Description
A rich, Mediterranean-inspired twist on a comfort food classic, this Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto is the perfect blend of creamy, zesty, and spicy. Tender, lemon-herb marinated chicken rests over silky Alfredo pasta, paired with crispy roasted garlic potatoes. The vibrant pesto—made with tahini, fresh herbs, and hot honey—ties everything together for a dish worthy of both special occasions and weeknight dinners. Perfect for quick dinner ideas, Mediterranean-inspired food ideas, or an easy recipe that still impresses.
Ingredients
2 boneless skinless chicken breasts
3 tablespoons olive oil (divided)
1 tablespoon lemon juice
1 teaspoon lemon zest
5 garlic cloves (minced, divided)
1 teaspoon salt (divided)
1/2 teaspoon black pepper (divided)
1 pound baby potatoes
12 ounces fettuccine pasta
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 cup tahini
3 tablespoons hot honey
1/2 cup fresh basil leaves
1/4 cup fresh parsley leaves
1/2 teaspoon chili flakes
2 tablespoons water (as needed)
Instructions
1. In a bowl, whisk olive oil, lemon juice, lemon zest, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Coat chicken and marinate for at least 30 minutes.
2. Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, garlic, salt, and pepper. Roast 25–30 minutes, flipping halfway.
3. Bring salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
4. In a skillet over medium heat, sauté garlic in olive oil or butter until fragrant. Add cream, Parmesan, salt, and pepper. Toss pasta, adding pasta water to adjust consistency.
5. Grill chicken over medium-high heat for 5–6 minutes per side until internal temperature reaches 165°F (74°C). Rest, then slice.
6. Blend tahini, hot honey, basil, parsley, lemon juice, garlic, chili flakes, olive oil, salt, and pepper until smooth. Add water to thin if needed.
7. Plate Alfredo pasta, top with chicken, add garlic potatoes, and drizzle pesto generously. Serve immediately.
Notes
Marinate the chicken for 2 hours if possible for maximum flavor.
Don’t skip resting the chicken—it locks in juices.
Use high heat for potatoes to ensure a crisp exterior and soft inside.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling & Roasting
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1/4 recipe
- Calories: 780
- Sugar: 9
- Sodium: 880
- Fat: 38
- Saturated Fat: 16
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 5
- Protein: 44
- Cholesterol: 140
Keywords: Greek chicken, Alfredo pasta, garlic potatoes, hot honey tahini pesto, Mediterranean dinner, easy dinner recipe, pasta ideas