Coconut Basil Garlic Chicken Stir-Fry Bowl with Parmesan Crispy Potatoes & Creamy Mushroom Alfredo

This Coconut Basil Garlic Chicken Stir-Fry Bowl with Parmesan Crispy Potatoes & Creamy Mushroom Alfredo is a rich and satisfying fusion of flavors and textures. I bring together tender, garlicky stir-fried chicken with the sweetness of coconut milk and fragrant basil, pair it with golden parmesan-crusted potatoes, and top it all off with a decadent mushroom alfredo sauce. It’s a layered, comforting dish that feels like a restaurant-quality meal made right at home.

Why You’ll Love This Recipe

I love how this dish brings together multiple elements that complement each other perfectly — savory chicken with a Thai-style twist, crispy roasted potatoes, and a creamy, cheesy mushroom sauce that ties it all together. It’s balanced, filling, and completely comforting. While it sounds elaborate, each component is simple to prepare, and the end result is a bowl full of indulgent goodness that I can’t get enough of.

Ingredients

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

For the coconut basil garlic chicken stir-fry:

• Boneless, skinless chicken thighs or breasts, sliced thin

• Garlic, minced

• Fresh basil leaves

• Coconut milk (full-fat for richness)

• Soy sauce or tamari

• Lime juice

• Olive oil or coconut oil

• Salt and pepper

• Crushed red pepper flakes (optional)

For the parmesan crispy potatoes:

• Baby potatoes, halved

• Olive oil

• Grated parmesan cheese

• Garlic powder

• Salt and pepper

• Fresh parsley (for garnish)

For the creamy mushroom alfredo:

• Sliced mushrooms (cremini, baby bella, or white)

• Butter

• Garlic, minced

• Heavy cream

• Grated parmesan cheese

• Salt and black pepper

• Nutmeg (optional, just a pinch)

Directions

1. Make the crispy potatoes:
I preheat the oven to 425°F (220°C). I toss the halved baby potatoes with olive oil, parmesan, garlic powder, salt, and pepper, then spread them on a baking sheet cut-side down. I roast them for 25–30 minutes until golden and crispy.

2. Cook the chicken stir-fry:
In a skillet, I heat oil over medium heat and sauté garlic until fragrant. I add the sliced chicken and cook until browned. I stir in coconut milk, soy sauce, and lime juice, and simmer until the sauce thickens. Just before turning off the heat, I toss in the fresh basil and let it wilt into the sauce.

3. Make the mushroom alfredo:
In another pan, I sauté the mushrooms in butter until browned. I add garlic and cook briefly, then pour in the cream and let it simmer. I stir in parmesan and a pinch of nutmeg, then season with salt and pepper. I simmer until thick and creamy.

4. Assemble the bowl:
I spoon the creamy mushroom alfredo as a base, layer on the crispy potatoes, and top with the coconut basil garlic chicken. I garnish with more basil or parsley if I have it and dig in while everything’s hot and flavorful.

Servings and timing

This recipe serves 4 people and takes about 45–50 minutes from start to finish. It’s a bit of a multitasker’s dish, but each step is simple and rewarding.

Variations

Sometimes I switch out the potatoes for roasted sweet potatoes or even a bed of rice if I want something softer. I also add spinach or snap peas to the stir-fry for extra greens. For a spicier version, I stir in chili paste or sriracha with the coconut sauce. I’ve also tried the mushroom alfredo with a splash of white wine, which adds another layer of flavor.

Storage/Reheating

I store components separately in the fridge for up to 4 days. When reheating, I warm the chicken and sauce gently in a pan over low heat and re-crisp the potatoes in the oven or air fryer. The alfredo can thicken in the fridge, so I stir in a little cream or milk when reheating to bring it back to life.

FAQs

Can I use light coconut milk?

Yes, but I find the full-fat version gives the best texture and richness. Light coconut milk works if I want a lighter option.

Do I have to use parmesan in the potatoes?

No, but it adds that delicious savory crust. I’ve used pecorino or nutritional yeast as alternatives with good results.

What kind of mushrooms work best for the alfredo?

I like using cremini or baby bellas for a meaty texture, but white button mushrooms are fine too. A mix of mushrooms adds depth.

Can I make this dish ahead of time?

Yes, I prepare all the components ahead and reheat them when ready to serve. The potatoes reheat best in the oven to stay crispy.

What can I serve with this dish?

It’s a complete bowl, but I sometimes serve it with a light salad or steamed veggies to balance the richness. A squeeze of lime or lemon also brightens the flavors.

Conclusion

Coconut Basil Garlic Chicken Stir-Fry Bowl with Parmesan Crispy Potatoes & Creamy Mushroom Alfredo is a bold, comforting dish that brings together the best of both creamy and crispy worlds. It’s indulgent without being overly heavy and packed with layers of flavor that make every bite memorable. Whether I’m making it for a cozy night in or a dinner to impress, it’s one of my favorite fusion-style recipes to serve.