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Greek Hot Honey Chicken Alfredo

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Ingredients

Scale

For the Chicken:

  • 4 chicken breasts (1.5 lbs), cut into pieces
  • 1/3 cup honey
  • 3 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Rest:

 

  • 1 pound baby potatoes, halved
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 2 tablespoons butter
  • 8 ounces mushrooms, sliced
  • 2 tablespoons fig preserves
  • 1 tablespoon balsamic vinegar
  • 1 cup heavy cream
  • 12 ounces fettuccine pasta
  • 1 cup grated Parmesan cheese

Instructions

  • Marinate Chicken: Mix honey, 2 tablespoons olive oil, garlic, red pepper flakes, oregano, salt, and pepper. Add chicken pieces and let sit 15 minutes.
  • Prep Potatoes: Toss halved potatoes with remaining olive oil, garlic powder, rosemary, and salt.
  • Cook Pasta: Boil fettuccine according to package directions. Save 1/2 cup pasta water before draining.
  • Cook Chicken: In large skillet over medium-high heat, cook marinated chicken 6-8 minutes until cooked through and glazed. Remove and set aside.
  • Cook Vegetables: Add butter to same pan. Cook potatoes cut-side down 8-10 minutes until golden. Add mushrooms and cook 3-4 minutes more.
  • Make Sauce: Add fig preserves and balsamic vinegar to pan, stir 1 minute. Add heavy cream, bring to gentle bubble. Stir in Parmesan until smooth.

 

  • Combine: Add pasta to cream sauce, toss gently. Return chicken to pan. Add pasta water if needed. Toss until well coated.

Nutrition

Find it online: https://easyrecipebooks.com/greek-hot-honey-chicken-alfredo/