Name: Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mediterranean Fusion
Ingredients: 1 lb chicken breasts or thighs; 1.5 lb baby potatoes; 12 oz fettuccine or linguine pasta; 2 cups Alfredo sauce; 3 tbsp tahini; 2 tbsp hot honey; 2 cloves garlic, minced; 2 tbsp olive oil (for potatoes); 2 tbsp olive oil (for pesto); 1 tbsp lemon juice; 2 tbsp fresh parsley, chopped; 2 tbsp fresh cilantro, chopped; 1 tsp dried oregano; Salt and pepper to taste

Mediterranean meets comfort in this Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto. This dish is the ultimate trifecta of flavor: creamy, garlicky Alfredo sauce, char-grilled chicken infused with Mediterranean herbs, and golden baby potatoes crisped to perfection. Finished with a vibrant tahini pesto that’s kissed with a spicy hot honey twist, every bite sings with bold, balanced flavor.

It looks indulgent and gourmet, but it’s surprisingly approachable for a weeknight dinner or an elevated weekend meal. Whether you’re cooking for family or impressing guests, this colorful plate delivers big on taste, texture, and satisfaction.

What Kind of Chicken Should I Use?

Boneless skinless chicken breasts work wonderfully here, as they grill beautifully and soak up the marinade fast. But feel free to use boneless chicken thighs if you want extra juiciness. For maximum flavor, marinate your chicken in olive oil, lemon, oregano, and garlic for at least 30 minutes.

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

Chicken breasts or thighs – These are the protein centerpiece, seasoned and grilled to golden perfection.
Baby potatoes – Roasted until crispy with garlic, herbs, and olive oil for that comforting crunch.
Alfredo sauce – Creamy, cheesy, and rich—it brings the luscious base to the dish.
Tahini – Adds nutty depth and smooth texture to the pesto.
Fresh parsley and cilantro – Provide fresh, herbal brightness in the pesto.
Hot honey – Brings a sweet heat that balances the creaminess and herbs.
Garlic – Essential in both the pesto and the potatoes for punchy flavor.
Olive oil – Used for roasting, grilling, and in the pesto base.
Pasta (like fettuccine or linguine) – Serves as a cozy, creamy bed under the grilled chicken.

How To Make the Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto

Step 1: Marinate and Grill the Chicken

In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Coat the chicken and let it marinate for at least 30 minutes. Grill over medium heat for 6–7 minutes per side until nicely charred and cooked through. Let it rest before slicing.

Step 2: Roast the Garlic Potatoes

Halve baby potatoes and toss with olive oil, minced garlic, dried parsley, salt, and pepper. Roast in a 425°F oven for 25–30 minutes, flipping once halfway, until golden brown and crispy.

Step 3: Make the Alfredo Pasta

Boil your pasta of choice according to the package directions. In a saucepan, warm your Alfredo sauce and toss it with the cooked pasta. Keep it warm while preparing the toppings.

Step 4: Prepare the Spicy Hot Honey Tahini Pesto

In a blender or food processor, combine tahini, parsley, cilantro, garlic, olive oil, lemon juice, and a generous drizzle of hot honey. Blend until smooth and creamy, then taste and adjust heat and salt as needed.

Step 5: Assemble and Drizzle

Plate the Alfredo pasta first, then layer the sliced grilled chicken and roasted potatoes. Spoon over the spicy tahini pesto and add extra herbs for garnish.

How to Serve and Store Greek Chicken Alfredo

Serve this dish fresh and hot for the best texture—especially the crisp-edged potatoes. It’s perfect for plating up individually or served family-style on a large platter.

To store leftovers, separate the pasta, chicken, and potatoes into airtight containers and refrigerate for up to 4 days. Reheat gently in a skillet with a splash of water or milk to revive the creaminess of the Alfredo. The tahini pesto keeps well refrigerated in a small jar for up to 5 days.

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely! You can prep each component separately—grill the chicken, roast the potatoes, blend the pesto, and boil the pasta. Store them in separate containers and reheat when ready to assemble.

What can I use instead of tahini?

If you don’t have tahini, cashew butter or even a mild almond butter can work. The texture will be similar, though the flavor will be slightly different.

How spicy is the hot honey pesto?

It has a medium kick. You can adjust the spiciness by adding more or less hot honey or even a pinch of red chili flakes if you like it bolder.

Can I use store-bought Alfredo sauce?

Yes, a good-quality jarred Alfredo sauce works fine. If you want to make it from scratch, a simple mix of butter, cream, garlic, and parmesan will do the trick.

What pasta shape is best?

Fettuccine or linguine works well for holding the sauce and supporting the grilled chicken. But penne or rigatoni are great options too if you prefer shorter pasta.

Is this dish gluten-free?

It can be! Use gluten-free pasta and double-check your Alfredo and tahini ingredients to make sure they’re safe.

Want More Dinner Ideas?

If you love bold, comforting meals like this Greek Chicken Alfredo, here are more recipes to keep your dinner table exciting:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go spicy on the pesto or keep it mellow? Did you swap in sweet potatoes or use thighs instead of breasts?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook with flavor and confidence.

Find more daily recipes and inspiration on my Pinterest @hallarecipes.

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

Author: Jam Scott
Total Time: 1 hour
Yield: 4 servings

Print Recipe

Description

A Mediterranean-inspired fusion dinner featuring juicy grilled Greek chicken over creamy Alfredo pasta, paired with crispy garlic baby potatoes and finished with a spicy hot honey tahini pesto drizzle. This dish is vibrant, comforting, and packed with bold flavors—perfect for impressing guests or elevating your weeknight dinner.

Instructions

1. In a bowl, mix 1 tbsp olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Coat the chicken and marinate for 30 minutes.

2. Grill chicken over medium heat for 6–7 minutes per side until cooked through and nicely charred. Rest and slice.

3. Halve the baby potatoes and toss with 1 tbsp olive oil, garlic, dried parsley, salt, and pepper. Roast at 425°F for 25–30 minutes until golden and crisp.

4. Boil pasta according to package directions. Heat Alfredo sauce and toss with cooked pasta.

5. In a blender, combine tahini, parsley, cilantro, garlic, 2 tbsp olive oil, lemon juice, and hot honey. Blend until smooth.

6. Plate Alfredo pasta, top with grilled chicken and roasted potatoes, and drizzle with spicy tahini pesto. Garnish with herbs.