Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto Drizzle

Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the halved baby potatoes in olive oil, salt, and pepper. Spread them on a baking tray and roast for 25-30 minutes until golden and crispy.

Step 2: While the potatoes roast, season the chicken breasts with salt and pepper. Heat a skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.

Step 3: In the same skillet, melt the butter and add sliced mushrooms. Cook for 5-6 minutes until softened and browned. Add minced garlic and cook for another 30 seconds.

Step 4: Lower the heat to medium. Pour in the heavy cream and stir in Parmesan cheese and cream cheese. Stir until the sauce is smooth and slightly thickened.

Step 5: Add the cooked chicken back into the skillet and spoon the sauce over it. Let simmer for 3-5 minutes so the flavors combine.

Step 6: In a small bowl, mix the basil pesto with a tablespoon of cream or milk to create a drizzle. Pour it over the chicken for that double creaminess and fresh basil kick.

Step 7: Serve the creamy Alfredo chicken with the roasted potatoes on the side. Garnish with chopped parsley if desired.

Storage Information

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. To maintain the creamy texture of the sauce, add a splash of cream or milk when reheating. Not recommended for freezing due to the dairy content.