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

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This Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto is what comfort food dreams are made of. Imagine juicy grilled chicken seasoned with classic Greek herbs and spices, layered over creamy Alfredo-tossed pasta, and finished with a punchy, vibrant drizzle of spicy hot honey tahini pesto. Every forkful gives you a bit of heat, creaminess, herbaceous brightness, and that perfect char from the grilled chicken. It’s bold, rich, and wildly satisfying.

Next to the pasta, you’ve got golden garlic baby potatoes—roasted until crisp on the outside and buttery soft inside—seasoned with parsley, olive oil, and garlic. This plate brings the flavors of the Mediterranean to your table, blending creamy and zesty with spicy and smoky in every bite. Whether you’re cooking to impress or just want a cozy weeknight dinner that feels like a restaurant meal, this dish hits all the right notes.

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Why You’ll Love This Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto

• Flavor Explosion: From the tangy Greek-seasoned chicken to the creamy Alfredo and zesty pesto, every bite is dynamic.
• Comfort Meets Bold: Creamy pasta and crispy potatoes bring the comfort, while the spicy tahini pesto adds a daring twist.
• Perfect for Any Occasion: Great for dinner parties, family nights, or a luxe solo dinner.
• Customizable: Swap in gluten-free pasta, use air-fried potatoes, or adjust the heat level in the pesto.
• Meal Prep Friendly: Everything holds up well for leftovers—perfect for lunches the next day.

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Preparation Phase & Tools to Use (Essential Equipment and Why Each Matters)

Before diving into this flavor-packed meal, it’s important to prep like a pro. Having the right tools makes the cooking smoother and the results more impressive.

• Cast Iron or Grill Pan: To get those gorgeous grill marks and a smoky char on the chicken, a cast iron or heavy grill pan is key. It locks in flavor and heat beautifully.
• Large Pot: For boiling your pasta until al dente and prepping it for that creamy Alfredo sauce, a big pot is essential.
• Non-stick Skillet or Oven Tray: You’ll need this to roast your baby potatoes to golden perfection. A non-stick surface ensures they crisp up without sticking.
• Food Processor or Blender: For making the spicy hot honey tahini pesto, a small food processor gives you a creamy, well-blended texture.
• Mixing Bowls: One for marinating the chicken and another for tossing the roasted potatoes in garlic and herbs.
• Sharp Chef’s Knife & Cutting Board: Prepping herbs, slicing chicken, and dicing garlic becomes a breeze with the right cutting tools.

Each tool helps you build the layers of texture this dish demands—from tender chicken and silky pasta to crispy potatoes and smooth pesto.

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Preparation Tips

• Marinate Ahead: Let your chicken sit in Greek herbs, lemon juice, and olive oil for at least 30 minutes (or overnight) to soak in max flavor.
• Boil Pasta Just Right: Cook the pasta until it’s barely al dente—remember, it’ll keep cooking slightly when mixed with the Alfredo.
• Uniform Potato Sizes: Slice your baby potatoes into even halves so they roast at the same speed.
• Blend Pesto Last-Minute: For the freshest taste and bright green color, whip up the tahini pesto just before serving.
• Multitask Wisely: Start the potatoes first since they take the longest. While they roast, you can grill the chicken and prepare the sauce.

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

This recipe brings together bold Mediterranean flavors, creamy comfort, and a spicy kick. Here’s what you’ll need to create it all from scratch:

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For the Greek Chicken:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• Salt and black pepper to taste

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For the Garlic Potatoes:

• 1½ lbs baby gold potatoes, halved
• 2 tbsp olive oil
• 1½ tsp garlic powder
• 1 tbsp chopped fresh parsley (or 1 tsp dried)
• Salt and pepper to taste

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For the Alfredo Pasta:

• 8 oz fettuccine or linguine
• 1½ cups heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• 2 garlic cloves, minced
• Salt and pepper to taste

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For the Spicy Hot Honey Tahini Pesto:

• ½ cup fresh parsley
• ½ cup fresh basil leaves
• 1 tbsp tahini
• 1 garlic clove
• 1 tbsp hot honey (or honey + chili flakes)
• 2 tbsp olive oil
• Juice of ½ lemon
• Salt to taste

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Optional Garnishes:

• Extra chopped herbs (parsley or basil)
• Shaved Parmesan
• Cracked black pepper

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Step 1: Marinate the Greek Chicken

In a bowl, combine olive oil, lemon juice, oregano, garlic powder, onion powder, paprika, salt, and pepper. Add chicken breasts and coat thoroughly. Let marinate for at least 30 minutes (or overnight for deeper flavor).

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Step 2: Prepare and Roast the Garlic Potatoes

Preheat your oven to 425°F (220°C). Toss halved baby potatoes with olive oil, garlic powder, parsley, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 30–35 minutes, flipping once halfway, until golden and crispy on the edges.

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Step 3: Grill the Chicken

Heat a cast iron or grill pan over medium-high heat. Grill marinated chicken for 5–7 minutes per side until charred and cooked through (internal temp should be 165°F / 75°C). Let rest for 5 minutes, then slice into strips.

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Step 4: Cook the Pasta and Make Alfredo Sauce

Boil pasta in salted water until al dente. Drain and set aside. In a skillet, melt butter over medium heat. Add minced garlic and sauté 30 seconds. Pour in heavy cream, bring to a simmer, then stir in Parmesan until melted. Season with salt and pepper. Add cooked pasta and toss to coat.

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Step 5: Make the Spicy Hot Honey Tahini Pesto

In a food processor, combine parsley, basil, garlic, tahini, hot honey, olive oil, lemon juice, and a pinch of salt. Blend until smooth but still textured. Adjust salt or honey to taste.

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Step 6: Assemble the Dish

Plate a bed of Alfredo pasta, topped with sliced grilled chicken. Spoon roasted garlic potatoes on the side. Drizzle pesto over the chicken and pasta. Garnish with fresh herbs and a crack of black pepper.

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Notes

• Double the Chicken, Save for Later: This Greek-marinated chicken is excellent for meal prep. Grill extra and use it in wraps, salads, or rice bowls throughout the week.
• Balance the Heat: The spicy hot honey pesto can be adjusted easily. Use regular honey if serving kids or those sensitive to spice.
• Sauce Consistency Tip: If your Alfredo becomes too thick after sitting, stir in a splash of reserved pasta water or milk before serving.

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Watch Out for These Mistakes While Cooking

• Skipping the Chicken Rest Time: Cutting into grilled chicken too early will make it lose juices. Always let it rest for 5 minutes before slicing.
• Overcrowding the Potatoes: When roasting, make sure potatoes are in a single layer with space between them. Overcrowding leads to steaming, not crisping.
• Overcooking the Pasta: Alfredo is best when pasta still has a little bite. If overcooked, it turns mushy once tossed in the sauce.
• Blending Pesto Too Smooth: You want texture in your pesto. Don’t over-blend it into a puree—it should have some leafy bits and a rustic feel.
• Using Cold Ingredients in Alfredo: Cold cream or cheese can cause the sauce to break. Let them sit at room temperature before cooking.
• Not Tasting the Pesto: Always taste and adjust your pesto before serving—it’s the final flavor pop that ties the whole dish together.

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What to Serve With Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto

This dish is already a bold and satisfying meal on its own, but pairing it with the right sides and drinks can elevate the entire experience. Here are some thoughtful additions that complement the creamy, spicy, and herby flavors beautifully.

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8 Recommendations

1. Greek Cucumber Salad
   A refreshing mix of cucumber, red onion, feta, olives, and lemon vinaigrette offers a crisp, tangy counter to the richness of the Alfredo and pesto.
2. Toasted Pita or Garlic Bread
   Perfect for scooping up extra sauce or pesto—plus, it adds a comforting crunch on the side.
3. Lemon Orzo with Dill
   A light, zesty grain dish that mirrors the Greek flavors without overwhelming the plate.
4. Grilled Zucchini or Eggplant
   Lightly charred vegetables complement the grilled chicken and keep the plate feeling seasonal.
5. Roasted Cherry Tomatoes
   Sweet and slightly blistered, they bring color, acidity, and brightness to every bite.
6. Creamy Tzatziki Dip
   Cool and garlicky, it acts as a delicious contrast to the heat of the tahini pesto.
7. Crispy Chickpeas or Falafel Balls
   Add a protein-packed crunch to your plate, with flavors that naturally pair with tahini.
8. Sparkling Lemonade or Dry White Wine
   For drinks, go with a crisp option to balance the creamy and spicy elements—think Sauvignon Blanc or a citrus-forward soda.

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Storage Instructions

Leftovers of this Greek Chicken Alfredo & Garlic Potatoes dish hold up surprisingly well with the right storage methods. Here’s how to keep the flavors and textures at their best:

• Chicken & Potatoes: Store in airtight containers in the fridge for up to 4 days. Reheat in a skillet or air fryer to keep the potatoes crispy.
• Alfredo Pasta: Keep the pasta and sauce in a separate container. Add a splash of milk or cream when reheating to bring back the silky texture. Best enjoyed within 3 days.
• Tahini Pesto: Store extra pesto in a sealed jar in the fridge for up to 1 week, or freeze in ice cube trays for quick single servings.

Freezing Tips: You can freeze the grilled chicken and garlic potatoes for up to 2 months. Avoid freezing the Alfredo sauce, as it can separate upon thawing.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: ~720 kcal
• Protein: 38g
• Carbohydrates: 52g
• Fat: 40g
• Saturated Fat: 17g
• Unsaturated Fat: 20g
• Cholesterol: 135mg
• Fiber: 5g
• Sugar: 5g
• Sodium: 620mg

These values are estimates and will vary based on portion sizes, specific ingredients, and any substitutions.

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Frequently Asked Questions

1. Can I make this dish dairy-free?

Yes! Swap the Alfredo sauce with a dairy-free version using cashew cream or coconut milk and nutritional yeast. Use dairy-free Parmesan or omit cheese entirely.

2. Is this recipe spicy?

Mildly spicy. The heat comes from the hot honey tahini pesto, which you can control by using less hot honey or substituting regular honey.

3. Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs offer more flavor and stay juicier on the grill. Adjust cooking time to ensure they’re fully cooked.

4. How do I keep Alfredo sauce from clumping when reheated?

Add a splash of milk, cream, or even pasta water when reheating gently over low heat. Stir continuously to maintain a smooth texture.

5. Can I prep any parts in advance?

Yes. You can marinate the chicken a day ahead, roast the potatoes earlier in the day, and even make the pesto up to 3 days in advance.

6. What pasta types work best with Alfredo?

Fettuccine and linguine are ideal, but penne or rigatoni work well too, especially if you want more sauce in each bite.

7. Is this dish kid-friendly?

Kids usually love the Alfredo and potatoes. If serving to little ones, keep the pesto mild or on the side.

8. Can I make it vegetarian?

Definitely. Skip the chicken and replace it with grilled halloumi, roasted chickpeas, or sautéed mushrooms for a hearty vegetarian version.

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Conclusion

Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto is a celebration of contrasts—creamy and spicy, crisp and tender, bold yet comforting. It’s the kind of dish that feels gourmet but comes together with everyday ingredients. Perfect for when you’re craving something hearty, a little indulgent, and full of vibrant, fresh flavor.

Whether you’re making it for a special dinner or treating yourself to a next-level weeknight meal, this dish delivers big flavor and satisfying textures in every bite.

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