Description
A creamy, flavor-packed fusion of grilled Greek-marinated chicken, silky Alfredo pasta, crispy garlic potatoes, and a spicy hot honey tahini pesto. This dinner delivers a bold, comforting twist on Mediterranean-American cuisine.
Ingredients
2 boneless skinless chicken breasts or thighs
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Greek seasoning
Salt and black pepper to taste
8 ounces spaghetti or linguine
1 tablespoon butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated parmesan cheese
1 pound baby potatoes, halved
1 tablespoon olive oil (for roasting potatoes)
1 tablespoon chopped fresh parsley
2 tablespoons tahini
2 tablespoons chopped fresh parsley (for pesto)
1 clove garlic (for pesto)
1 tablespoon lemon juice (for pesto)
1 tablespoon olive oil (for pesto)
1 teaspoon red pepper flakes
1 tablespoon hot honey
Extra parsley or basil for garnish
Instructions
1. Marinate chicken with olive oil, lemon juice, Greek seasoning, salt, and pepper. Let sit for 30 minutes or overnight.
2. Grill chicken over medium-high heat until fully cooked and lightly charred. Let rest and slice.
3. Toss halved baby potatoes with olive oil, garlic, salt, pepper, and parsley. Roast at 425°F for 30–35 minutes until golden and tender.
4. In a saucepan, melt butter and sauté garlic. Add cream, bring to a simmer, and stir in parmesan until thickened. Season to taste.
5. Cook pasta according to package directions. Drain and toss with Alfredo sauce.
6. Blend tahini, parsley, garlic, lemon juice, olive oil, red pepper flakes, and hot honey into a smooth pesto. Adjust seasoning as needed.
7. Plate pasta with Alfredo, top with grilled chicken, drizzle with tahini pesto, and serve with roasted garlic potatoes. Garnish with herbs.
Notes
Let the chicken rest before slicing to keep juices sealed in and prevent dryness.
Reheat Alfredo pasta with a splash of milk to bring back its creamy texture.
Balance the heat of the tahini pesto by adjusting hot honey and red pepper flakes to your liking.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 540mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg
Keywords: Greek Alfredo, Spicy Pesto Pasta, Chicken Alfredo, Garlic Potatoes