Name: Creamy Garlic Mushroom Alfredo Chicken & Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts; 1.5 lbs baby potatoes, halved; 2 tablespoons olive oil; Salt and pepper, to taste; 1 cup mushrooms, sliced; 4 cloves garlic, minced; 1 cup heavy cream; 3/4 cup grated Parmesan cheese; 2 tablespoons butter; 2 tablespoons basil pesto

Description

This Creamy Garlic Mushroom Alfredo Chicken & Potatoes recipe combines tender seared chicken breasts with a rich and velvety garlic mushroom Alfredo sauce. Served atop crispy roasted baby potatoes, this dish is a comforting and flavorful one-pan meal perfect for a satisfying dinner.

Ingredients

Scale

Chicken & Potatoes

2 large chicken breasts
1.5 lbs baby potatoes, halved
2 tablespoons olive oil
Salt and pepper, to taste

Sauce

1 cup mushrooms, sliced
4 cloves garlic, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons basil pesto

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Instructions

Roast Potatoes: Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they are golden and crispy.
Sear Chicken: Season the chicken breasts on both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
Sauté Mushrooms and Garlic: In the same skillet, melt the butter. Add the sliced mushrooms and sauté for 6-8 minutes until tender and lightly browned. Add the minced garlic and cook for an additional 1 minute until fragrant.
Make Alfredo Sauce: Pour in the heavy cream and stir in the grated Parmesan cheese. Let the mixture simmer for about 5 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
Finish Sauce: Stir in the basil pesto and adjust seasoning with salt and pepper to taste.
Combine and Serve: Return the seared chicken breasts to the skillet, spoon the creamy sauce over the chicken, and let it simmer for 2-3 minutes to meld the flavors. Serve the chicken and sauce over the roasted baby potatoes.

Notes

You can use cremini or white button mushrooms as preferred.
For extra flavor, garnish with fresh basil or parsley before serving.
Use freshly grated Parmesan for the best taste and melting quality.
To make the dish lighter, substitute half-and-half or milk for heavy cream, though the sauce will be less rich.
Make sure chicken is cooked through (internal temperature 165°F) before serving.