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

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There are meals that make you pause mid-bite just to appreciate the flavors dancing in your mouth—and this Greek Chicken Alfredo is one of them. The juicy, perfectly grilled chicken, draped over a creamy Alfredo base, is already indulgent enough. But then I went ahead and added golden roasted garlic potatoes on the side, because, let’s be honest—potatoes are the love language of any hearty dinner.

What really takes this dish into “I can’t stop eating this” territory is the Spicy Hot Honey Tahini Pesto. It’s bold, it’s vibrant, and it has just the right kick to cut through the richness of the Alfredo. It’s the kind of sauce you want to drizzle over everything—and yes, I mean everything. The Mediterranean herbs and tang meet creamy pasta comfort, making this one of those dinners that feels both elevated and deeply satisfying.

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

This recipe is like a mash-up of your favorite comfort food and a Mediterranean holiday. You’ve got tender chicken bursting with herby, lemony flavor, creamy Alfredo pasta that hugs every forkful, and garlicky potatoes that feel like a warm hug. The spicy hot honey tahini pesto adds a fresh, zesty punch that makes every bite exciting. Whether you’re cooking for a cozy night in or to impress guests, this dish delivers a perfect balance of comfort and sophistication.

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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 work beautifully for this recipe—they cook quickly, absorb marinades well, and slice nicely over pasta. If you prefer a richer, juicier bite, boneless, skinless chicken thighs are a fantastic option too. They bring extra tenderness and a slightly more indulgent flavor, especially if you’re grilling them. Just make sure whichever cut you choose is seasoned generously and cooked until golden and juicy.

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Options for Substitutions

• Pasta Base – Swap fettuccine or linguine for spaghetti, penne, or even gluten-free pasta without losing the creamy Alfredo magic.
• Chicken – Replace with grilled shrimp, salmon, or even crispy tofu for a vegetarian twist.
• Potatoes – Baby potatoes are perfect, but sweet potatoes or roasted carrots can give the side a unique spin.
• Tahini – Almond butter or cashew butter can step in if tahini isn’t on hand, though the flavor will change slightly.
• Hot Honey – Mix regular honey with a pinch of cayenne or chili flakes if you can’t find hot honey at the store.
• Pesto Herbs – Basil is classic, but parsley, cilantro, or even arugula can bring their own fresh twist.

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

• Boneless, Skinless Chicken Breasts – The star protein of the dish, perfect for soaking up the Greek-inspired marinade.
• Olive Oil – Adds richness and helps both the chicken and potatoes achieve that beautiful golden sear.
• Lemon Juice & Zest – Brightens up the chicken marinade and balances the creamy Alfredo.
• Garlic Cloves – Infuses the potatoes with deep, aromatic flavor and elevates the pesto.
• Baby Potatoes – Bite-sized and perfect for roasting until tender and crispy.
• Fettuccine Pasta – A wide, flat pasta that holds the Alfredo sauce beautifully.
• Heavy Cream – The base of the luscious Alfredo sauce, giving it that silky texture.
• Parmesan Cheese – Adds a nutty, salty depth to the Alfredo.
• Tahini – Brings earthy creaminess to the pesto.
• Hot Honey – A sweet-heat element that gives the pesto its unique kick.
• Fresh Basil & Parsley – Herbs that bring freshness and vibrancy to the pesto.
• Chili Flakes – For just the right amount of lingering spice.
• Salt & Black Pepper – Enhances every component of the dish.

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Step 1: Marinate the Chicken

In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper. Coat the chicken breasts generously and let them marinate for at least 30 minutes (or up to 2 hours for deeper flavor).

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Step 2: Prepare the Garlic Potatoes

Preheat the oven to 400°F (200°C). Toss baby potatoes with olive oil, minced garlic, salt, pepper, and chopped parsley. Spread them evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.

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Step 3: Cook the Pasta

Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.

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Step 4: Make the Alfredo Sauce

In a large skillet over medium heat, warm olive oil or butter. Add minced garlic and sauté until fragrant. Pour in heavy cream, stir in Parmesan cheese, and season with salt and pepper. Add pasta and toss, using the reserved pasta water to adjust consistency if needed.

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Step 5: Grill the Chicken

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

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Step 6: Make the Spicy Hot Honey Tahini Pesto

In a blender or food processor, combine tahini, hot honey, fresh basil, parsley, lemon juice, garlic, chili flakes, olive oil, salt, and pepper. Blend until smooth, adding water if needed to reach a drizzle-friendly consistency.

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Step 7: Assemble the Dish

Plate the creamy Alfredo pasta first, arrange sliced chicken on top, and place the garlic potatoes alongside. Drizzle generously with the Spicy Hot Honey Tahini Pesto. 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. The chicken needs about 10–12 minutes of active cooking after marinating, the potatoes roast for 25–30 minutes, and the Alfredo sauce plus pasta can be prepared in about 15 minutes. Because you can multitask—marinating the chicken while the potatoes roast—this meal comes together surprisingly fast for something that looks so impressive.

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

• Marinate Longer for More Flavor – If time allows, let the chicken sit in the marinade for a couple of hours.
• Don’t Overcook the Chicken – Use a meat thermometer to hit 165°F exactly for juicy, tender meat.
• Reserve Pasta Water – It’s your secret weapon for keeping the Alfredo sauce silky instead of heavy.
• Roast Potatoes on High Heat – This ensures a crisp golden exterior while staying fluffy inside.
• Adjust Pesto Heat to Taste – If you love spice, add extra chili flakes; for milder palates, reduce them slightly.

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Watch Out for These Mistakes While Cooking

• Skipping the Marinade – The Greek flavors in the chicken come from the marinade; without it, the dish loses depth.
• Crowding the Pan or Baking Sheet – Overlapping chicken or potatoes leads to steaming instead of getting that golden sear or crisp.
• Overcooking Pasta – Alfredo sauce clings best to pasta that’s al dente, not soft and mushy.
• Forgetting to Rest the Chicken – Slicing too soon lets the juices run out, leaving it dry.
• Making the Pesto Too Thick – A little water or olive oil helps it drizzle beautifully over the pasta and potatoes.

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

1. Greek Village Salad (Horiatiki)

Fresh cucumber, tomato, red onion, olives, and feta for a bright, tangy contrast.

2. Grilled Asparagus with Lemon Zest

A light, citrusy side that balances the richness of the Alfredo.

3. Warm Pita Bread

Perfect for mopping up every last bit of pesto and sauce.

4. Roasted Red Pepper Soup

Adds a warm, smoky depth to complement the creamy pasta.

5. Steamed Green Beans with Olive Oil & Sea Salt

A simple, fresh vegetable pairing that’s quick to make.

6. Classic Bruschetta

Toasted bread topped with tomato, basil, and balsamic glaze for a bright appetizer.

7. Marinated Olives

An easy, flavorful side snack with Mediterranean flair.

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Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to the pasta to revive the Alfredo’s creamy texture. The chicken can be reheated gently in a skillet over low heat, while the potatoes crisp back up nicely in the oven or air fryer. The pesto can be kept in a small jar in the fridge for up to a week—just give it a stir before drizzling again.

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Estimated Nutrition (per serving, 1/4 of recipe)

• Calories: ~780 kcal
• Protein: 44 g
• Carbohydrates: 65 g
• Fat: 38 g
• Saturated Fat: 16 g
• Cholesterol: 140 mg
• Fiber: 5 g
• Sugar: 9 g
• Sodium: 880 mg

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Frequently Asked Questions

1. Can I make this recipe ahead of time?

Yes, you can cook the chicken, roast the potatoes, and make the pesto a day in advance. Just prepare the pasta and Alfredo sauce fresh before serving for the best texture.

2. Can I freeze Greek Chicken Alfredo?

The chicken and potatoes freeze well, but the Alfredo sauce can separate when thawed. If freezing, store components separately and remake the sauce when reheating.

3. How spicy is the hot honey tahini pesto?

It has a mild-to-moderate heat that most people can handle, but you can dial it up or down by adjusting chili flakes.

4. Can I use store-bought pesto instead?

Yes, though the flavor will be different. Adding tahini and hot honey to store-bought pesto can help mimic the recipe’s unique taste.

5. What type of pasta works best?

Fettuccine is my go-to for Alfredo, but penne, linguine, or even pappardelle work well.

6. How do I keep the chicken juicy?

Marinate it well, avoid overcooking, and let it rest before slicing.

7. Can I make it dairy-free?

Yes—swap the cream with coconut cream or a dairy-free creamer, and use vegan Parmesan or nutritional yeast.

8. Is this recipe kid-friendly?

Mostly yes, but you may want to reduce or omit the chili flakes in the pesto for younger palates.

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Conclusion

Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto is more than just a dinner—it’s a flavor-packed experience that brings together creamy, zesty, and spicy elements in perfect harmony. It’s a dish that feels special enough for a celebration but approachable enough for a weeknight meal. With the juicy chicken, velvety pasta, crispy potatoes, and that unforgettable pesto, you’ll be making this one on repeat.

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