Description: An ultra-rich and flavorful dish that’s a celebration of creamy, earthy, and herbaceous goodness! Tender chicken bites enveloped in a decadent garlic-mushroom Alfredo sauce, served alongside perfectly roasted garlic parmesan potatoes, all elevated by a luscious basil pesto cream drizzle for an extra layer of vibrant flavor. A truly indulgent and satisfying meal!
Ingredients:
Chicken Bites Sautéed in Garlic-Mushroom Alfredo Sauce:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- Salt & freshly cracked black pepper to taste
Roasted Garlic Parmesan Potatoes:
- 2 medium Yukon Gold potatoes, cut into ½-inch cubes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- ½ tsp dried oregano
- Salt & freshly cracked black pepper to taste
Rich Basil Pesto Cream Drizzle:
- ¼ cup fresh basil leaves
- 2 tbsp grated Parmesan cheese
- 1 clove garlic, minced
- 2 tbsp olive oil
- 2 tbsp heavy cream
- Salt & freshly cracked black pepper to taste
Preparation:
Step 1: Prepare the Roasted Garlic Parmesan Potatoes:
Preheat your oven to 200°C (400°F). This higher temperature is crucial for achieving that perfect balance of a crispy exterior and a fluffy interior in your potatoes. Line a baking sheet with parchment paper; this not only prevents sticking but also makes cleanup a breeze.
In a medium-sized bowl, combine the potato cubes with olive oil, minced garlic, Parmesan cheese, dried oregano, salt, and freshly cracked black pepper. The olive oil coats the potatoes, promoting browning and preventing them from drying out during roasting. The garlic infuses them with a savory aroma, while the Parmesan cheese adds a salty, nutty depth of flavor. Dried oregano lends a touch of earthy herbaceousness, complementing the garlic and Parmesan beautifully. Season generously with salt and freshly cracked black pepper to enhance all the flavors.
Toss everything together until the potatoes are evenly coated. The goal is to ensure that each potato cube receives its fair share of seasoning.
Spread the potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause the potatoes to steam rather than roast, resulting in a soggy texture.
Roast for 20-25 minutes, or until the potatoes are golden brown and crispy, flipping halfway through. Flipping the potatoes ensures even browning on all sides. Keep a close eye on them, as ovens can vary in temperature, and you want to prevent them from burning. The potatoes are done when they are easily pierced with a fork and have a beautiful golden-brown crust.
Step 2: Sauté the Chicken Bites in Garlic-Mushroom Alfredo Sauce:
Heat olive oil in a large skillet over medium-high heat. The skillet should be large enough to accommodate the chicken and mushrooms without overcrowding. Allow the oil to heat up properly before adding the chicken; this helps create a nice sear on the outside.
Add the chicken bites and cook until browned and cooked through. Be careful not to overcrowd the skillet, as this can lower the temperature and prevent the chicken from browning properly. Cook the chicken in batches if necessary. Ensure the chicken reaches an internal temperature of 74°C (165°F) for safety.
Remove the chicken from the skillet and set aside. This prevents the chicken from overcooking while you prepare the sauce.
Add minced garlic to the skillet and sauté until fragrant. Sautéing the garlic releases its aromatic oils, adding a depth of flavor to the sauce. Be careful not to burn the garlic, as this can make it bitter.
Add sliced mushrooms and cook until softened and lightly browned. The mushrooms will release their moisture as they cook, so allow them to simmer in their own juices until the liquid has evaporated and they begin to brown. This process intensifies their flavor.
Pour in heavy cream and bring to a gentle simmer. The heavy cream forms the base of the Alfredo sauce, adding richness and creaminess. Simmer gently to prevent the cream from scalding or separating.
Stir in grated Parmesan cheese. The Parmesan cheese melts into the cream, thickening the sauce and adding a salty, nutty flavor. Stir constantly until the cheese is fully melted and the sauce is smooth.
Season with salt and pepper. Taste the sauce and adjust the seasoning as needed. Salt enhances the flavors, while pepper adds a touch of warmth.
Return the cooked chicken bites to the skillet and toss to coat with the creamy mushroom Alfredo sauce. Ensure that all the chicken pieces are evenly coated in the sauce.
Step 3: Prepare the Rich Basil Pesto Cream Drizzle:
In a food processor or blender, combine basil leaves, Parmesan cheese, minced garlic, and olive oil. The food processor or blender creates a smooth, emulsified pesto. Use fresh basil leaves for the best flavor; dried basil won’t provide the same vibrant taste.
Blend until smooth. Pulse the ingredients until they are finely chopped and then blend continuously until a smooth paste forms.
Stir in heavy cream and season with salt and pepper to taste. The heavy cream thins the pesto slightly and adds a touch of richness. Season with salt and pepper to enhance the flavors.
Step 4: Assemble & Serve:
Arrange the roasted garlic parmesan potatoes on plates or in a bowl. The potatoes serve as a hearty base for the chicken and sauce.
Top with the creamy garlic mushroom Alfredo chicken bites. Spoon the chicken and sauce generously over the potatoes.
Drizzle generously with the rich basil pesto cream. The basil pesto cream adds a final layer of flavor and visual appeal.
Why You Will Love This Recipe
This recipe is a symphony of flavors and textures that will tantalize your taste buds. The creamy Alfredo sauce, infused with the earthy notes of mushrooms and the pungent aroma of garlic, creates a luxurious base. Tender chicken bites, cooked to perfection, are enveloped in this velvety sauce, offering a satisfying protein element.
The roasted garlic parmesan potatoes add a delightful textural contrast, with their crispy exterior and fluffy interior. The Parmesan cheese imparts a salty, nutty flavor that complements the garlic perfectly.
But the real star of the show is the rich basil pesto cream drizzle. This vibrant green sauce adds a burst of freshness and herbaceousness, cutting through the richness of the Alfredo sauce and adding a layer of complexity that elevates the dish to new heights.
Serving Suggestions:
- Garnish with fresh parsley or basil leaves for a pop of color and added freshness.
- Serve with a side of steamed green beans or asparagus for a balanced meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the dish.
- Offer crusty bread for soaking up the delicious Alfredo sauce and pesto cream.
Tips:
- For a spicier kick, add a pinch of red pepper flakes to the Alfredo sauce or pesto cream.
- If you don’t have Yukon Gold potatoes, Russet potatoes can be substituted, but they may require a longer roasting time.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Make the pesto cream ahead of time and store it in the refrigerator for up to 3 days.
- Adjust the amount of garlic and Parmesan cheese to suit your personal preference.
- Use vegetable oil if you don’t have Olive oil
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 850 per serving
- Protein: Approximately 50g per serving
- Sodium: Approximately 800mg per serving
Conclusion
Creamy Garlic Mushroom Alfredo Chicken & Potatoes with Basil Pesto is a dish that’s perfect for a special occasion or a cozy weeknight meal. It’s a celebration of rich, savory flavors and satisfying textures that will leave you feeling completely indulged. This recipe is sure to become a favorite in your kitchen.
Questions and Answers about this recipe
Q1: Can I use a different type of mushroom in this recipe?
A: Absolutely! While cremini mushrooms are recommended for their rich, earthy flavor, you can certainly substitute them with other varieties like button mushrooms, shiitake mushrooms, or even a mix of different mushrooms. Each type will impart its own unique flavor profile to the dish, so feel free to experiment and find your favorite combination. Just ensure that you cook them until they are softened and lightly browned to maximize their flavor.
Q2: I don’t have heavy cream. Can I use milk or half-and-half instead?
A: While you can substitute milk or half-and-half for heavy cream, be aware that the Alfredo sauce will be less rich and creamy. If using milk, you might want to add a tablespoon of butter to compensate for the lack of fat. Half-and-half will provide a slightly creamier texture than milk. For the best results and a truly decadent Alfredo sauce, however, heavy cream is highly recommended.
Q3: Is it possible to make this recipe vegetarian?
A: Yes, you can easily adapt this recipe to be vegetarian. Simply omit the chicken and add more mushrooms or other vegetables like zucchini, bell peppers, or spinach. Tofu can also be a good substitute for the meat.
Q4: Can I make the Alfredo sauce ahead of time?
A: While you can make the Alfredo sauce ahead of time, it’s best served fresh for the best texture and flavor. If you do make it in advance, store it in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of milk or cream to loosen the sauce and stir constantly over low heat to prevent it from separating.
Q5: Can I freeze leftovers of this dish?
A: Freezing this dish is not recommended, as the creamy sauce may separate and the potatoes may become mushy upon thawing. It’s best to enjoy this dish fresh for the best quality. However, if you do have leftovers, store them in an airtight container in the refrigerator and consume them within 2-3 days.
