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
Scale
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.
