Description
Looking for a showstopping dinner idea that combines comfort with bold flavor? This *Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto* is the ultimate fusion meal—perfectly grilled chicken packed with Mediterranean spices, creamy Alfredo pasta, and crispy garlic potatoes, all finished with a spicy-sweet tahini pesto drizzle. It’s one of those easy dinner recipes that feels gourmet but comes together effortlessly. Whether you’re looking for a quick weeknight dinner, a bold take on pasta, or healthy-ish comfort food with heat and texture, this dish checks every box.
Ingredients
2 large boneless skinless chicken breasts
3 tablespoons olive oil
1 lemon juice
3 cloves garlic minced
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
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
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)
½ cup fresh parsley (or mix with fresh basil)
¼ cup tahini
2 tablespoons hot honey
2 tablespoons olive oil
½ lemon juice
1 small garlic clove
Salt to taste
1–2 tablespoons water (to adjust consistency)
Chopped fresh parsley
Extra drizzle of pesto or hot honey
Instructions
1. In a large bowl, whisk olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add chicken and marinate for at least 30 minutes.
2. Boil halved potatoes in salted water for 8–10 minutes. Drain, then toss with oil, garlic powder, parsley, salt, and pepper. Roast at 425°F for 20–25 minutes.
3. Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
4. Heat grill pan over medium-high. Grill chicken for 5–6 minutes per side until charred and cooked. Let rest, then slice.
5. In a skillet, melt butter, sauté garlic for 30 seconds, add cream and simmer. Stir in Parmesan, season, and mix in pasta with reserved water.
6. Blend parsley, tahini, hot honey, olive oil, lemon, garlic, salt, and water until smooth pesto forms.
7. Plate pasta, top with grilled chicken, spoon pesto over, and serve with garlic potatoes. Garnish as desired.
Notes
Rest the grilled chicken before slicing to keep it juicy.
Don’t forget to reserve pasta water to perfect your Alfredo sauce’s texture.
Use fresh herbs and garlic for maximum flavor in both the pesto and potatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilled + Stovetop
- Cuisine: Fusion (Greek, Italian, Middle Eastern)
Nutrition
- Serving Size: 1 full plate
- Calories: 765
- Sugar: 7g
- Sodium: 780mg
- Fat: 42g
- Saturated Fat: 14g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 125mg
Keywords: Greek chicken, easy dinner, Alfredo, garlic potatoes, spicy tahini pesto