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

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

Spice up your weeknight dinners with this Greek Chicken Alfredo & Garlic Potatoes recipe drizzled in a spicy hot honey tahini pesto! Featuring juicy grilled Greek-marinated chicken, creamy Alfredo fettuccine, and crispy garlic roasted baby potatoes, this dish fuses Mediterranean charm with comfort food indulgence. It’s the ultimate easy recipe for food ideas that blend quick dinner vibes with big flavor. Whether you need healthy snack inspiration or new dinner ideas to impress, this meal brings bold, satisfying flavor in every bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine Mediterranean
Servings 4
Calories 780 kcal

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.

Notes

For a deeper flavor, marinate the chicken overnight in the fridge.
Add extra hot honey or lemon to the pesto to match your heat and tang preferences.

Nutrition

Calories: 780kcalCarbohydrates: 52gProtein: 43gFat: 43gSaturated Fat: 18gCholesterol: 145mgSodium: 680mgFiber: 4gSugar: 7gVitamin A: 15IUVitamin C: 22mgCalcium: 30mgIron: 18mg
Keyword chicken alfredo, dinner ideas, easy recipe, Greek recipe, hot honey tahini
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