Description
Creamy mushroom garlic chicken alfredo served with hot honey roasted potatoes.
Ingredients
Scale
- 2 chicken breasts
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 cups mushrooms, sliced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 pound baby potatoes
- 2 tablespoons honey
- 1 teaspoon chili flakes
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with salt and pepper.
- In a skillet, heat olive oil over medium heat. Cook chicken until golden brown.
- Add garlic and mushrooms. Sauté until mushrooms are soft.
- Pour in heavy cream and add parmesan cheese. Stir until smooth.
- In another bowl, toss baby potatoes with honey, chili flakes, salt and pepper.
- Spread potatoes on a baking sheet and roast for 25-30 minutes.
- Serve chicken over pasta with the alfredo sauce and side of hot honey roasted potatoes.
Notes
- Adjust honey for desired sweetness.
- Use any pasta of your choice.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: creamy mushroom garlic chicken alfredo, hot honey roasted potatoes