Description
Turn dinner into something unforgettable with this Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto. Juicy grilled chicken meets creamy pasta and golden garlic potatoes, all tied together with a spicy-sweet tahini pesto. Whether you’re looking for an easy dinner, quick comfort food, or bold Mediterranean-inspired meal, this dish checks every box. It’s perfect for weeknights, date nights, or impressive food ideas when guests are over. Packed with protein, flavor, and layered textures, this is a next-level dinner idea that’s as stunning as it is satisfying.
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 lemon, juiced
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon smoked paprika
Salt and black pepper to taste
1.5 pounds baby gold potatoes, halved
2 tablespoons olive oil
1.5 teaspoons garlic powder
1 tablespoon chopped fresh parsley
Salt and pepper to taste
8 ounces fettuccine or linguine
1.5 cups heavy cream
1 cup grated Parmesan cheese
2 tablespoons butter
2 garlic cloves, minced
Salt and pepper to taste
0.5 cup fresh parsley
0.5 cup fresh basil leaves
1 tablespoon tahini
1 garlic clove
1 tablespoon hot honey
2 tablespoons olive oil
0.5 lemon, juiced
Salt to taste
Extra chopped herbs
Shaved Parmesan
Cracked black pepper
Instructions
1. 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.
2. Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, garlic powder, parsley, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping once.
3. Heat a grill or cast iron pan over medium-high. Grill the chicken for 5–7 minutes per side until charred and cooked through. Let it rest, then slice.
4. Boil pasta in salted water until al dente. In a skillet, melt butter, sauté garlic, then stir in heavy cream and Parmesan. Simmer until smooth. Toss in pasta and coat well.
5. In a food processor, blend parsley, basil, garlic, tahini, hot honey, olive oil, lemon juice, and salt until creamy but textured.
6. Plate Alfredo pasta, top with sliced grilled chicken, and add roasted potatoes. Drizzle with pesto and garnish.
Notes
For extra flavor, grill the chicken over charcoal or wood for a deeper smoky finish.
Don’t over-blend the pesto—leave it a little textured for a rustic finish.
Alfredo too thick? Loosen it with a splash of pasta water or cream while tossing.
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 5g
- Sodium: 620mg
- Fat: 40g
- Saturated Fat: 17g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 135mg
Keywords: easy dinner, Greek chicken, garlic potatoes, spicy pesto, creamy Alfredo, food ideas