Lorenzo Devereaux
This is not your everyday chicken and potatoes. The Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto is a bold, flavor-loaded feast that brings Mediterranean charm and creamy comfort to your dinner table. Perfectly grilled chicken breast infused with Greek herbs and spices, paired with silky Alfredo pasta, tender roasted baby potatoes, and topped with a game-changing drizzle of hot honey tahini pesto.
Imagine juicy, herbed chicken with just the right char, next to a heap of fettuccine coated in a rich, cheesy Alfredo sauce. And then those colorful baby potatoes? Roasted to golden perfection and coated with a spicy-sweet pesto that delivers a little kick and a lot of personality. It’s a dish that bridges comfort food with gourmet flair—ideal for weeknight indulgence or dinner party wow-factor.
What Kind of Pasta Should I Use for This Recipe?
Fettuccine is our go-to for this dish. Its wide ribbons hold onto that Alfredo sauce like a dream, making every bite rich and satisfying. If you’re in a pinch, tagliatelle or linguine would work just as well. Avoid thinner noodles like angel hair—they just don’t stand up to the weight of the sauce and toppings.
Ingredients for the Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
Chicken Breast
Marinated in olive oil, lemon juice, garlic, oregano, and thyme—this forms the protein backbone and introduces those Greek flavors.
Fettuccine Pasta
Classic pasta for Alfredo. Thick enough to carry all that creamy richness.
Alfredo Sauce
A mix of butter, cream, Parmesan, and garlic. This coats the fettuccine with lush, cheesy comfort.
Baby Potatoes (Red & Yellow)
Roasted with garlic and herbs for crispy edges and tender centers. A hearty, rustic side.
Tahini
Creamy sesame paste that forms the nutty base of the spicy pesto.
Hot Honey
Adds a sweet, fiery contrast to the nutty tahini. Balances the dish with heat and sweetness.
Fresh Herbs (Parsley & Basil)
Used in both the marinade and pesto for bright, herbaceous layers.
Garlic
Essential for flavor depth—in the marinade, potatoes, and pesto.
Olive Oil
A staple for roasting, grilling, and blending the pesto.
Lemon Juice
Brings tang and brightness, especially to the marinade and pesto.
How To Make the Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
Step 1: Marinate and Grill the Chicken
In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Coat the chicken breasts in the marinade, cover, and let sit in the fridge for at least 30 minutes (or up to overnight for deeper flavor). Heat a grill or grill pan over medium-high heat and cook chicken for about 5–6 minutes per side, or until fully cooked and charred with grill marks. Let rest, then slice thinly.
Step 2: Roast the Garlic Potatoes
Preheat oven to 425°F. Cut baby potatoes in half and toss with olive oil, minced garlic, salt, pepper, and chopped parsley. Spread them cut-side down on a baking sheet. Roast for 25–30 minutes until golden and crispy. Flip halfway through for even browning.
Step 3: Boil the Fettuccine
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Step 4: Make the Alfredo Sauce
In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant. Stir in heavy cream and bring to a gentle simmer. Add grated Parmesan cheese and whisk until smooth. Season with salt and black pepper. Add reserved pasta water if needed to thin the sauce. Toss in the cooked pasta until well-coated.
Step 5: Prepare the Spicy Hot Honey Tahini Pesto
In a food processor, blend tahini, fresh parsley, basil, lemon juice, olive oil, hot honey, garlic, salt, and a splash of warm water until smooth and pourable. Taste and adjust with more hot honey or lemon for desired heat and brightness.
Step 6: Assemble the Plate
Plate a generous scoop of Alfredo pasta alongside a handful of roasted garlic potatoes. Add sliced grilled Greek chicken on the side. Drizzle the spicy hot honey tahini pesto over the potatoes and chicken. Garnish with fresh herbs for a final pop.
How to Serve and Store Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
Serve this dish warm, ideally straight off the grill and oven. For presentation, go big on color: the golden char on the chicken, creamy pasta, and jewel-toned potatoes deserve to shine. A final drizzle of tahini pesto and a sprinkle of chopped herbs tie everything together beautifully.
If you’re prepping ahead, store the grilled chicken, roasted potatoes, Alfredo pasta, and tahini pesto separately in airtight containers. They’ll last up to 4 days in the fridge. Reheat pasta gently with a splash of milk or cream, and warm chicken and potatoes in the oven or air fryer to keep textures intact.
What to Serve With Greek Chicken Alfredo & Garlic Potatoes?
Fresh Greek Salad
A crisp Greek salad with cucumbers, tomatoes, Kalamata olives, and feta offers a refreshing contrast to the rich Alfredo.
Garlic Bread or Flatbread
Warm bread helps scoop up that spicy tahini pesto and creamy pasta sauce.
Grilled Asparagus
Charred green asparagus spears complement the herby chicken and add visual flair.
Roasted Brussels Sprouts
Tossed in olive oil and garlic, these add a nutty, savory crunch to the plate.
Marinated Olives
A bowl of mixed marinated olives keeps the Mediterranean theme going strong.
Hummus and Veggie Platter
Great for a starter or side—dip, munch, and repeat.
Lemon Wedges
A squeeze of fresh lemon over the chicken and potatoes sharpens every flavor.
Sparkling Water with Citrus
To balance the richness, serve a cold glass of sparkling water with orange or lemon slices.
Want More Chicken Dinner Ideas?
If this Greek Chicken Alfredo & Garlic Potatoes recipe had your taste buds dancing, you’ll definitely want to try these other comforting and creative dishes:
- Garlic Butter Chicken with Rigatoni and Parmesan for buttery bliss in every bite.
- Creamy Ground Beef Alfredo Pasta if you love velvety sauces with rich protein.
- Marry Me Chicken Pasta when you’re craving something creamy, zesty, and totally irresistible.
- Chicken Scampi with Garlic Parmesan Rice for an herby twist to your rice game.
- Crispy Buttery Chicken Fried Chicken with Country Gravy if you want something down-home and utterly satisfying.
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Let me know in the comments how yours turned out. Did you use spicy hot honey or tone it down? Did you mix herbs into the pasta or keep it classic?
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Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
Equipment
- Grill or grill pan
- Baking sheet
- Large pot
- saucepan
- Food processor or blender
Ingredients
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- Salt and pepper to taste
- 8 ounces fettuccine pasta
- 2 tablespoons butter
- 1 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 2 cups baby potatoes halved, red and yellow mix
- 1 tablespoon olive oil for potatoes
- 1 tablespoon chopped parsley
- 0.25 cup tahini
- 1 tablespoon hot honey
- 1 tablespoon lemon juice for pesto
- 1 tablespoon olive oil for pesto
- 0.25 cup fresh parsley
- 2 tablespoons fresh basil
- 1 clove garlic
- Salt to taste
- 2 tablespoons warm water adjust to texture
Instructions
- In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Marinate chicken for 30 minutes or overnight.
- Grill chicken over medium-high heat for 5–6 minutes per side until cooked and charred. Rest, then slice.
- Toss halved baby potatoes in olive oil, garlic, salt, pepper, and parsley. Roast at 425°F for 25–30 minutes, flipping halfway.
- Boil fettuccine in salted water until al dente. Reserve 1/2 cup pasta water and drain.
- In a pan, melt butter, sauté garlic, add cream and simmer. Stir in Parmesan until smooth. Season and combine with pasta.
- Blend tahini, hot honey, lemon juice, olive oil, parsley, basil, garlic, salt, and warm water until smooth.
- Plate pasta, potatoes, and chicken. Drizzle with spicy tahini pesto and garnish with herbs.