Creamy Mushroom Garlic Chicken Alfredo & Hot Honey Roasted Potatoes
Get ready for a flavor-packed dinner with this creamy mushroom garlic chicken Alfredo paired with crispy hot honey roasted potatoes. Tender chicken breasts seared to perfection, earthy mushrooms, and a silky garlic Parmesan Alfredo sauce coat every strand of fettuccine, while sweet and spicy roasted baby potatoes complete the meal. This easy dinner idea is the ultimate comfort food, perfect for weeknight meals or special gatherings, and combines savory, creamy, and subtly sweet flavors in every bite.
Equipment
- Skillet
- Pot
- Baking sheet
- Tongs
Ingredients
- 2 chicken breasts
- 8 oz fettuccine pasta
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp butter
- 2 tbsp olive oil
- 1 lb baby potatoes, halved
- 2 tbsp honey
- 0.5 tsp red pepper flakes
- Salt and black pepper to taste
- 1 tbsp fresh parsley, chopped
- 1 sprig rosemary for garnish
Instructions
- Season chicken with salt, pepper, and paprika. Sear 5–6 min per side in butter and olive oil. Remove and rest.
- Sauté mushrooms until golden, add garlic and cook 1–2 min.
- Add heavy cream and Parmesan; stir until smooth. Season to taste.
- Cook fettuccine until al dente; reserve some pasta water.
- Toss pasta with Alfredo sauce and top with sliced chicken.
- Roast potatoes with olive oil, honey, pepper flakes at 425°F for 25–30 min.
- Serve with parsley and rosemary garnish.
Notes
Add a splash of milk when reheating Alfredo for creaminess. Roast potatoes on parchment for extra crispiness.
Nutrition
Calories: 650kcalCarbohydrates: 55gProtein: 38gFat: 28gSaturated Fat: 14gCholesterol: 130mgSodium: 780mgFiber: 4gSugar: 8gVitamin A: 900IUVitamin C: 15mgCalcium: 300mgIron: 3mg
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