1. Preheat oven to 425°F (220°C). Toss halved baby potatoes in olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 25–30 minutes, flipping halfway.

2. In the last 5 minutes, drizzle potatoes with hot honey and return to the oven until edges caramelize.

3. Season chicken breasts with salt and pepper. In a large skillet over medium-high heat, melt butter with a drizzle of olive oil. Sear chicken for 4–5 minutes per side until golden and cooked through. Set aside and tent with foil.

4. In the same skillet, add more butter if needed. Sauté sliced mushrooms until golden. Add minced garlic and stir until fragrant.

5. Reduce heat to medium-low. Pour in heavy cream to deglaze the pan. Add Parmesan cheese and stir until smooth and thickened, about 3–4 minutes.

6. Return chicken to the skillet, spoon sauce over, and let simmer 2–3 minutes to meld flavors.

7. Plate chicken sliced with a drizzle of Alfredo sauce. Serve alongside hot honey roasted potatoes. Garnish with chopped parsley.