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

Save this recipe on:

Golden grilled chicken sliced and laid over a bed of creamy Alfredo pasta—this dish brings the rustic, herbaceous punch of Greek flavors into a rich and comforting classic. The chicken is seared to perfection, juicy inside with a kiss of char, then generously drizzled with a bold, spicy hot honey tahini pesto that cuts through the creaminess of the Alfredo in the best way possible. Nestled alongside are buttery garlic potatoes, roasted till crispy-edged and tossed with herbs, soaking up every bit of flavor they touch.

This recipe is a beautiful harmony of textures and cultures—Greek-inspired seasoning meets Italian pasta indulgence, finished with Middle Eastern tahini magic. It’s vibrant, bold, and unapologetically satisfying. Whether you’re hosting a weekend dinner or craving a hearty plate that checks every box—comfort, flavor, and a hint of heat—this one’s a keeper.

---

Why You’ll Love This Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto

This isn’t your average Alfredo dish. It’s a layered experience of bold Greek seasoning, creamy pasta, and crispy potatoes, tied together by an addictive, spicy-sweet pesto. Perfect for both weeknight indulgence and impressive dinner hosting, it’s hearty, colorful, and bursting with personality. You’ll love how quickly it disappears from everyone’s plate—seconds are a guarantee.

---

Preparation Phase & Tools to Use (Essential Tools and the Importance of Each Tool)

Before diving into this flavor-packed meal, it’s helpful to have the right tools lined up. This not only saves time but also ensures you get the texture and taste just right across the three key components: the chicken, Alfredo pasta, and garlic potatoes.

• Cast Iron Grill Pan or Outdoor Grill: Vital for achieving those charred, smoky grill marks on the chicken, which adds a signature flavor to the dish.
• Large Nonstick Skillet: Ideal for roasting the garlic potatoes evenly without sticking or burning.
• Saucepan: Needed to prepare a smooth and luscious Alfredo sauce.
• Food Processor or Blender: Essential for blending the hot honey tahini pesto into a silky, pourable consistency.
• Mixing Bowls: Useful for marinating the chicken and tossing the potatoes with herbs and oil.
• Tongs & Silicone Spatula: For flipping and stirring while maintaining control over delicate items like grilled chicken slices.
• Colander & Pasta Pot: Helps cook and drain your pasta efficiently while maintaining its perfect al dente texture.

Having these tools ready ensures that each component cooks properly and comes together in a balanced, stress-free way.

---

Preparation Tips

• Marinate the Chicken in Advance: Give the Greek-seasoned chicken at least 30 minutes to soak in lemon, garlic, olive oil, and oregano for deeper flavor.
• Parboil the Potatoes: Boil them for 8–10 minutes before roasting. This ensures a fluffy inside and a crispy golden crust.
• Use Fresh Garlic & Herbs: Fresh ingredients in the pesto and potato seasoning make a massive difference in aroma and depth.
• Make the Pesto Just Before Serving: To preserve the vibrant green color and maintain that zing from the lemon and hot honey.
• Reserve Some Pasta Water: It’s the secret to loosening your Alfredo sauce if it thickens too much.
• Grill on High Heat: A fast, hot sear locks in juices and gives the chicken that irresistible exterior.

These tips will make your cooking smoother and help lock in the incredible flavors that make this dish unforgettable.

---

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

For the Greek Grilled Chicken:

• 2 large boneless skinless chicken breasts
• 3 tablespoons olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

For the Garlic Roasted Potatoes:

• 1½ pounds baby gold potatoes, halved
• 2 tablespoons olive oil
• 1½ teaspoons garlic powder
• 1 teaspoon dried parsley or Italian herbs
• Salt and pepper to taste

For the Alfredo Pasta:

• 8 oz fettuccine or spaghetti
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• Salt and black pepper to taste
• ¼ teaspoon ground nutmeg (optional for depth)

For the Spicy Hot Honey Tahini Pesto:

• ½ cup fresh parsley (or mix with fresh basil)
• ¼ cup tahini
• 2 tablespoons hot honey (or regular honey + chili flakes)
• 2 tablespoons olive oil
• Juice of ½ lemon
• 1 small garlic clove
• Salt to taste
• 1–2 tablespoons water (to adjust consistency)

Optional Garnish:

• Chopped fresh parsley
• Extra drizzle of pesto or hot honey

This list ensures you get the herby, creamy, spicy, and savory notes that make this dish shine. Gather your ingredients and get ready to cook up something unforgettable.

---

Step 1: Marinate the Chicken

In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add chicken breasts and coat them evenly. Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).

---

Step 2: Prep the Garlic Potatoes

While the chicken marinates, boil the halved baby potatoes in salted water for about 8–10 minutes until slightly tender. Drain, then toss with olive oil, garlic powder, dried parsley, salt, and pepper. Spread on a baking sheet and roast at 425°F (220°C) for 20–25 minutes, flipping halfway through for even browning.

---

Step 3: Cook the Pasta

Boil water in a large pot with a pinch of salt. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

---

Step 4: Grill the Chicken

Heat a grill pan or outdoor grill over medium-high heat. Grill the marinated chicken breasts for about 5–6 minutes per side, or until fully cooked and beautifully charred. Let them rest for 5 minutes, then slice into strips.

---

Step 5: Make the Alfredo Sauce

In a large skillet over medium heat, melt the butter and sauté minced garlic for 30 seconds until fragrant. Pour in the heavy cream and let it simmer gently for 3–4 minutes. Stir in Parmesan, salt, black pepper, and a touch of nutmeg. Mix in the cooked pasta and a splash of reserved pasta water to achieve desired consistency.

---

Step 6: Blend the Spicy Hot Honey Tahini Pesto

In a blender or food processor, combine parsley, tahini, hot honey, lemon juice, garlic, olive oil, salt, and a bit of water. Blend until smooth. Adjust thickness by adding more water if needed.

---

Step 7: Assemble and Serve

Plate the Alfredo pasta first, layer sliced grilled chicken on top, and spoon over the hot honey tahini pesto. Add the roasted garlic potatoes on the side and finish with a sprinkle of fresh herbs or extra pesto drizzle.

---

Notes

• Balance the Spice: If you’re sensitive to heat, reduce the amount of hot honey or mix it with regular honey to keep the sweet-spicy balance mellow.
• Use High-Quality Parmesan: Freshly grated Parm makes a noticeable difference in the Alfredo’s creaminess and flavor depth.
• Let the Chicken Rest: Resting the grilled chicken before slicing allows the juices to redistribute and keeps it tender.

---

Watch Out for These Mistakes While Cooking

• Skipping the Marinade Time: A rushed marinade won’t let the Greek spices infuse into the chicken, resulting in a bland flavor.
• Overcooking the Chicken: Keep a close eye on grill time. Dry, rubbery chicken will bring down the whole dish.
• Undercooking the Potatoes: If you skip the parboil step, your potatoes might come out tough instead of fluffy and crispy.
• Not Reserving Pasta Water: Alfredo sauce can thicken quickly—pasta water is your friend for thinning and rehydrating it.
• Over-blending the Pesto: Too much blending can make the tahini pesto overly runny or dull in color. Pulse until just smooth.
• Overcrowding the Grill or Pan: It reduces the heat and causes steaming instead of searing. Cook in batches if needed.
• Salting at the Wrong Time: Always salt potatoes before roasting, and sauce after adding cheese—this gives you better control over flavor.
• Using Cold Ingredients in the Sauce: Bring cream and butter to room temp to prevent curdling when added to the pan.

---

What to Serve With Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto?

While this dish is rich and satisfying on its own, pairing it with the right sides or drinks can elevate the experience even more. Think light, crisp, and refreshing to balance the creamy, savory, and spicy elements.

8 Recommendations

1. Greek Village Salad – A mix of tomatoes, cucumber, red onion, kalamata olives, and feta tossed in olive oil and oregano adds a fresh, tangy contrast.
2. Warm Pita Bread or Garlic Naan – Perfect for scooping up leftover pesto and Alfredo sauce.
3. Crispy Roasted Asparagus – Lightly seasoned and roasted until tender, it adds green freshness and crunch.
4. Tzatziki Dip – Its cool, garlicky yogurt base complements the heat of the pesto beautifully.
5. Lemon Orzo with Dill – If you want to skip the pasta, this can be a great citrusy swap.
6. Sparkling Lemon Water or Cucumber-Mint Spritzer – These light drinks refresh the palate between bites.
7. Charred Corn with Feta and Lime – A smoky, zesty side that matches the grilled chicken vibe.
8. Greek Yogurt Parfait with Honey & Walnuts – If you’re serving this meal for dinner, this dessert wraps it up in a creamy, subtly sweet way.

Pair wisely to keep your plate balanced and your guests coming back for more.

---

Storage Instructions

To keep leftovers tasting just as delicious the next day, store each component separately when possible:

• Grilled Chicken: Store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave with a splash of water to keep it moist.
• Alfredo Pasta: Best consumed within 3 days. Add a little cream or milk when reheating to revive the sauce’s creaminess.
• Garlic Potatoes: Store in a container for up to 4 days and re-crisp in an oven or air fryer at 375°F for about 7–8 minutes.
• Spicy Tahini Pesto: Keeps well in the fridge for 5–6 days in a sealed jar. Stir before each use as it may separate.

Avoid freezing the Alfredo pasta as the sauce may break during thawing. However, the chicken and pesto freeze well for up to a month.

---

Estimated Nutrition (Per Serving – Based on 4 Servings)

• Calories: 765
• Protein: 41g
• Fat: 42g
• Saturated Fat: 14g
• Unsaturated Fat: 26g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 5g
• Sugar: 7g
• Sodium: 780mg
• Cholesterol: 125mg
• Serving Size: Approx. 1 full plate with chicken, pasta, and potatoes
• Diet: High Protein, Not Vegan, Nut-Free (ensure tahini is sesame only)

These are estimates and can vary based on ingredient brands and portion sizes.

---

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?

Absolutely. Thighs offer even more juiciness and flavor—just adjust the cooking time as they may take slightly longer to grill.

---

2. Is there a dairy-free option for the Alfredo sauce?

Yes. Use full-fat coconut milk or unsweetened oat cream and substitute the Parmesan with nutritional yeast or a dairy-free cheese alternative.

---

3. Can I make this ahead of time?

You can prep the pesto and marinate the chicken a day in advance. Cook the potatoes and pasta fresh for best texture, but they also reheat well if needed.

---

4. What if I don’t have hot honey?

Mix regular honey with a pinch of red pepper flakes or a few dashes of hot sauce for a quick homemade alternative.

---

5. Can I skip the tahini in the pesto?

Tahini gives the pesto a creamy, nutty depth. If unavailable, swap it with Greek yogurt or cashew butter for a similar texture.

---

6. Will gluten-free pasta work with this?

Definitely. Just monitor closely while cooking, as gluten-free pasta can overcook quickly and break apart.

---

7. Is this dish spicy?

The heat is mild to medium and mostly comes from the pesto. Adjust the hot honey or chili levels based on your spice preference.

---

8. Can I serve this without the pasta?

Yes, it’s just as delicious over rice, quinoa, or even a bed of greens for a lower-carb, bowl-style meal.

---

Conclusion

Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto is the kind of recipe that turns a classic comfort dish into something bolder, brighter, and unforgettable. The fusion of Greek spices, creamy Alfredo, crispy herbed potatoes, and that wild card of hot honey tahini pesto makes every bite layered and satisfying. It’s dinner with a twist—easy enough for a weeknight, elevated enough to impress your guests. If you’re craving something rich yet balanced, familiar yet exciting, this dish should be next on your table.

---

Print

Save this recipe on: