Are you in search of an effortless yet exquisite dinner recipe that can mimic your favorite restaurant dish? Look no further than our Creamy Mushroom Chicken Alfredo Recipe with Hot Honey Roasted Potatoes. This culinary delight combines tender, succulent pan-seared chicken and earthy mushrooms immersed in a luxurious, garlicky Alfredo sauce. Paired with crispy, spicy hot honey roasted potatoes, this dish masterfully balances comfort with a kick of bold flavor. It’s perfect whether you’re winding down on a weekday evening or looking to impress during a weekend gathering. Imagine the creamy, velvety texture of Alfredo mingling with the spicy, sweet notes of honey-glazed potatoes—a match made in culinary heaven that neither you nor your guests will forget soon. For those who cherish convenience without sacrificing flavor, this dish will certainly find a spot in your favorite quick dinner recipes, comfort food ideas, and cherished one-pan creamy meals. Join us on this culinary adventure and turn your dinner into something special and memorable!
Why You’ll Love This Creamy Mushroom Chicken Alfredo Recipe with Hot Honey Roasted Potatoes
This recipe offers a range of delightful benefits that will make it a favorite:
- Rich Flavor: Enjoy the harmony of creamy Alfredo with the zest of hot honey potatoes.
- Easy Preparation: With minimal steps, it’s a straightforward recipe that delivers complex flavors.
- Versatile: Perfect for both casual weeknight meals and special occasions.
- Comfort Food Delight: Satisfy your craving for comforting, hearty, and indulgent dinners.
Preparation Phase & Tools to Use
Before starting this recipe, ensure your kitchen is set up for success. Begin by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper to ensure easy cleanup and even roasting of your potatoes. You’ll need a reliable baking sheet, a sharp knife for slicing, and a large skillet for cooking your chicken and mushrooms. A wooden spoon or spatula is ideal for stirring, while a whisk can help achieve a smooth and creamy Alfredo sauce in the end. Have your ingredients pre-measured and within arm’s reach, making the cooking process seamless. Keep your workspace organized and uncluttered, so you can focus on achieving that crave-worthy, creamy delight.
Ingredients
- 2 boneless skinless chicken breasts (or thighs)
- 8 ounces baby bella mushrooms, sliced
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup freshly grated parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1.5 pounds baby potatoes, halved
- 2 tablespoons hot honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Step 1: Roast the Potatoes
Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup. In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, a teaspoon each of salt and pepper, and 1 tablespoon of hot honey, ensuring they’re well coated. Spread the potatoes cut-side down on the baking sheet and roast them in the oven for 30–35 minutes. Flip them halfway through cooking for an evenly crispy texture.
Step 2: Prepare the Chicken
As the potatoes roast, cut your chicken breasts into bite-sized pieces. Season them generously with salt and black pepper. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the chicken to the skillet and sear for 6–7 minutes, turning the pieces to brown them evenly on all sides. Once cooked, transfer the chicken to a plate and set aside.
Step 3: Cook the Mushrooms
Add the butter to the skillet used for the chicken. Once melted, toss in the sliced baby bella mushrooms. Sauté them for about 7–8 minutes until they’re beautifully browned and fragrant. Stir in the minced garlic, cooking for an additional 1–2 minutes.
Step 4: Make the Alfredo Sauce
Reduce the heat to low, allowing the skillet to cool slightly. Pour in the heavy cream, gently scraping the bottom of the pan to lift any browned bits—these offer fantastic flavor. Let the mixture simmer for 2–3 minutes before stirring in the freshly grated parmesan cheese. Stir continuously until the cheese melts and the sauce is smooth and creamy. Adjust seasoning with more salt and pepper to taste.
Step 5: Combine & Finish
Return the cooked chicken pieces to the skillet, allowing them to simmer in the rich Alfredo sauce for another 3–4 minutes. This step marries the flavors together beautifully.
Step 6: Serve
Drizzle the remaining tablespoon of hot honey over the roasted potatoes and give them a good toss to coat. Serve the chicken Alfredo hot, with the honey-roasted potatoes on the side. Sprinkle freshly chopped parsley for a burst of color and freshness.
Variations
- Protein: Swap chicken for shrimp or tofu to cater to different dietary preferences.
- Vegetables: Add spinach or bell peppers for extra nutrients and color.
- Spices: Experiment with smoked paprika or cayenne pepper for an added kick.
Cooking Notes
- Ensure the chicken is fully cooked to an internal temperature of 165°F (75°C).
- Use freshly grated parmesan for best results, rather than pre-grated options.
Serving Suggestions
- Pair with a fresh green salad for a balanced meal.
- Complement with crusty bread to soak up any leftover sauce.
Tips
- Prep all ingredients before you start to streamline the cooking process.
- Taste and season the Alfredo sauce to your preference for the perfect finish.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: Approx. 650 per serving
- Protein: 40g
- Sodium: 550mg
FAQs
How can I make this dish lower in calories?
Consider using a light cream or milk instead of heavy cream and reduce the amount of Parmesan to lower the calorie count.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and chicken ahead of time. Simply reheat on the stove when ready to serve. Roasting the potatoes fresh will ensure they remain crisp.
What is hot honey?
Hot honey is a spicy version of honey infused with chili peppers. You can find it pre-made in stores or make it at home by adding chili flakes to warm honey.
Can I use a different type of cheese?
While Parmesan is traditional in Alfredo sauce, you could use a mix of Parmesan and Romano for a slightly different flavor.
Conclusion
This Creamy Mushroom Chicken Alfredo Recipe with Hot Honey Roasted Potatoes is a delightful feast for both the eyes and palate. Each bite envelops you in creamy luxuries, countered perfectly by the subtle heat of hot honey potatoes. Whether you’re gathering around the table with loved ones or simply treating yourself to something special, this dish is sure to satisfy. Leave a comment with your feedback and any variations you’ve tried. Share the delight of this comforting meal and encourage others to experience its flavors. Indulge in the warmth and richness that makes this recipe an unforgettable, timeless favorite. Enjoy!
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Creamy Mushroom Chicken Alfredo with Hot Honey Roasted Potatoes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Creamy Mushroom Chicken Alfredo with Hot Honey Roasted Potatoes is a delightful feast for both the eyes and palate.
Ingredients
- 2 boneless skinless chicken breasts (or thighs)
- 8 ounces baby bella mushrooms, sliced
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup freshly grated parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1.5 pounds baby potatoes, halved
- 2 tablespoons hot honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup. In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, a teaspoon each of salt and pepper, and 1 tablespoon of hot honey, ensuring they’re well coated. Spread the potatoes cut-side down on the baking sheet and roast them in the oven for 30–35 minutes. Flip them halfway through cooking for an evenly crispy texture.
- As the potatoes roast, cut your chicken breasts into bite-sized pieces. Season them generously with salt and black pepper. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the chicken to the skillet and sear for 6–7 minutes, turning the pieces to brown them evenly on all sides. Once cooked, transfer the chicken to a plate and set aside.
- Add the butter to the skillet used for the chicken. Once melted, toss in the sliced baby bella mushrooms. Sauté them for about 7–8 minutes until they’re beautifully browned and fragrant. Stir in the minced garlic, cooking for an additional 1–2 minutes.
- Reduce the heat to low, allowing the skillet to cool slightly. Pour in the heavy cream, gently scraping the bottom of the pan to lift any browned bits—these offer fantastic flavor. Let the mixture simmer for 2–3 minutes before stirring in the freshly grated parmesan cheese. Stir continuously until the cheese melts and the sauce is smooth and creamy. Adjust seasoning with more salt and pepper to taste.
- Return the cooked chicken pieces to the skillet, allowing them to simmer in the rich Alfredo sauce for another 3–4 minutes. This step marries the flavors together beautifully.
- Drizzle the remaining tablespoon of hot honey over the roasted potatoes and give them a good toss to coat. Serve the chicken Alfredo hot, with the honey-roasted potatoes on the side. Sprinkle freshly chopped parsley for a burst of color and freshness.
Notes
Ensure the chicken is fully cooked to an internal temperature of 165°F (75°C). Use freshly grated parmesan for best results, rather than pre-grated options.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 550 mg
- Protein: 40 g