Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto

Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto is a rich, indulgent dish that blends bold flavors into one incredibly satisfying meal. Tender chicken, golden potatoes, and sautéed mushrooms are all coated in a velvety Alfredo sauce, then finished with a swirl of vibrant basil pesto. It’s a complete comfort dish with a gourmet touch.

Why You’ll Love This Recipe

I love this dish because it brings restaurant-quality flavor into my kitchen with surprisingly simple steps. The creamy Alfredo sauce pairs perfectly with the earthy mushrooms and crispy potatoes, while the basil pesto cuts through with fresh, herby brightness. Every bite is packed with flavor and texture, and it’s all made in one skillet or pan for easy cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breasts or thighs
baby potatoes, halved
olive oil
butter
garlic, minced
mushrooms, sliced (cremini or button)
heavy cream
Parmesan cheese, grated
salt
black pepper
Italian seasoning
fresh basil pesto (store-bought or homemade)
fresh parsley or basil (for garnish, optional)

Directions

1. I start by parboiling the halved baby potatoes for about 8–10 minutes until just tender, then drain and set them aside.

2. In a large skillet, I heat olive oil and sear the chicken until golden and cooked through. I remove it and keep it warm.

3. In the same skillet, I add butter and sauté garlic and mushrooms until browned and fragrant.

4. I stir in the parboiled potatoes and cook them until crisped on the edges.

5. I pour in the heavy cream, season with salt, pepper, and Italian seasoning, then let it simmer until slightly thickened.

6. I stir in Parmesan cheese until melted and return the chicken to the pan, letting it soak in the sauce.

7. Just before serving, I spoon basil pesto over the top and garnish with fresh herbs.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep and around 30–35 minutes to cook, making it a great option for a weeknight dinner or a special weekend meal.

Variations

Sometimes I add spinach or kale for a touch of greens, or sun-dried tomatoes for a sweet and tangy contrast. For a lighter version, I substitute half-and-half for the cream and reduce the Parmesan. I’ve also swapped the chicken for shrimp or used gnocchi instead of potatoes when I want something a little different.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat, adding a splash of cream or milk to loosen the sauce. The microwave works too, but I prefer the stove for best texture. I don’t recommend freezing this dish due to the cream sauce, which can separate.

FAQs

Can I use jarred Alfredo sauce?

Yes, I’ve used a good-quality jarred Alfredo in a pinch. I still like to sauté garlic and mushrooms first to build flavor.

What kind of potatoes work best?

I usually go with baby gold or red potatoes. They hold their shape well and get beautifully crispy when sautéed.

Can I make this dish vegetarian?

Absolutely. I leave out the chicken and double the mushrooms or add tofu for protein. The sauce and pesto are flavorful enough to carry the dish.

Is fresh basil pesto necessary?

It really elevates the dish, but I’ve used jarred pesto with great results. When I have time, I make my own for extra freshness.

How can I make the sauce thicker?

I let it simmer a bit longer or add extra Parmesan to thicken. A small slurry of cornstarch and water also helps if I need a quicker fix.

Conclusion

Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto is the kind of meal I make when I want something rich, comforting, and packed with flavor. It’s hearty without being heavy, easy to customize, and always feels a little special. Whether it’s a weeknight treat or a dish for guests, this recipe always delivers.