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

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
2–3 tablespoons cold water (to thin)

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Instructions

Marinate the chicken: Whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, pepper, and optional yogurt. Coat chicken and marinate for at least 30 minutes.
Roast the potatoes: Toss halved potatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 425°F (220°C) for 30–35 minutes, flipping halfway.
Cook the chicken: Sear chicken in a skillet over medium-high heat for 6–7 minutes per side until cooked through. Rest and slice.
Make the Alfredo: Cook pasta until al dente. In another pan, melt butter and sauté garlic. Add cream and simmer until slightly thickened. Stir in Parmesan and season to taste. Toss in pasta.
Make the tahini pesto: Blend tahini, basil, garlic, lemon juice, olive oil, hot honey, salt, and pepper. Add cold water to reach a drizzly consistency.
Assemble: Plate Alfredo pasta, top with sliced chicken, add roasted potatoes, and drizzle generously with tahini pesto. Serve warm.

Notes

Use shrimp or cauliflower gnocchi as protein/pasta alternatives.
Swap pesto with lemon dill yogurt sauce for a cooler flavor.
Add baby spinach or sun-dried tomatoes to the Alfredo for color and nutrition.
Store components separately for best freshness and texture.
Grill chicken for a smoky twist.

Author: liinaa
Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking, Searing, Boiling
Cuisine: Fusion
Diet: Halal

Nutrition

Serving Size: 1 plate
Calories: 680
Sugar: 6g
Sodium: 520mg
Fat: 38g
Saturated Fat: 14g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 36g
Cholesterol: 115mg