Name: Creamy Mushroom Garlic Chicken Alfredo & Hot Honey Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb chicken breasts or thighs, cut into chunks; 1.5 lbs baby potatoes, halved 3 cloves fresh garlic, minced 1 cup heavy cream 1 cup freshly grated Parmesan cheese; 1.5 cups mushrooms, sliced (baby bella or white button) 2 tablespoons butter (plus more as needed) 2 tablespoons olive oil 2 tablespoons hot honey (for drizzling) 1 teaspoon Italian seasoning 1 teaspoon salt ½ teaspoon black pepper

This Creamy Mushroom Garlic Chicken Alfredo paired with crispy hot honey roasted potatoes is comfort food on a whole new level. Rich, savory, and spiked with just enough spice and sweetness, it’s the kind of dish that feels special but comes together with simple pantry staples.

The chicken is seared to golden perfection, then simmered in a garlicky Alfredo sauce with mushrooms that soak up every bit of that luscious cream. Serve it alongside baby potatoes, roasted until crispy and caramelized, then drizzled with a whisper of hot honey. It’s cozy, balanced, and seriously satisfying.

What Kind of Mushrooms Work Best in Alfredo?

Baby bella mushrooms are a top choice for their earthy depth and meaty bite, but white button mushrooms also work beautifully for a milder flavor. Avoid overly watery varieties like portobellos unless they’re well-drained, or you’ll thin out your sauce.

Ingredients for the Creamy Mushroom Garlic Chicken Alfredo & Hot Honey Roasted Potatoes

Chicken Breast or Thighs – Tender, juicy cuts that absorb the Alfredo flavors while staying moist.

Baby Potatoes – Their small size makes for quick roasting and crispy edges, perfect for soaking up the honey glaze.

Fresh Garlic – The foundation of that aromatic cream sauce, giving it deep, savory punch.

Heavy Cream – For the Alfredo base that’s rich and indulgent.

Parmesan Cheese – Adds that essential salty sharpness and thickens the sauce naturally.

Mushrooms – Sliced and sautéed, they bring umami and a tender texture.

Butter & Olive Oil – Used to cook the chicken and mushrooms and roast the potatoes to golden perfection.

Hot Honey – A drizzle on the roasted potatoes adds a spicy-sweet finish that ties the dish together.

Italian Seasoning, Salt & Pepper – Essential for seasoning each layer just right.

How To Make the Creamy Mushroom Garlic Chicken Alfredo & Hot Honey Roasted Potatoes

Step 1: Roast the Potatoes

Preheat your oven to 425°F (220°C). Halve the baby potatoes and toss them with olive oil, salt, pepper, and Italian seasoning. Spread them out on a baking sheet and roast for 25-30 minutes until golden and crispy. Finish with a drizzle of hot honey right out of the oven.

Step 2: Sear the Chicken

Cut chicken into bite-sized pieces and season with salt and pepper. In a skillet over medium heat, melt butter and a touch of olive oil. Sear the chicken until golden brown and fully cooked through. Remove and set aside.

Step 3: Sauté the Mushrooms

In the same skillet, add more butter if needed and toss in the sliced mushrooms. Cook until browned and tender. Add minced garlic and sauté for another 1-2 minutes until fragrant.

Step 4: Make the Alfredo Sauce

Reduce heat to medium-low and pour in the heavy cream. Stir in the Parmesan cheese, allowing it to melt and thicken the sauce. Season with salt and a pinch of black pepper. Let it simmer gently for a few minutes.

Step 5: Combine and Finish

Return the cooked chicken to the pan and stir to coat in the Alfredo sauce. Let everything simmer together for 5 minutes, allowing the flavors to meld. Serve hot alongside the hot honey roasted potatoes for a perfect balance of creamy, savory, spicy, and sweet.

How to Serve and Store This Creamy Alfredo Dinner

Serve this dish hot, straight from the skillet, with the chicken Alfredo and mushrooms spooned generously over the side of a plate, next to the crispy roasted potatoes. A garnish of fresh parsley or even a sprinkle of crushed red pepper adds a fresh layer of flavor.

If you have leftovers, let them cool completely before storing. Keep the chicken and sauce in an airtight container in the refrigerator for up to 3 days. The roasted potatoes are best enjoyed fresh but can be reheated in a toaster oven or air fryer to regain crispiness.

To freeze, store the chicken Alfredo separately in a freezer-safe container for up to one month. Thaw in the fridge overnight and reheat gently on the stove with a splash of cream to bring the sauce back to life.

Frequently Asked Questions

Can I use a different protein instead of chicken?

Absolutely! Shrimp, turkey, or even tofu work great. Just adjust cooking times as needed.

Is there a substitute for heavy cream?

You can use half-and-half or whole milk with a little butter, but the sauce will be lighter and less rich.

What kind of hot honey should I use?

You can find hot honey in most grocery stores now, or make your own by mixing honey with a dash of chili flakes or hot sauce.

Can I make this dish vegetarian?

Yes! Skip the chicken and add more mushrooms or use a plant-based protein like seared tofu.

Will the Alfredo sauce thicken as it cools?

It does. If it gets too thick, just add a splash of cream or milk when reheating.

Can I prepare any parts ahead of time?

You can roast the potatoes and cook the chicken in advance. Reheat both and make the sauce fresh for best results.

Want More Dinner Ideas?

If you love cozy skillet meals like this one, here are some other flavor-packed dinners to try:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a cheesy one-pan dinner.
Easy Thai Red Curry Dumpling Soup when you’re craving comfort in a bowl.
Cheesesteak Tortellini in Rich Provolone Sauce for savory indulgence.
Chicken Scampi with Garlic Parmesan Rice to mix up your weekly rotation.
Creamy Honey Pepper Chicken Mac and Cheese for a sweet and spicy twist.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you try it with shrimp instead of chicken? Did you make your own hot honey?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Check out more everyday recipes on my Pinterest page: Life with Jam on Pinterest

Creamy Mushroom Garlic Chicken Alfredo & Hot Honey Roasted Potatoes

Author: Jam Scott
Total Time: 45 minutes
Yield: 4 servings

Print Recipe

Description

Creamy Mushroom Garlic Chicken Alfredo with Hot Honey Roasted Potatoes is a cozy, flavor-packed dinner that’s both comforting and exciting. Juicy chicken is simmered in a rich garlic-Parmesan cream sauce, paired with sautéed mushrooms, and served with crispy roasted baby potatoes glazed in hot honey. It’s an easy yet elegant meal you’ll want to make on repeat.

Instructions

1. Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tbsp olive oil, salt, pepper, and Italian seasoning. Spread on a baking sheet and roast for 25–30 minutes or until golden and crispy. Drizzle with hot honey while hot.

2. In a skillet over medium heat, melt 1 tbsp butter with 1 tbsp olive oil. Season chicken with salt and pepper, then sear until golden and cooked through. Set aside.

3. In the same skillet, add another tbsp butter if needed. Add sliced mushrooms and sauté until browned. Stir in minced garlic and cook 1–2 minutes until fragrant.

4. Pour in heavy cream. Stir in Parmesan and simmer on low heat until sauce thickens, 4–5 minutes. Season to taste.

5. Return chicken to the sauce and let simmer for 5 more minutes to absorb the flavor. Serve alongside roasted hot honey potatoes and garnish with fresh parsley if desired.