Description
Indulge in this creamy and flavorful Mushroom Chicken Alfredo served with sweet and spicy Hot Honey Roasted Potatoes. Tender seared chicken breasts atop a bed of rich fettuccine coated in a luscious mushroom Alfredo sauce, paired perfectly with crispy roasted baby potatoes drizzled in hot honey. A comforting and elegant dinner ready in just 35 minutes.
Ingredients
Scale
Chicken and Sauce
- 2 pieces Chicken Breasts, seasoned with salt and pepper
- 8 ounces Fettuccine or Linguine (fresh recommended)
- 8 ounces Fresh Mushrooms (shiitake or baby bella), sliced
- 2 cloves Garlic, minced
- 1 cup Heavy Cream (or substitute with half-and-half)
- 1 cup Grated Parmesan Cheese, freshly grated
- 2 tablespoons Butter, unsalted
- 2 tablespoons Olive Oil (or vegetable oil)
Hot Honey Potatoes
- 1 pound Baby Potatoes, halved
- 2 tablespoons Hot Honey
- 2 tablespoons Olive Oil (or vegetable oil)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). While the oven heats, gather and prepare all your ingredients for efficient cooking.
- Roast Potatoes: Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 25-30 minutes, flipping halfway through to ensure even browning and crispiness.
- Cook Pasta: Bring a large pot of well-salted water to a boil. Add the fettuccine or linguine and cook until al dente, approximately 8-10 minutes. Reserve ½ cup of the pasta cooking water before draining.
- Sear Chicken: Season the chicken breasts with salt and pepper. Heat butter and olive oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden and cooked through. Remove from skillet and keep warm.
- Sauté Mushrooms and Garlic: In the same skillet, add the sliced mushrooms and sauté for 4-5 minutes until they release their moisture and start to brown. Add minced garlic and cook another minute until fragrant.
- Make Alfredo Sauce: Pour in the heavy cream and bring the mixture to a simmer. Stir in the freshly grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the Alfredo sauce and mushrooms. Toss well to coat the pasta evenly. If the sauce is too thick, add some reserved pasta water gradually until desired consistency is reached.
- Serve: Plate the creamy mushroom Alfredo pasta and top with sliced seared chicken breasts. Serve alongside the hot honey roasted baby potatoes for a harmonious meal.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Freshly grated Parmesan is crucial for a smooth, creamy sauce; pre-grated cheese may not melt as well.
- Adjust the spiciness of the hot honey potatoes by adding more or less hot honey according to your taste preference.
- To make this dish gluten-free, use gluten-free pasta.
- Leftover sauce can be stored in the fridge for up to 3 days and reheated gently.
