Rich, comforting, and filled with layers of flavor, this Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto is the kind of dinner that feels like a warm hug. Juicy seared chicken breasts are smothered in a velvety Alfredo sauce loaded with sauteed mushrooms, hints of garlic, and a swirl of basil pesto. Pair that with golden, crispy roasted potatoes, and you’ve got a dish that turns any evening into something a little more special.

The beauty of this recipe lies in its balance: earthy mushrooms meet creamy garlic sauce, sharp Parmesan adds bite, and the basil pesto rounds it out with herbal brightness. It’s perfect for a cozy family dinner or even a dinner party where you want to impress without much stress.

Preparation Phase & Tools to Use

To ensure everything comes together smoothly, having the right tools makes a huge difference:

Cast Iron Skillet or Heavy-Bottomed Pan: Ideal for searing chicken to get that golden crust without overcooking.
Medium Saucepan: Needed to prepare the Alfredo sauce separately so you can control the texture.
Baking Sheet: For roasting the potatoes until perfectly crisp and caramelized.

Tongs and Wooden Spoon: Tongs are excellent for flipping the chicken cleanly, and a wooden spoon helps stir the sauce without scratching pans.
Sharp Chef’s Knife: For slicing mushrooms and prepping garlic.

Each tool ensures consistency and ease. The skillet delivers flavor, the saucepan controls creaminess, and the baking sheet guarantees the perfect potato texture.

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

Chicken Breasts: Boneless, skinless chicken is the perfect canvas for soaking up all that rich Alfredo and pesto flavor.
Baby Potatoes: These roast beautifully, becoming crispy on the outside while staying creamy inside.
Cremini or White Mushrooms: Their earthy profile adds depth to the Alfredo sauce.

Garlic Cloves: Fresh garlic infuses the dish with warm, bold flavor.
Heavy Cream: Forms the luxurious base of the Alfredo sauce.
Parmesan Cheese: Freshly grated adds the nutty sharpness needed to elevate the sauce.

Butter: Adds richness and helps caramelize the mushrooms and garlic.
Olive Oil: Essential for roasting potatoes and searing chicken.
Salt & Black Pepper: To season every layer from the potatoes to the sauce.

Basil Pesto: A spoonful swirled into the sauce brings herbaceous brightness that ties it all together.

How To Make the Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto

Step 1: Prep and Roast the Potatoes

Preheat the oven to 425°F (220°C). Halve the baby potatoes, toss with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes or until golden and crispy.

Step 2: Sear the Chicken

Season the chicken breasts with salt and pepper. In a hot cast iron skillet with a drizzle of olive oil, sear the chicken on both sides for 5-6 minutes per side until golden and cooked through. Remove from pan and set aside.

Step 3: Saute the Mushrooms and Garlic

In the same skillet, melt butter and add sliced mushrooms. Cook until browned and tender, about 5-7 minutes. Add minced garlic and saute for 1-2 minutes until fragrant.

Step 4: Make the Alfredo Sauce

Pour heavy cream into the skillet and bring to a gentle simmer. Stir in Parmesan cheese and a pinch of salt and pepper. Let the sauce thicken slightly, stirring occasionally. Swirl in basil pesto at the end.

Step 5: Combine and Serve

Slice the seared chicken and return it to the skillet to warm through in the sauce. Serve alongside or on top of the roasted potatoes. Spoon extra sauce over everything for a decadent finish.

Best Ways to Serve and Store Creamy Garlic Mushroom Alfredo Chicken & Potatoes

Serve this dish hot from the skillet for the ultimate comfort experience. It pairs beautifully with a side of roasted green beans or a crisp Caesar salad if you’re looking to round out the plate. Spoon extra Alfredo sauce over the chicken and potatoes for added indulgence. A warm slice of garlic bread wouldn’t hurt either!

For leftovers, store everything in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat with a splash of cream or milk to bring the sauce back to life. Avoid microwaving the chicken too long, as it can dry out.

Frequently Asked Questions

What type of chicken works best?

Boneless, skinless chicken breasts are great for this recipe, but chicken thighs can be used if you prefer juicier meat.

Can I make this ahead of time?

Yes! You can prepare the sauce and roast the potatoes in advance. Sear and slice the chicken just before serving for best texture.

Is there a substitute for heavy cream?

You can use half-and-half or a mix of milk and cream, but the sauce may be slightly thinner and less rich.

How can I make this dish vegetarian?

Swap out the chicken for roasted cauliflower or tofu and use a veggie-based pesto for a satisfying vegetarian option.

Can I freeze leftovers?

Freezing is not recommended as the creamy sauce may split upon reheating.

What kind of pesto should I use?

Classic basil pesto works wonderfully, but you can also try sun-dried tomato or spinach pesto for a twist.

Want More Chicken Dinner Ideas?

If you’re into bold, comforting chicken meals like this, these other recipes from Life With Olivia are a must-try:

• Longhorn Parmesan Chicken with its crispy crust and creamy finish.
• Sweet Garlic Chicken in the Crockpot for a hands-off meal that melts in your mouth.
• One Pan Garlic Herb Chicken with Potatoes & Green Beans for a healthy all-in-one tray bake.
• Texas Roadhouse Butter Chicken Skillet if you’re craving a restaurant-style skillet.
• Creamy Garlic Butter Chicken Rotini in Parmesan Sauce for a pasta option that’s equally cozy.

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And let me know in the comments how yours turned out. Did you try it with chicken thighs or add extra pesto? Did you sneak in some spinach or use sun-dried tomatoes?

I love hearing your twists and ideas! Feel free to share your feedback or questions below—let’s keep cooking deliciously together.

Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto

Author: Olivia McKenney
Total Time: 45 minutes

Yield: 4 servings

Print Recipe

Description

A hearty and comforting dinner of golden seared chicken breasts smothered in creamy garlic mushroom Alfredo sauce with a bright swirl of basil pesto, served alongside crispy roasted baby potatoes. This dish brings cozy flavor and gourmet presentation to your table in under an hour.

Instructions

1. Preheat the oven to 425°F (220°C).

2. Toss halved baby potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes until golden and crispy.

3. Season chicken breasts with salt and pepper. Heat a skillet over medium-high and add olive oil. Sear the chicken for 5–6 minutes per side until golden and cooked through. Set aside.

4. In the same skillet, melt the butter. Add sliced mushrooms and sauté for 5–7 minutes until browned.

5. Add minced garlic and cook for 1–2 minutes until fragrant.

6. Pour in the heavy cream and bring to a gentle simmer.

7. Stir in Parmesan cheese and season with salt and pepper. Let it simmer for 2–3 minutes until slightly thickened.

8. Swirl in the basil pesto and stir gently to combine.

9. Slice the seared chicken and return it to the skillet, letting it warm through in the sauce.

10. Serve chicken and sauce over or beside the roasted potatoes. Spoon extra Alfredo sauce on top and enjoy hot.