If you are craving a dish that perfectly balances rich, creamy flavors with fresh, vibrant herbal notes, you are going to love this Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe. This incredible combination takes tender strips of chicken smothered in a luscious garlic mushroom Alfredo sauce and pairs them with golden roasted baby potatoes tossed in aromatic basil pesto. It’s an elegant yet comforting meal that feels special enough for guests but easy enough to whip up any night of the week. Every bite delivers a perfect harmony of creamy textures and bright, herbaceous undertones that will have you coming back for seconds, and thirds!
Ingredients You’ll Need
Gathering the right ingredients is your first step to creating this delightful dish. The magic lies in simple, quality components that each play their part—ranging from the earthy mushrooms to the fresh basil in the potatoes, making every mouthful utterly delicious.
- Chicken breasts: Sliced into strips for quick cooking and great texture.
- Olive oil: For sautéing and roasting, imparting subtle fruitiness.
- Garlic: Minced fresh garlic infuses the sauce with bold flavor.
- Cremini mushrooms: Sliced to add an earthy, savory richness.
- Heavy cream: The base of the Alfredo sauce that creates that silky smooth texture.
- Parmesan cheese: Freshly grated for a sharp, nutty finish.
- Butter: Adds depth and helps meld flavors perfectly.
- Fettuccine or pasta of choice: Cooked al dente to carry that creamy sauce wonderfully.
- Baby potatoes: Halved for roasting, providing crispy edges and a tender bite.
- Basil pesto: Tossed with the potatoes adding bright herbal freshness and color.
- Salt, pepper, and red pepper flakes: To season perfectly and add just a hint of heat.
How to Make Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe
Step 1: Roast the Basil Pesto Potatoes
Preheat your oven to 400°F. Toss halved baby potatoes in olive oil, salt, and black pepper to ensure they roast up golden and crispy. Spread them out on a baking sheet and roast for about 25 to 30 minutes. Once tender and beautifully golden, toss them gently with the vibrant basil pesto. Keep these warm while you prepare the rest of the dish—they will be the perfect herbaceous foil to the rich Alfredo.
Step 2: Cook the Chicken Strips
In a large skillet heated with olive oil over medium-high heat, cook your chicken strips until they develop a golden crust and are cooked through, about 5 to 7 minutes. This step seals in the juices and gives you flavorful, tender chicken. Remove them from the pan and set aside while the sauce takes center stage.
Step 3: Sauté Garlic and Mushrooms
Reduce the skillet heat to medium. Add butter and minced garlic, sautéing just long enough for the garlic to release its intoxicating aroma—about one minute. Then add the sliced mushrooms and cook for 5 to 6 minutes until they soften and turn golden brown. This deepens the dish’s earthy, umami qualities that marry beautifully with the creamy sauce.
Step 4: Make the Creamy Alfredo Sauce
Pour in the heavy cream and bring it to a gentle simmer, stirring as you go. Whisk in the grated Parmesan cheese, allowing it to melt and thicken the sauce while seasoning it with salt, black pepper, and optional red pepper flakes for a subtle kick. Let the sauce thicken slightly over 3 to 4 minutes—it’s the luscious heart of the Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe.
Step 5: Combine and Toss Everything Together
Return the cooked chicken strips to the skillet, giving them a good toss in the sauce to coat every piece with creamy goodness. Add your cooked pasta and gently fold everything together until each strand and morsel is beautifully covered in sauce. It’s a medley of rich, savory flavors ready to be served alongside the pesto potatoes.
How to Serve Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe
Garnishes
For the perfect finishing touch, sprinkle additional freshly grated Parmesan and scatter some roughly torn fresh basil leaves over the dish. This adds pops of color and an extra layer of fresh herby aroma that elevates your meal visually and in flavor.
Side Dishes
If you want to round out the meal, a crisp green salad with a lemon vinaigrette works wonderfully to cut through the richness. Lightly steamed or sautéed green veggies such as asparagus or green beans also complement this hearty recipe nicely.
Creative Ways to Present
Serve the creamy garlic mushroom chicken Alfredo and basil pesto potatoes side by side on a large platter for a family-style feel or plate them individually with a drizzle of extra pesto on the potatoes and a sprinkle of Parmesan to impress your dinner guests. For a gourmet twist, add a small dollop of mascarpone or ricotta on top of the pasta before serving.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a great option for easy next-day meals.
Freezing
While the pesto potatoes are best enjoyed fresh, you can freeze the chicken Alfredo portion separately in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently on the stove over low heat or in the microwave using short bursts to avoid overcooking. Add a splash of cream or milk if the sauce thickens too much while reheating to bring back that perfect creamy texture.
FAQs
Can I use a different type of mushroom?
Absolutely! While cremini or baby bella mushrooms give great flavor and texture, feel free to experiment with shiitake, portobello, or button mushrooms depending on your preference.
Is there a way to make this recipe lighter?
Yes! Substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt to reduce calories while still keeping some creaminess.
Can I prepare the basil pesto potatoes ahead of time?
You can roast the potatoes in advance but toss them with the pesto just before serving to keep the flavors fresh and vibrant.
What if I don’t have basil pesto?
Make a simple homemade pesto by blending fresh basil, garlic, olive oil, Parmesan, and pine nuts if you have them, or use a store-bought version for convenience.
Can this dish be made gluten-free?
Definitely. Use gluten-free pasta alternatives and double-check your pesto ingredients to ensure they are gluten-free for a safe swap.
Final Thoughts
This Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe truly captures the essence of comfort food with a fresh Italian flair. It’s a dish you’ll want to make repeatedly because it delivers a beautiful balance of creamy, hearty, and herbaceous flavors that feel both indulgent and homey. Give it a try soon and watch it become a beloved favorite in your kitchen, just as it is in mine!
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Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop + Roasting
- Cuisine: Italian-Inspired
Description
This Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes is a comforting Italian-inspired main course featuring tender chicken strips in a rich garlic mushroom Alfredo sauce, paired with oven-roasted baby potatoes tossed in vibrant basil pesto. Perfect for an easy yet elegant dinner that combines creamy, savory flavors with fresh herbaceous notes.
Ingredients
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)
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
- Roast the potatoes: Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, salt, and black pepper on a baking sheet. Roast for 25 to 30 minutes until the potatoes are golden and tender when pierced with a fork. Remove from oven and immediately toss with the basil pesto. Keep warm until serving.
- Cook the chicken: While the potatoes roast, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer. Cook for 5 to 7 minutes until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic and mushrooms: Lower the heat to medium. Add butter to the same skillet, then add the minced garlic. Sauté for about 1 minute until fragrant. Add the sliced mushrooms and cook for 5 to 6 minutes until the mushrooms soften and develop a golden color.
- Make Alfredo sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Continue to simmer the sauce for 3 to 4 minutes until it slightly thickens.
- Combine chicken and pasta: Return the cooked chicken strips to the skillet and toss them in the Alfredo sauce until coated. Add the drained cooked pasta and gently mix everything together ensuring the pasta is well coated with the creamy sauce.
- Serve: Plate the creamy garlic mushroom chicken Alfredo alongside the warm basil pesto potatoes. Garnish with extra Parmesan cheese or fresh basil leaves if desired and serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half to reduce the richness.
- You can swap the roasted baby potatoes for roasted cauliflower or serve the dish over mashed potatoes as an alternative.
- Use nut-free pesto to keep the dish safe for those with nut allergies.
- Leftovers can be refrigerated and reheated gently on the stovetop to prevent sauce separation.
