Instructions
Step 1: Preheat your oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
Step 2: Season the chicken breasts with salt, pepper, and Italian seasoning. Heat butter in a skillet over medium heat and cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
Step 3: In the same skillet, sauté garlic and mushrooms until soft and fragrant, about 3-4 minutes.
Step 4: Pour in heavy cream and stir in Parmesan and cream cheese. Let simmer for 2-3 minutes until thickened.
Step 5: Stir in the basil pesto to create a rich, double-creamy Alfredo sauce.
Step 6: Return the chicken to the skillet, spoon sauce over the top, and cook for another 2 minutes to heat through.
Step 7: Serve the chicken sliced over roasted potatoes, drizzled generously with extra pesto cream sauce. Garnish with fresh basil and enjoy!
Storage Information
Store 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. For freezing, store chicken and sauce separately from potatoes for best texture, up to 2 months; thaw overnight before reheating.
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