Name: Creamy Garlic Mushroom Chicken Alfredo with Hot Honey Parmesan Roasted Asparagus
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts or thighs; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1 cup mushrooms, sliced (cremini or white button); 3 cloves garlic, minced; 2 tbsp butter; 1 cup heavy cream; 2 oz cream cheese (optional); 3/4 cup grated Parmesan cheese; 8 oz fettuccine or pasta of choice; 2 tbsp fresh parsley, chopped (for garnish); 1 bunch fresh asparagus, trimmed; 1 tbsp olive oil (for asparagus); 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 2 tbsp grated Parmesan cheese (for asparagus); 2 tbsp hot honey (or honey with red pepper flakes)

This Creamy Garlic Mushroom Chicken Alfredo with Hot Honey Parmesan Roasted Asparagus is a complete comfort meal that brings rich, savory, and slightly sweet flavors to the table. I love how the silky Alfredo sauce wraps around tender chicken and sautéed mushrooms, while the roasted asparagus on the side adds a fresh, spicy-sweet contrast that elevates the whole dish.

Why You’ll Love This Recipe

I love this recipe because it feels like a restaurant-quality dinner but is easy to make at home. The Alfredo sauce is velvety and full of garlicky goodness, the mushrooms add an earthy depth, and the chicken makes it hearty and satisfying. The hot honey roasted asparagus is the perfect side—crisp-tender, a little spicy, and packed with flavor from the caramelized honey and Parmesan cheese. It’s a perfect balance of richness and brightness in every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Alfredo:

Boneless, skinless chicken breasts or thighs
Olive oil
Salt
Black pepper
Garlic powder
Mushrooms, sliced (cremini or white button)
Garlic, minced
Butter
Heavy cream
Cream cheese (optional, for added richness)
Grated Parmesan cheese
Fettuccine or pasta of choice
Fresh parsley (for garnish)

For the Hot Honey Parmesan Roasted Asparagus:

Fresh asparagus, trimmed
Olive oil
Salt
Black pepper
Garlic powder
Grated Parmesan cheese
Hot honey (or honey mixed with red pepper flakes)

directions

For the Chicken Alfredo:

I season the chicken with salt, pepper, and garlic powder, then sear it in olive oil over medium-high heat until golden and fully cooked. I remove it from the pan and set it aside to rest.
In the same pan, I add butter and sauté the garlic and mushrooms until the mushrooms are golden brown and the garlic is fragrant.
I reduce the heat and stir in the heavy cream and cream cheese, letting it melt into a smooth, creamy sauce.
I add the Parmesan cheese and stir until fully melted and the sauce is thickened slightly.
I cook the pasta according to the package directions, then drain and toss it into the sauce.
I slice the chicken and layer it on top of the pasta. I finish with chopped parsley for a fresh touch.

For the Hot Honey Parmesan Roasted Asparagus:

I preheat the oven to 425°F (220°C).
I toss the asparagus with olive oil, salt, pepper, and garlic powder, then spread it on a baking sheet in a single layer.
I roast it for 12–15 minutes, until just tender and lightly charred.
I drizzle with hot honey and sprinkle Parmesan on top right after it comes out of the oven.

Servings and timing

This recipe serves 4. Prep takes about 20 minutes, cook time is around 30 minutes, so the whole meal comes together in under an hour.

Variations

I like to switch things up by using spinach or sun-dried tomatoes in the Alfredo sauce. For a lighter version, I use half-and-half instead of cream. Sometimes I swap the chicken for shrimp or leave it out entirely for a meatless meal. With the asparagus, I sometimes use maple syrup with chili flakes if I’m out of hot honey.

storage/reheating

I store leftovers in the fridge for up to 3 days in airtight containers. To reheat the Alfredo, I add a splash of cream or milk and warm it gently on the stovetop or microwave, stirring halfway through. The asparagus reheats best in the oven or air fryer to keep it crisp.

FAQs

Can I make this dish ahead of time?

Yes, I prep the components separately—sauce, pasta, and asparagus—and store them in the fridge. I reheat and assemble right before serving.

What’s the best pasta for Alfredo?

I usually use fettuccine, but penne, linguine, or even spaghetti work great too. I choose what I have on hand.

Can I make this gluten-free?

Absolutely. I use gluten-free pasta and check that my Parmesan and cream cheese are labeled gluten-free.

How spicy is the hot honey asparagus?

It’s mild to medium, depending on the hot honey. I adjust the heat by using less or more red pepper flakes if I’m making my own.

Can I use other veggies instead of asparagus?

Definitely. I’ve roasted broccoli, green beans, or Brussels sprouts the same way, and they all work beautifully with the hot honey and Parmesan.

Conclusion

This Creamy Garlic Mushroom Chicken Alfredo with Hot Honey Parmesan Roasted Asparagus is my idea of the perfect meal—rich, hearty pasta paired with a flavorful, crisp veggie side that adds a little kick. It’s impressive, delicious, and totally doable for a weeknight or special occasion. I love how every element complements the other, making this a dish I always look forward to.

Creamy Garlic Mushroom Chicken Alfredo with Hot Honey Parmesan Roasted Asparagus