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Indulge in my Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes, a flavor-packed dish that pairs tender garlic-marinated chicken and earthy mushrooms in a rich Alfredo sauce with crispy, basil pesto-coated potatoes. This comforting meal blends savory creaminess with fresh, herbaceous crunch, perfect for weeknight dinners or special occasions.

Why You’ll Love This Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes

I love this Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes because it combines classic Italian flavors with a unique twist. The garlic-infused chicken and mushrooms in a creamy Alfredo sauce feel indulgent yet come together quickly, while the basil pesto potatoes add a fresh, crispy contrast. It’s a complete, satisfying meal that’s bursting with flavor, and I always enjoy how it impresses my family or guests with every bite.

Ingredients for Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes

Here’s what you’ll need to make Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes (serves 4):

2 large chicken breasts, cut into bite-sized pieces
4 cloves garlic, minced (plus 2 cloves for potatoes)
8 oz cremini or white mushrooms, sliced
2 tbsp olive oil
1 cup heavy cream
½ cup grated Parmesan cheese
¼ cup unsalted butter
½ tsp salt
¼ tsp black pepper
1 tsp Italian seasoning
1 lb baby potatoes, halved
¼ cup fresh basil pesto
1 tbsp fresh parsley, chopped (optional garnish)

Ingredient Tips:

Chicken: Use fresh breasts for tenderness; cut evenly for consistent cooking.
Mushrooms: Cremini add depth; ensure they’re sliced uniformly for even cooking.
Cream: Heavy cream creates a rich sauce; avoid substituting with milk to maintain texture.
Pesto: Store-bought or homemade basil pesto works; ensure it’s fresh for vibrant flavor.
Potatoes: Baby potatoes roast evenly; scrub well before halving.

Directions for Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes

Preheat Oven

I preheat the oven to 400°F (200°C) to prepare for roasting the potatoes.

Roast Potatoes

I toss 1 lb halved baby potatoes with 1 tbsp olive oil, 2 minced garlic cloves, ½ tsp salt, and ¼ tsp pepper. I spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.

Sauté Garlic

In a large skillet over medium-high heat, I heat 1 tbsp olive oil and sauté 4 minced garlic cloves for 1 minute until fragrant for the Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes.

Cook Chicken

I season the chicken pieces with ½ tsp salt, ¼ tsp pepper, and 1 tsp Italian seasoning, then add to the skillet. I cook for 5-7 minutes until browned and cooked through, then remove and set aside.

Cook Mushrooms

In the same skillet, I melt ¼ cup butter and add 8 oz sliced mushrooms, cooking for 6 minutes until soft and juicy.

Make Alfredo Sauce

I lower the heat, pour in 1 cup heavy cream, and simmer for 3-4 minutes until slightly thickened. I stir in ½ cup Parmesan until melted, creating a creamy sauce.

Combine Chicken

I return the chicken to the skillet, tossing to coat evenly with the Alfredo mushroom sauce.

Toss Potatoes with Pesto

I remove the roasted potatoes from the oven and toss with ¼ cup basil pesto until well-coated.

Serve Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes

I plate the Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes, garnishing with 1 tbsp chopped parsley if desired, and serve immediately.

Prep and Timing

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: ~600 kcal per serving
Macros per Serving: 45g carbs, 35g protein, 35g fat, 4g fiber

Variations for Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes

I love tweaking Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes for variety. Here are some ideas:

Mushroom Swap: Use shiitake or portobello mushrooms for a richer flavor.
Lighter Sauce: Substitute half-and-half for heavy cream, though the sauce will be less thick.
Wine Addition: Add ¼ cup white wine to the mushrooms before the cream for extra depth.
Vegetarian: Skip chicken and double mushrooms or add grilled tofu for a meat-free version.
Spicy Kick: Stir ¼ tsp red chili flakes into the Alfredo sauce for heat.

Storage

I store leftover Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken Alfredo on the stove over low heat, adding a splash of milk or cream to loosen the sauce. I reheat the pesto potatoes in a 375°F (190°C) oven or air fryer for 5-7 minutes to keep them crispy, avoiding the microwave to prevent sogginess. I don’t freeze this dish, as the cream sauce and potatoes may lose texture.

FAQs About Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes

Can I use frozen mushrooms instead of fresh?
I prefer fresh mushrooms for better texture, but frozen ones work if thawed and drained well to avoid a watery sauce.

Can this recipe be made dairy-free?
Yes, I use coconut cream instead of heavy cream, dairy-free butter, and nutritional yeast in place of Parmesan for a tasty dairy-free version.

How do I know when the chicken is fully cooked?
I ensure the chicken is no longer pink and reaches 165°F (75°C) internally, typically after 5-7 minutes of cooking.

Can I prepare parts of this recipe in advance?
Absolutely, I roast the potatoes and make the Alfredo sauce ahead, then reheat and combine when ready to serve.

What can I serve instead of potatoes?
I swap potatoes for pasta or cauliflower rice for a lighter or different texture.

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Conclusion

This Creamy Garlic Mushroom Chicken Alfredo with Basil Pesto Potatoes is a comforting, flavorful dish that I love for its rich Alfredo sauce and fresh, crispy potatoes. It’s easy to prepare yet impressive enough for guests or a cozy family meal. Try this recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s sure to become a favorite in your kitchen!