Description
Indulgent Creamy Mushroom Chicken Alfredo served with sweet and spicy Hot Honey Roasted Baby Potatoes. This comforting Italian-inspired dish features tender seared chicken breasts and fresh mushrooms in a rich Parmesan cream sauce, paired perfectly with crispy roasted potatoes drizzled with hot honey.
Ingredients
Scale
Chicken Alfredo
- 2 pieces Chicken Breasts, seasoned with salt and pepper
- 8 ounces Fettuccine or Linguine (fresh preferred)
- 8 ounces Fresh Mushrooms (shiitake or baby bella), sliced
- 2 cloves Garlic, minced
- 1 cup Heavy Cream (or substitute half-and-half)
- 1 cup Grated Parmesan Cheese (freshly grated)
- 2 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil (or vegetable oil)
- Salt and pepper to taste
Hot Honey Potatoes
- 1 pound Baby Potatoes, halved
- 2 tablespoons Olive Oil
- 2 tablespoons Hot Honey (for drizzling)
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 425°F (220°C). While the oven heats, gather and prepare all your ingredients.
- Roast Potatoes: Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, flipping halfway through to ensure even browning and crispness.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water, then drain the pasta.
- Sear Chicken: Season the chicken breasts with salt and pepper. In a skillet over medium-high heat, heat butter and olive oil. Sear the chicken for 4-5 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
- Sauté Mushrooms and Garlic: In the same skillet, add the sliced mushrooms and sauté for 4-5 minutes until they begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
- Make Alfredo Sauce: Pour the heavy cream into the skillet with mushrooms and garlic, bringing it to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. Adjust seasoning with salt and pepper as needed.
- Toss Pasta in Sauce: Add the drained pasta to the skillet, tossing thoroughly to coat the noodles with the creamy mushroom Alfredo sauce. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
- Serve: Slice the seared chicken breasts and arrange them on top of the pasta. Plate the pasta alongside the Hot Honey Roasted Potatoes, drizzling the potatoes with hot honey for a sweet and spicy finish.
Notes
- Using fresh pasta will reduce cooking time and enhance flavor.
- For a lighter sauce, substitute heavy cream with half-and-half.
- Adjust the amount of hot honey on the potatoes according to your preferred spice level.
- Be sure to reserve pasta water to loosen the Alfredo sauce if needed.
- If desired, garnish with fresh parsley or additional Parmesan before serving.
