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

Greek Chicken Alfredo paired with crispy garlic potatoes and topped with Spicy Hot Honey Tahini Pesto is a flavorful, vibrant, and satisfying dish that brings together savory, creamy, and spicy elements in every bite. The combination of seasoned chicken, rich Alfredo sauce, crispy potatoes, and a spicy-sweet pesto creates a meal that’s both indulgent and exciting.

Why You’ll Love This Recipe

I love this recipe because it’s a fusion of comfort food and bold flavors. The creamy Alfredo sauce, perfectly seasoned chicken, and crispy garlic potatoes are made even more exciting with the spicy, sweet, and tangy tahini pesto. It’s a complete meal that covers all bases—rich, savory, and a little heat that comes from the pesto. Plus, it’s simple to prepare but feels like a special dish you’d find at a restaurant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Greek Chicken:

• Boneless, skinless chicken breasts

• Olive oil

• Garlic (minced)

• Lemon juice

• Oregano

• Salt and pepper

• Paprika

For the Garlic Potatoes:

• Baby potatoes (halved or quartered)

• Olive oil

• Garlic powder

• Fresh rosemary (chopped)

• Salt and pepper

For the Alfredo Sauce:

• Heavy cream

• Unsalted butter

• Garlic (minced)

• Parmesan cheese (grated)

• Salt and pepper

• Fresh parsley (optional, for garnish)

For the Spicy Hot Honey Tahini Pesto:

• Tahini

• Honey

• Lemon juice

• Olive oil

• Garlic (minced)

• Red pepper flakes

• Salt and pepper

Directions

1. Prepare the Greek Chicken:

   • I start by marinating the chicken breasts with olive oil, minced garlic, lemon juice, oregano, salt, pepper, and paprika. I let it sit for at least 15 minutes.

   • In a skillet, I heat some olive oil over medium heat, then cook the chicken breasts for 6-7 minutes per side or until they’re golden brown and cooked through. Once done, I set them aside to rest before slicing them into strips.

2. Make the Garlic Potatoes:

   • I preheat the oven to 400°F (200°C).

   • I toss the halved or quartered baby potatoes in olive oil, garlic powder, chopped rosemary, salt, and pepper.

   • I spread them evenly on a baking sheet and roast for 25–30 minutes, or until golden and crispy, flipping them halfway through for even crispiness.

3. Prepare the Alfredo Sauce:

   • In a saucepan, I melt butter over medium heat and sauté the minced garlic until fragrant.

   • I add the heavy cream and bring it to a gentle simmer. Then, I stir in the grated Parmesan cheese, salt, and pepper until the sauce thickens and becomes smooth. I remove it from the heat.

4. Make the Spicy Hot Honey Tahini Pesto:

   • I combine tahini, honey, lemon juice, olive oil, minced garlic, red pepper flakes, salt, and pepper in a small bowl and mix well. This creates a spicy-sweet pesto with a creamy texture.

5. Assemble the Dish:

   • I plate the crispy garlic potatoes and pour the creamy Alfredo sauce over the top.

   • I arrange the sliced Greek chicken on top of the sauce, then drizzle the Spicy Hot Honey Tahini Pesto generously over the chicken and potatoes.

   • I garnish with fresh parsley if I like for a bit of color.

Servings and timing

This recipe serves 4 and takes about 45 minutes total — 10 minutes for prep and 35 minutes for cooking and assembling.

Variations

I sometimes swap the chicken for grilled shrimp or lamb for a different protein. If I want more vegetables, I add spinach or roasted bell peppers to the Alfredo sauce for extra flavor. For a lighter version, I use a cauliflower Alfredo sauce or swap the potatoes for roasted vegetables like zucchini or eggplant.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave individual portions or heat them in a skillet over low heat. I add a splash of milk or cream to loosen the Alfredo sauce if it has thickened too much.

FAQs

Can I use gluten-free pasta for the Alfredo?

Yes, I can swap in gluten-free pasta if I want a gluten-free version of this dish. It pairs perfectly with the rich Alfredo sauce.

Can I make the Spicy Hot Honey Tahini Pesto ahead of time?

Yes, I can make the pesto ahead of time and store it in an airtight container in the fridge for up to a week.

How can I make this dish spicier?

I add more red pepper flakes to the pesto or drizzle extra hot honey on top of the chicken for more heat.

Can I make this dish vegetarian?

Yes, I can skip the chicken and use roasted vegetables or a plant-based protein like tempeh. The creamy Alfredo sauce and spicy tahini pesto still make for a flavorful meal.

What if I don’t have tahini for the pesto?

If I don’t have tahini, I substitute it with almond butter or cashew butter for a similar creamy texture, although the flavor will be slightly different.

Conclusion

This Greek Chicken Alfredo with Garlic Potatoes and Spicy Hot Honey Tahini Pesto is a bold and satisfying dish that’s full of flavor and texture. The creamy Alfredo, crispy potatoes, and the sweet, spicy pesto combine to create a meal that’s both comforting and exciting. Whether I’m cooking for a special occasion or a weeknight treat, this dish never fails to impress.