🍄🍯🌶️🐔🥔🌟 Creamy Mushroom Garlic Chicken Alfredo & Hot Honey Roasted Potatoes
This dish is a symphony of flavors and textures, featuring tender chicken bathed in a rich, garlicky mushroom Alfredo, complemented by crispy potatoes coated in a sweet and spicy hot honey glaze, all elevated with an extra drizzle of a creamy mushroom pesto Alfredo. A truly comforting yet exciting meal!
Yields: 2-3 servings
Prep time: 20 minutes
Cook time: 30-35 minutes
Ingredients:
🥔🍯🌶️ Crispy Potatoes Roasted in Spicy Hot Honey Glaze:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
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 Mushroom Garlic 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
Optional: 1 tbsp fresh parsley, chopped, for garnish
🍄🌿🌟 Creamy Twist: Creamy Mushroom Pesto Alfredo Drizzle:
1 tbsp olive oil
3 oz cremini mushrooms, sliced (about 1 cup)
2 cloves garlic, minced
¼ cup fresh basil leaves 🌿
2 tbsp grated Parmesan cheese
¼ cup heavy cream
Salt & freshly cracked black pepper to taste
Instructions:
Prepare Hot Honey Roasted 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 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.
Prepare Creamy Mushroom Pesto Alfredo Drizzle:
While potatoes roast, in a small 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 and 2 tbsp grated Parmesan cheese. Pulse until a rough pesto forms.
Add ¼ cup heavy cream and blend until the pesto is creamy and smooth. Season with salt and pepper to taste. Set aside.
Prepare Creamy Mushroom Garlic 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:
Divide the hot honey roasted potatoes among plates or bowls.
Spoon the creamy mushroom garlic chicken Alfredo generously over the potatoes.
Drizzle each serving with the creamy mushroom pesto Alfredo drizzle.
Garnish with fresh parsley if desired. Serve immediately and enjoy this truly indulgent and flavorful meal!
Tips for Success:
Hot Honey Adjustment: Adjust the amount of hot honey on the potatoes based on your preferred level of sweetness and spice.
Mushroom Variety: While cremini mushrooms work great, feel free to use a mix of your favorite mushrooms (e.g., shiitake, oyster) for more complex flavor in the pesto.
Pesto Consistency: If your mushroom pesto seems too thick, thin it with a tiny bit more heavy cream or even a splash of warm water.
Don't Overcook Chicken: Cook the chicken just until done to keep it tender and juicy.
Al dente Pasta (Optional): If you wanted to add pasta to this, you could cook it separately and toss it with the chicken Alfredo, then serve with the potatoes and extra drizzle.