Description
A flavor-loaded fusion of creamy pasta, Greek-marinated chicken, crispy garlic potatoes, and bold spicy hot honey tahini pesto. This easy dinner recipe is perfect for foodies who crave comfort food with a twist. It’s ideal for quick weeknight dinners, healthy snack leftovers, or gourmet-level dinner ideas that feel like a restaurant experience right at home.
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
Instructions
1. In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes.
2. Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, garlic, parsley, salt, and pepper. Roast for 25–30 minutes, flipping halfway.
3. Cook pasta in salted water until al dente. Drain and set aside. Warm Alfredo sauce in a saucepan over low heat.
4. In a food processor, blend basil, parsley, tahini, garlic, lemon juice, olive oil, and hot honey until smooth. Adjust taste with more lemon or honey if needed.
5. Heat a skillet or grill pan over medium-high heat. Cook chicken 6–7 minutes per side until internal temperature reaches 165°F. Let rest, then slice.
6. Toss pasta with Alfredo sauce and plate it. Add sliced chicken and roasted potatoes. Drizzle generously with spicy tahini pesto.
7. Serve immediately while hot, and garnish with extra herbs or lemon zest if desired.
Notes
Let the chicken rest for 5 minutes before slicing to retain juices.
If the pesto thickens in the fridge, stir in a splash of warm water or olive oil before serving.
Always roast potatoes cut-side down for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting, Grilling, Boiling
- Cuisine: Greek Fusion
Nutrition
- Serving Size: 1.5 cups pasta + 1 chicken breast + potatoes + pesto
- Calories: 780
- Sugar: 8g
- Sodium: 720mg
- Fat: 42g
- Saturated Fat: 15g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 130mg
Keywords: easy dinner, Greek chicken, spicy pesto, creamy pasta, healthy comfort food, quick weeknight meals, food ideas