Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto

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The first time I plated this dish, I knew it was going to be something special. The smoky char of grilled chicken paired with the velvety creaminess of Alfredo sauce is already a winning combination—but then I went and added golden, herb-roasted garlic potatoes for that hearty, rustic comfort. And just when I thought it couldn’t get any better, the spicy hot honey tahini pesto came in to steal the show with its tangy, sweet heat and nutty depth.

Cooking this recipe feels like blending a few of my favorite food love stories into one plate: the freshness of Greek-inspired herbs, the indulgence of Italian Alfredo, the grounding simplicity of roasted potatoes, and a bold Middle Eastern twist in the pesto. It’s vibrant, filling, and exactly the kind of meal that makes you linger at the table for “just one more bite.”

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Why You’ll Love This Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto

This is not your average chicken Alfredo—it’s a flavor adventure. The grilled chicken brings a smoky savoriness that perfectly contrasts the silky Alfredo pasta. The crispy, garlicky baby potatoes add a satisfying bite, and the hot honey tahini pesto pulls everything together with a sweet-spicy-herbaceous punch. It’s a complete dinner in one plate, but still feels fresh and exciting every time you make it.

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What Kind of Chicken Should I Use for Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto?

I’ve found that boneless, skinless chicken breasts are the easiest to work with here—they cook quickly, slice beautifully, and soak up all the marinade flavors. That said, if you’re a fan of richer, juicier cuts, boneless skinless chicken thighs are a fantastic alternative. They hold up well to grilling and bring even more savory depth to the plate. The key is to marinate well so the chicken carries that fresh, herby Greek flavor into every bite.

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Options for Substitutions

• Pasta: Swap the Alfredo’s fettuccine for penne, spaghetti, or even zucchini noodles for a lighter twist.
• Potatoes: Baby Yukon golds are my favorite, but red potatoes or even sweet potatoes can be used for a different flavor profile.
• Tahini: If you don’t have tahini, smooth peanut butter or almond butter (thinned with a bit of water) can work in the pesto.
• Hot Honey: No hot honey? Mix regular honey with chili flakes or cayenne powder.
• Cheese: Parmesan is classic for Alfredo, but Asiago or Pecorino Romano bring a sharper note.
• Chicken: Try shrimp or grilled salmon for a seafood variation that works beautifully with the pesto.

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Ingredients for Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto

• Boneless, skinless chicken breasts – The base protein that soaks up the Greek marinade and provides a lean, juicy bite.
• Baby Yukon gold potatoes – Their creamy texture and buttery flavor make them perfect for roasting with garlic and herbs.
• Olive oil – Adds richness, helps with roasting, and carries the flavor of herbs and spices into every ingredient.
• Fresh garlic – Essential for both the potatoes and the Alfredo, giving a deep, savory aroma.
• Greek seasoning – A blend of herbs like oregano, basil, and thyme to bring a Mediterranean flair to the chicken.
• Fettuccine pasta – The traditional choice for Alfredo, offering the perfect surface to cling to that creamy sauce.
• Heavy cream – The heart of Alfredo sauce, creating that luxurious, silky coating.
• Parmesan cheese – Adds salty, nutty depth to the Alfredo and balances the richness of the cream.
• Butter – Brings body and a smooth mouthfeel to the sauce while enhancing flavor.
• Tahini – Provides a nutty, earthy base for the pesto that contrasts beautifully with the Alfredo.
• Fresh basil & parsley – Bright, herbaceous notes for the pesto and as a garnish to keep the dish fresh.
• Hot honey – A sweet heat that lifts the pesto into something bold and exciting.
• Lemon juice – Cuts through richness with a zesty brightness in both the chicken marinade and pesto.
• Red pepper flakes – For that extra little kick in the pesto.
• Salt & black pepper – The universal seasonings to balance and enhance all the flavors.

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Step 1 – Marinate the Chicken

Combine olive oil, lemon juice, Greek seasoning, minced garlic, salt, and pepper in a bowl. Add the chicken breasts, coating them thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

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Step 2 – Prepare the Potatoes

Preheat your oven to 400°F (200°C). Toss halved baby potatoes with olive oil, minced garlic, chopped parsley, salt, and pepper. Spread them out on a baking sheet in a single layer.

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Step 3 – Roast the Potatoes

Bake the potatoes for 25–30 minutes, stirring halfway, until golden and fork-tender. Keep warm until serving.

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Step 4 – Grill the Chicken

Heat a grill pan or outdoor grill to medium-high heat. Cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes before slicing.

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Step 5 – Make the Alfredo Sauce

In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant. Pour in heavy cream, bring to a gentle simmer, and stir in grated Parmesan. Whisk until smooth and thickened, seasoning with salt and pepper to taste.

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Step 6 – Cook the Pasta

Boil fettuccine in salted water according to package instructions until al dente. Drain, then toss with the Alfredo sauce until fully coated.

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Step 7 – Prepare the Spicy Hot Honey Tahini Pesto

In a blender or food processor, combine tahini, fresh basil, parsley, lemon juice, hot honey, red pepper flakes, olive oil, salt, and pepper. Blend until smooth and vibrant green. Adjust thickness with water if needed.

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Step 8 – Assemble the Plate

Layer creamy Alfredo pasta on the bottom, add sliced grilled chicken, and pile on the roasted garlic potatoes. Spoon the spicy hot honey tahini pesto generously over the chicken and serve immediately.

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How Long to Cook the Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto

From start to finish, you’re looking at about 45–55 minutes, depending on your prep speed and whether you marinate ahead of time. The chicken needs roughly 10–12 minutes to grill, the potatoes take about 25–30 minutes to roast, and the Alfredo sauce and pasta can be done in about 15 minutes while everything else is cooking. Timing them together ensures you can plate everything piping hot.

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Tips for Perfect Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto

• Marinate in advance – Even an extra hour in the marinade gives the chicken noticeably deeper flavor.
• Don’t crowd the potatoes – Spread them out so they roast instead of steaming.
• Control your heat for Alfredo – Keep the sauce on gentle heat so it stays creamy and doesn’t split.
• Slice chicken after resting – This keeps it juicy and helps hold onto those grilled juices.
• Taste and adjust the pesto – Depending on your hot honey, you may need more lemon juice or spice to balance.
• Use freshly grated Parmesan – It melts better and gives the sauce a silkier finish.
• Finish with extra herbs – A sprinkle of parsley or basil before serving makes the plate pop visually and aromatically.

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Watch Out for These Mistakes While Cooking

• Skipping the marinade – This dish relies on layered flavors, and skipping the marinade will make the chicken taste flat.
• Overcooking the chicken – It dries out quickly; pull it at 165°F (74°C) for the juiciest result.
• Forgetting to salt pasta water – This is your first chance to season the Alfredo pasta from the inside out.
• Overheating Alfredo sauce – High heat can cause it to separate and lose its creamy texture.
• Overloading the pesto with tahini – Too much and the nutty flavor will overpower the fresh herbs.
• Crowding the roasting pan – Potatoes need space for crispy edges; if needed, use two baking sheets.
• Neglecting balance – Always taste the hot honey tahini pesto before serving to make sure sweetness, spice, and acidity are in harmony.

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What to Serve With Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto?

Fresh Greek Salad

Crisp cucumbers, tomatoes, olives, and feta tossed in lemony olive oil dressing for brightness.

Roasted Asparagus

Lightly seasoned with olive oil and lemon, it adds freshness without overpowering the main dish.

Warm Pita Bread

Perfect for soaking up extra pesto and Alfredo sauce on the plate.

Lemon Garlic Green Beans

A snappy, citrusy side that complements the richness of the pasta.

Marinated Olives

A small but bold addition to give guests a nibble before the main event.

Grilled Zucchini

Smoky and tender, with just a sprinkle of sea salt for simplicity.

Tomato Bruschetta

Fresh and tangy, offering a refreshing bite between creamy pasta forkfuls.

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Storage Instructions

Leftovers keep well if stored properly. Place any remaining chicken, pasta, potatoes, and pesto in separate airtight containers to preserve their textures and flavors. Refrigerate for up to 3 days. For reheating, warm the pasta gently on the stove with a splash of milk or cream to revive the sauce, and reheat chicken and potatoes in a 350°F (175°C) oven until hot. The pesto should be brought to room temperature before serving—it can lose its brightness if heated too much.

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Estimated Nutrition

(Per serving, based on 4 servings)

• Calories: ~780 kcal
• Protein: ~44 g
• Carbohydrates: ~62 g
• Fat: ~39 g
• Saturated Fat: ~17 g
• Fiber: ~5 g
• Sugar: ~9 g
• Sodium: ~810 mg

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Frequently Asked Questions

How spicy is the hot honey tahini pesto?

It has a warm, lingering heat but isn’t overpowering. You can adjust by adding more or less chili flakes.

Can I make this dish ahead of time?

Yes! You can cook the chicken and potatoes ahead, make the pesto in advance, and prepare the pasta fresh when ready to serve.

What if I don’t have a grill for the chicken?

You can use a grill pan on the stove or even sear the chicken in a skillet, then finish it in the oven.

Is there a lighter version of Alfredo sauce I can use?

You can swap heavy cream for half-and-half and reduce the butter slightly, though it won’t be quite as rich.

Can I freeze leftovers?

The chicken and potatoes freeze well for up to 2 months. The Alfredo sauce is best fresh, but you can freeze it if reheated gently with extra cream.

What’s the best pasta alternative for gluten-free diets?

Gluten-free fettuccine or chickpea pasta works great—just adjust cooking time based on package instructions.

Can I use store-bought pesto instead of making the tahini version?

You can, but you’ll miss the unique sweet-spicy-nutty flavor. If using store-bought, mix in a little hot honey and tahini for a similar twist.

How do I keep the pasta from clumping before serving?

Toss it with a little olive oil after draining, and combine with sauce right before plating.

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Conclusion

Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto is a true fusion feast—bringing together Mediterranean freshness, Italian indulgence, and a bold Middle Eastern kick. It’s the kind of meal that feels both comforting and exciting, ideal for impressing guests or treating yourself on a weekend night in. Every bite gives you creamy pasta, juicy chicken, crispy potatoes, and a burst of sweet-spicy-herbaceous pesto—proof that culinary borders are meant to be deliciously crossed.

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