Description
This Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto is your next go-to for comfort food with a gourmet twist. Juicy seared chicken is nestled over crispy roasted baby potatoes and tender mushrooms, all smothered in a rich Alfredo sauce infused with basil pesto. It’s an easy recipe that delivers restaurant-worthy flavor at home. Perfect for cozy dinner ideas, this dish works as a weeknight meal or an impressive option for guests. It’s packed with flavor, high in protein, and makes for a satisfying and indulgent dinner idea that you’ll want to make again and again.
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
Instructions
1. Preheat oven to 400°F (200°C). Halve potatoes and toss with olive oil, salt, and pepper. Roast for 25-30 minutes until golden and tender.
2. In a skillet, heat olive oil and butter. Season chicken with salt and pepper, sear for 5-6 minutes per side until cooked through. Remove and rest.
3. In the same skillet, add butter and mushrooms. Sauté until browned. Add garlic and cook for 1-2 minutes.
4. Pour in heavy cream, bring to simmer. Stir in Parmesan and basil pesto. Simmer for 2-3 minutes until thickened.
5. Slice chicken, return to sauce. Spoon sauce over. Serve with roasted potatoes and garnish with extra pesto if desired.
Notes
Let the chicken rest after searing so it remains juicy when sliced.
Add more pesto if you want extra herb-forward flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet + Oven
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 690
- Sugar: 2g
- Sodium: 650mg
- Fat: 44g
- Saturated Fat: 20g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 165mg