Description
Creamy Mushroom Garlic Chicken Alfredo with Roasted Potatoes is a sumptuous dish that brings the warmth and richness of Mediterranean flavors to your table. This recipe features tender herb-seasoned grilled chicken bites paired with fettuccine pasta enveloped in a creamy mushroom Alfredo sauce, complemented by crispy rosemary roasted potatoes. Whether for a family dinner or a special occasion, this meal is sure to impress with its delightful combination of textures and tastes.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- Salt & freshly cracked black pepper to taste
- 8 oz fettuccine pasta
- 1 tbsp butter
- 4 oz cremini mushrooms, sliced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- ½ tsp dried oregano
- 2 medium Yukon Gold potatoes, cut into ½-inch cubes
- 1 tsp fresh rosemary, chopped
- ¼ cup fresh basil leaves
- 2 tbsp heavy cream
- 1 tbsp lemon juice
Instructions
- In a bowl, toss chicken pieces with olive oil, minced garlic, oregano, thyme, salt, and pepper. Heat a grill pan or outdoor grill to medium-high heat. Grill chicken bites for 3-4 minutes per side or until cooked through and lightly charred. Set aside.
- Preheat oven to 425°F (220°C). In a bowl, toss potato cubes with olive oil, minced garlic, rosemary, salt, and pepper. Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes or until golden brown and crispy. Flip halfway through.
- Cook fettuccine according to package instructions until al dente. Reserve ½ cup pasta water; then drain the fettuccine.
- While the chicken grills and potatoes roast, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant. Add sliced mushrooms; cook until softened and lightly browned. Pour in heavy cream; bring to a gentle simmer. Stir in grated Parmesan cheese, parsley, oregano until melted and smooth; season with salt and pepper. Add cooked fettuccine to the sauce; toss gently. Use reserved pasta water if needed for desired consistency.
- Heat olive oil in a small skillet over medium heat. Add finely chopped mushrooms and minced garlic; cook until mushrooms are softened. Transfer mixture to a food processor or blender; add basil leaves, Parmesan cheese, heavy cream, lemon juice. Blend until smooth; season with salt and pepper to taste.
- Serve the creamy mushroom garlic Alfredo pasta topped with herb-seasoned grilled chicken bites alongside crispy rosemary roasted potatoes on the side. Drizzle generously with creamy mushroom pesto sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Grilling, Roasting, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 610
- Sugar: 3g
- Sodium: 480mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: For added flavor, experiment with different herbs or add vegetables like spinach or broccoli. Use gluten-free pasta if necessary for dietary needs.