Description
This Indulgent Creamy Mushroom Chicken Alfredo with Hot Honey Potatoes is a comforting and flavorful dish featuring tender seared chicken breasts atop a rich, creamy mushroom Alfredo pasta made with fresh garlic and Parmesan. Accompanied by crispy oven-roasted baby potatoes drizzled with sweet and spicy hot honey, this recipe offers a perfect balance of savory and sweet with a delightful textural contrast. Ideal for a satisfying dinner that feels both luxurious and homey, it’s easy to prepare in about 45 minutes.
Ingredients
Scale
Chicken and Pasta
- 2 pieces Chicken Breasts (skinless and boneless)
- 8 oz Fettuccine or Linguine (gluten-free if needed)
Sauce and Vegetables
- 8 oz Fresh Mushrooms (e.g., cremini or button), sliced
- 3 cloves Garlic, fresh minced
- 1 cup Heavy Cream (or half-and-half for lighter sauce)
- 0.5 cup Grated Parmesan Cheese (freshly grated)
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
Potatoes
- 1 lb Baby Potatoes (halved; sweet potatoes can be used for a twist)
- 2 tbsp Olive Oil (for roasting potatoes)
- 0.25 cup Hot Honey (or substitute with chili crisp)
Instructions
- Preheat Oven and Prepare Potatoes: Preheat the oven to 425°F (220°C). Wash and halve the baby potatoes. Toss them with olive oil, salt, and pepper to coat evenly, then spread them out on a baking sheet in a single layer to ensure even roasting.
- Roast Potatoes: Roast the potatoes in the oven for 25–30 minutes, flipping them halfway through cooking to achieve a golden and crispy texture on all sides. Once done, remove from oven and drizzle with hot honey to add a sweet and spicy glaze.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente. Before draining, reserve about ½ cup of the pasta cooking water to help adjust the sauce consistency later. Drain the pasta and set aside.
- Season and Sear Chicken: Season the chicken breasts with salt and pepper on both sides. Heat butter and olive oil together in a skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden brown and fully cooked through. Remove chicken from skillet and let it rest to retain juices.
- Sauté Mushrooms and Garlic: In the same skillet, add the sliced mushrooms and sauté for 4–5 minutes until they release their moisture and begin to brown. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning and to release the garlic’s aroma.
- Make Alfredo Sauce: Pour the heavy cream into the skillet with mushrooms and garlic. Simmer gently for 2-3 minutes, scraping the bottom of the pan to incorporate any browned bits. Stir in the freshly grated Parmesan cheese until the sauce becomes smooth and creamy. Taste and adjust seasoning with additional salt and pepper as needed.
- Toss Pasta with Sauce: Add the cooked and drained pasta to the skillet with the Alfredo sauce. Toss thoroughly until the pasta is evenly coated. Use the reserved pasta water a little at a time to loosen the sauce and achieve your preferred consistency.
- Serve Chicken and Potatoes: Slice the rested chicken breasts into strips and arrange over the creamy mushroom Alfredo pasta. Serve alongside the hot honey roasted potatoes for a delicious, well-rounded meal. Enjoy your indulgent dinner!
Notes
- Use half-and-half instead of heavy cream for a lighter sauce with fewer calories.
- Sweet potatoes can be used instead of baby potatoes for a different flavor and additional sweetness.
- Reserve pasta water carefully to avoid over-thinning the sauce; add in small increments.
- Allow chicken to rest after cooking to keep it juicy and tender.
- Hot honey can be substituted with chili crisp for a different spicy-sweet kick.
- Freshly grated Parmesan yields a smoother sauce compared to pre-grated cheese.
- For gluten-free option, ensure pasta labeled gluten-free is used.
