Name: Greek Hot Honey Chicken Alfredo with Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 2 boneless, skinless chicken breasts, cut into bites; 1 tbsp olive oil; 1 tsp dried oregano; 1 tsp smoked paprika; Salt & pepper to taste; 2 tbsp honey; 1 tsp hot sauce (like sriracha or your favorite chili sauce); ½ tsp crushed red pepper flakes (optional for extra heat); 6 oz pasta (fettuccine, linguine, or penne); 1 tbsp butter; 1 clove garlic, minced; ½ cup heavy cream; ¼ cup grated Parmesan cheese; Zest and juice of ½ lemon; Salt & pepper to taste; 2 medium Yukon Gold potatoes, diced; 1 tbsp olive oil; 1 clove garlic, minced; 1 tsp dried rosemary or oregano; Salt & pepper to taste; 1 tbsp basil pesto for tossing after roasting; 1 tbsp basil pesto; 1 tbsp honey; 1 tsp hot sauce; 1 tbsp lemon juice; Splash of warm water to thin if needed; Fresh parsley or basil for garnish; Extra Parmesan for garnish; Lemon wedges for garnish

Description

Greek Hot Honey Chicken Alfredo with Roasted Potatoes is a vibrant and flavorful dish that perfectly balances creamy comfort and spicy excitement. Crispy chicken bites, seasoned with Greek spices and glazed in sticky hot honey, are paired with silky lemon-garlic Alfredo pasta. The addition of golden garlic-herb roasted potatoes adds a delightful crunch, making this meal ideal for both weeknight dinners and special occasions. Every bite delivers a unique blend of sweet, spicy, and savory notes that will leave you craving more.

Ingredients

Scale

2 boneless, skinless chicken breasts, cut into bites
1 tbsp olive oil
1 tsp dried oregano
1 tsp smoked paprika
Salt & pepper to taste
2 tbsp honey
1 tsp hot sauce (like sriracha or your favorite chili sauce)
½ tsp crushed red pepper flakes (optional for extra heat)
6 oz pasta (fettuccine, linguine, or penne)
1 tbsp butter
1 clove garlic, minced
½ cup heavy cream
¼ cup grated Parmesan cheese
Zest and juice of ½ lemon
Salt & pepper to taste
2 medium Yukon Gold potatoes, diced
1 tbsp olive oil
1 clove garlic, minced
1 tsp dried rosemary or oregano
Salt & pepper to taste
1 tbsp basil pesto for tossing after roasting
1 tbsp basil pesto
1 tbsp honey
1 tsp hot sauce
1 tbsp lemon juice
Splash of warm water to thin if needed
Fresh parsley or basil for garnish
Extra Parmesan for garnish
Lemon wedges for garnish

Instructions

Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, garlic, rosemary, salt, and pepper. Roast for 25–30 minutes, flipping halfway through until crispy. Toss hot roasted potatoes with basil pesto right before serving.
Season chicken bites with olive oil, oregano, paprika, salt, and pepper. In a skillet over medium-high heat, cook chicken until golden and crispy, about 4–5 minutes per side. Lower heat and add honey, hot sauce, and crushed red pepper flakes. Toss until chicken is sticky, caramelized, and fully glazed.
Cook pasta according to package directions. In a skillet, melt butter and sauté garlic until fragrant. Stir in heavy cream, Parmesan cheese, lemon zest, and lemon juice. Simmer for 3–5 minutes until thickened and creamy. Toss cooked pasta into the sauce and season to taste.
Whisk together basil pesto, honey, hot sauce, and lemon juice until smooth. Thin with a splash of warm water if needed for drizzling.
Plate a bed of lemon-garlic Alfredo pasta. Top with crispy hot honey chicken bites. Add a scoop of garlic pesto roasted potatoes. Drizzle generously with sweet-spicy hot honey pesto sauce. Garnish with fresh herbs, Parmesan cheese, and a squeeze of lemon.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking and Frying
Cuisine: Greek

Nutrition

Serving Size: 1 plate (approximately 500g)
Calories: 740
Sugar: 16g
Sodium: 980mg
Fat: 37g
Saturated Fat: 10g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 5g
Protein: 40g
Cholesterol: 125mg

Keywords: Adjust the amount of hot sauce based on your spice preference. Feel free to substitute chicken with roasted vegetables for a vegetarian version.