Description
Hot Honey Greek Chicken Alfredo with Roasted Garlic Potatoes is a sensational dish that beautifully marries sweet, savory, and creamy flavors. This recipe features crispy chicken glazed in spicy hot honey, served atop a bed of rich garlic Alfredo pasta and accompanied by fragrant roasted garlic potatoes. To elevate the dish, a drizzle of creamy fig-balsamic pesto adds an irresistible depth of flavor. Whether you’re hosting a dinner party or enjoying a cozy weeknight meal, this delightful combination will impress your guests and satisfy your cravings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 2 medium Yukon Gold potatoes
- 1 tbsp hot honey
- 1 ½ cups heavy cream
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Preheat oven to 425°F (220°C). Toss potatoes with olive oil, garlic, rosemary, salt, and pepper. Roast for 20–25 minutes.
- Preheat another oven to 400°F (200°C). Coat chicken pieces in egg, then dredge in panko breadcrumbs mixed with oregano, salt, and pepper. Sear in an oven-safe skillet for 2-3 minutes per side before transferring to the oven for 10–12 minutes.
- Cook fettuccine according to package instructions. In a skillet, melt butter and sauté garlic; add heavy cream and Parmesan to make the sauce.
- For pesto, blend basil, figs, Parmesan, olive oil, balsamic vinegar, and heavy cream until smooth.
- Serve pasta topped with crispy chicken and roasted potatoes; drizzle with pesto.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate (approx. 450g)
- Calories: 720
- Sugar: 8g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 140mg
Keywords: Feel free to customize by adding your favorite vegetables or adjusting spice levels. Use gluten-free pasta and breadcrumbs for a gluten-free version.