A fusion of bold Mediterranean zest and rich creamy comfort, this Greek Chicken Alfredo & Garlic Potatoes dish is where smoky meets saucy. Imagine perfectly grilled chicken sliced over a bed of creamy Alfredo pasta, complemented by herb-infused roasted baby potatoes. But what takes it over the edge? A fiery drizzle of hot honey tahini pesto that melts into every bite. It’s indulgent yet fresh, hearty yet full of brightness—a dinner you’ll crave again and again.

This plate is the kind of weeknight luxury that doesn’t require a restaurant reservation. It delivers crispy edges from the grilled chicken, velvet-like Alfredo over al dente noodles, and those golden potatoes soaking up garlicky herb butter. And just when you think it can’t get better, the sweet-heat of the spicy tahini pesto cuts through with a punch of bold flavor.

Preparation Phase & Tools to Use

Getting this recipe right starts with the right kitchen gear:

Cast Iron Skillet or Grill Pan: Essential for achieving that perfect char and sear on the chicken. The heavy-duty heat retention ensures even cooking.
Large Pot: You’ll need this to boil your pasta to just-right al dente.
Sheet Pan: Perfect for roasting those baby potatoes to golden, crispy perfection.

Food Processor or Blender: This is non-negotiable for getting the tahini pesto silky and well-emulsified.
Whisk & Mixing Bowls: For stirring up the Alfredo sauce and tossing ingredients with herbs and spices.

Having these on hand will make each component cook evenly and lock in the flavors just as intended.

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

Each component plays a key role in bringing harmony to this flavor-packed dish:

Chicken Breasts: Boneless and skinless, they are the juicy protein centerpiece, ideal for grilling or searing.
Olive Oil: Used for marinating and roasting; it imparts a smooth, slightly peppery base flavor.

Lemon Juice & Zest: Brightens the marinade and balances the richness of the Alfredo.
Garlic Cloves: Fresh and minced, they infuse both the potatoes and pesto with deep, aromatic flavor.
Baby Potatoes: Roasted until crispy, these add earthy depth and texture.

Salted Butter: Key to that creamy Alfredo and also melts into the roasted potatoes for a rich finish.
Heavy Cream & Parmesan Cheese: The backbone of Alfredo sauce—rich, creamy, and savory.
Fettuccine or Linguine Pasta: Ideal for soaking up the sauce and supporting the toppings.

Fresh Parsley: Adds color and a clean, herby bite.
Tahini: Nutty and smooth, forming the base of the pesto twist.
Hot Honey: Sweet with a kick, it balances the tahini and elevates the pesto.

Fresh Basil & Cilantro: Bright greens that blend with tahini and garlic for a bold pesto.

How To Make the Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto

Step 1: Marinate the Chicken

Whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Coat chicken breasts evenly and let marinate for at least 30 minutes (or overnight for deeper flavor).

Step 2: Roast the Garlic Potatoes

Preheat oven to 425°F. Halve baby potatoes and toss with olive oil, minced garlic, salt, pepper, and chopped parsley. Spread on a sheet pan and roast for 25-30 minutes until golden and crisp.

Step 3: Grill or Sear the Chicken

Heat your cast iron skillet or grill pan to medium-high. Cook marinated chicken breasts for 5-6 minutes per side until beautifully charred and fully cooked. Let rest, then slice.

Step 4: Cook the Pasta

Boil a large pot of salted water and cook pasta until al dente. Drain and set aside.

Step 5: Make the Alfredo Sauce

In a saucepan, melt butter and stir in minced garlic. Add heavy cream and bring to a gentle simmer. Stir in grated parmesan cheese and let it melt fully. Add salt and pepper to taste.

Step 6: Blend the Spicy Hot Honey Tahini Pesto

In a blender or food processor, combine tahini, hot honey, garlic, fresh basil, cilantro, lemon juice, and a splash of water. Blend until smooth and pourable.

Step 7: Assemble the Plate

Plate the Alfredo pasta first, top with sliced chicken and a scoop of roasted potatoes. Drizzle generously with the hot honey tahini pesto. Garnish with more parsley or basil if desired.

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

To serve this dish at its best, make sure to plate while everything is still warm. The Alfredo pasta should form the creamy base, with sliced grilled chicken arranged on top. Add the roasted garlic potatoes alongside or on the same plate to let their buttery herb flavors meld into the pasta. A generous drizzle of the spicy hot honey tahini pesto should be added just before serving to preserve its vibrant color and bold taste.

Store any leftovers in airtight containers. The chicken and potatoes can be kept for up to 4 days in the fridge. Pasta is best enjoyed within 2 days to keep its texture. Reheat gently in a skillet or microwave, adding a splash of cream or water to revive the Alfredo sauce.

Frequently Asked Questions

How spicy is the hot honey tahini pesto?

It has a warm kick from the hot honey, but it’s balanced by the nutty tahini and fresh herbs. You can adjust the heat by using more or less honey.

Can I make this dish ahead of time?

Yes! Marinate the chicken overnight and roast the potatoes a day in advance. The Alfredo sauce and pesto can also be prepared ahead and stored separately in the fridge.

What other pasta can I use besides fettuccine?

Linguine, spaghetti, or even penne work well. Choose a pasta shape that can hold onto the creamy sauce.

Is there a dairy-free version of Alfredo I can use?

Definitely. Swap out the cream and butter for coconut cream and vegan butter, and use nutritional yeast or dairy-free parmesan for the cheesy element.

Can I grill the chicken instead of searing it?

Absolutely. Grilling adds extra smoky depth and beautiful grill marks. Just make sure it reaches an internal temp of 165°F.

What can I substitute for tahini?

If you don’t have tahini, cashew butter or almond butter with a bit of olive oil can work in a pinch for the pesto base.

Want More Chicken Dinner Ideas?

If you loved this Greek Chicken Alfredo, here are a few more bold and comforting meals worth trying:

• One-Skillet Spicy Garlic Butter Parmesan Steak Pasta for an ultra-savory twist.
• Sweet Spicy Garlic Honey BBQ Chicken Pasta if you crave more sweet heat harmony.
• Texas Roadhouse Butter Chicken Skillet for melt-in-your-mouth buttery richness.
• Cheesy Garlic Chicken and Broccoli Pasta when you’re in the mood for something cozy and veggie-packed.
• Creamy Garlic Butter Chicken Rotini in Parmesan Sauce for a creamy, herby finish.

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And let me know in the comments how it turned out. Did you try grilling the chicken or searing it? Did you add extra herbs or more heat to the pesto?

I love hearing how you make these recipes your own. Got questions? Ask away—let’s make dinner better together.

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

Author: Olivia McKenney

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Description

This Greek Chicken Alfredo dish brings together creamy fettuccine pasta, herb-roasted garlic potatoes, and juicy grilled chicken—all elevated with a spicy hot honey tahini pesto that packs sweet heat and bold Mediterranean flavor.

Instructions

1. In a bowl, whisk olive oil, lemon juice, zest, garlic, salt, and pepper. Coat chicken and let marinate for 30 minutes or overnight.

2. Preheat oven to 425°F. Toss halved potatoes with olive oil, garlic, salt, pepper, and parsley. Roast on a sheet pan for 25–30 minutes until golden.

3. Heat a grill pan or cast iron skillet to medium-high. Cook chicken 5–6 minutes per side until charred and cooked through. Let rest, then slice.

4. Boil pasta in salted water until al dente. Drain and set aside.

5. In a saucepan, melt butter. Add garlic and cook 1 minute. Stir in heavy cream, then Parmesan. Simmer until thickened. Season with salt and pepper.

6. Combine tahini, hot honey, garlic, basil, cilantro, lemon juice, and water in a blender. Blend until smooth.

7. Place Alfredo pasta on plate, top with chicken and potatoes, and drizzle pesto on top. Garnish with parsley or basil.

Notes

Marinating the chicken longer (overnight) results in extra juicy, flavorful meat.

To reheat Alfredo, add a splash of cream or milk to revive the texture.

You can adjust the heat of the pesto by adding more or less hot honey to taste.