Description
Creamy Garlic Mushroom Alfredo Chicken & Potatoes is a deliciously comforting dish featuring juicy seared chicken breasts smothered in a rich garlic mushroom Alfredo sauce. Served over crispy roasted baby potatoes, this meal combines creamy, savory flavors with tender textures, making it perfect for a satisfying weeknight dinner or casual gathering.
Ingredients
Scale
Chicken and 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
Instructions
- Preheat and Roast Potatoes: Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until they turn golden and crispy, flipping them halfway through cooking for even browning.
- Sear Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat, then sear the chicken for 5-6 minutes on each side until golden brown and fully cooked through. Remove 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 they become tender. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Prepare Alfredo Sauce: Pour the heavy cream into the skillet with the mushrooms and garlic. Stir in the grated Parmesan cheese and let the mixture simmer gently for 5 minutes, allowing the sauce to thicken and flavors to meld.
- Add Pesto and Season: Stir in the basil pesto into the sauce and adjust seasoning with salt and pepper according to taste.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, spooning the creamy Alfredo sauce over them. Let everything simmer together for 2-3 minutes to heat through and blend the flavors.
- Serve: Plate the roasted crispy baby potatoes and top with the creamy garlic mushroom Alfredo chicken. Serve immediately for a hearty and flavorful meal.
Notes
- You can substitute baby potatoes with fingerling or Yukon gold potatoes if preferred.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less creamy.
- Fresh basil can be added as garnish for an extra pop of color and flavor.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Leftover sauce can be stored in the refrigerator for up to 2 days and gently reheated.
