Description
Creamy mushroom chicken alfredo served with hot honey roasted potatoes.
Ingredients
Scale
- 2 chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 large potatoes, cubed
- 2 tablespoons honey
- 1 teaspoon cayenne pepper
Instructions
- Preheat oven to 400°F (200°C).
- Boil water in a pot and cook fettuccine according to package instructions.
- In a skillet, heat olive oil and sauté mushrooms until golden brown.
- Add cooked chicken breasts and cook until no longer pink.
- Stir in heavy cream and Parmesan cheese, mix well.
- Season with garlic powder, salt, and pepper.
- In a bowl, toss cubed potatoes with honey and cayenne pepper.
- Spread potatoes on a baking sheet and roast for 25-30 minutes.
- Serve chicken alfredo with roasted potatoes on the side.
Notes
- Adjust seasoning as desired.
- Use fresh herbs for added flavor.
- Leftovers can be stored in the refrigerator for 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 10g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg
Keywords: creamy mushroom chicken alfredo, hot honey roasted potatoes, pasta recipe, dinner recipe