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

 Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto—a Mediterranean delight with a fiery and nutty twist! Tender lemon-herb grilled chicken served over creamy garlic Alfredo pasta alongside crispy roasted garlic potatoes. The star? A rich and spicy tahini basil pesto sauce swirled with sweet and spicy hot honey! 


Ingredients (Serves 2–3)

 Lemon-Herb Grilled Chicken
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
1 tbsp lemon juice 
1 tbsp fresh oregano, chopped 
1 clove garlic, minced 
Salt & freshly cracked black pepper to taste

 Creamy Garlic Alfredo Pasta
8 oz fettuccine pasta
1 tbsp butter 
3 cloves garlic, minced
1 ½ cups heavy cream
½ cup grated Parmesan cheese 
Salt & freshly cracked black pepper to taste

 Crispy Roasted Garlic Potatoes
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
3 cloves garlic, minced
½ tsp dried rosemary
Salt & freshly cracked black pepper to taste

 Rich, Spicy Tahini Basil Pesto with Hot Honey Swirl
¼ cup fresh basil leaves 
2 tbsp tahini
2 tbsp grated Parmesan cheese 
1 clove garlic, minced
2 tbsp olive oil
1-2 tsp hot sauce (adjust to your spice preference)
1 tbsp lemon juice 
2 tbsp hot honey (or regular honey with a pinch of red pepper flakes)
Salt & freshly cracked black pepper to taste


Instructions

1. Marinate & Grill the Chicken
In a bowl, toss chicken pieces with olive oil, lemon juice, oregano, minced garlic, salt, and pepper.
Heat a grill pan or outdoor grill to medium-high heat. Grill chicken bites for 3-4 minutes per side, or until cooked through and lightly charred. Set aside.

2. Prepare the Crispy Roasted Garlic Potatoes
Preheat oven to 425°F (220°C).
In a bowl, toss potato cubes with olive oil, minced garlic, rosemary, salt, and pepper.
Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes, or until golden brown and crispy, flipping halfway through.

3. Cook the Pasta
Cook fettuccine according to package instructions until al dente.
Reserve ½ cup pasta water, then drain.

4. Make the Creamy Garlic Alfredo Pasta
While the chicken grills and potatoes roast, melt butter in a large skillet over medium heat.
Sauté garlic until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Add cooked fettuccine to the sauce, tossing gently. Add reserved pasta water if needed to reach desired consistency.

5. Prepare the Spicy Hot Honey Tahini Pesto
In a food processor or blender, combine basil leaves, tahini, Parmesan cheese, minced garlic, olive oil, hot sauce, and lemon juice. Blend until smooth. Season with salt and pepper to taste. Gently swirl in the hot honey.

6. Assemble & Serve
Serve the creamy garlic Alfredo pasta topped with the lemon-herb grilled chicken bites and crispy roasted garlic potatoes on the side.
Spoon the spicy hot honey tahini pesto over the chicken and pasta.


A vibrant and exciting Mediterranean dish with a unique and fiery pesto! The bright lemon and herbs in the chicken, the creamy garlic pasta, the fragrant roasted potatoes, and the rich, spicy, and nutty pesto with a sweet and spicy honey swirl create an unforgettable symphony of flavors!