with Basil Pesto Crispy Potatoes
A next-level comfort meal where crispy herb-garlic potatoes meet tender, creamy Alfredo chicken, all finished with a rich mushroom Alfredo pesto cream drizzle. Think warm, savory, and indulgent—a cozy bowl of decadence with vibrant, earthy notes. ✨
🧄 Why You’ll Love This Recipe:
This dish is the ultimate comfort food — tender chicken breast smothered in a rich, creamy garlic mushroom Alfredo sauce, paired with crispy roasted potatoes tossed in fragrant basil pesto. Whether you’re cooking for family or guests, this recipe impresses every time!
🧾 Ingredients (Serves 2–3)
🐔 Garlic-Marinated Chicken Bites in Creamy Alfredo Sauce:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 3 cloves garlic, minced 🧄
- Salt & freshly cracked black pepper to taste
- 2 tbsp butter 🧈
- 8 oz cremini mushrooms, sliced
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese 🧀
🥔🌿 Crispy Garlic-Herb Pesto Roasted Potatoes:
- 2 medium Yukon Gold potatoes, diced (½-inch cubes)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp basil pesto
- ½ tsp Italian herbs
- Salt & freshly cracked black pepper to taste
🍄🌿🧀 Rich Mushroom Alfredo Pesto Cream (For Finishing):
- ¼ cup heavy cream
- 2 tbsp of the mushroom Alfredo sauce (from chicken)
- 1 tbsp basil pesto
- 1 tbsp grated Parmesan cheese
- Pinch of salt & freshly cracked black pepper
🔥 Instructions
1. Marinate & Cook the Chicken:
Toss chicken pieces with olive oil, minced garlic, salt, and pepper.
Sauté in a hot skillet over medium-high heat until golden and cooked through. Remove and set aside.
2. Prepare the Creamy Mushroom Alfredo Sauce:
In the same skillet, melt butter and sauté mushrooms until soft and browned.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan until smooth.
Return chicken to the skillet and coat in the sauce. Keep warm on low heat.
3. Roast the Garlic-Herb Pesto Potatoes:
Preheat oven to 200°C (400°F).
Toss cubed potatoes with olive oil, garlic, pesto, herbs, salt, and pepper.
Spread evenly on a baking sheet and roast 20–25 minutes, flipping once, until crispy and golden.
4. Make the Alfredo Pesto Cream Drizzle:
Warm heavy cream in a small saucepan over low heat.
Add 2 tbsp of the mushroom Alfredo sauce from the skillet, pesto, and Parmesan.
Whisk until creamy and smooth. Season to taste.
5. Assemble & Serve:
Arrange roasted pesto potatoes in bowls or plates.
Top with generous spoonfuls of mushroom Alfredo chicken.
Drizzle with the Alfredo pesto cream for an extra hit of flavor and richness.
✨ Flavor Notes
- Creamy meets crispy: Soft chicken in Alfredo meets crunchy golden potatoes
- Earthy mushroom + herbal pesto: A dream pairing of depth and brightness
- Decadent drizzle: The Alfredo pesto cream takes it over the top
💡 Tips & Variations
- Swap Yukon Gold for baby potatoes or sweet potatoes
- Add a handful of baby spinach to the Alfredo sauce for a green boost
- Finish with fresh basil or a light squeeze of lemon for contrast
📸 Shareable Tags
#CreamyChickenAlfredo #BasilPestoPotatoes #ComfortFoodMagic #MushroomLovers #PestoPerfection #DinnerDeluxe #FoodieFaves #HomeChefGoals
Would you like this turned into:
- A printable recipe PDF
- A Pinterest pin design
- An Instagram carousel with image prompts
Just let me know and I’ll get it ready for you!
