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
Instructions
- Marinate Chicken: Combine olive oil, lemon juice and zest, garlic, oregano, paprika, salt, and pepper. Coat chicken and marinate for 15 minutes.
- 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.
- 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.
- 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.
- 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.
- 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
