🥑🍯🌶️🐔🥔🌟 Creamy Garlic Chicken Alfredo & Hot Honey Parmesan Potatoes with Avocado-Tahini Mushroom Sauce
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time)
Cook time: 30-35 minutes
Ingredients:
🐔🧄 Garlic-Marinated Grilled Chicken:
1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets or strips
2 tbsp olive oil
3 cloves garlic, minced 🧄
1 tsp dried oregano
½ tsp dried thyme
Salt & freshly cracked black pepper to taste
🥔🧀🍯🌶️ Hot Honey-Glazed Parmesan Crispy Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
¼ cup grated Parmesan cheese 🧀
¼ cup hot honey 🍯🌶️ (store-bought or mix honey with your favorite hot sauce)
½ tsp smoked paprika
Salt & freshly cracked black pepper to taste
🥑🍄🌟 Creamy Twist: Creamy Avocado-Tahini Mushroom Pesto Alfredo Sauce:
1 tbsp olive oil
6 oz cremini mushrooms, sliced
2 cloves garlic, minced
1 ripe avocado, pitted and peeled 🥑
¼ cup fresh basil leaves 🌿
2 tbsp tahini (sesame paste)
1 ½ cups heavy cream
¾ cup grated Parmesan cheese 🧀
1 tbsp fresh lemon juice 🍋 (optional, for brightness)
Salt & freshly cracked black pepper to taste
Optional: Pinch of red pepper flakes for extra heat
Instructions:
Prepare Hot Honey-Glazed Parmesan Crispy Potatoes:
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper for easier cleanup.
In a large bowl, toss potato cubes with 2 tbsp olive oil, ¼ cup grated Parmesan cheese, ¼ cup hot honey, smoked paprika, salt, and pepper. Ensure potatoes are well coated.
Spread in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until golden brown, tender, and crispy, flipping halfway through.
Marinate & Grill Chicken:
While potatoes roast, in a bowl, toss chicken slices with 2 tbsp olive oil, 3 cloves minced garlic, oregano, thyme, salt, and pepper. Let marinate for at least 15 minutes.
Heat a grill pan or large skillet over medium-high heat. Grill or sauté chicken for 2-3 minutes per side (or 5-7 minutes for strips/bites), or until cooked through and nicely charred. Set aside.
Prepare Creamy Avocado-Tahini Mushroom Pesto Alfredo Sauce:
In a separate large skillet or saucepan, heat 1 tbsp olive oil over medium heat. Add sliced cremini mushrooms and 2 cloves minced garlic. Cook until mushrooms are softened and lightly browned, about 5-7 minutes.
Transfer the cooked mushrooms and garlic to a food processor or blender. Add the ripe avocado, fresh basil leaves, and optional red pepper flakes. Pulse until a rough pesto forms.
Add the tahini, 1 ½ cups heavy cream, and optional fresh lemon juice to the food processor and blend until the sauce is incredibly creamy and smooth.
Pour the blended sauce back into the skillet. Stir in ¾ cup grated Parmesan cheese and bring to a gentle simmer, stirring until cheese is melted and sauce is smooth. Season with salt and pepper to taste. Keep warm over very low heat.
Assemble & Serve:
Divide the crispy hot honey-glazed Parmesan potatoes among plates or bowls.
Top with the garlic-marinated grilled chicken.
Spoon the creamy avocado-tahini mushroom pesto Alfredo sauce generously over the chicken and potatoes.
Serve immediately and prepare for an explosion of flavors!
Tips for Success:
Avocado Ripeness: Ensure the avocado is perfectly ripe for the smoothest and creamiest sauce texture.
Tahini Quality: A good quality, creamy tahini will make a difference in the sauce's texture and flavor.
Hot Honey Adjustment: Adjust the amount of hot honey on the potatoes to your preference for sweetness and spice.
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Sauce Consistency: If the Alfredo sauce seems too thick, thin it with a splash of warm water or chicken broth until it reaches your desired consistency.
Enjoy this bold and incredibly satisfying fusion meal!