Craving a comfort meal that wraps richness, depth, and herby brightness into one bite? Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto is the dinner you dream about on busy days. Imagine juicy seared chicken, golden baby potatoes, and earthy mushrooms swimming in a velvety alfredo sauce—then drizzled with a vivid green basil pesto for a flavor punch. It’s a restaurant-worthy experience, all from your own kitchen.

This dish hits that cozy sweet spot between indulgent and rustic. The alfredo brings creamy warmth, while the pesto lifts everything with garden-fresh flair. Perfect for weeknight comfort or casual dinner guests, this is one of those meals that makes everyone go back for seconds.

Preparation Phase & Tools to Use

To achieve perfectly cooked chicken and crispy potatoes while keeping everything creamy-not-cloying, here are the essential tools and why they matter:

Cast Iron Skillet or Oven-Safe Pan: This is your best friend for getting that golden sear on the chicken and for oven-finishing the potatoes evenly.
Sharp Chef’s Knife: Essential for cleanly slicing the chicken breast and chopping mushrooms and herbs.
Wooden Spoon or Silicone Spatula: Ideal for stirring the alfredo sauce without scratching your cookware.
Saucepan: To simmer the garlic cream base gently.
Blender or Food Processor: If you’re making homemade basil pesto, this tool is crucial for emulsifying the herbs, garlic, cheese, and oil into a smooth sauce.

Having these tools on hand ensures every layer of this dish gets the texture and flavor it deserves.

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

Each ingredient here plays a vital role in building layers of comfort and brightness:

Chicken Breasts: Lean and protein-rich, these serve as the hearty centerpiece of the dish.
Baby Potatoes: Their natural sweetness and ability to crisp in the oven make them perfect companions to the creamy sauce.
Cremini or Button Mushrooms: Earthy and tender, mushrooms deepen the umami in the alfredo base.
Heavy Cream: The luxurious base for the Alfredo sauce; it coats the ingredients with rich silkiness.
Parmesan Cheese: Adds nutty sharpness to balance the creaminess.
Garlic Cloves: Sautéed until fragrant, garlic is the aromatic anchor of this dish.
Butter: Used to sauté mushrooms and garlic and start the sauce with a golden, flavorful base.
Olive Oil: Ideal for searing the chicken and roasting potatoes evenly.
Basil Pesto: Either homemade or store-bought, it brings a herby brightness that cuts through the richness.
Salt & Black Pepper: Basic but essential for seasoning each layer to taste.
Fresh Parsley or Basil (optional): A fresh garnish that ties together the herbal notes of the pesto.

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

Step 1: Prep and Roast the Potatoes

Preheat the oven to 400°F (200°C). Halve the baby potatoes, toss with olive oil, salt, and pepper, then roast on a sheet pan for about 25 minutes or until golden and crispy.

Step 2: Sear the Chicken

Season chicken breasts with salt and pepper. In a hot skillet with olive oil, sear each side until golden-brown and cooked through (about 6-7 minutes per side). Remove and let rest.

Step 3: Sauté the Mushrooms and Garlic

In the same skillet, melt butter and toss in the sliced mushrooms. Sauté until browned and softened. Add minced garlic and stir for about 1 minute until fragrant.

Step 4: Make the Alfredo Sauce

Lower the heat and pour in heavy cream. Let it simmer for 5 minutes, then stir in grated parmesan cheese. Whisk gently until smooth and thickened.

Step 5: Assemble the Dish

Slice the rested chicken and return to the skillet. Add the roasted potatoes. Spoon the Alfredo sauce over everything, then drizzle with basil pesto. Let everything warm together on low heat for 2-3 minutes.

Step 6: Garnish and Serve

Top with chopped parsley or basil. Serve warm, ensuring each plate gets a little bit of everything—creamy, crispy, juicy, and herby.

How to Serve and Store This Creamy Alfredo Chicken Dish

Serve this dish fresh and hot, straight from the skillet. Pair it with a crisp green salad or garlic bread if you want to extend the meal. When plating, layer the potatoes as the base, nestle the sliced chicken on top, then drizzle the creamy mushroom alfredo and finish with a swirl of basil pesto. The presentation feels elevated, and each bite offers a mix of textures and flavors.

To store leftovers, allow everything to cool before transferring into airtight containers. It will stay fresh in the fridge for up to 3 days. When reheating, use a skillet over low heat with a splash of cream or milk to restore the sauce’s consistency. Microwaving works in a pinch, but may slightly thicken the sauce.

Freezing isn’t ideal for cream-based sauces, but you can freeze the cooked chicken and potatoes separately if needed. Just make a fresh batch of sauce and pesto when ready to enjoy again.

Frequently Asked Questions

What kind of chicken works best for this recipe?

Boneless, skinless chicken breasts are ideal for clean slicing and fast, even cooking. However, boneless thighs can be used for more richness.

Can I use store-bought Alfredo sauce instead?

Yes, though homemade brings a fresher, silkier result. If using store-bought, warm it and add a bit of garlic and parmesan to elevate the flavor.

How do I make this dish vegetarian?

Skip the chicken and double the mushrooms or add cauliflower steaks. Use veggie-based pesto and vegetable broth for added depth.

Is it okay to swap out the potatoes?

Absolutely. Roasted sweet potatoes, gnocchi, or even pasta work well as alternatives, depending on your mood and pantry.

Can I make the pesto from scratch?

Yes! Blend fresh basil, garlic, parmesan, pine nuts (or walnuts), and olive oil until smooth. It only takes 5 minutes and makes a huge flavor difference.

What should I serve this dish with?

Try pairing with a light arugula salad, crusty bread, or even roasted green beans to add contrast to the creamy main.

Want More Chicken & Potato Dinner Ideas?

You might also enjoy my Buffalo Chicken Lasagna Recipe for a spicy, cheesy twist on a classic. Or check out the Garlic Butter Chicken Balls with Creamy Parmesan Pasta if you love Alfredo-based dishes.

For another herby, hearty take, try the Juicy and Tender Pork Tenderloin Roast with crispy edges and an herb rub. And if you enjoy skillet meals, the One-Pan Smoky Spicy Chicken Rice Bake brings bold flavor with minimal cleanup.

For a creamy but unique variation, the Easy Cajun Chicken Alfredo with Broccoli hits all the right notes.

Pin and Tell Me How Yours Turned Out

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If you end up making it, I’d love to know what you thought. Did you roast the potatoes extra crispy? Use homemade pesto? Share your tweaks in the comments!

For more comfort meals and cozy flavor combos, follow me on Pinterest at LadyPlate. I post daily recipes just like this.

Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto

Author: Julia Koch
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

This creamy, rustic, and herbaceous skillet dinner layers tender seared chicken breasts, roasted baby potatoes, and garlic-butter mushrooms in a silky Alfredo sauce—finished with a bold drizzle of basil pesto. It’s weeknight comfort food with restaurant-style flair.

Instructions

1. Preheat oven to 400°F (200°C). Toss halved baby potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Roast for 25 minutes until golden and crispy.

2. Season chicken breasts with remaining salt and pepper. In a hot skillet with 1 tablespoon olive oil, sear chicken for 6–7 minutes per side until golden and cooked through. Remove and rest.

3. In the same skillet, melt butter. Add mushrooms and sauté until browned, about 5–6 minutes. Stir in garlic and cook 1 minute more.

4. Reduce heat. Add heavy cream and simmer for 5 minutes. Stir in parmesan cheese and whisk until smooth and thickened.

5. Slice rested chicken. Return chicken and roasted potatoes to the skillet. Pour Alfredo sauce over the top and drizzle with basil pesto.

6. Let everything warm together on low heat for 2–3 minutes. Garnish with fresh herbs and serve.