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

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

Nora
Craving a show-stopping dinner that still feels cozy and doable on a weeknight? This Greek Chicken Alfredo delivers exactly that: juicy lemon‑herb chicken, twirly fettuccine tossed in a velvety Parmesan Alfredo, and crispy roasted garlic potatoes, all tied together with a bright, nutty pesto made with tahini and a sweet‑heat drizzle of hot honey. It’s a one‑plate feast with layered flavors—Mediterranean zing meets Italian comfort—that satisfies picky eaters and foodies alike. Perfect for date night, hosting, or when you just want big flavor fast. Great for “easy dinner,” “quick weeknight meal,” and “family dinner ideas,” yet indulgent enough to scratch that restaurant‑style craving.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dinner
Cuisine Italian-American, Mediterranean
Servings 4 servings
Calories 980 kcal

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.

Notes

For extra char, broil the chicken 1–2 minutes at the end (watch closely). Make-ahead: roast potatoes and blend pesto up to 1 day ahead; re-crisp potatoes at 400°F (204°C) for 8–10 minutes.

Nutrition

Calories: 980kcalCarbohydrates: 78gProtein: 48gFat: 54gSaturated Fat: 24gCholesterol: 185mgSodium: 980mgFiber: 6gSugar: 12gVitamin A: 900IUVitamin C: 18mgCalcium: 420mgIron: 4mg
Keyword alfredo pasta, chicken Alfredo, Comfort Food, Easy dinner, garlic potatoes, Greek chicken, weeknight meal
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