Description
A delightful and comforting dish featuring tender chicken, savory mushrooms, and creamy Alfredo sauce atop crispy, golden potatoes.
Ingredients
Scale
- 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
- 2 medium Yukon Gold potatoes, cut into ½-inch cubes
- ½ tsp dried oregano
- ¼ cup fresh basil leaves
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Zest of ½ lemon
Instructions
- Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Toss the potato cubes with 1 tablespoon of olive oil, minced garlic, oregano, salt, and pepper. Spread them evenly on a baking sheet, then roast for about 20 to 25 minutes until they are golden and crispy on the outside.
- Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Once hot, add the bite-sized chicken pieces. Season with salt and pepper, cooking until browned on all sides. Once cooked, set the chicken aside on a plate.
- Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant. Next, add the sliced mushrooms. Cook until they are softened and browned, about 5 minutes.
- Pour in the heavy cream and add the grated Parmesan cheese to the skillet. Stir well, season with salt and pepper to taste, and let the sauce simmer for about 3-5 minutes until thickened. Return the cooked chicken to the skillet and stir to coat them in the creamy sauce.
- Combine fresh basil leaves, Parmesan cheese, minced garlic, 2 tablespoons of olive oil, lemon juice, and lemon zest in a blender. Blend until smooth, then stir in a couple of tablespoons of heavy cream for extra richness.
- Plate the crispy roasted potatoes and generously top them with the chicken Alfredo. Drizzle the pesto sauce over the top for an added burst of flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 615
- Sugar: 1g
- Sodium: 670mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg