Description
A comforting dish featuring tender chicken, earthy mushrooms, and vibrant asparagus in a creamy Alfredo sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 6 oz cremini mushrooms
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 1 lb asparagus
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2–3 tbsp hot honey
- Salt & freshly cracked black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the asparagus with olive oil, Parmesan cheese, hot honey, salt, and pepper, then spread on the baking sheet and roast for 10-15 minutes.
- Heat olive oil in a skillet over medium heat and cook sliced mushrooms and minced garlic until browned.
- Add the chicken breasts to the skillet and cook until browned on both sides, then stir in heavy cream and Parmesan cheese, allowing the sauce to simmer.
- Mix the cooked chicken with the Alfredo sauce and serve alongside roasted asparagus.
Notes
Serve hot, garnished with extra Parmesan cheese and fresh herbs. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 860mg
- Fat: 44g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg