If you are searching for a decadent yet vibrant meal to share with friends or family, this Greek Chicken Alfredo with Garlic Potatoes and Spicy Hot Honey Tahini Pesto Recipe is a knockout. Imagine perfectly grilled Greek-seasoned chicken resting atop a creamy, dreamy Alfredo pasta, paired with tender roasted garlic potatoes, all brightened by a punchy, sweet-and-spicy tahini pesto. Every bite of this dish bursts with Mediterranean freshness and comforting richness, making it a true showstopper for any dinner occasion.
Ingredients You’ll Need
Gathering the right ingredients is essential because each one plays a crucial role in balancing flavors, textures, and colors in this dish. From the bright lemon juice that lifts the chicken marinade to the creamy parmesan that enriches the Alfredo, every element adds a unique touch.
- Chicken breasts or thighs: Boneless and skinless, perfect for absorbing the Greek marinade flavors.
- Olive oil: Used in both marinating the chicken and roasting the potatoes for a silky finish and golden crust.
- Lemon juice: Adds brightness and tang to the marinade and pesto, cutting through the richness.
- Greek seasoning: Brings authentic Mediterranean herbs and spices for a flavor-packed chicken.
- Salt and black pepper: Essential seasoning components to enhance all other flavors.
- Spaghetti or linguine: The perfect pasta base to hold the luscious Alfredo sauce.
- Butter: Adds depth and richness to the base of the Alfredo sauce.
- Garlic: Used twice—once minced for the sauce and once roasted with potatoes—for a fragrant punch.
- Heavy cream: Creates that silky, indulgent texture for the Alfredo sauce.
- Grated parmesan cheese: The key to a savory, nutty, and creamy Alfredo.
- Baby potatoes: Halved and roasted to golden perfection with garlic and herbs.
- Fresh parsley: Provides a fresh, herbaceous note in both the potatoes and pesto.
- Tahini: The creamy sesame base of the spicy hot honey pesto, bringing richness and unique flavor.
- Red pepper flakes: Adds a kick of heat that balances the honey sweetness.
- Hot honey: Sweet heat that elevates the pesto with a beautiful glaze.
- Extra herbs for garnish: Fresh parsley or basil to finish the dish with color and freshness.
How to Make Greek Chicken Alfredo with Garlic Potatoes and Spicy Hot Honey Tahini Pesto Recipe
Step 1: Marinate the Chicken
Start with marinating your chicken breasts or thighs in olive oil, lemon juice, Greek seasoning, salt, and black pepper. This marinade is simple but impactful, infusing the meat with bright citrus and herbaceous depth. Let it sit for at least 30 minutes—overnight if you can—to really let those flavors soak in for juicy, flavorful results.
Step 2: Grill the Chicken
Next, grill the marinated chicken over medium-high heat until it’s thoroughly cooked and boasts those sought-after grill marks. The grilling process locks in moisture while imparting a subtle smoky char that contrasts beautifully with the creamy Alfredo. After grilling, allow the chicken to rest before slicing to keep it tender and juicy.
Step 3: Roast the Garlic Potatoes
Toss halved baby potatoes with olive oil, garlic, salt, black pepper, and freshly chopped parsley for an aromatic herb crust. Roast them in a 425°F oven for about 30 to 35 minutes until they’re tender inside and golden with crispy edges. These potatoes bring a rustic touch and a garlicky punch that complements every other element on the plate.
Step 4: Prepare the Alfredo Sauce
In a saucepan, melt butter and gently sauté the minced garlic—this step unlocks a warm, comforting aroma. Pour in heavy cream and let it come to a simmer before stirring in the grated parmesan cheese. The sauce will thicken into a rich, velvety coating perfect for tossing with pasta. Season with salt and pepper to taste, making sure the flavors are perfectly balanced and creamy.
Step 5: Cook and Toss the Pasta
While the sauce simmers, cook your spaghetti or linguine according to package directions until al dente. Drain it well, then toss it immediately with the Alfredo sauce to ensure every strand is luxuriously coated. This is where creamy meets comforting in the best imaginable way.
Step 6: Make the Spicy Hot Honey Tahini Pesto
Combine tahini, fresh parsley, garlic, lemon juice, olive oil, red pepper flakes, and hot honey in a blender or food processor until smooth. This pesto is the star condiment that brings a surprising twist — the sweetness from honey, the warmth of chili flakes, and the nutty depth of tahini create an irresistible sauce that you’ll want to drizzle generously over the chicken and pasta.
Step 7: Plate and Serve
Arrange the Alfredo-coated pasta on plates, top with the grilled, sliced chicken, and then drizzle the spicy hot honey tahini pesto over the top. Serve the crisp roasted garlic potatoes on the side, and garnish the whole plate with extra fresh herbs. The colors and aromas combined will be an absolute feast for the senses.
How to Serve Greek Chicken Alfredo with Garlic Potatoes and Spicy Hot Honey Tahini Pesto Recipe
Garnishes
Fresh herbs like parsley or basil not only brighten the plate with their green color but also add an astonishing freshness that cuts through the creamy and spicy elements. A light sprinkle of extra parmesan cheese can add an extra layer of savory indulgence.
Side Dishes
This Greek Chicken Alfredo with Garlic Potatoes and Spicy Hot Honey Tahini Pesto Recipe is quite the complete meal on its own, but if you want to add a side, consider a crisp Greek salad or roasted vegetables. The crisp, acidic salad will offer a refreshing balance to the dish’s richness.
Creative Ways to Present
For a fun twist, serve in individual shallow bowls instead of plates, allowing the pesto to pool beautifully around the chicken and pasta. You can also offer extra pesto on the side for guests to customize the heat and sweetness to their liking. A rustic wooden board presentation with fresh herbs scattered around adds a charming homemade vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The combination of chicken, pasta, and potatoes holds up really well and will stay good for about 3 to 4 days. Keep the spicy hot honey tahini pesto in a separate container to maintain its fresh and vibrant flavor.
Freezing
If you want to freeze portions, separate the chicken, pasta with Alfredo, and potatoes into freezer-safe bags or containers. The pesto is best kept fresh and shouldn’t be frozen because the texture and flavor can alter. Defrost overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, adding a splash of water or cream to the pasta to keep the Alfredo sauce from drying out. Heat the potatoes separately to maintain their crispy edges—popping them in a hot oven for a few minutes is a great trick.
FAQs
Can I use other types of chicken for this recipe?
Absolutely! Thighs offer a richer flavor and extra juiciness, but chicken breasts work well too. Just be sure to adjust cooking time accordingly.
What can I substitute for heavy cream?
If you prefer a lighter option, half-and-half can be used, but the sauce won’t be quite as rich or thick. For a dairy-free version, try coconut cream.
Is the spicy hot honey tahini pesto very spicy?
It has a mild to moderate heat depending on how much red pepper flakes you add. You can easily adjust the spice level to suit your taste.
Can I prepare parts of this recipe ahead of time?
Yes! Marinate the chicken the night before and even roast the potatoes in advance. The pesto can also be made a day ahead to let the flavors meld.
What wine pairs well with this dish?
A crisp white wine like a Sauvignon Blanc or a light-bodied red like Pinot Noir complements the creamy pasta and bright flavors beautifully.
Final Thoughts
I truly hope you give this Greek Chicken Alfredo with Garlic Potatoes and Spicy Hot Honey Tahini Pesto Recipe a try soon. It’s one of those dishes that feels indulgent but also fresh and exciting, perfect for both weeknight dinners and special gatherings. Enjoy the wonderful mix of creamy, spicy, and savory flavors that come together beautifully in every bite.
Print
Greek Chicken Alfredo with Garlic Potatoes and Spicy Hot Honey Tahini Pesto Recipe
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek-American Fusion
Description
A delicious and hearty Greek-inspired meal featuring tender grilled chicken marinated in Greek seasoning, served over creamy homemade Alfredo spaghetti, accompanied by crispy roasted garlic baby potatoes, and topped with a spicy, sweet hot honey tahini pesto for an extra burst of flavor.
Ingredients
Chicken Marinade
- 2 boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Greek seasoning
- Salt and black pepper to taste
Pasta and Alfredo Sauce
- 8 ounces spaghetti or linguine
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
Roasted Garlic Potatoes
- 1 pound baby potatoes, halved
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
Spicy Hot Honey Tahini Pesto
- 2 tablespoons tahini
- 2 tablespoons chopped fresh parsley
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- 1 tablespoon hot honey
Garnish
- Extra parsley or basil for garnish
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, Greek seasoning, salt, and black pepper. Add the chicken breasts or thighs, ensuring they are well coated. Cover and let marinate for at least 30 minutes, or refrigerate overnight for maximum flavor penetration.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken until fully cooked through and lightly charred on the outside, about 5-7 minutes per side depending on thickness. Remove from heat and let the chicken rest for a few minutes before slicing.
- Roast the Baby Potatoes: Preheat oven to 425°F (220°C). In a bowl, toss halved baby potatoes with olive oil, minced garlic, salt, pepper, and chopped fresh parsley. Spread the potatoes in an even layer on a baking sheet. Roast for 30-35 minutes, turning halfway through, until golden brown and tender.
- Make the Alfredo Sauce: In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Gradually stir in grated parmesan cheese until the sauce thickens and is smooth. Season with salt and pepper to taste.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Drain the pasta, reserving a bit of pasta water, then toss with the prepared Alfredo sauce to coat evenly. If needed, add a splash of reserved pasta water to thin the sauce.
- Prepare the Spicy Hot Honey Tahini Pesto: In a blender or food processor, combine tahini, chopped parsley, garlic, lemon juice, olive oil, red pepper flakes, and hot honey. Blend until smooth and creamy. Taste and adjust seasoning as necessary.
- Assemble and Serve: Plate the Alfredo-coated pasta, top with sliced grilled chicken, and drizzle generously with the spicy hot honey tahini pesto. Serve alongside the roasted garlic baby potatoes. Garnish with additional parsley or basil for a fresh finish.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- You can substitute linguine for spaghetti or any pasta of choice.
- If you prefer a lighter sauce, use half-and-half instead of heavy cream.
- The hot honey pesto adds a sweet and spicy contrast; adjust the red pepper flakes to control heat level.
- Roasted potatoes can be made a day ahead and reheated before serving.
