Description
A delicious and creamy garlic mushroom chicken alfredo served with hot honey roasted potatoes, perfect for a comforting meal.
Ingredients
Scale
- 2 chicken breasts
- 8 oz fettuccine pasta
- 2 cups mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups baby potatoes, halved
- 2 tbsp honey
- 1 tsp red pepper flakes
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the halved baby potatoes with olive oil, honey, red pepper flakes, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes.
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook until golden brown and cooked through. Remove and slice.
- In the same skillet, add mushrooms and garlic, sauté until mushrooms are tender.
- Add heavy cream and Parmesan cheese to the skillet, stirring until the sauce thickens.
- Add the cooked fettuccine and sliced chicken to the sauce, tossing to coat.
- Serve the creamy garlic mushroom chicken alfredo with the hot honey roasted potatoes on the side.
Notes
- For extra flavor, marinate the chicken in Italian seasoning before cooking.
- Adjust the amount of honey and red pepper flakes based on your spice preference.
- This dish can be made ahead and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Creamy Garlic Mushroom Chicken Alfredo, Hot Honey Roasted Potatoes, Italian Recipe