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Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto

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Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto is the ultimate comfort food that tantalizes your taste buds. Tender chicken is enveloped in a rich, creamy garlic sauce, complemented by earthy mushrooms and crispy roasted baby potatoes. A drizzle of vibrant basil pesto adds a fresh finish, making this dish perfect for cozy dinners or impressing guests. Easy to prepare, this recipe guarantees satisfaction and will leave everyone asking for seconds!

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 4 cloves fresh garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1 cup heavy cream
  • 1 cup grated fresh Parmesan cheese
  • 8 oz fettuccine pasta
  • ½ cup basil pesto (store-bought or homemade)
  • 1 lb baby potatoes, halved
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss halved baby potatoes in olive oil, salt, and pepper; spread on a lined baking sheet.
  2. Roast potatoes for 25-30 minutes until golden brown, shaking halfway through.
  3. In a skillet over medium-high heat, sauté seasoned chicken breasts in olive oil for 6-7 minutes per side until cooked through.
  4. Reduce heat; add minced garlic to the skillet and sauté for one minute. Pour in heavy cream and scrape any browned bits from the pan.
  5. Stir in Parmesan cheese until melted; add sautéed mushrooms and combine.
  6. Slice cooked chicken and return to the skillet with roasted potatoes; gently mix until coated in sauce.
  7. Drizzle basil pesto over the dish before serving.

Nutrition

Keywords: For extra flavor, swap chicken for shrimp or mix in veggies like spinach. Store leftovers in an airtight container for up to three days; reheat gently over low heat.

Find it online: https://masonrecipes.com/indulge-in-creamy-garlic-mushroom-alfredo-chicken-potatoes/