Description
Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto is a one-pan dinner packed with tender chicken, crispy potatoes, and a velvety garlic Alfredo sauce. Perfect for weeknight meals or special occasions, this comfort dish blends earthy mushrooms, fresh basil pesto, and creamy Parmesan into a restaurant-worthy bite.
Ingredients
2 boneless skinless chicken breasts
1.5 pounds baby potatoes, halved
4 cloves garlic, minced
1.5 cups mushrooms, sliced
1.25 cups heavy cream
1 cup freshly grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon salt
0.5 teaspoon black pepper
1 teaspoon Italian seasoning
3 tablespoons basil pesto
Instructions
1. Season chicken breasts with salt, pepper, and Italian seasoning.
2. Heat olive oil in a skillet and sear chicken on both sides until golden. Remove and set aside.
3. In the same pan, add more oil and cook the halved potatoes until golden and tender. Remove and set aside.
4. Add butter to the pan. Sauté garlic and mushrooms until fragrant and soft.
5. Pour in heavy cream, stir to deglaze, and let it simmer. Add Parmesan and stir until the sauce thickens.
6. Return chicken and potatoes to the skillet. Simmer for 10 minutes to meld flavors.
7. Swirl in basil pesto just before serving. Serve hot with sauce spooned over each plate.
Notes
Always add pesto off the heat to preserve its brightness.
Let mushrooms and garlic fully cook to develop deeper flavor.
Don’t overcrowd the pan or you’ll lose that crisp texture on potatoes and chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 2g
- Sodium: 590mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 140mg