Name: Creamy Mushroom Garlic Chicken Alfredo Recipe with Hot Honey Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 1 tablespoon olive oil; 1 tablespoon butter; 4 garlic cloves, minced; 1 cup cremini mushrooms, sliced; 1 cup heavy cream; 3/4 cup freshly grated Parmesan cheese; 1 tablespoon chopped fresh parsley; Salt and pepper to taste; 1 1/2 pounds Yukon gold potatoes, halved; 1 tablespoon olive oil (for potatoes); Salt and pepper to taste (for potatoes); 2 tablespoons hot honey

Golden seared chicken draped in a luscious mushroom garlic Alfredo sauce, served alongside crispy hot honey roasted potatoes — this recipe is pure comfort on a plate. It’s hearty without being heavy, indulgent but easy enough for weeknights. The garlic cream sauce clings to every slice of tender chicken, while the hot honey potatoes add a sweet-spicy contrast you’ll want to pile on.

Perfect for chilly evenings or impressing dinner guests, this dish brings restaurant-level flavor to your kitchen. Each element complements the other — from the umami of mushrooms to the caramelized bits of roasted potato. Make it once and it’s bound to become a regular in your cozy dinner rotation.

What Kind of Chicken Should I Use?

Boneless skinless chicken breasts work best here, searing up with golden crusts while staying juicy on the inside. You can also substitute chicken thighs if you prefer a richer bite. Just ensure your pieces are even in thickness so they cook uniformly. A quick butterfly or gentle pound with a mallet does the trick.

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

Chicken Breasts: Center-cut breasts sear beautifully and soak up the sauce.

Garlic Cloves: Freshly minced garlic builds the foundation of the Alfredo flavor.

Cremini Mushrooms: Earthy and tender, they bring umami to the creamy sauce.

Heavy Cream: Adds richness and velvety body to the Alfredo base.

Parmesan Cheese: Use freshly grated for a nutty, melty finish.

Butter & Olive Oil: A combo for searing chicken and sautéing garlic without burning.

Yukon Gold Potatoes: Their waxy texture crisps well while staying creamy inside.

Hot Honey: Balances the richness with sweet heat; drizzle just before serving.

Parsley: A touch of chopped fresh parsley adds color and herby brightness.

Salt & Pepper: Simple seasoning that enhances every bite.

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

Step 1: Roast the Potatoes

Preheat your oven to 425°F. Toss halved Yukon gold potatoes with olive oil, salt, pepper, and a pinch of chopped parsley. Spread on a baking sheet cut-side down. Roast for 25-30 minutes until golden and crispy, flipping halfway through. Just before serving, drizzle with warm hot honey.

Step 2: Sear the Chicken

While potatoes roast, season chicken breasts with salt and pepper. Heat a mix of butter and olive oil in a skillet over medium-high heat. Sear the chicken 4-5 minutes per side, or until golden and cooked through. Remove and tent with foil.

Step 3: Sauté the Garlic and Mushrooms

In the same skillet, add a little more butter if needed. Toss in minced garlic and sliced cremini mushrooms. Cook for 5-7 minutes until mushrooms are tender and lightly caramelized.

Step 4: Make the Alfredo Sauce

Reduce heat to medium-low. Stir in heavy cream and bring to a gentle simmer. Add in freshly grated parmesan cheese, stirring until melted and smooth. Season with salt and pepper to taste.

Step 5: Slice and Combine

Slice the cooked chicken into strips and return to the pan, spooning sauce over the top to coat. Let everything simmer together for 2-3 minutes to meld flavors.

Step 6: Serve

Plate the creamy chicken with a generous scoop of hot honey roasted potatoes. Sprinkle with chopped parsley and an extra parmesan dusting if desired.

How to Serve and Store This Creamy Mushroom Garlic Chicken Alfredo Recipe

Serve this dish hot and fresh for the best texture — especially those crispy hot honey potatoes. Pair it with a simple green salad or garlic bread for a full meal. A light white wine or sparkling water with lemon complements the richness beautifully.

To store leftovers, let the chicken and potatoes cool completely. Store them separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently on the stovetop or microwave, adding a splash of cream or broth to loosen the sauce.

Potatoes reheat well in the oven or air fryer to revive their crispiness.

Frequently Asked Questions

What kind of mushrooms can I use besides cremini?

Baby bella or white button mushrooms are great substitutes. For extra flavor, try shiitake or a mix of wild mushrooms.

Can I use milk instead of heavy cream?

Whole milk can work in a pinch, but the sauce will be thinner. You can thicken it with a tablespoon of flour or cornstarch mixed with a little water.

Is this recipe gluten-free?

Yes — just double check your hot honey and Parmesan cheese are certified gluten-free. No flour or pasta needed here!

What can I use instead of hot honey?

Mix regular honey with a dash of hot sauce or red pepper flakes. It won’t be quite the same, but still delicious.

Can I prep this ahead of time?

Yes! You can sear the chicken and roast the potatoes a day ahead. Just warm them up in the sauce when ready to serve.

How do I make this vegetarian?

Swap the chicken for pan-fried tofu or roasted cauliflower steaks, and use vegetable broth if needed.

Want More Chicken Dinner Ideas?

If this creamy mushroom garlic Alfredo has you hooked, try these delicious weeknight favorites next:

Sweet Garlic Chicken in the Crockpot for a low-effort, high-flavor dinner.
Texas Roadhouse Butter Chicken Skillet if you’re craving something rich and southern-inspired.
Pan-Fried Salmon with Garlic Butter Sauce for a seafood variation with the same creamy garlic vibes.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli if you’re in the mood for cozy pasta.
Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce to keep the garlic theme going with a lighter twist.

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And let me know in the comments how it turned out for you! Did you use chicken thighs or breasts? Go extra on the hot honey drizzle?

Your feedback helps others make this recipe even better. Let’s keep cooking smart and sharing tips.

Creamy Mushroom Garlic Chicken Alfredo Recipe with Hot Honey Roasted Potatoes

Author: Jam Scott
Total Time: 40 minutes
Yield: 2 servings

Print Recipe

Description

This creamy mushroom garlic chicken Alfredo pairs perfectly with sweet and spicy hot honey roasted potatoes for a comforting yet elevated dinner. With tender seared chicken smothered in velvety garlic-Parmesan sauce and golden crispy potatoes, it’s a full meal that’s sure to become a favorite.

Instructions

1. Preheat oven to 425°F. Toss halved Yukon gold potatoes with 1 tablespoon olive oil, salt, pepper, and parsley. Arrange them cut-side down on a baking sheet. Roast for 25–30 minutes until golden and crisp. Flip halfway through. Drizzle with hot honey before serving.

2. Season chicken breasts with salt and pepper. In a large skillet over medium-high heat, melt butter and olive oil. Sear chicken for 4–5 minutes per side until golden brown and fully cooked. Remove and tent with foil.

3. In the same skillet, add more butter if needed. Add garlic and mushrooms. Cook for 5–7 minutes until mushrooms are soft and slightly caramelized.

4. Lower heat to medium-low. Add heavy cream to the skillet and simmer gently. Stir in Parmesan cheese until smooth and melted. Season with salt and pepper to taste.

5. Slice chicken into strips and return to the pan. Spoon Alfredo sauce over the top and simmer for 2–3 minutes to meld flavors.

6. Plate the chicken with the roasted potatoes. Top with more parsley and extra Parmesan if desired.