Name: Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Fusion
Ingredients: For the Greek chicken:; 1 lb boneless, skinless chicken breasts or thighs; 2 tablespoons olive oil; 2 tablespoons lemon juice; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon paprika; Salt and black pepper to taste; 2 tablespoons plain Greek yogurt (optional); For the Alfredo pasta:; 8 oz fettuccine or penne pasta; 2 tablespoons butter; 2 cloves garlic, minced; 1 cup heavy cream; 3/4 cup grated Parmesan cheese; Salt and black pepper to taste; For the garlic potatoes:; 1 lb baby potatoes or Yukon golds, halved; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano or rosemary; Salt and black pepper to taste; For the spicy hot honey tahini pesto:; 1/4 cup tahini; 1/4 cup fresh basil or parsley; 1 clove garlic; 1 tablespoon lemon juice; 2 tablespoons olive oil; 1 tablespoon hot honey (or honey + red pepper flakes); Salt and black pepper to taste

This Greek Chicken Alfredo with Garlic Potatoes and Spicy Hot Honey Tahini Pesto is a vibrant, flavor-packed twist on comfort food. I take creamy Alfredo pasta, layer it with juicy Greek-marinated chicken, add crispy roasted garlic potatoes on the side, and finish it all off with a bold drizzle of spicy, sweet, herby tahini pesto. It’s a mashup of Mediterranean and Italian flavors that tastes gourmet but is surprisingly easy to make.

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

Why You’ll Love This Recipe

I love this recipe because it brings so many flavors and textures together in one satisfying dish. The Alfredo is rich and creamy, the Greek chicken is tangy and perfectly seasoned, and the garlic potatoes add a crispy bite. The spicy hot honey tahini pesto ties everything together with its sweet heat and nutty, herbal kick. It’s a show-stopping meal that feels special without being complicated.

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 or thighs
Olive oil
Lemon juice
Garlic, minced
Dried oregano
Paprika
Salt and black pepper
Plain Greek yogurt (optional, for marinade)

For the Alfredo pasta:

Fettuccine or penne pasta
Butter
Heavy cream
Garlic, minced
Parmesan cheese, grated
Salt and black pepper

For the garlic potatoes:

Baby potatoes or Yukon golds, halved
Olive oil
Garlic, minced
Dried oregano or rosemary
Salt and black pepper

For the spicy hot honey tahini pesto:

Tahini
Fresh basil or parsley
Garlic
Lemon juice
Olive oil
Hot honey (or regular honey + red pepper flakes)
Salt and black pepper
Cold water (to thin)

Directions

Marinate the chicken:
I whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper together. I coat the chicken and let it marinate for at least 30 minutes or overnight for deeper flavor.
Roast the potatoes:
I toss the halved potatoes with olive oil, garlic, salt, pepper, and oregano. Then I roast them at 425°F for 30–35 minutes until golden and crisp, flipping halfway.
Cook the chicken:
I sear the marinated chicken in a skillet over medium-high heat until golden and cooked through, about 6–7 minutes per side. I let it rest, then slice it.
Make the Alfredo pasta:
I cook the pasta until al dente. In a separate pan, I melt butter, sauté garlic, stir in the cream, and simmer until thickened. I whisk in Parmesan cheese and season with salt and pepper. Then I toss in the cooked pasta until coated.
Make the hot honey tahini pesto:
In a blender or food processor, I combine tahini, basil (or parsley), garlic, lemon juice, olive oil, hot honey, salt, and pepper. I blend until smooth, adding cold water as needed to reach a drizzly consistency.
Assemble the dish:
I plate the Alfredo pasta, top with sliced Greek chicken, add the crispy potatoes on the side, and generously drizzle everything with the spicy tahini pesto.

Servings and timing

This recipe makes 4 servings.
Prep time: 30 minutes
Cook time: 35 minutes
Total time: 1 hour 5 minutes

Variations

When I want to lighten things up, I use whole wheat pasta or substitute cauliflower gnocchi. I’ve made this with shrimp instead of chicken, and it’s just as good. Sometimes I swap the hot honey pesto with a lemon dill yogurt sauce for a cooler finish. I also like to add baby spinach or sun-dried tomatoes to the Alfredo for extra flavor and color.

storage/reheating

I store leftovers in separate containers for pasta, chicken, potatoes, and pesto to keep everything fresh. It keeps well in the fridge for up to 3 days. To reheat, I warm the pasta and chicken in a skillet with a splash of cream or water. I crisp the potatoes in a toaster oven or air fryer, and I serve the pesto cold or at room temperature.

FAQs

Can I make the tahini pesto ahead of time?

Yes, I often make it a day or two ahead and keep it in the fridge. It thickens a bit, so I stir in a little cold water before serving.

Can I use store-bought Alfredo sauce?

Yes, I can use it in a pinch, but I prefer homemade for a creamier, more flavorful finish.

What’s the best pasta for this dish?

I usually go with fettuccine or penne, but any sturdy pasta that holds sauce well will work — even spaghetti or rigatoni.

How spicy is the hot honey pesto?

It has a mild kick. I adjust the heat by adding more or less red pepper flakes or hot honey depending on my mood.

Can I grill the chicken instead of pan-searing?

Absolutely. Grilling adds a smoky flavor that pairs beautifully with the other elements of the dish.

Conclusion

This Greek Chicken Alfredo with Garlic Potatoes and Spicy Hot Honey Tahini Pesto is a bold, satisfying, and totally unique dinner that’s as comforting as it is flavorful. I love how each component brings something special, and together they make one unforgettable plate. Whether I’m cooking to impress or just treating myself, this dish is always worth making.