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.
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
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.
Notes
Let the chicken rest before slicing to keep it juicy.
Blend the pesto just before serving for the freshest flavor.
Adjust hot honey amount based on your spice tolerance.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling, Roasting
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 635
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 115mg
Keywords: Greek chicken, Alfredo, hot honey, tahini pesto, garlic potatoes