Name: Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Mediterranean Fusion
Ingredients: 1 lb boneless skinless chicken thighs 1 cup plain yogurt 2 tbsp lemon juice 3 tbsp olive oil 6 garlic cloves 1 tsp dried oregano 1 tsp dried thyme; 1.5 lbs baby potatoes 1 cup grated parmesan cheese; 1.25 cups heavy cream 2 tbsp butter 1/3 cup tahini 2 tbsp honey 1 tsp chili flakes or 2 tsp hot sauce 2 tbsp fresh parsley 2 tbsp fresh basil 12 oz fettuccine or pasta of choice Salt and pepper to taste Water as needed for pesto

Description

This Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto is a comfort food dream. Juicy Greek-marinated chicken meets rich Alfredo pasta and golden roasted garlic potatoes, all topped with a spicy hot honey tahini pesto. Perfect for a hearty weeknight dinner or impressive gathering, this Mediterranean-inspired dish delivers creamy, savory, and sweet heat in every bite.

Ingredients

1 lb boneless skinless chicken thighs

1 cup plain yogurt

2 tbsp lemon juice

3 tbsp olive oil

6 garlic cloves

1 tsp dried oregano

1 tsp dried thyme

1.5 lbs baby potatoes

1 cup grated parmesan cheese

1.25 cups heavy cream

2 tbsp butter

1/3 cup tahini

2 tbsp honey

1 tsp chili flakes or 2 tsp hot sauce

2 tbsp fresh parsley

2 tbsp fresh basil

12 oz fettuccine or pasta of choice

Salt and pepper to taste

Water as needed for pesto

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Instructions

1. Marinate the chicken by mixing yogurt, lemon juice, olive oil, minced garlic, oregano, and thyme. Coat the chicken and refrigerate for 30 minutes to 4 hours.

2. Roast the potatoes by halving them and tossing with olive oil, garlic, salt, and pepper. Roast at 425°F for 25–30 minutes until crispy.

3. Sear the marinated chicken in a skillet for 3–4 minutes per side. Finish baking in the oven at 425°F for 10–15 minutes until fully cooked.

4. Make the Alfredo by melting butter, sautéing garlic, adding cream, and simmering. Stir in parmesan until smooth and season to taste.

5. Cook the pasta al dente, drain, and mix with the Alfredo sauce.

6. Prepare the tahini pesto by blending tahini, honey, chili flakes or hot sauce, parsley, basil, and water until smooth.

7. Assemble the dish with Alfredo pasta, sliced chicken, garlic potatoes, and a generous drizzle of the tahini pesto. Garnish with fresh herbs or lemon zest.

Notes

Add lemon zest on top for an extra zing.

Keep the tahini pesto separate for storing and drizzle fresh after reheating.

For extra spice, double the chili flakes in the pesto.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baked, Roasted, Stovetop
Cuisine: Mediterranean Fusion

Nutrition

Serving Size: 1 plate (approx)
Calories: 735
Sugar: 6g
Sodium: 410mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 4g
Protein: 35g
Cholesterol: 125mg