Description
A creamy mushroom chicken alfredo served with hot honey roasted potatoes.
Ingredients
Scale
- 2 chicken breasts
- 1 cup heavy cream
- 1 cup parmesan cheese
- 2 cups mushrooms, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 ounces fettuccine pasta
- 1 tablespoon fresh parsley, chopped
- 2 cups baby potatoes, halved
- 2 tablespoons honey
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the fettuccine pasta according to package instructions.
- In a skillet, heat olive oil over medium heat. Add chicken breasts and cook until browned and cooked through.
- Remove chicken and add garlic and mushrooms to the skillet. Sauté until mushrooms are tender.
- Add heavy cream and parmesan cheese to the skillet. Stir until smooth.
- Slice the cooked chicken and return it to the skillet. Combine with the sauce.
- For the potatoes, toss them with honey, paprika, salt, and pepper. Spread on a baking sheet.
- Roast potatoes in the oven for 20-25 minutes until golden brown.
- Serve the creamy mushroom chicken alfredo over fettuccine with hot honey roasted potatoes on the side.
- Garnish with fresh parsley.
Notes
- Adjust the amount of honey based on your sweetness preference.
- You can substitute other pasta types if desired.
- For extra flavor, add crushed red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 10g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: creamy mushroom chicken alfredo, hot honey roasted potatoes, pasta recipe