Description
This Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto is a rich and comforting one-skillet dinner that combines juicy chicken, crispy potatoes, and a velvety mushroom Alfredo sauce, topped with herby basil pesto. A perfect weeknight or weekend dish packed with flavor.
Ingredients
2 large chicken breasts
1 lb baby potatoes, halved
4 garlic cloves, minced
1 cup mushrooms, sliced
1 cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons basil pesto
Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F (200°C). Toss halved baby potatoes in olive oil, salt, and pepper. Roast on a baking tray for 30–35 minutes until golden and crisp.
2. While the potatoes roast, heat olive oil in a skillet. Season chicken breasts with salt and pepper, then sear over medium-high heat for 5–6 minutes per side. Set aside.
3. In the same skillet, melt butter and add sliced mushrooms. Sauté until softened, then add minced garlic and cook until fragrant, about 1 minute.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until fully melted and the sauce is smooth. Mix in the basil pesto.
5. Return chicken to the skillet and simmer for 5–7 minutes until fully cooked and flavors are infused.
6. Plate with roasted potatoes and spoon the creamy mushroom Alfredo sauce over the top. Drizzle with extra pesto if desired.
Notes
Use chicken thighs for a juicier and richer variation.
Don’t overheat the Alfredo sauce to avoid curdling.
Add a splash of cream when reheating leftovers to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One-Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 3g
- Sodium: 560mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 145mg