Description
Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto is a decadent one-pan dish featuring seared chicken, golden potatoes, sautéed mushrooms, and a creamy Alfredo sauce topped with fresh basil pesto. It’s rich, flavorful, and perfect for a comforting meal.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or button)
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 1 tsp Italian seasoning
- 1/4 cup fresh basil pesto
- Fresh parsley or basil (optional, for garnish)
Instructions
- Parboil halved potatoes in boiling water for 8–10 minutes until just tender. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden and cooked through. Remove and keep warm.
- In the same skillet, melt butter. Add garlic and mushrooms, sautéing until browned and fragrant.
- Stir in parboiled potatoes and cook until crisped on the edges.
- Pour in heavy cream. Season with salt, pepper, and Italian seasoning. Simmer until slightly thickened.
- Stir in Parmesan cheese until melted and well combined.
- Return chicken to the skillet, spoon sauce over the top, and heat through.
- Before serving, drizzle with basil pesto and garnish with fresh herbs if desired.
Notes
- Use baby gold or red potatoes for best texture and flavor.
- Substitute shrimp or tofu for chicken for variation.
- Add spinach or sun-dried tomatoes for extra color and taste.
- For a lighter version, use half-and-half instead of cream.
- Reheat in a skillet with a splash of cream or milk to maintain texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 590
- Sugar: 4g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg
