Description
Bold, creamy, and packed with vibrant flavors, this Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto is a perfect fusion of Mediterranean freshness, Italian indulgence, and a bold Middle Eastern twist. With tender marinated chicken, velvety Alfredo pasta, crispy herb-roasted garlic potatoes, and a unique sweet-spicy tahini pesto, this dish delivers on comfort and excitement. Perfect for a quick dinner, an easy weekend indulgence, or as an impressive main for entertaining, it’s a recipe that turns any night into a flavor-packed event.
Ingredients
2 boneless skinless chicken breasts
1 lb baby Yukon gold potatoes, halved
4 tbsp olive oil
4 cloves garlic, minced
2 tsp Greek seasoning
8 oz fettuccine pasta
1 cup heavy cream
1 cup Parmesan cheese, grated
3 tbsp butter
3 tbsp tahini
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
3 tbsp hot honey
2 tbsp lemon juice
1/2 tsp red pepper flakes
Salt to taste
Black pepper to taste
Instructions
1. Combine olive oil, lemon juice, Greek seasoning, minced garlic, salt, and pepper in a bowl. Add chicken breasts, coat well, cover, and marinate for 30 minutes to 4 hours.
2. Preheat oven to 400°F (200°C). Toss halved potatoes with olive oil, garlic, parsley, salt, and pepper. Spread on a baking sheet.
3. Roast potatoes for 25–30 minutes, stirring halfway, until golden and tender. Keep warm.
4. Grill chicken on medium-high heat for 5–6 minutes per side or until 165°F (74°C). Rest before slicing.
5. In a saucepan, melt butter, sauté garlic, add heavy cream, simmer, then whisk in Parmesan until smooth. Season with salt and pepper.
6. Boil fettuccine in salted water until al dente. Drain and toss with Alfredo sauce.
7. In a blender, combine tahini, basil, parsley, lemon juice, hot honey, red pepper flakes, olive oil, salt, and pepper. Blend smooth; thin with water if needed.
8. Plate pasta, top with chicken slices and roasted potatoes, then drizzle with pesto. Serve immediately.
Notes
Marinating the chicken longer deepens flavor and tenderness.
Keep Alfredo on low heat to prevent separation.
Taste pesto before serving to ensure spice-sweet balance.
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 9
- Sodium: 810
- Fat: 39
- Saturated Fat: 17
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 5
- Protein: 44
- Cholesterol: 135
Keywords: quick dinner, easy recipe, Greek chicken, Alfredo pasta, garlic potatoes, pesto, hot honey tahini