Description
Greek Chicken Alfredo with Garlic Potatoes and Pesto is a mouthwatering dish that beautifully blends Mediterranean flavors. This recipe features juicy lemon-herb grilled chicken paired with creamy garlic Alfredo pasta and crispy roasted garlic potatoes, all drizzled with a spicy hot honey tahini pesto. Perfect for both intimate family dinners and lively gatherings, this meal is not only delicious but also visually stunning. Experience the harmony of tangy lemon, rich creaminess, and a hint of spice, making every bite a delight.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 2 medium Yukon Gold potatoes
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- Fresh basil leaves
- Hot honey or regular honey with red pepper flakes
Instructions
- Marinate chicken in olive oil, lemon juice, oregano, garlic, salt, and pepper for at least 30 minutes. Grill until cooked through.
- Preheat oven to 425°F (220°C). Toss potato cubes with olive oil, garlic, rosemary, salt, and pepper; roast for 20–25 minutes.
- Cook fettuccine until al dente; reserve some pasta water before draining.
- In a skillet, melt butter and sauté garlic. Add heavy cream and Parmesan; stir in cooked pasta.
- Blend tahini pesto ingredients in a food processor until smooth; swirl in hot honey.
- Serve pasta topped with grilled chicken, roasted potatoes, and drizzle pesto over everything.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Grilling/Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approx. 420g)
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg
Keywords: You can easily customize this dish by using different proteins or adjusting the spice level in the pesto. For an added crunch, consider incorporating vegetables like grilled zucchini or asparagus as sides.