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Creamy Garlic Parmesan Chicken Alfredo

Rose
Creamy Garlic Parmesan Chicken Alfredo is a comforting dinner featuring pan-seared chicken breasts served with a rich garlic Parmesan Alfredo sauce and crispy mushroom pesto potatoes. This easy yet restaurant-style recipe combines simple ingredients with bold flavors, making it perfect for weeknight meals or special family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine Italian-American
Servings 4 servings
Calories 560 kcal

Equipment

  • large skillet
  • baking sheet
  • food processor for making pesto
  • mixing spoon
  • knife and cutting board

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • salt, to taste
  • black pepper, to taste
  • 1.5 lb baby potatoes, halved
  • 1 cup mushrooms, chopped
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp pine nuts (or almonds or walnuts)
  • 1 tbsp lemon juice
  • salt and black pepper, to taste

Instructions
 

  • Preheat the oven to 400°F (200°C). Place the halved baby potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly and roast for 25–30 minutes, stirring halfway through, until golden brown and tender.
  • While the potatoes cook, prepare the mushroom basil pesto. Add mushrooms, basil, garlic, olive oil, Parmesan cheese, pine nuts, and lemon juice to a food processor. Pulse until a thick pesto forms. Season with salt and pepper, then toss the roasted potatoes with the pesto.
  • Pat the chicken breasts dry and season both sides with salt, black pepper, and Italian seasoning. Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden and fully cooked, then remove from the skillet.
  • Reduce heat to medium and add the minced garlic to the same skillet. Cook for about 30 seconds until fragrant. Pour in the heavy cream and stir gently, then add the grated Parmesan cheese.
  • Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
  • Return the chicken to the skillet and spoon the sauce over the top. Let everything simmer for 2–3 minutes so the chicken absorbs the garlic Parmesan flavor. Serve the creamy chicken with the mushroom pesto potatoes and garnish with extra Parmesan or fresh basil if desired.

Notes

Use freshly grated Parmesan for the smoothest Alfredo sauce. If the sauce becomes too thick, add a splash of milk or chicken broth to loosen it. Chicken thighs can be used instead of chicken breasts for a juicier result. Half-and-half or evaporated milk can replace heavy cream for a lighter sauce. For the pesto, walnuts or almonds work well instead of pine nuts.

Nutrition

Calories: 560kcalCarbohydrates: 28gProtein: 38gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 145mgSodium: 620mgPotassium: 820mgFiber: 4gSugar: 3gVitamin A: 820IUVitamin C: 18mgCalcium: 280mgIron: 2.4mg
Keyword chicken alfredo skillet, chicken with pesto potatoes, creamy garlic parmesan chicken, garlic parmesan chicken recipe
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