The first time I made this Creamy Garlic Mushroom Alfredo Chicken with Potatoes and Basil Pesto, I didn’t expect my family to devour it like they hadn’t eaten in weeks. But there we were me in my apron, still holding the spoon and the plates were already wiped clean. You know that feeling when something just clicks? That’s exactly what this dish is: cozy, creamy, garlicky goodness with a pesto drizzle that tastes like summer in every bite.
And the potatoes? Oh honey, don’t even get me started. Crispy on the outside, tender inside, kissed with garlic and Parmesan. My secret? I roast them a little longer than usual to get that golden crunch. Trust me, your fork will fight your knife for the last bite.
The 5 Ingredients You Can’t Skip
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I keep it simple but flavorful just like my grandma taught me. These are the stars of the show:
- Chicken – I slice two boneless, skinless chicken breasts thin for faster cooking and more sauce coverage. No dry chicken here!
- Garlic – You’ll use it three times in this recipe. It’s the base of flavor don’t skimp.
- Mushrooms – Cremini mushrooms are my go-to for their deep, earthy taste. Sauté until golden.
- Heavy Cream & Parmesan – These two create that silky Alfredo magic. Use real Parm, not the shaker kind.
- Basil Pesto – This drizzle at the end is everything. Fresh basil, garlic, Parm, olive oil, and cream it ties the whole dish together.
How to Make Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto
Alright, let’s cook this love letter of a meal together.
1. Roast Those Golden Garlic Parmesan Potatoes Preheat your oven to 425°F (220°C). Grab two medium Yukon Gold potatoes and cut them into half-inch cubes. Toss them with 2 tablespoons olive oil, 3 minced garlic cloves, 1/4 cup grated Parmesan, 1/2 teaspoon oregano, salt, and pepper.
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Spread them out on a baking sheet don’t overcrowd, or they’ll steam and roast for 20–25 minutes, flipping halfway through. I like mine crispy, so I sometimes add a few more minutes. Keep an eye on them!
2. Sauté the Chicken in That Creamy Alfredo Dream In a big skillet, heat 1 tablespoon of olive oil over medium-high heat. Add your sliced chicken breasts and cook until golden on both sides. Remove and set aside.
Now, in that same skillet, toss in 3 cloves minced garlic and sauté until fragrant about 30 seconds. Add 8 oz of sliced cremini mushrooms. Cook until they’ve released their juices and are lightly browned.
Pour in 1 1/2 cups heavy cream and bring to a gentle simmer. Stir in 1/2 cup grated Parmesan, salt, and pepper. Let it thicken just a bit, then return your chicken to the pan. Coat it in the sauce like it’s being tucked into a creamy blanket.
3. Make the Basil Pesto Cream Drizzle In a food processor, blend 1/4 cup fresh basil leaves, 2 tablespoons grated Parmesan, 1 minced garlic clove, and 2 tablespoons olive oil until smooth. Stir in 2 tablespoons of heavy cream, salt, and pepper. It should be rich, bright, and spoon-worthy.
4. Plate It Like a Pro (Or Just a Hungry Mom) Grab your prettiest plates. Lay down a bed of those roasted potatoes. Top with your Alfredo mushroom chicken. And then my favorite part drizzle that basil pesto cream like you’re painting a masterpiece. Serve immediately, and prepare to receive compliments.
Anna’s Cozy Kitchen Tips
- Don’t overcook the chicken thin slices cook fast!
- Use a microplane to get the fluffiest Parmesan.
- Fresh basil makes all the difference don’t substitute with dried.
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FAQ
Can I use a different type of mushroom? Absolutely. Baby bella or white button mushrooms work just fine, but cremini has the most flavor.
Can I swap the cream for something lighter? You could use half-and-half, but it won’t be as luscious. If you must, add a little cornstarch to help thicken it up.
Is this dish good for meal prep? Totally! Just keep the pesto separate until serving so it stays fresh and vibrant.
Can I make this dairy-free? I haven’t tested a dairy-free version yet, but coconut cream and nutritional yeast might work as substitutes. Let me know if you try it!
What should I serve on the side? This is already a full meal, but a light green salad or some roasted veggies would pair perfectly.
Let’s Keep Cooking Together
If you try this Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto, tag me or leave a comment. I love seeing your recreations. Cooking is how I say “I love you,” and every shared dish feels like a little piece of my heart on your plate.
Happy cooking
Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto
Equipment
- Oven
- Baking Sheet
- Large Skillet
- Food processor
- Knife
- Cutting Board
Ingredients
Roasted Garlic Parmesan Potatoes
- 2 medium Yukon Gold potatoes cut into 1/2-inch cubes
- 2 tablespoons Olive oil
- 3 cloves Garlic minced
- 0.25 cup Parmesan cheese grated
- 0.5 teaspoon Dried oregano
- Salt & freshly cracked black pepper to taste
Chicken Alfredo
- 2 Boneless skinless chicken breasts sliced
- 1 tablespoon Olive oil
- 3 cloves Garlic minced
- 8 oz Cremini mushrooms sliced
- 1.5 cups Heavy cream
- 0.5 cup Parmesan cheese grated
- Salt & freshly cracked black pepper to taste
Basil Pesto Cream Drizzle
- 0.25 cup Fresh basil leaves
- 2 tablespoons Parmesan cheese grated
- 1 clove Garlic minced
- 2 tablespoons Olive oil
- 2 tablespoons Heavy cream
- Salt & freshly cracked black pepper to taste
