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
Scale
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.
