Description
This Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto recipe combines Mediterranean herbed chicken, crispy roasted garlic potatoes, a creamy parmesan Alfredo sauce, and a bold hot honey tahini pesto drizzle. A perfect dinner idea with global flavors and satisfying comfort.
Ingredients
2 chicken breasts
4 Yukon gold potatoes
4 garlic cloves
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
1 cup heavy cream
1 cup parmesan cheese, grated
2 tablespoons butter
3 tablespoons tahini
2 tablespoons hot honey
1 teaspoon red pepper flakes
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
Instructions
1. Preheat oven to 400°F. Cut potatoes into bite-sized pieces and toss with olive oil, minced garlic, oregano, paprika, salt, and pepper. Roast on a baking sheet for 30–35 minutes until golden and crispy.
2. Season chicken breasts with salt, pepper, oregano, and paprika. Sear in olive oil over medium-high heat for 6–7 minutes per side until cooked through. Let rest and slice.
3. In a saucepan, melt butter and sauté garlic until fragrant. Add heavy cream and simmer for 5 minutes. Stir in grated parmesan until smooth. Season with salt and pepper.
4. Whisk together tahini, hot honey, lemon juice, red pepper flakes, and warm water until smooth and pourable. Adjust to taste.
5. Assemble: plate roasted potatoes, top with sliced chicken, spoon Alfredo sauce generously, drizzle with tahini pesto, and garnish with fresh parsley.
Notes
Let chicken rest before slicing to retain moisture.
Add warm water to thin the tahini sauce if too thick.
Double the potato portion if you like it extra hearty.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Oven + Stovetop
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 4g
- Sodium: 540mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 120mg