Description
This Indulgent Creamy Mushroom Chicken Alfredo with Hot Honey Potatoes recipe combines tender pan-seared chicken breasts with a luscious mushroom Alfredo sauce over fettuccine pasta, paired perfectly with crispy roasted baby potatoes drizzled with spicy-sweet hot honey for a delightful contrast of flavors and textures.
Ingredients
Scale
Pasta
- 12 ounces Fettuccine or Linguine (gluten-free options available)
Chicken
- 2 pieces Chicken Breasts (ensure moist and tender when seared)
- 1 teaspoon Salt
- 1 teaspoon Pepper
Mushroom Alfredo Sauce
- 8 ounces Fresh Mushrooms (shiitake or cremini recommended)
- 4 cloves Garlic (fresh, minced)
- 1 cup Heavy Cream (or half-and-half for a lighter version)
- 1 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
Hot Honey Potatoes
- 1 pound Baby Potatoes (or Yukon gold/fingerling potatoes)
- 3 tablespoons Hot Honey (chili-infused honey as alternative)
- 2 tablespoons Olive Oil (for roasting potatoes)
- 1 teaspoon Salt (for seasoning)
- 1 teaspoon Pepper (for seasoning)
Instructions
- Prepare the 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. Drain and set aside, reserving a cup of pasta water for later if needed.
- Roast the hot honey potatoes: Preheat the oven to 425°F (220°C). Toss the baby potatoes in 2 tablespoons of olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until golden and crispy. Once roasted, drizzle 3 tablespoons of hot honey over the potatoes and gently toss to coat. Set aside and keep warm.
- Sear the chicken breasts: While the potatoes roast, season the chicken breasts evenly with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown on both sides and cooked through, about 5-7 minutes per side depending on thickness. Remove from the pan and let rest.
- Sauté mushrooms and garlic: In the same skillet, add 2 tablespoons butter. Once melted, add the sliced mushrooms and sauté for 5 minutes until tender and browned. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Make the Alfredo sauce: Reduce heat to medium-low and pour in the heavy cream. Stir and let it simmer gently for 3-5 minutes to thicken slightly. Gradually add the freshly grated Parmesan cheese, stirring continuously until the sauce is creamy and smooth. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the Alfredo sauce, tossing well to coat. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Slice the chicken: Thinly slice the rested chicken breasts and arrange on top of the creamy mushroom Alfredo pasta.
- Serve and enjoy: Plate the pasta topped with sliced chicken alongside the hot honey roasted potatoes. Serve immediately for a comforting and indulgent meal.
Notes
- Use half-and-half instead of heavy cream for a lighter Alfredo sauce.
- Gluten-free pasta options are suitable to make this recipe gluten-free.
- Adjust the amount of hot honey to control the spiciness of the potatoes.
- Resting the chicken after cooking ensures juicier slices.
- Reserve some pasta water to adjust sauce thickness to your preference.
