Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe
If your heart sings at the thought of an ultra-creamy Alfredo, juicy chicken, earthy mushrooms, and irresistible basil pesto roasted potatoes all on the same plate, then get ready for a love story in your kitchen! Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes is a dreamy mash-up of classic Italian flavors, all bundled together in a dinner that’s rich, colorful, deeply satisfying, and absolutely perfect for sharing. Think silky sauce, golden chicken, and those herby, nutty potatoes intermingling in every bite. Whether you’re planning a cozy family meal or just want to spoil yourself silly, this is the dish you’ll want to make again and again.
Ingredients You’ll Need
This delicious recipe comes together with just a handful of vibrant, straightforward ingredients. Each one plays an important role: think creamy, cheesy, herby, and just a hint of spice. Grab these pantry staples and you’ll be halfway to an unforgettable Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes.
- Chicken breasts: Slice them into strips for maximum flavor absorption and ultra-juicy bites.
- Olive oil: A good drizzle brings golden color and a hint of fruitiness to the chicken and potatoes.
- Garlic: Freshly minced garlic gives deep, warming flavor to both sauce and potatoes.
- Cremini or baby bella mushrooms: These earthy mushrooms deliver hearty texture and a beautiful golden hue when sautéed.
- Heavy cream: The essence of Alfredo! It makes the sauce extra luscious and decadent.
- Parmesan cheese: Go for freshly grated for melty, savory magic in every forkful.
- Salt and black pepper: Essential for seasoning every component, from potatoes to chicken to sauce.
- Red pepper flakes (optional): A light sprinkle adds warmth and kicks up the flavor.
- Butter: A touch of butter rounds out the sauce and adds that signature silky mouthfeel.
- Fettuccine or pasta of choice: Cooked al dente, the perfect cozy base for all that creamy goodness.
- Baby potatoes: Roasted until crispy on the outside and tossed with pesto for herby perfection.
- Basil pesto: The green jewel of this recipe; it brightens up the potatoes and ties the dish together.
How to Make Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes
Step 1: Roast the Basil Pesto Potatoes
Start by prepping your oven to 400°F so it’s piping hot. Toss those halved baby potatoes with olive oil, salt, and black pepper until every surface glistens. Spread them out on a baking sheet (no crowding, please) and let them roast for 25–30 minutes. You’ll know they’re ready when they’re tender inside and crispy on the outside. The magic moment? Right out of the oven, toss them with a generous scoop of your favorite basil pesto so the warmth helps the sauce cling to each golden nugget. Keep them warm while you whip up the rest.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add your chicken strips and sear them for about 5–7 minutes, turning once, so they’re deeply golden and cooked through. Lift the chicken out onto a plate—you want it juicy and ready for its creamy bath later on.
Step 3: Cook the Mushrooms and Make the Sauce
Reduce the heat to medium and melt the butter. Add the minced garlic and let it sizzle for just a minute, releasing its mouthwatering aroma. Tumble in the mushrooms and sauté for about 5–6 minutes until they’re soft, golden, and soaking up all those garlicky flavors. Pour in your heavy cream, stirring gently as it comes to a simmer. Time for the star players! Stir in the Parmesan, salt, pepper, and (if you’re feeling bold) red pepper flakes. This is when the sauce thickens into a silky, dreamy consistency that will cling to every piece of chicken and pasta.
Step 4: Bring It All Together
Return the golden chicken strips to the skillet and toss to coat them generously in your creamy mushroom sauce. Add your cooked pasta (the fettuccine loves to hug the sauce!) and mix everything together gently but thoroughly. Each strand should be glistening and every piece of chicken nestled in creamy, cheesy loveliness.
Step 5: Plate and Serve
Arrange a hearty swirl of the Alfredo pasta and chicken on each plate, then add a scoop of those fragrant basil pesto potatoes alongside. It’s all about those comforting contrasts: creamy sauce, juicy chicken, and potatoes bursting with herby goodness. A sprinkle of extra Parmesan or fresh basil is the perfect finishing touch to this Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes masterpiece.
How to Serve Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes
Garnishes
Garnishing isn’t just about looks! Finish your Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes with a shower of extra grated Parmesan, a flourish of fresh basil leaves, or even a crack of black pepper. These finishing touches lift the flavors and turn your meal into a restaurant-worthy plate.
Side Dishes
Since this dish is a meal in itself, you don’t need much on the side. But if you’re feeling festive, pair it with a crisp green salad tossed in a light vinaigrette, or offer warm, crusty bread for soaking up every spoonful of sauce. The fresh contrast balances the rich creaminess beautifully.
Creative Ways to Present
For a special dinner, serve the Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes family-style on a big platter and let everyone help themselves. Or, for an elegant presentation, twirl the pasta into individual nests, top each with slices of chicken, a handful of pesto potatoes, and a swirl of extra pesto for that gourmet effect.
Make Ahead and Storage
Storing Leftovers
Any leftovers of Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Keep the potatoes and chicken Alfredo in separate containers if possible, so the flavors stay vibrant and reheating is a breeze.
Freezing
While the Alfredo sauce is at its creamy best when fresh, you can freeze leftovers if needed. Place cooled chicken Alfredo and potatoes in freezer-safe containers or zip-top bags for up to one month. Keep in mind cream-based sauces may change texture slightly after freezing, so stir well upon reheating.
Reheating
For best results, reheat the chicken Alfredo gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. The pesto potatoes can be reheated in a hot skillet or in the oven until warmed through. Avoid using the microwave if possible, which can make the sauce separate and the potatoes unevenly warmed.
FAQs
Can I make Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes gluten-free?
Absolutely! Swap the pasta for your favorite gluten-free noodles, and double-check that your basil pesto is gluten-free as well. You’ll still get all those amazing layered flavors without any gluten worries.
What can I use instead of heavy cream?
If you’re looking to lighten up the dish or don’t have heavy cream on hand, half-and-half is a great substitute. For a dairy-free version, try canned coconut milk or an unsweetened plain plant-based creamer, though the flavor will change slightly.
Can I use a different protein instead of chicken?
Definitely! Sliced turkey breast, shrimp, or even tofu work beautifully in place of chicken, soaking up the gorgeous Alfredo sauce and mingling perfectly with the mushrooms and potatoes.
Do I have to use cremini or baby bella mushrooms?
Not at all—white button mushrooms, portobellos, or even a blend of wild mushrooms will all add their own delicious twist to your Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes. Feel free to experiment with whatever you have on hand!
Can I prepare any parts of this dish in advance?
You sure can! The potatoes can be roasted and tossed with pesto ahead of time, and the chicken can be cooked and stored in the fridge until ready to reheat with the sauce and pasta. This makes assembling the dinner a snap when you need it fast.
Final Thoughts
I can’t wait for you to dig into this Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes and see why it’s one of my true comfort food heroes. It’s the kind of irresistibly cozy, flavor-packed meal you’ll want to share with those you love—or just treat yourself to a seriously good night in. Go on, give it a try, and savor every creamy, herby, indulgent bite!
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Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a decadent yet easy-to-make dinner with this Creamy Garlic Mushroom Chicken Alfredo paired with flavorful Basil Pesto Potatoes. A comforting meal that combines creamy pasta with tender chicken and earthy mushrooms, served alongside herb-infused roasted baby potatoes.
Ingredients
For the Creamy Garlic Mushroom Chicken Alfredo:
- 2 boneless, skinless chicken breasts (sliced into strips)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 2 cups cremini or baby bella mushrooms (sliced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons butter
- 1/2 pound fettuccine or pasta of choice (cooked and drained)
For the Basil Pesto Potatoes:
- 1 pound baby potatoes (halved)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup basil pesto
Instructions
- Preheat the oven and roast the potatoes: Preheat the oven to 400°F. Toss the baby potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes until golden and tender. Toss with basil pesto.
- Cook the chicken and mushrooms: Cook chicken strips in olive oil until golden, then set aside. In the same skillet, sauté butter, garlic, and mushrooms until golden.
- Make the sauce: Pour in heavy cream, Parmesan, salt, pepper, and red pepper flakes. Simmer until thickened.
- Combine everything: Return chicken to the skillet, add cooked pasta, and mix until coated in the sauce.
- Serve: Plate the creamy garlic mushroom chicken Alfredo with the pesto potatoes. Garnish as desired.
Notes
- For a lighter version, use half-and-half instead of cream.
- Swap potatoes for roasted cauliflower or serve over mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop + Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 670
- Sugar: 3g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg
