Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto

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When I want a dinner that feels like it came straight out of a restaurant kitchen—but without all the effort—I turn to this Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto. It’s one of those recipes that checks all the boxes: juicy, pan-seared chicken, golden roasted baby potatoes, earthy mushrooms, and a silky Alfredo sauce kissed with basil pesto. I’m telling you, this dish tastes as good as it looks, and it’s a total crowd-pleaser at the dinner table.

What I especially love about this meal is how everything works together so harmoniously. The crispy-edged potatoes soak up every drop of that garlicky, cheesy sauce, while the chicken stays moist under a generous blanket of creamy Alfredo. Add in the herby punch from basil pesto and the savory depth of mushrooms, and suddenly a humble weeknight meal becomes something memorable.

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

• It’s comfort food elevated—with just the right amount of indulgence.
• You’ll only need one pan for the sauce and chicken, and the oven takes care of the rest.
• The Alfredo sauce is rich but balanced by fresh pesto and garlic—perfect with potatoes.
• It’s family-friendly, date-night worthy, and works beautifully for leftovers.
• Simple ingredients, big flavor payoff.

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What Kind of Chicken Should I Use?

For this Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto, I always go with boneless, skinless chicken breasts. They sear beautifully and slice cleanly for presentation, especially when smothered in sauce. That said, boneless chicken thighs are a great alternative if you prefer a juicier cut with a bit more richness. Just keep in mind they may require a few extra minutes of cooking.

If you’re feeling adventurous, you could even use bone-in chicken breasts or thighs for deeper flavor, but you’d want to adjust the roasting time accordingly and ensure everything cooks through completely.

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Options for Substitutions

This recipe is flexible enough to suit your tastes or dietary needs:

• Dairy-Free Alfredo: Use coconut cream or a plant-based heavy cream and vegan parmesan. It won’t taste identical, but it will still be rich and satisfying.
• Mushrooms: I used cremini mushrooms, but button, shiitake, or even portobello slices will do the trick.
• Potatoes: Baby Yukon golds are ideal, but red potatoes or even sweet potatoes can offer a twist.
• Basil Pesto: Store-bought is totally fine, but homemade adds a fresher touch. You can also swap it for sun-dried tomato pesto for a deeper, tangy flavor.
• Low-Carb Option: Swap the potatoes for roasted cauliflower or sautéed zucchini to make this more keto-friendly.

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Ingredients for Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto

• Boneless Skinless Chicken Breasts
  These are the centerpiece of the dish—tender, juicy, and perfect for searing and soaking up the creamy sauce.
• Baby Potatoes
  I love using halved baby Yukon golds because they roast beautifully with crispy edges and buttery centers.
• Mushrooms
  Cremini mushrooms bring an earthy depth that balances the richness of the Alfredo sauce. They also add texture.
• Heavy Cream
  This is the base for the Alfredo sauce, giving it that luxurious, velvety finish.
• Garlic
  Freshly minced garlic is essential—it infuses both the sauce and the chicken with bold, aromatic flavor.
• Parmesan Cheese
  For that classic salty, nutty flavor that makes Alfredo sauce irresistible.
• Basil Pesto
  Adds a punch of herby brightness and cuts through the richness of the cream. A little goes a long way.
• Olive Oil
  Used for roasting the potatoes and searing the chicken. Choose extra virgin for best flavor.
• Butter
  Combines with the oil to help brown the chicken and enhance the Alfredo’s creaminess.
• Salt & Black Pepper
  Essential for seasoning each component and making the flavors pop.
• Italian Seasoning (optional)
  A pinch on the chicken or potatoes gives an added herbal depth.

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Step 1: Roast the Potatoes

Preheat your oven to 400°F (200°C). Halve the baby potatoes and toss them with olive oil, salt, pepper, and a sprinkle of Italian seasoning if you like. Spread them cut-side down on a baking sheet and roast for 30–35 minutes, or until golden and crisp on the edges.

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Step 2: Sear the Chicken

While the potatoes roast, season the chicken breasts with salt, pepper, and a light sprinkle of Italian seasoning. Heat olive oil and a bit of butter in a large skillet over medium-high heat. Sear the chicken for about 5–6 minutes per side until golden brown and cooked through. Remove and set aside.

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Step 3: Sauté the Mushrooms

In the same skillet, add a little more butter if needed and sauté the sliced mushrooms for about 5 minutes until browned and tender. Scrape up any brown bits from the chicken—they add flavor.

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Step 4: Make the Alfredo Sauce

Reduce heat to medium-low. Add minced garlic to the mushrooms and sauté for about 30 seconds until fragrant. Pour in the heavy cream and stir, letting it simmer gently. Add grated parmesan cheese and stir until melted and the sauce thickens slightly.

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Step 5: Stir in Basil Pesto

Once the sauce is creamy, stir in a few spoonfuls of basil pesto. Taste and adjust seasoning with salt and pepper as needed.

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Step 6: Add Chicken Back to the Pan

Slice the seared chicken and return it to the skillet, letting it soak in the Alfredo-pesto sauce for a couple of minutes to reheat and absorb flavor.

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Step 7: Plate and Serve

Serve the creamy chicken with the roasted potatoes on the side. Spoon extra sauce over the top and garnish with fresh basil or grated parmesan if desired.

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How Long to Cook Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto

• Potatoes: Roast for 30–35 minutes at 400°F (200°C), flipping once halfway through to ensure even browning.
• Chicken: Sear for about 5–6 minutes per side, depending on thickness. The internal temperature should reach 165°F (74°C).
• Sauce: Simmer for 5–7 minutes until thickened and creamy after adding the parmesan and cream.

Overall, the full recipe comes together in about 45–50 minutes from start to finish, including roasting time.

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Tips for Perfect Creamy Garlic Mushroom Alfredo Chicken & Potatoes

• Pound the chicken slightly to an even thickness so it cooks evenly and stays juicy.
• Don’t overcrowd the pan when searing the chicken—do it in batches if needed to get that golden crust.
• Deglaze the pan with a splash of broth or water after cooking the mushrooms to lift up those flavorful brown bits.
• Use freshly grated parmesan, not the shelf-stable kind—it melts better and tastes richer.
• Let the sauce simmer gently—too much heat can break the cream.
• Taste as you go and adjust the pesto and cheese levels to your liking.
• Garnish with fresh basil or a touch of lemon zest for added brightness right before serving.

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Watch Out for These Mistakes While Cooking

• Overcooking the Chicken: This is the quickest way to ruin the texture. Always check with a thermometer—165°F (74°C) is the magic number.
• Undercooked Potatoes: Make sure they’re fork-tender and nicely browned before removing them from the oven. Don’t rush them.
• Breaking the Alfredo Sauce: High heat can cause cream to separate. Keep the heat low once the cream is added and stir gently.
• Using Pre-Shredded Parmesan: It doesn’t melt well and can make the sauce grainy. Freshly grated cheese is worth the extra minute.
• Too Much Pesto: A little pesto goes a long way. Add gradually and taste as you go so it doesn’t overpower the Alfredo.
• Skipping the Seasoning Layers: Salt every component—chicken, potatoes, sauce—to build flavor throughout.
• Crowding the Pan: If mushrooms or chicken are packed too tightly in the skillet, they’ll steam instead of brown.

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What to Serve With Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto?

Garlic Bread

To soak up all that creamy, herby sauce—nothing beats warm, buttery garlic bread on the side.

Simple Arugula Salad

A peppery, fresh contrast to the richness of the Alfredo. Toss with lemon vinaigrette or balsamic.

Steamed Green Beans

Lightly blanched and tossed with olive oil and sea salt—adds color and crunch to the plate.

Grilled Asparagus

The smoky flavor of charred asparagus pairs perfectly with the creamy sauce.

Roasted Broccoli

Crispy florets are a great way to add fiber and green to the plate, balancing the meal.

Crusty Artisan Rolls

A rustic touch and perfect for dipping into leftover sauce.

Caesar Salad

Classic and bold with parmesan and croutons—pairs naturally with chicken Alfredo flavors.

Chilled White Wine

Try a crisp Pinot Grigio or Sauvignon Blanc to cut through the creaminess.

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Storage Instructions

This dish stores surprisingly well and tastes just as good the next day—maybe even better!

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep the potatoes and chicken together for easy reheating.
• Freezer: You can freeze it, but note that cream-based sauces may separate upon thawing. If you do freeze, allow it to cool completely, then store in a freezer-safe container for up to 2 months.
• Reheating: Warm gently on the stovetop or in the microwave. If the sauce thickens too much, stir in a splash of milk or cream while reheating to loosen it up.

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Estimated Nutrition (Per Serving — Approx. 4 Servings)

• Calories: ~620
• Protein: 40g
• Fat: 35g
• Saturated Fat: 17g
• Carbohydrates: 35g
• Fiber: 4g
• Sugar: 3g
• Cholesterol: 135mg
• Sodium: 560mg

Note: These values are estimates and can vary depending on exact ingredients used, such as pesto brand and cream type.

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Frequently Asked Questions

Can I use pre-cooked or rotisserie chicken?

Yes, definitely! Just skip the searing step and warm the shredded or sliced rotisserie chicken in the Alfredo sauce before serving.

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What’s the best type of mushroom for this recipe?

Cremini mushrooms are ideal, but white button mushrooms, shiitake, or even chopped portobello work beautifully too. Choose whatever is freshest.

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Can I make this recipe vegetarian?

You can! Just omit the chicken and add extra mushrooms or swap in tofu or roasted cauliflower for a hearty alternative.

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Is there a lighter version of the Alfredo sauce?

Yes—use half-and-half instead of heavy cream, and cut back slightly on the parmesan. It will still be creamy, just not quite as rich.

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Can I use jarred Alfredo sauce instead?

If you’re in a pinch, yes. Just heat it with the mushrooms and stir in pesto for added flavor. Homemade sauce will taste fresher, but store-bought works fine.

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Can I prepare this dish ahead of time?

You can roast the potatoes and cook the chicken ahead of time. Reheat both gently while finishing the sauce just before serving.

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What’s a good substitute for pesto if I don’t have any?

You could use a drizzle of olive oil with fresh chopped basil and garlic, or even a bit of chimichurri or green goddess dressing for a unique spin.

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Can I make this gluten-free?

Absolutely! Just double-check that your pesto and parmesan are gluten-free (most are), and you’re good to go—no pasta involved in this one.

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Conclusion

This Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto is a recipe I always come back to. It’s rich and satisfying without being overly complicated—perfect for weeknights when I want something special or for weekend dinners that impress without the stress. The balance of creamy, garlicky sauce, herbaceous pesto, golden potatoes, and juicy chicken makes it a full meal on its own. Whether you’re cooking for family, friends, or just treating yourself, this dish promises comfort, flavor, and a whole lot of happy plates.

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