🧀🌿🐔 Creamy Garlic Parmesan Chicken Alfredo with Mushroom Pesto Potatoes with Double-creamy Parmesan and mushroom pesto drizzle—an ultra-rich and flavorful dish that's a symphony of creamy and earthy goodness! Crispy chicken sautéed to perfection and coated in a decadent garlic Parmesan Alfredo sauce, served alongside roasted potatoes tossed in a vibrant mushroom basil pesto, all elevated by a double-creamy Parmesan and mushroom pesto drizzle. A truly indulgent and satisfying meal! 🥔🧄🍄✨
🧾 Ingredients (Serves 2-3)
🐔 Crispy Chicken Sautéed in Creamy Garlic Parmesan Alfredo Sauce:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
½ cup all-purpose flour
1 tsp garlic powder
½ tsp Italian seasoning
Salt & freshly cracked black pepper to taste
2 tbsp butter 🧈
3 cloves garlic, minced 🧄
1 ½ cups heavy cream
¾ cup grated Parmesan cheese 🧀
🥔 Roasted Potatoes Tossed with Mushroom Basil Pesto:
2 medium Yukon Gold potatoes, cut into ½-inch cubes
2 tbsp olive oil
4 oz cremini mushrooms, finely chopped
2 cloves garlic, minced
¼ cup fresh basil leaves
2 tbsp grated Parmesan cheese
1 tbsp olive oil (for pesto)
Salt & freshly cracked black pepper to taste
🌿🧀🍄 Double-Creamy Parmesan and Mushroom Pesto Drizzle:
¼ cup heavy cream
¼ cup grated Parmesan cheese
2 tbsp of the mushroom basil pesto (from the potatoes)
🔥 Instructions
Prepare the Crispy Chicken in Alfredo Sauce: In a shallow dish, mix flour, garlic powder, Italian seasoning, salt, and pepper. Dredge chicken pieces in the flour mixture. Heat olive oil in a large skillet over medium-high heat. Sauté chicken until golden brown and cooked through. Remove chicken from the skillet and set aside. Melt butter in the same skillet. Add minced garlic and sauté until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in ¾ cup Parmesan cheese until melted and smooth. Season with salt and pepper. Return the crispy chicken to the skillet and toss to coat with the Alfredo sauce.
Prepare the Roasted Potatoes with Mushroom Basil Pesto: Preheat oven to 425°F (220°C). Toss potato cubes with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes. While potatoes roast, prepare the mushroom basil pesto. Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped mushrooms and minced garlic. Cook until softened and have released their liquid, about 5-7 minutes. Transfer to a food processor with basil leaves and 2 tbsp Parmesan cheese. Blend until roughly combined. Toss the partially roasted potatoes with the mushroom basil pesto and return to the oven for another 10-15 minutes, or until golden brown and tender.
Prepare the Double-Creamy Parmesan and Mushroom Pesto Drizzle: In a small saucepan, heat heavy cream over low heat. Stir in ¼ cup Parmesan cheese until melted and smooth. Whisk in 2 tbsp of the prepared mushroom basil pesto. Keep warm.
Assemble & Serve: Arrange the roasted potatoes tossed with mushroom basil pesto on plates or in bowls. Top with the creamy garlic Parmesan Alfredo chicken. Drizzle generously with the double-creamy Parmesan and mushroom pesto.
✨ An incredibly rich and flavorful dish that combines crispy chicken in creamy Alfredo with pesto-coated roasted potatoes, all enhanced by an extra creamy, cheesy, and earthy pesto drizzle. A truly indulgent and satisfying culinary experience!
#creamychickenalfredo #MushroomPestoPotatoes #crispychicken #GarlicParmesan #DoubleCreamy #IndulgentMeals #foodie #homecooking #Delicious ✨