Name: Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-inspired
Ingredients: 2 boneless, skinless chicken breasts; 1 pound baby potatoes, halved; 3 cloves garlic, minced; 8 ounces mushrooms, sliced; 2 tablespoons butter; 1 cup heavy cream; ¾ cup freshly grated Parmesan cheese; 2 tablespoons basil pesto; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper

There’s something deeply comforting about a meal that combines creamy, herby, and savory all on one plate—and this Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto does exactly that. The chicken is juicy and golden, the Alfredo sauce is rich with garlic and earthy mushrooms, and the basil pesto gives it a beautiful green-flecked finish that brightens every bite. Pair it with crispy roasted baby potatoes and you have a dinner that feels both indulgent and soul-soothing.

I made this dish on a weeknight when I needed something hearty but not overly complicated. It was so flavorful that I knew immediately it had to be a go-to recipe. The aroma of garlic sizzling in butter, the cream bubbling with mushrooms, and the final spoonful of pesto stirred in—this recipe is about taking simple ingredients and turning them into something that feels restaurant-worthy.

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

Balanced richness: The creamy Alfredo complements the roasted potatoes without being overwhelming.
Easy elegance: It looks fancy, but the steps are approachable even for a weeknight meal.
Flavor-packed: Between garlic, mushroom, and pesto, every bite is bold and satisfying.
Customizable: Swap the potatoes, chicken, or sauce to your taste—it’s forgiving and versatile.
Comfort food with freshness: The pesto adds a herby lift that keeps the dish from feeling too heavy.

What Kind of Chicken Should I Use for Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto?

Boneless, skinless chicken breasts are my favorite for this recipe because they cook evenly and soak up the Alfredo sauce beautifully. However, chicken thighs are a great alternative if you want something juicier and with a bit more richness. Just make sure to adjust the cooking time—thighs might take a few minutes longer.

If you’re using large chicken breasts, I recommend slicing them horizontally to create thinner cutlets. This helps them cook faster and more evenly, while giving you more golden-brown surface to catch that creamy sauce.

Options for Substitutions

While the classic combination in this dish is truly delicious, you can definitely make it your own:

Chicken: Swap for turkey cutlets or even tofu if you’re keeping things vegetarian.
Mushrooms: Use cremini, button, or portobello mushrooms—or a mix for added texture.
Alfredo Sauce: If you want to cut calories, try a lighter cream sauce made with Greek yogurt and broth.
Potatoes: Roasted sweet potatoes or mashed cauliflower are great low-carb alternatives.
Basil Pesto: Store-bought pesto works well, but sun-dried tomato pesto or even chimichurri can bring a new twist.
Cheese: Parmesan is classic in Alfredo, but pecorino romano or even a touch of mozzarella can add depth.

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

Chicken Breasts
These are the heart of the dish—tender, lean, and perfect for soaking up the creamy Alfredo sauce.
Baby Potatoes
Their golden, crispy edges add texture and make this a full, satisfying meal.
Garlic
A must for any Alfredo. It builds depth and that irresistible savory base.
Mushrooms
Sliced mushrooms bring earthiness and umami to balance the richness of the sauce.
Butter
Used to sauté the garlic and mushrooms—essential for flavor and a silky texture.
Heavy Cream
The creamy foundation of the Alfredo sauce, making everything feel luxurious.
Parmesan Cheese
Adds sharp, salty bite and thickens the sauce naturally as it melts.
Basil Pesto
Swirled in at the end, it brightens the dish and cuts through the cream with fresh, herbal notes.
Olive Oil
Helps roast the potatoes to golden perfection and keeps the chicken juicy when seared.
Salt & Black Pepper
Essential seasonings to bring out the best in every component.

Step 1: Roast the Potatoes

Preheat your oven to 425°F (220°C). Halve the baby potatoes, toss them with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer. Roast for 30–35 minutes, flipping halfway, until golden and crispy on the edges.

Step 2: Cook the Chicken

While the potatoes are roasting, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes on each side, or until nicely browned and cooked through. Transfer to a plate and cover to keep warm.

Step 3: Sauté the Garlic and Mushrooms

In the same skillet, melt butter over medium heat. Add minced garlic and sliced mushrooms. Sauté for 5–6 minutes until the mushrooms are golden and tender, and the garlic is fragrant.

Step 4: Make the Alfredo Sauce

Pour in the heavy cream, stirring to combine with the garlic and mushrooms. Let it simmer gently for 3–4 minutes. Add the grated Parmesan and stir until the sauce thickens slightly. Season with salt and pepper to taste.

Step 5: Add the Chicken Back

Return the chicken to the skillet, spooning the sauce over the top. Let it simmer together for 2–3 more minutes so the flavors meld and the chicken absorbs some of that creamy goodness.

Step 6: Finish with Basil Pesto

Turn off the heat and stir in the basil pesto. Mix just enough to swirl it into the Alfredo sauce—it adds a vibrant, herby punch that brings the dish together.

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

The whole process takes about 45–50 minutes from start to finish. Here’s how it breaks down:

Potatoes: Roast for 30–35 minutes at 425°F (220°C), flipped halfway through.
Chicken: Sear and cook for 10–12 minutes total, depending on thickness.
Sauce: Takes about 10 minutes from sautéing to finishing with pesto.

If you prep everything efficiently, you can roast the potatoes and cook the rest simultaneously, saving time without sacrificing flavor.

Tips for Perfect Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto

Slice thick chicken breasts in half for faster, even cooking and a better sear.
Don’t overcrowd the skillet—give your mushrooms room to brown instead of steam.
Use freshly grated Parmesan, not the pre-shredded kind. It melts more smoothly into the sauce.
Simmer, don’t boil the cream sauce. Boiling can cause it to break or become grainy.
Finish with pesto off the heat to keep its flavor fresh and vibrant.
Toss the roasted potatoes in a bit of pesto before serving for extra punch.
Taste as you go, especially for salt—Alfredo and Parmesan can be naturally salty, so adjust accordingly.

Watch Out for These Mistakes While Cooking

Even a simple dish like this can go sideways if you’re not careful. Here are some common slip-ups to avoid:

Overcooking the chicken: It dries out fast. Aim for a golden sear and remove it once internal temp hits 165°F (74°C).
Using low heat for mushrooms: They’ll steam instead of brown. Give them space and high heat to bring out that deep, savory flavor.
Adding cheese too early: If the cream isn’t hot enough or is boiling, the Parmesan won’t melt smoothly—it’ll clump.
Skipping seasoning layers: Season the chicken, the mushrooms, and the sauce individually so the dish doesn’t fall flat.
Using store-bought grated Parmesan with fillers: It won’t melt well and will ruin the sauce texture.
Adding pesto too early: The fresh basil in pesto can lose its flavor and turn bitter if cooked. Always stir it in off heat.

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

While this is a complete meal on its own, you can absolutely add a few sides or complements to round things out:

Simple Arugula Salad

Toss with lemon juice, olive oil, and shaved Parmesan for a peppery, fresh contrast.

Garlic Bread or Focaccia

Perfect for soaking up any extra Alfredo sauce—don’t let it go to waste!

Roasted Broccoli or Asparagus

The char adds a lovely bitterness to balance the creamy sauce.

Burrata with Tomatoes

A fresh burrata with cherry tomatoes and balsamic glaze works well as a luxurious starter.

Pickled Vegetables

A tangy bite cuts through the richness—quick pickled onions or radishes do the trick.

A Glass of Chardonnay or Pinot Grigio

Something crisp and acidic will balance the richness of the cream and cheese.

Lemon Wedges

A squeeze of lemon right before serving adds brightness and brings the whole dish to life.

Storage Instructions

This dish holds up surprisingly well for leftovers, especially if stored properly. Here’s how to keep everything tasting fresh:

Refrigerator: Store the chicken, sauce, and potatoes in an airtight container for up to 3 days.
Reheat: Gently warm the chicken and sauce in a skillet over low heat. Add a splash of cream or milk if the sauce has thickened too much in the fridge.
Potatoes: Reheat in the oven or air fryer to bring back their crispiness.
Freezing: Not recommended. Cream-based sauces can separate when frozen and thawed, losing their silky texture.
Meal Prep Tip: Keep the potatoes and sauce separate until reheating to maintain texture.

Estimated Nutrition

Here’s a general idea per serving (based on 4 servings total). Values may vary depending on exact ingredients and substitutions:

Calories: ~620
Protein: 38g
Fat: 39g
Saturated Fat: 17g
Carbohydrates: 32g
Fiber: 4g
Sugar: 3g
Sodium: 780mg
Cholesterol: 145mg

This is a rich, satisfying dish—balanced by lean protein, hearty vegetables, and healthy fats from the pesto.

Frequently Asked Questions

What kind of mushrooms work best for this recipe?

Cremini (baby bella) mushrooms are ideal—they’re more flavorful than white mushrooms but still mild. However, a mix of wild mushrooms or even portobello slices works wonderfully for a deeper, earthier taste.

Can I make this Alfredo sauce without cream?

Yes! For a lighter version, substitute the heavy cream with half-and-half or a mix of milk and chicken broth. Just be aware it won’t be quite as thick or rich.

How can I tell when the chicken is cooked through?

Use an instant-read thermometer. The internal temperature should read 165°F (74°C). If you don’t have one, slice into the thickest part—no pink, and juices should run clear.

Is it okay to use jarred pesto?

Absolutely. Store-bought basil pesto works well in this recipe. If you can, go for one in the refrigerated section for fresher flavor.

Can I make this dish vegetarian?

Yes! Swap the chicken for pan-seared tofu or roasted cauliflower steaks. Use veggie broth or omit it entirely if making your own Alfredo.

What should I do if my Alfredo sauce is too thick?

Just add a splash of milk or chicken broth, a little at a time, while stirring. It will loosen up without diluting the flavor too much.

Can I prep anything ahead of time?

Definitely. You can roast the potatoes earlier in the day and reheat them in the oven. The pesto can be made ahead or used from a jar. Even the chicken can be cooked and added to the sauce later.

How do I keep the Alfredo from clumping when reheating?

Warm it gently over low heat and stir constantly. Add a bit of cream or milk to restore the silky texture, and never microwave on high heat.

Conclusion

Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto is the kind of dish that bridges comfort food and casual elegance. It’s creamy, garlicky, and packed with deep, satisfying flavors—while still feeling fresh, thanks to that bright swirl of pesto at the end. Whether you’re cooking for guests or just treating yourself on a Tuesday night, this is a one-pan wonder that feels special without being fussy.