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.
Ingredients
2 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1.5 pounds baby potatoes, halved
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
8 ounces fettuccine or linguine
2 tablespoons salted butter
2 cloves garlic, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese
Salt and pepper to taste
1/4 cup tahini
2 tablespoons hot honey
1 clove garlic
1/4 cup fresh basil
1/4 cup fresh cilantro
1 tablespoon lemon juice
2–3 tablespoons water (to thin)
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.