🍄🍯🌶️🐔🌿🧀 Creamy Garlic Mushroom Chicken Alfredo with Hot Honey Parmesan Roasted Asparagus
Yields: 2-3 servings
Prep time: 20 minutes
Cook time: 25-30 minutes
Ingredients:
🐔🧄🍄 Creamy Garlic Mushroom Chicken Alfredo:
1 tbsp olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 cloves garlic, minced 🧄
6 oz cremini mushrooms, sliced
1 ½ cups heavy cream
½ cup grated Parmesan cheese 🧀
Salt & freshly cracked black pepper to taste
🌿🧀🍯🌶️ Hot Honey Parmesan Roasted Asparagus:
1 lb asparagus, trimmed
1 tbsp olive oil
¼ cup grated Parmesan cheese 🧀
2-3 tbsp hot honey 🍯🌶️ (adjust to desired sweetness/heat)
Salt & freshly cracked black pepper to taste
🍄🌿🧀 Creamy Sauce: Creamy Mushroom Pesto Alfredo with Provolone:
1 tbsp olive oil
3 oz cremini mushrooms, sliced (about 1 cup)
2 cloves garlic, minced
¼ cup fresh basil leaves 🌿
1 cup heavy cream
½ cup grated Parmesan cheese 🧀
½ cup shredded provolone cheese 🧀 (for topping)
Salt & freshly cracked black pepper to taste
Instructions:
Prepare Hot Honey Parmesan Roasted Asparagus:
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, toss asparagus spears with 1 tbsp olive oil, ¼ cup grated Parmesan cheese, 2-3 tbsp hot honey, salt, and pepper. Ensure asparagus is well coated.
Spread in a single layer on the prepared baking sheet and roast for 10-15 minutes, or until tender-crisp and lightly caramelized.
Prepare Creamy Mushroom Pesto Alfredo Sauce:
While asparagus roasts, in a medium skillet, heat 1 tbsp olive oil over medium heat. Add sliced mushrooms (3 oz portion) 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 small blender. Add fresh basil leaves. Pulse until a rough pesto forms.
Add 1 cup heavy cream to the food processor and blend until the sauce is creamy and smooth.
Pour the blended sauce back into the skillet. Stir in ½ 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.
Prepare Creamy Garlic Mushroom Chicken Alfredo:
In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add chicken bites and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken and set aside.
Add the remaining sliced mushrooms (6 oz portion) to the same skillet. Sauté for 5-7 minutes until softened and browned. Add 2 cloves minced garlic and cook for another 30 seconds until fragrant.
Pour in 1 ½ cups heavy cream and bring to a gentle simmer. Stir in ½ cup grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Return the cooked chicken to the Alfredo sauce. Stir to combine and heat through.
Assemble & Serve:
Reduce the heat of the chicken Alfredo skillet to low. Spread the chicken and sauce evenly.
Spoon generous dollops of the creamy mushroom pesto Alfredo sauce over the chicken Alfredo.
Sprinkle the shredded provolone cheese generously over the top. Cover the skillet and let it melt for 2-3 minutes until gooey and bubbly. (Alternatively, you can place under a broiler for 1 minute for a golden top, watching carefully.)
Divide the hot honey Parmesan roasted asparagus among plates.
Spoon the cheesy, saucy creamy garlic mushroom chicken Alfredo onto the plates alongside the asparagus. Serve immediately and enjoy this truly magnificent meal!
Tips for Success:
Asparagus Doneness: Keep an eye on the asparagus; thinner spears will cook faster. You want them tender-crisp, not soggy.
Hot Honey Adjustment: Feel free to adjust the amount of hot honey on the asparagus to your preferred level of sweetness and spice.
Mushroom Flavor: Allow the mushrooms to get good color in the skillet; this deepens their flavor for both sauces.
Provolone Choice: Use a good melting provolone.
Sauce Consistency: If either Alfredo sauce seems too thick, thin it with a splash of warm water or chicken broth until it reaches your desired consistency.
Enjoy this exquisite and layered dish!