with Hot Honey Roasted Potatoes & a Creamy Mushroom Pesto Drizzle
A rich and cozy dish that combines tender garlic-mushroom chicken in a creamy Alfredo sauce with sweet, spicy hot honey roasted potatoes—and finishes with an earthy mushroom pesto drizzle for extra depth. It’s comforting, bold, and unexpectedly elegant.
📋 Ingredients (Serves 2–3)
🥔🍯 Hot Honey Roasted Potatoes
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes
- 2 tbsp olive oil
- ¼ cup hot honey (store-bought or honey + 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
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- Salt & freshly cracked black pepper, to taste
- Optional: 1 tbsp fresh parsley, chopped, for garnish
🌿🍄 Creamy Mushroom Pesto Alfredo Drizzle
- 1 tbsp olive oil
- 3 oz cremini mushrooms (about 1 cup), sliced
- 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
1️⃣ Roast the Hot Honey Potatoes
- Preheat oven to 200°C / 400°F.
- In a large bowl, toss potatoes with olive oil, hot honey, paprika, salt, and pepper.
- Spread in a single layer on a parchment-lined baking sheet.
- Roast 25–30 minutes, flipping halfway, until crispy and golden.
2️⃣ Make the Creamy Mushroom Pesto Drizzle
- In a small skillet over medium heat, sauté mushrooms and garlic in olive oil until softened and lightly browned (5–7 minutes).
- Transfer to a small blender or food processor. Add basil and Parmesan, pulse into a rough pesto.
- Add heavy cream and blend until smooth and creamy.
- Season to taste. Set aside.
3️⃣ Cook the Chicken & Alfredo Sauce
- Heat olive oil in a large skillet or Dutch oven over medium-high.
- Add chicken, season with salt and pepper, and sauté until cooked through and golden (5–7 minutes). Remove and set aside.
- In the same skillet, add remaining mushrooms and cook until browned (5–7 minutes).
- Add garlic and sauté briefly (30 seconds).
- Pour in cream, simmer, and stir in Parmesan until melted and smooth.
- Return chicken to pan, stir to combine and heat through.
🍽 Assemble & Serve
- Divide the crispy roasted potatoes among bowls or plates.
- Spoon the mushroom garlic Alfredo chicken generously on top.
- Drizzle with the creamy mushroom pesto Alfredo.
- Garnish with parsley (optional) and serve warm.
✅ Tips for Success
- Adjust Hot Honey: Tweak sweetness/spice to your liking.
- Mushroom Mix: Try shiitake or oyster mushrooms for deeper flavor.
- Pesto Too Thick?: Add a splash of warm cream or water to loosen.
- Don’t Overcook Chicken: Keep it juicy by removing just as it’s cooked through.
- Add Pasta (Optional): Toss pasta in the Alfredo sauce for an even heartier version.
⏱ Time & Nutrition
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: ~50–55 minutes
- Calories: ~580–650 kcal per serving (estimated)
