Description
Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto is a bold, Mediterranean-inspired dish blending creamy Alfredo pasta, grilled chicken, crispy garlic potatoes, and a spicy-sweet tahini pesto. Perfect for flavorful dinners, this recipe is a comfort food upgrade that’s sure to impress.
Ingredients
2 boneless skinless chicken breasts
8 oz farfalle or fettuccine pasta
1 cup heavy cream
1 cup grated Parmesan cheese
6 garlic cloves, minced
1 lb baby potatoes
3 tbsp olive oil
2 tbsp fresh parsley, chopped
3 tbsp tahini
2 tbsp hot honey
1/4 cup fresh basil leaves
1/4 cup fresh cilantro leaves
2 tbsp lemon juice
1 tsp red pepper flakes
Salt and pepper to taste
Instructions
1. Marinate the chicken with 1 tbsp olive oil, garlic, lemon juice, oregano, salt, and pepper. Grill for 5–7 minutes per side until cooked and charred. Rest and slice.
2. Toss baby potatoes with olive oil, minced garlic, salt, and pepper. Roast at 425°F for 25–30 minutes, flipping halfway through.
3. Cook pasta al dente. In a saucepan, melt butter, add garlic, pour in heavy cream, simmer, then add Parmesan. Cook until thickened and season.
4. In a blender, combine tahini, hot honey, lemon juice, basil, cilantro, red pepper flakes, garlic, salt, and olive oil. Blend until smooth.
5. Plate the pasta, top with chicken, surround with roasted potatoes, and drizzle with tahini pesto. Garnish with parsley.
Notes
For the creamiest Alfredo, simmer the sauce on low heat and stir constantly to prevent curdling.
The tahini pesto can be made 2–3 days ahead and stored chilled in a sealed jar.
For extra flavor, marinate the chicken for at least 30 minutes or overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 plate
- Calories: 645
- Sugar: 5
- Sodium: 420
- Fat: 38
- Saturated Fat: 13
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 36
- Cholesterol: 95