Nora
Imagine tender, smoky grilled chicken resting on a bed of luxuriously creamy Alfredo pasta, with golden garlic potatoes tucked alongside. Now picture all of that drizzled with a bold, green pesto infused with tahini’s nutty depth and a sweet-heat kick of hot honey. This dish is a feast for the eyes, the nose, and—most importantly—the taste buds.
The beauty of this recipe is how it combines Mediterranean brightness with comforting Italian richness. The Greek-spiced chicken adds herbaceous warmth, the Alfredo brings silky indulgence, the garlic potatoes provide crispy satisfaction, and the pesto ties everything together with a burst of flavor that keeps you going back for “just one more bite.”
Why You’ll Love This Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
If you’ve been craving something that feels both gourmet and hearty, this recipe hits the sweet spot. It’s:
- Perfect for impressing guests but simple enough for a weeknight.
- Packed with layers of flavor—from smoky, charred chicken to creamy, cheesy pasta.
- Balanced with the fresh, zesty notes of Greek herbs and the sweet-spicy tang of hot honey pesto.
- Versatile—you can serve it as a one-plate dinner or pair it with fresh greens and bread.
What’s the Secret to the Perfect Alfredo in This Dish?
The Alfredo here isn’t just cream and cheese—it’s elevated with a whisper of garlic, a hint of nutmeg, and just enough Parmesan for that sharp, salty bite. The key is using freshly grated cheese and simmering the sauce gently to keep it velvety smooth. This way, it clings to the pasta and complements the Greek-seasoned chicken without overpowering it.
Ingredients for the Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
This dish calls for a combination of fresh, pantry, and dairy ingredients to build its layers of flavor:
- Chicken breasts or thighs – the star protein, perfect for soaking up Greek spices.
- Olive oil – for marinating and roasting, adding richness and moisture.
- Greek seasoning blend – the aromatic mix that infuses the chicken with Mediterranean character.
- Baby potatoes – ideal for roasting to crispy, garlicky perfection.
- Fresh garlic – a bold flavor base for both potatoes and Alfredo.
- Butter – gives the Alfredo its luscious texture and helps potatoes crisp.
- Heavy cream – the foundation of a rich, silky Alfredo sauce.
- Parmesan cheese – sharp, salty, and essential for authentic Alfredo flavor.
- Pasta (fettuccine or penne) – the vessel for all that creamy sauce.
- Fresh basil – the herbaceous backbone of the pesto.
- Tahini – adding nutty depth to the pesto.
- Hot honey – balancing sweet and heat for the pesto drizzle.
- Lemon juice – to brighten the pesto and chicken marinade.
How To Make the Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
Step 1: Marinate and Grill the Chicken
Combine olive oil, Greek seasoning, lemon juice, and a pinch of salt. Coat chicken and marinate for at least 30 minutes. Grill until cooked through and lightly charred.
Step 2: Roast the Garlic Potatoes
Halve baby potatoes, toss with olive oil, minced garlic, salt, and pepper. Roast at 425°F for 25–30 minutes until crispy and golden.
Step 3: Prepare the Alfredo Sauce
In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant. Pour in heavy cream, bring to a gentle simmer, and whisk in Parmesan until smooth. Season with salt, pepper, and a touch of nutmeg.
Step 4: Cook the Pasta
Boil pasta according to package instructions until al dente. Drain and toss with Alfredo sauce.
Step 5: Make the Spicy Hot Honey Tahini Pesto
In a blender, combine basil, tahini, hot honey, lemon juice, olive oil, and a pinch of salt. Blend until smooth.
Step 6: Assemble the Dish
Plate pasta with Alfredo, top with sliced Greek chicken, add a side of garlic potatoes, and drizzle generously with the pesto. Serve immediately.
Serving and Storing Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
This recipe comfortably serves 4 people, making it ideal for a cozy family dinner or a small gathering. Serve it hot, ensuring the Alfredo remains silky and the potatoes stay crisp. For storing, place leftovers in airtight containers—pasta and chicken in one, potatoes in another—to keep textures at their best. Refrigerate for up to 3 days. Reheat gently on the stove or in the oven to avoid overcooking.
What to Serve With Greek Chicken Alfredo & Garlic Potatoes
Fresh Greek Salad
A crisp salad with cucumber, tomato, olives, and feta to balance the creamy richness of the pasta.
Warm Pita Bread
Perfect for scooping up extra pesto or Alfredo sauce.
Roasted Vegetables
Seasonal vegetables like zucchini, bell peppers, and eggplant complement the Mediterranean flavors.
Lemon-Garlic Green Beans
A fresh, zesty side that brightens the whole plate.
Spanakopita
This spinach-and-feta pastry adds a traditional Greek touch.
Chilled White Wine or Sparkling Water
Keeps the meal feeling light and refreshing.
Tzatziki Dip
A cool, tangy sauce for dipping potatoes or bread.
Want More Chicken Dinner Ideas?
If you love this Greek Chicken Alfredo & Garlic Potatoes, you’ll probably enjoy these other flavorful creations:
- Creamy Garlic Chicken Breasts for a rich, comforting classic.
- Buttery Garlic Pork Chops with Smooth Mashed Potatoes if you’re in the mood for indulgent comfort food.
- Loaded Bacon Cheeseburger Alfredo Pasta for a fun twist on a creamy pasta night.
- Marry Me Chicken Pasta Recipe if you’re looking for a romantic dinner with a flavor punch.
- Garlic Butter Shrimp Scampi Lasagna when you want seafood decadence.
Save This Pin For Later
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out—did you go heavier on the pesto, or maybe add extra spice to the hot honey? Did you swap the chicken for shrimp?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
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Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
Equipment
- Large skillet
- Saucepan
- Sheet pan
- Blender or Food Processor
- Tongs
Ingredients
Greek Chicken
- 1.5 lb boneless skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 2 tsp Greek seasoning
- 1 tbsp lemon juice fresh
- 1 tsp kosher salt
- 0.5 tsp black pepper
Garlic Potatoes
- 1.5 lb baby gold potatoes, halved
- 2 tbsp olive oil
- 2 tbsp butter, melted
- 4 clove garlic, minced
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp dried oregano
Alfredo Pasta
- 12 oz fettuccine (or penne)
- 4 tbsp butter
- 2 clove garlic, minced
- 1.5 cup heavy cream
- 1.25 cup Parmesan cheese, grated freshly grated
- 0.125 tsp ground nutmeg
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Spicy Hot Honey Tahini Pesto
- 1 cup fresh basil leaves, packed
- 3 tbsp tahini
- 2 tbsp hot honey
- 1.5 tbsp lemon juice fresh
- 0.25 cup olive oil
- 2 tbsp water (plus more to thin)
- 0.25 tsp red pepper flakes (optional)
- 0.25 tsp kosher salt
To Finish
- 2 tbsp chopped fresh parsley optional
Instructions
- Marinate the chicken: Whisk olive oil, Greek seasoning, lemon juice, salt, and pepper. Coat chicken and set aside (or refrigerate up to 30 minutes).
- Roast the potatoes: Heat oven to 425°F (220°C). Toss potatoes with olive oil, melted butter, garlic, salt, pepper, and oregano on a sheet pan. Roast 25–30 minutes, flipping once, until golden and crisp.
- Cook the pasta: Boil fettuccine in salted water until al dente; reserve 1/4 cup pasta water and drain.
- Make the Alfredo: In a large skillet, melt butter over medium heat. Add garlic for 30 seconds, stir in cream, and simmer 3–4 minutes. Whisk in Parmesan until smooth; season with nutmeg, salt, and pepper. Toss pasta in the sauce; loosen with pasta water if needed.
- Cook the chicken: Grill in a hot skillet or grill pan 5–6 minutes per side, until internal temperature reaches 165°F (74°C). Rest 5 minutes; slice.
- Blend the pesto: In a blender, combine basil, tahini, hot honey, lemon juice, olive oil, water, red pepper flakes (optional), and salt. Blend until smooth; thin with more water as needed.
- Assemble: Divide Alfredo pasta among plates, top with sliced chicken, add roasted potatoes, and drizzle generously with pesto. Garnish with parsley and serve.