Description
A rich and creamy chicken alfredo with garlic and mushrooms, served with hot honey roasted potatoes.
Ingredients
Scale
- 2 chicken breasts
- 2 cups fettuccine pasta
- 1 cup heavy cream
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 medium potatoes, cubed
- 2 tablespoons honey
- 1 teaspoon smoked paprika
Instructions
- Preheat the oven to 400°F (200°C).
- Boil water and cook fettuccine according to package instructions.
- In a skillet, heat olive oil over medium heat and cook chicken until golden brown. Remove and slice.
- In the same skillet, add mushrooms and garlic. Sauté until mushrooms are tender.
- Add heavy cream and Parmesan cheese. Stir until combined.
- Add the sliced chicken back to the skillet and mix well.
- In a separate bowl, toss cubed potatoes with honey, paprika, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 25-30 minutes.
- Serve creamy chicken alfredo over pasta with roasted potatoes on the side.
Notes
- For a spicier version, add red pepper flakes.
- Use gluten-free pasta for a gluten-free option.
- 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: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: creamy mushroom garlic chicken alfredo, hot honey roasted potatoes