Greek Lemon Chicken Alfredo with Hot Honey Avocado Pesto and Garlic Parmesan Roasted Potatoes

This Greek Lemon Chicken Alfredo with Hot Honey Avocado Pesto and Garlic Parmesan Roasted Potatoes is a bold and flavorful dish that combines the richness of Alfredo sauce, the freshness of Greek lemon chicken, and the kick of hot honey avocado pesto. Paired with crispy garlic Parmesan potatoes, it’s a complete meal that’s both indulgent and exciting.

Why You’ll Love This Recipe

I love this recipe because it brings together some of my favorite flavors in one meal — tangy lemon chicken, creamy Alfredo sauce, and the unexpected heat and creaminess of the hot honey avocado pesto. The roasted garlic Parmesan potatoes add the perfect crunch and extra savory depth. It’s hearty, flavorful, and looks impressive on the plate while still being easy to make at home.

Ingredients

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

For the Greek Lemon Chicken:

• Boneless, skinless chicken breasts

• Olive oil

• Lemon juice and zest

• Garlic (minced)

• Dried oregano

• Salt and pepper

• Paprika

For the Alfredo Sauce:

• Heavy cream

• Butter

• Garlic (minced)

• Grated Parmesan cheese

• Salt and pepper

• Fresh parsley (optional, for garnish)

For the Hot Honey Avocado Pesto:

• Ripe avocado

• Honey

• Olive oil

• Lemon juice

• Garlic (minced)

• Red pepper flakes

• Salt and pepper

For the Garlic Parmesan Roasted Potatoes:

• Baby potatoes (halved or quartered)

• Olive oil

• Garlic powder

• Parmesan cheese (grated)

• Fresh rosemary (chopped)

• Salt and pepper

Directions

1. Prepare the Greek Lemon Chicken:

   • I marinate the chicken breasts with olive oil, lemon juice, lemon zest, minced garlic, oregano, paprika, salt, and pepper. I let it sit for at least 15 minutes to absorb the flavors.

   • In a skillet, I heat some olive oil over medium-high heat and cook the chicken for 6–7 minutes per side until golden brown and fully cooked. After cooking, I slice the chicken into strips and set it aside.

2. Make the Alfredo Sauce:

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

   • I pour in the heavy cream, bringing it to a simmer before adding the Parmesan cheese, salt, and pepper. I whisk until smooth and thickened, then remove from heat.

3. Prepare the Hot Honey Avocado Pesto:

   • I blend together ripe avocado, honey, olive oil, lemon juice, minced garlic, red pepper flakes, salt, and pepper until smooth and creamy. I taste and adjust the seasoning as needed for extra spice or sweetness.

4. Make the Garlic Parmesan Roasted Potatoes:

   • I preheat the oven to 400°F (200°C) and toss the halved baby potatoes in olive oil, garlic powder, Parmesan cheese, chopped rosemary, salt, and pepper.

   • I spread the potatoes evenly on a baking sheet and roast them for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.

5. Assemble the Dish:

   • I plate the creamy Alfredo pasta, top it with the sliced Greek lemon chicken, and drizzle with the hot honey avocado pesto for a spicy, creamy finish.

   • I serve the crispy garlic Parmesan roasted potatoes on the side for an extra layer of flavor and texture.

Servings and timing

This recipe serves 4 people 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 a lighter version, I replace the heavy cream in the Alfredo sauce with a lighter milk option or use zucchini noodles instead of pasta. You can also add more vegetables like spinach or cherry tomatoes for extra flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta and chicken in the microwave or on the stovetop, adding a splash of cream or milk to loosen the Alfredo sauce if needed. The roasted potatoes can be reheated in the oven to maintain their crispiness.

FAQs

Can I use a different type of pasta for this recipe?

Yes, I can use any pasta I like — penne, fettuccine, or even gluten-free pasta for a different texture.

Can I make the pesto ahead of time?

Yes, I can prepare the hot honey avocado pesto up to 2 days in advance and store it in an airtight container in the fridge.

Can I make this dish dairy-free?

For a dairy-free version, I substitute the heavy cream in the Alfredo sauce with coconut cream or a dairy-free cream alternative and use dairy-free cheese.

How can I adjust the spice level in the pesto?

If I want a milder pesto, I reduce the amount of red pepper flakes or omit them entirely. For more heat, I can add extra honey or chili flakes.

Can I use russet potatoes instead of baby potatoes?

Yes, I can use russet potatoes — just cut them into smaller chunks or wedges for even cooking.

Conclusion

Greek Lemon Chicken Alfredo with Hot Honey Avocado Pesto and Garlic Parmesan Roasted Potatoes is a flavorful and indulgent meal that brings together savory, creamy, and spicy elements. It’s a complete dish that satisfies every craving, from tender chicken and pasta to crispy potatoes and a kick of pesto. Whether I’m cooking for family or impressing guests, this recipe always delivers bold, unforgettable flavors.

Greek Lemon Chicken Alfredo with Hot Honey Avocado Pesto and Garlic Parmesan Roasted Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking, Stovetop
• Cuisine: Fusion
• Diet: Halal

Print Recipe

Pin Recipe

---

Description

Greek Lemon Chicken Alfredo with Hot Honey Avocado Pesto and Garlic Parmesan Roasted Potatoes is a rich and vibrant meal combining zesty chicken, creamy Alfredo pasta, spicy-sweet pesto, and crispy garlic potatoes — perfect for a flavorful, all-in-one dinner.

---

Ingredients

• For the Greek Lemon Chicken:
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper, to taste
• For the Alfredo Sauce:
• 1 cup heavy cream
• 2 tbsp butter
• 2 cloves garlic, minced
• 3/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)
• For the Hot Honey Avocado Pesto:
• 1 ripe avocado
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• Salt and pepper, to taste
• For the Garlic Parmesan Roasted Potatoes:
• 1 lb baby potatoes, halved or quartered
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Marinate Chicken: Combine olive oil, lemon juice and zest, garlic, oregano, paprika, salt, and pepper. Coat chicken and marinate for 15 minutes.
2. Cook Chicken: Heat olive oil in a skillet over medium-high heat. Cook chicken 6–7 minutes per side until golden and cooked through. Slice and set aside.
3. Make Alfredo Sauce: Melt butter in a saucepan over medium heat. Sauté garlic until fragrant. Add cream and simmer. Stir in Parmesan, salt, and pepper. Cook until thickened. Remove from heat.
4. Prepare Pesto: In a blender, combine avocado, honey, olive oil, lemon juice, garlic, red pepper flakes, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
5. Roast Potatoes: Preheat oven to 400°F (200°C). Toss potatoes with olive oil, garlic powder, Parmesan, rosemary, salt, and pepper. Spread on baking sheet and roast for 25–30 minutes, flipping halfway.
6. Assemble: Plate pasta with Alfredo sauce. Top with sliced chicken and drizzle hot honey avocado pesto. Serve with roasted potatoes on the side. Garnish with parsley if desired.

---

Notes

• Swap chicken for shrimp or lamb for variation.
• Use lighter cream or zoodles for a lower-calorie option.
• Make pesto up to 2 days ahead and store in fridge.
• Substitute baby potatoes with russet potatoes, cut into chunks.
• For less heat, reduce red pepper flakes in the pesto.

---

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 620
• Sugar: 5g
• Sodium: 480mg
• Fat: 38g
• Saturated Fat: 16g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 36g
• Cholesterol: 135mg