Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 medium potatoes, diced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Basil pesto for topping
- Fresh basil for garnish (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook until golden and tender, about 10-15 minutes. Remove and set aside.
- In the same skillet, add chicken breasts and season with salt and pepper. Cook for 6-7 minutes on each side until fully cooked. Remove and keep warm.
- In the same skillet, add mushrooms and garlic. Sauté until mushrooms are soft, about 3-4 minutes.
- Stir in the heavy cream and bring to a simmer. Add Parmesan cheese, salt, and pepper, stirring until the sauce is creamy and thickened.
- Return the potatoes and chicken to the skillet, coating them with the Alfredo sauce.
- Serve topped with basil pesto and garnished with fresh basil if desired.
Notes
For a lighter sauce, substitute half the heavy cream with chicken broth. Add extra vegetables like spinach or broccoli for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet cooking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg