Description
Discover how to craft a decadent Creamy Garlic Mushroom Alfredo Chicken and Potatoes dish. Perfect for dinner, learn the steps to a savory and satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound (454 g) or 450 grams)
- Salt and pepper to taste
- 2 tablespoon (30 ml) olive oil (30 milliliters)
- 8 ounce (227 g) baby potatoes, halved (about 225 grams)
- 1 tablespoon (15 ml) butter (14 grams)
- 8 ounce (227 g) cremini or white mushrooms, sliced (about 225 grams)
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream (240 milliliters)
- 1 cup (240 ml) grated Parmesan cheese (about 100 grams)
- 1 cup (240 ml) chicken broth (240 milliliters)
- 1 tablespoon (15 ml) chopped fresh basil (or 1 teaspoon (5 ml) dried basil)
- 1/4 cup (60 ml) basil pesto (60 grams)
Instructions
- Sprinkle salt and pepper on both sides of the chicken breasts.
- Warm 1 tablespoon of olive oil in a large pan over medium-high heat.
- Place the chicken breasts in the pan and cook for 6-7 minutes on each side until thoroughly done.
- Take the chicken out of the pan and set it aside.
- In the same pan, pour in the remaining tablespoon of olive oil.
- Toss the halved baby potatoes into the pan and season with salt and pepper.
- Cook the potatoes for 10-12 minutes, stirring now and then, until they are golden and tender.
- Remove the potatoes from the pan and set them aside.
- Lower the heat to medium and melt the butter in the pan.
- Add the sliced mushrooms to the pan and cook them for 5-6 minutes until they are brown.
- Mix in the minced garlic and cook for an additional 1-2 minutes until aromatic.
- Pour the heavy cream and chicken broth into the pan, stirring to blend them.
- Allow the mixture to gently simmer for 2-3 minutes.
- Slowly incorporate the grated Parmesan cheese, stirring until the sauce is smooth and creamy.
- Add the chopped basil and basil pesto to the sauce, mixing thoroughly.
- Return the cooked chicken and potatoes to the pan, covering them with the sauce.
- Let everything simmer together for 2-3 minutes to reheat.
- Taste the dish and adjust the seasoning with salt and pepper as needed.
- Serve the creamy garlic mushroom Alfredo chicken and potatoes while hot.
Notes
- Ensure chicken reaches 165°F internally for safe eatingnFor even browning, halve baby potatoes uniformly before cookingnGradually stir in Parmesan to the sauce to avoid clumping
