Name: Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek Fusion
Ingredients: 2 boneless skinless chicken breasts; 1.5 pounds baby potatoes 8 ounces spaghetti or fettuccine; 1.5 cups Alfredo sauce 1/3 cup tahini 1 cup fresh basil leaves 1/2 cup fresh parsley leaves 4 garlic cloves 2 tablespoons hot honey 3 tablespoons lemon juice 1/4 cup olive oil 1 teaspoon dried oregano 1/2 teaspoon smoked paprika Salt to taste Black pepper to taste

I’ve been cooking this Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto for years now, and it never fails to impress. It’s one of those dishes that hits every craving — creamy, herby, spicy, savory, and satisfying. Whether I’m cooking for myself, my family, or guests, this meal always earns rave reviews. The fusion of Mediterranean flavors with an unexpected twist of bold pesto heat and smooth tahini creates something familiar but totally unique.

The chicken is juicy and seasoned with oregano and lemon, grilled or pan-seared to golden perfection. It’s served over creamy Alfredo pasta that’s rich but not overpowering. Then, you’ve got those crispy garlic herb potatoes — roasted until buttery and golden. And the real kicker? That spicy hot honey tahini pesto drizzled on top. It adds a punch that wakes everything up. I love how all the elements complement each other without competing.

Why You’ll Love This Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto

This recipe is a flavor-packed experience. The creamy Alfredo balances beautifully with the herby chicken, and the roasted garlic potatoes add heartiness and texture. But it’s the spicy tahini pesto that ties it all together, offering a nutty, spicy, and slightly sweet kick that’s unlike anything else. It’s perfect for anyone looking to spice up their dinner rotation with something gourmet but doable. You’ll love that it feels like a restaurant meal but is completely home-cook friendly.

What Kind of Chicken Should I Use?

For this dish, I typically use boneless, skinless chicken breasts because they cook quickly and soak up marinades beautifully. That said, chicken thighs are a fantastic alternative if you’re looking for something a bit juicier and more flavorful — just keep in mind they may take a few minutes longer to cook. The key is marinating the chicken in lemon juice, garlic, olive oil, and Greek herbs to get that signature tangy, herby base flavor. You can grill, sear, or bake it — whatever suits your kitchen setup.

Options for Substitutions

This recipe is versatile, so don’t worry if you’re missing a few things.

Pasta: If you’re not into Alfredo, you can swap in lemon orzo, couscous, or even cauliflower rice for a low-carb option.
Alfredo Sauce: Store-bought works, but if you’re dairy-free, try a cashew cream or a plant-based Alfredo alternative.
Tahini: Don’t have tahini? Smooth almond butter or sunflower seed butter can work in a pinch.
Hot Honey: Mix regular honey with red pepper flakes or a dash of hot sauce for a similar kick.
Potatoes: Baby potatoes are ideal, but fingerlings or even sweet potatoes (for a touch of sweetness) can be used instead.
Pesto: Traditional basil pesto works if you’re not in the mood for spicy tahini pesto — just drizzle a little extra hot honey for balance.

This dish is all about the harmony of flavors, so as long as you keep the creamy, spicy, and herby elements, you can mix and match confidently.

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

Chicken Breasts
The main protein — tender, juicy, and marinated in lemony Greek herbs to soak in deep flavor.

Baby Potatoes
These roast beautifully with olive oil and garlic, adding a buttery, crispy bite to the plate.

Spaghetti or Fettuccine Pasta
Acts as the creamy base under the chicken, bringing the Alfredo richness into the mix.

Alfredo Sauce
Creamy, garlicky, and slightly cheesy — this sauce ties the pasta together and balances the spice.

Tahini
Adds a nutty, earthy backbone to the pesto, making it richer and smoother than traditional versions.

Fresh Basil and Parsley
The herbs that bring brightness and freshness to the pesto and the entire plate.

Garlic Cloves
Used in both the pesto and potatoes, garlic builds deep savory flavor throughout the dish.

Hot Honey
Sweet with a kick — this ingredient elevates the pesto into something bold and unforgettable.

Lemon Juice
Essential for marinating the chicken and cutting through the richness of Alfredo and tahini.

Olive Oil
Used throughout — from roasting to blending to searing — it’s the backbone fat of the dish.

Salt and Pepper
Basic, but essential. Every layer needs seasoning to bring it all together.

Oregano & Paprika
These Greek-inspired spices infuse the chicken with warmth and depth.

Step 1: Marinate the Chicken

Start by whisking together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper in a bowl. Add the chicken breasts and coat them thoroughly. Let them marinate for at least 30 minutes (up to 4 hours if you have time) to soak in all that Greek flavor.

Step 2: Roast the Garlic Potatoes

Preheat your oven to 425°F (220°C). Toss halved baby potatoes with olive oil, minced garlic, chopped parsley, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until golden brown and crisp on the edges.

Step 3: Cook the Pasta and Alfredo Sauce

While the potatoes roast, boil your pasta until al dente according to package instructions. Drain and set aside. In a saucepan, warm your Alfredo sauce (store-bought or homemade). Keep it on low heat until it’s ready to toss with the pasta.

Step 4: Make the Spicy Hot Honey Tahini Pesto

In a food processor, combine fresh basil, parsley, tahini, garlic, lemon juice, olive oil, and a spoonful of hot honey. Blend until smooth. Taste and adjust with more honey or lemon if needed. This pesto should be bold, creamy, and slightly spicy.

Step 5: Cook the Chicken

Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for 6–7 minutes on each side, or until nicely charred and cooked through. Let them rest for a few minutes before slicing.

Step 6: Assemble the Dish

Toss the cooked pasta with the warmed Alfredo sauce and place it on your plate. Arrange the sliced grilled chicken over the pasta. Add a generous spoonful of roasted garlic potatoes to the side. Drizzle everything with that spicy hot honey tahini pesto — be generous!

How Long to Cook Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto

The total cook time for this dish is just under an hour, depending on your prep speed and multitasking ability:

Marinate Chicken: Minimum 30 minutes (can be done ahead)
Roast Potatoes: 25–30 minutes at 425°F (220°C)
Cook Chicken: 12–15 minutes (depending on thickness)
Boil Pasta: 8–10 minutes
Make Pesto: 5 minutes
Heat Alfredo Sauce: 5 minutes

If you prep the marinade and pesto ahead of time, you can have dinner on the table in about 45 minutes.

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

Marinate the Chicken Long Enough: Even 30 minutes makes a big difference, but a few hours will give you maximum flavor.
Use Fresh Herbs for the Pesto: Basil and parsley should be bright and vibrant for the best result.
Don’t Overcook the Chicken: Use a thermometer — you want 165°F (74°C) internally for juicy meat.
Roast the Potatoes Cut Side Down: That’s how you get that crispy golden edge.
Balance the Pesto: Taste as you go — it should be creamy, spicy, sweet, and lemony. Adjust with more honey, lemon juice, or salt as needed.
Warm the Alfredo Sauce Gently: Avoid boiling it to prevent separation, especially if using a cream-based version.
Slice the Chicken Last: Let it rest first — this keeps the juices inside and prevents drying out.
Assemble Right Before Serving: This dish tastes best hot and freshly put together, so don’t delay once everything’s ready.

Watch Out for These Mistakes While Cooking

Skipping the Marinade: The lemon-garlic-herb marinade is what gives the chicken its Greek identity. Without it, the flavor falls flat.
Undercooking or Overcooking the Chicken: Always check doneness with a thermometer — juicy, cooked-through chicken is key.
Overcooking the Pasta: Alfredo needs al dente noodles so they don’t turn mushy once the sauce is added.
Using Bottled Lemon Juice: Fresh lemon makes a noticeable difference in both the chicken and pesto.
Too Much Hot Honey: Go slowly — it should complement, not overwhelm. Adjust the spice level to your comfort zone.
Not Salting the Pasta Water: Pasta water should taste like the sea. It’s the only chance you get to season the noodles directly.
Neglecting the Rest Time for Chicken: Slicing chicken straight off the heat lets all the juices run out — always give it a few minutes to rest.
Letting the Potatoes Steam Instead of Roast: Spread them out on the pan. If they’re piled up, they’ll steam and turn soggy rather than crisp.

What to Serve With Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto?

Greek Salad

A fresh cucumber, tomato, red onion, and feta salad with lemon-oregano vinaigrette complements the richness of the main dish perfectly.

Roasted Broccolini

Quick-roasted with olive oil and lemon zest, this green side adds freshness and crunch to the plate.

Warm Pita Bread

Ideal for scooping up leftover Alfredo or pesto — simple, soft, and satisfying.

Tzatziki Sauce

A cooling element to balance the heat from the hot honey tahini pesto.

Pickled Red Onions

These add tang and sharpness to cut through the creamy Alfredo base.

Lemon Garlic Green Beans

Quick sautéed or roasted — they bring extra brightness and texture.

A Glass of White Wine

Think Sauvignon Blanc or a dry Riesling. It pairs well with both the creamy and herby components.

Grilled Zucchini

Light, smoky, and subtly sweet — a great veggie pairing that doesn’t compete for attention.

Storage Instructions

This dish keeps surprisingly well, especially if you store each component separately.

Chicken: Store sliced, cooked chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water or broth to keep it juicy.
Pasta & Alfredo Sauce: Keep them together in a sealed container for 3–4 days. Reheat gently on the stove or microwave, adding a touch of milk or cream to loosen the sauce.
Potatoes: Store separately in the fridge and re-crisp in the oven or air fryer.
Tahini Pesto: This can be made ahead and stored in the fridge for up to a week. Stir before using. It also freezes well.
Freezing Tips: You can freeze the chicken and pesto for up to 2 months. Alfredo pasta and potatoes aren’t ideal for freezing due to texture changes.

Estimated Nutrition (Per Serving — Approx. 1/4 of Total Recipe)

Calories: 780 kcal
Protein: 45g
Carbohydrates: 55g
Fat: 42g
Saturated Fat: 15g
Unsaturated Fat: 24g
Cholesterol: 130mg
Fiber: 5g
Sugar: 8g
Sodium: 720mg
Serving Size: About 1½ cups pasta + 1 chicken breast + potatoes + pesto

These numbers can vary based on the Alfredo sauce and exact pesto ingredients used, but this gives you a solid idea if you’re tracking.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can prep most elements ahead: marinate the chicken the night before, make the pesto up to 5 days in advance, and even roast the potatoes early. Just reheat gently and assemble before serving.

Is this recipe spicy?

It has a moderate kick from the hot honey in the pesto, but it’s easy to adjust. Reduce or omit the hot honey for a milder version — the flavor will still be great.

Can I use store-bought Alfredo sauce?

Absolutely. A good-quality jarred Alfredo works perfectly here. Just warm it gently and season to taste with extra garlic, pepper, or even lemon zest if you’d like.

What can I use instead of tahini in the pesto?

Smooth almond butter or sunflower seed butter makes a great substitute. You could also go traditional and use pine nuts or walnuts for a more classic pesto base.

How do I know when the chicken is done?

Use a meat thermometer — 165°F (74°C) internally is the target. The juices should run clear, and the outside should be golden and slightly charred.

Can I make this gluten-free?

Yes! Use your favorite gluten-free pasta and make sure your Alfredo sauce is gluten-free (most are, but double-check). The rest of the recipe is naturally gluten-free.

What kind of potatoes work best?

Baby Yukon golds or red potatoes are ideal — they roast well and get that perfect crispy texture. Just make sure they’re cut evenly for even cooking.

How long will leftovers last in the fridge?

About 3 to 4 days. Store each component separately if possible to keep textures and flavors fresh when reheating.

Conclusion

Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto is a vibrant, mouthwatering twist on comfort food. With Mediterranean roots, creamy pasta, crispy potatoes, and bold, spicy pesto, this dish brings big flavor and satisfaction to any dinner table. It’s the kind of recipe that looks impressive, tastes gourmet, and is still totally achievable on a weeknight. Whether you’re hosting guests or treating yourself, this is one to bookmark and make again.