if you’re craving something hearty and comforting.

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And let me know in the comments how yours turned out. Did you try it with extra pesto? Maybe added some spinach or sun-dried tomatoes?

I love seeing your versions and ideas. Ask away if you have questions—we’re in this delicious journey together.

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