Description
This Creamy Mushroom Chicken Alfredo with Hot Honey Roasted Potatoes is a delightful feast for both the eyes and palate.
Ingredients
Scale
- 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