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

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Take your dinner game up a notch with this unforgettable combination: creamy Greek Chicken Alfredo, golden garlic-roasted potatoes, and a bold, spicy hot honey tahini pesto that ties everything together with a rich Mediterranean twist. This dish is the definition of comfort meets complexity, bringing together familiar ingredients in ways that feel fresh and exciting.

Imagine juicy, seasoned chicken breast smothered in a silky Alfredo sauce made with Greek yogurt and Parmesan, resting beside crispy garlic potatoes that soak up every bit of the herbed butter. The spicy hot honey tahini pesto adds that “wow” factor—a fiery-sweet sauce with nutty depth and zesty punch. Perfect for weeknights when you want something indulgent but also a little different.

Why You’ll Love This Greek Chicken Alfredo & Garlic Potatoes Recipe

This recipe delivers creamy, spicy, tangy, and savory notes in every bite. Whether you’re serving it as a cozy family dinner or impressing guests, it feels gourmet without being overly complicated. The use of Greek yogurt adds protein and a healthier twist to the classic Alfredo, while the hot honey tahini pesto introduces bold, addictive flavor.

It’s a balanced dish with protein, starch, and a sauce so good you’ll want to drizzle it on everything. Plus, it’s easy to prep in advance and customize to your taste.

What Kind of Potatoes Should I Use?

For the garlic potatoes, Yukon Gold or baby red potatoes work beautifully. They roast up with a tender center and golden edges, perfect for absorbing the garlicky, buttery goodness. If you’re in a pinch, even russet potatoes can work—just cut them into smaller chunks for faster roasting.

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Ingredients for the Greek Chicken Alfredo & Garlic Potatoes

To bring this dish to life, you’ll need a thoughtful mix of Mediterranean and classic comfort ingredients. Each one plays a role in layering flavors and textures.

• Chicken Breasts: The main protein. Juicy, tender, and the perfect vehicle for soaking up creamy Alfredo sauce.
• Greek Yogurt: The base for our lightened Alfredo. Adds tanginess and creaminess without the heaviness of traditional cream.
• Parmesan Cheese: Brings salty, umami flavor to the sauce, tying it all together.
• Garlic Cloves: Roasted with the potatoes and used in the sauce for that aromatic richness.
• Yukon Gold Potatoes: Perfectly buttery and crisp when roasted, ideal for absorbing the garlic and herbs.
• Olive Oil: Used for roasting and to emulsify the pesto. Choose extra virgin for the best flavor.
• Tahini: Adds nutty depth to the pesto, balancing the heat and sweetness.
• Hot Honey: The surprise star in the pesto—spicy, sweet, and seriously addictive.
• Fresh Basil: Gives the pesto its classic vibrant flavor and freshness.
• Lemon Juice: A splash of acidity to brighten the sauce and the pesto.
• Salt & Pepper: Essential seasonings to balance and elevate all the components.

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How To Make the Greek Chicken Alfredo & Garlic Potatoes

Step 1: Prepare and Roast the Garlic Potatoes

Preheat your oven to 400°F (200°C). Cut Yukon Gold potatoes into bite-sized pieces and toss them with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy.

Step 2: Cook the Chicken

While the potatoes are roasting, season chicken breasts with salt and pepper. Sear them in a hot skillet with a drizzle of olive oil until golden on both sides and cooked through. Set aside to rest.

Step 3: Make the Greek Alfredo Sauce

In the same skillet, lower the heat and add a bit more olive oil and minced garlic. Stir in Greek yogurt, Parmesan cheese, and a squeeze of lemon juice. Stir gently until warmed and smooth. Do not boil.

Step 4: Blend the Spicy Hot Honey Tahini Pesto

In a food processor, combine tahini, hot honey, fresh basil, lemon juice, olive oil, garlic, salt, and a touch of water. Blend until smooth and creamy. Adjust thickness with water or oil as needed.

Step 5: Assemble and Serve

Slice the cooked chicken and plate it over a bed of garlic potatoes. Drizzle generously with Alfredo sauce and a spoonful (or more) of hot honey tahini pesto. Garnish with extra basil or Parmesan if desired.

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Serving and Storing Greek Chicken Alfredo & Garlic Potatoes

This dish is hearty enough to satisfy a hungry group, serving up to 4 people generously. It’s best enjoyed fresh while the Alfredo is silky and the potatoes are crisp, but leftovers can absolutely shine the next day.

To store, place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or milk to loosen the sauce if needed. The pesto can be stored separately in a small jar and used on sandwiches, veggies, or even eggs.

What to Serve With Greek Chicken Alfredo & Garlic Potatoes

Cucumber and Tomato Salad

A refreshing bite to contrast the creamy Alfredo. Toss with red onions, olive oil, and a dash of oregano.

Roasted Broccoli or Asparagus

Adds crunch and greenery, balancing out the richness of the main dish.

Warm Pita or Flatbread

Perfect for scooping up leftover pesto and sauce.

Lemon-Herb Couscous

A light, citrusy side that complements the tangy yogurt Alfredo.

Tzatziki Dip with Veggies

Cool and creamy, it echoes the Greek theme and adds a fun appetizer option.

Red Wine or Sparkling Water

Choose a bold red to match the Alfredo’s richness, or a crisp sparkling water with lemon for a clean contrast.

Baklava or Greek Yogurt with Honey

For dessert, a sweet nod to the Mediterranean to wrap things up nicely.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and more flavorful. Just adjust the cooking time to ensure they are fully cooked through.

Is there a dairy-free alternative to the Alfredo sauce?

Yes. You can use a dairy-free yogurt alternative and substitute nutritional yeast for the Parmesan. The result will still be creamy and flavorful with a slightly different texture.

How spicy is the hot honey tahini pesto?

It’s got a noticeable kick, but it’s balanced by the tahini and honey. If you’re sensitive to heat, reduce the amount of hot honey or add more tahini to mellow it out.

Can I make the components ahead of time?

Definitely. The pesto can be made up to 5 days in advance, and the chicken and potatoes can be prepped and stored for 2-3 days. Reheat just before serving.

What other proteins can I use?

Grilled shrimp, salmon, or even chickpeas work great as substitutes for chicken. Each brings a unique twist that still complements the Alfredo and pesto.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swap the chicken for shrimp? Did you try an extra drizzle of pesto on roasted veggies?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

Explore beautifully curated health-boosting dinner ideas and comfort meals on Tanya Recipes on Pinterest and discover your new go-to for flavor-packed weeknights!

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Conclusion

Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto is everything you love about comfort food with a modern, flavorful twist. It’s creamy, bold, and satisfying in a way that feels both indulgent and wholesome.

Whether you’re cooking for family or meal-prepping for the week, this dish brings serious flavor and flexibility. Bookmark it, pin it, and make it your own—this one’s going into your regular rotation.

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