Name: Creamy Mushroom Alfredo Chicken with Garlic Potatoes & Broccoli-Parmesan Crust
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: For the creamy mushroom Alfredo chicken:; 4 boneless, skinless chicken breasts; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 3 cloves garlic, minced; 8 oz mushrooms, sliced (white or cremini); 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 tbsp butter; 1 tsp Italian seasoning; 1/4 cup chicken broth (optional, to thin sauce); For the garlic potatoes:; 1 1/2 lbs baby potatoes or Yukon gold, halved or quartered; 2 tbsp olive oil or melted butter; 2 cloves garlic, minced (or 1 tsp garlic powder); 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh parsley, chopped (optional); For the broccoli-Parmesan crust:; 4 cups broccoli florets; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1/3 cup grated Parmesan cheese; 2 tbsp breadcrumbs (optional, for crunch)

Creamy Mushroom Alfredo Chicken with Garlic Potatoes & Broccoli-Parmesan Crust is a full, satisfying meal that’s rich, savory, and layered with flavor. Juicy chicken breasts are smothered in a creamy mushroom Alfredo sauce, paired with buttery garlic potatoes and crispy roasted broccoli topped with a golden Parmesan crust. It’s an elegant dinner that feels restaurant-worthy, yet I can make it all in my own kitchen.

Creamy Mushroom Alfredo Chicken with Garlic Potatoes & Broccoli-Parmesan Crust

Why You’ll Love This Recipe

I love how this dish delivers the perfect trio—protein, veggie, and carb—all packed with flavor and texture. The chicken is tender, the sauce is velvety and full of mushrooms, the potatoes are garlicky and soft inside, and the broccoli is crisp and cheesy. It’s a complete, comforting meal that looks impressive but doesn’t require complicated techniques. Whether I’m serving it to guests or just treating myself, it always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the creamy mushroom Alfredo chicken:

Boneless, skinless chicken breasts
Olive oil
Salt and pepper
Garlic, minced
Mushrooms, sliced (white or cremini)
Heavy cream
Grated Parmesan cheese
Butter
Italian seasoning
Chicken broth (optional, to thin the sauce if needed)

For the garlic potatoes:

Baby potatoes or Yukon gold, halved or quartered
Olive oil or melted butter
Garlic, minced or garlic powder
Salt
Black pepper
Fresh parsley (optional, for garnish)

For the broccoli-Parmesan crust:

Broccoli florets
Olive oil
Salt and pepper
Garlic powder
Grated Parmesan cheese
Breadcrumbs (optional, for extra crunch)

directions

I preheat the oven to 400°F (200°C).
I toss the potatoes in olive oil or melted butter, minced garlic, salt, and pepper. I spread them on one side of a baking sheet.
On the other side, I toss broccoli florets with olive oil, garlic powder, salt, and pepper, then sprinkle generously with Parmesan cheese (and breadcrumbs if using).
I roast the potatoes and broccoli for 25–30 minutes, until the potatoes are golden and the broccoli has a crisp, cheesy crust.
While the veggies roast, I season the chicken with salt and pepper and sear it in olive oil in a large skillet over medium heat, about 5–6 minutes per side, until golden and cooked through. I remove and set aside.
In the same pan, I add butter and sauté the mushrooms until browned and tender. I stir in garlic and Italian seasoning, then add the heavy cream and Parmesan. I simmer until the sauce thickens slightly.
I return the chicken to the skillet and spoon the sauce over the top. I let it simmer for a few minutes to soak up the flavor.
I plate the chicken with a side of garlic potatoes and the roasted broccoli, spooning extra Alfredo sauce over everything if I have some left.

Servings and timing

This recipe makes about 4 servings.
Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: 50–55 minutes

Variations

I sometimes use chicken thighs instead of breasts for a juicier option.
For a lighter sauce, I swap heavy cream with half-and-half or a mix of milk and a cornstarch slurry.
I add spinach to the mushroom Alfredo for extra greens.
I’ve also swapped the broccoli for asparagus or Brussels sprouts, and it works great with the same Parmesan crust.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave in short intervals or warm on the stovetop over medium heat with a splash of broth or cream to loosen the sauce. The potatoes and broccoli reheat best in the oven or air fryer to keep them from getting soggy.

FAQs

Can I make this ahead of time?

Yes, I often prep the chicken and Alfredo sauce a day ahead, store them separately, and reheat just before serving. The potatoes and broccoli can be roasted ahead and crisped up again in the oven.

Can I use jarred Alfredo sauce?

If I’m in a pinch, I use a good-quality jarred Alfredo sauce and just add sautéed mushrooms and garlic to it for extra flavor.

What’s the best mushroom to use?

I usually go with cremini or baby bella mushrooms for their earthy flavor, but white button mushrooms work fine too.

How do I know when the chicken is cooked?

I use a meat thermometer to check for an internal temperature of 165°F (74°C). The chicken should be firm to the touch and no longer pink inside.

Can I make this low-carb?

Yes, I swap the potatoes for mashed cauliflower or a cauliflower mash bake and use a low-carb thickener in the sauce if needed.

Conclusion

Creamy Mushroom Alfredo Chicken with Garlic Potatoes & Broccoli-Parmesan Crust is one of those meals I make when I want something comforting, complete, and a little bit fancy without the fuss. The creamy sauce, crispy edges, and roasted textures come together in a way that’s hard to resist. Whether I’m making dinner for the family or enjoying a quiet night in, this dish never disappoints.