Oh my goodness, you guys! Let me tell you about my absolute favorite dish that has become a weekly staple in my kitchen: Greek chicken alfredo garlic potatoes with spicy hot honey tahini pesto. It’s like a flavor explosion on your plate! Imagine perfectly seasoned chicken paired with creamy, dreamy alfredo sauce, all served over luscious fettuccine, and accompanied by garlicky, tender potatoes. And then, just when you think it can’t get any better, I drizzle that spicy hot honey tahini pesto on top, giving it a kick that makes your taste buds dance! Trust me, this dish is a showstopper and so much fun to make. I can’t wait for you to try it!
Ingredients List
- 1 lb chicken breast
- 2 cups fettuccine pasta
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 lb potatoes, diced
- 2 tbsp butter
- 1/4 cup tahini
- 2 tbsp honey
- 1 tsp red pepper flakes
- Salt and pepper to taste
How to Prepare Greek Chicken Alfredo Garlic Potatoes with Spicy Hot Honey Tahini Pesto
Step 1: Preheat and Prepare
First things first, preheat your oven to 400°F (200°C). While that’s heating up, season your chicken breast generously with salt and pepper. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken and cook for about 6-7 minutes on each side, or until it’s perfectly golden brown and cooked through. It’s so satisfying to see that nice sear! Once done, let the chicken rest while you whip up the rest of the dish.
Step 2: Cook the Fettuccine
Now, let’s get that pasta going! Bring a large pot of salted water to a boil and add in the 2 cups of fettuccine. Cook according to the package instructions, usually about 8-10 minutes, until al dente. You want it perfectly tender but still with a little bite! Once it’s cooked, reserve a cup of the pasta water and then drain the rest. Keep it on the side for later.
Step 3: Create the Alfredo Sauce
In the same skillet you used for the chicken, reduce the heat to medium and add 2 tablespoons of butter. Toss in the 4 cloves of minced garlic and sauté for about 1 minute until fragrant—it’ll smell amazing! Then pour in the 1 cup of heavy cream and bring it to a gentle simmer. Stir in the 1 cup of grated parmesan cheese, mixing until it’s all melty and smooth. If the sauce is too thick, add a splash of that reserved pasta water to reach your desired consistency!
Step 4: Prepare the Garlic Potatoes
While your sauce is coming together, let’s get those potatoes ready! In another pot, boil the diced potatoes in salted water until fork-tender, which should take about 10-12 minutes. Drain them and then toss them back into the pot with a drizzle of olive oil, a pinch of salt, pepper, and a couple of cloves of minced garlic for that punchy flavor. Give them a good mix and let them sit for a minute to absorb all those lovely flavors.
Step 5: Make the Spicy Hot Honey Tahini Pesto
Now for the star of the show! In a small bowl, combine 1/4 cup of tahini, 2 tablespoons of honey, and 1 teaspoon of red pepper flakes. Mix until everything is well combined. You can adjust the heat by adding more or less red pepper flakes depending on your spice preference. This spicy hot honey tahini pesto is what takes this dish to the next level!
Step 6: Serve the Dish
Alright, it’s time to plate up! Start by layering your fettuccine on a plate, then top it with the creamy chicken. Serve those garlicky potatoes on the side and don’t forget to drizzle that spicy hot honey tahini pesto over everything. It adds an incredible touch of flavor that you’ll absolutely love! Enjoy every bite of this delicious meal.
Nutritional Information
Here’s a quick overview of the nutritional values for this delightful Greek chicken alfredo garlic potatoes with spicy hot honey tahini pesto. Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes:
- Calories: 600 per serving
- Fat: 30g
- Protein: 40g
- Carbohydrates: 60g
- Sugar: 5g
- Sodium: 800mg
- Fiber: 3g
- Cholesterol: 100mg
This meal offers a hearty balance of protein and carbs, making it perfect for a filling dinner. Enjoy knowing you’ve got a deliciously satisfying dish on your table!
FAQ Section
Got questions about making Greek chicken alfredo garlic potatoes with spicy hot honey tahini pesto? Don’t worry, I’ve got you covered! Here are some common queries I often hear:
Can I use a different type of pasta?
Absolutely! While fettuccine is my go-to for this dish, you can easily swap it out for penne, rigatoni, or even gluten-free pasta if you prefer. Just keep an eye on the cooking time!
How can I make the dish spicier?
If you’re a spice lover, feel free to add more red pepper flakes to the tahini pesto or even toss in some sliced jalapeños with the garlic potatoes. Spice it up to your heart’s content!
Can I make this dish ahead of time?
Certainly! You can prepare the chicken, pasta, and garlic potatoes in advance. Just store everything separately in the fridge and assemble it right before serving for the best taste.
What can I substitute for tahini?
If tahini isn’t on hand, you can try using almond butter or peanut butter for a slightly different flavor. It still adds a lovely creaminess!
Is this dish kid-friendly?
Definitely! The creamy alfredo sauce paired with chicken and potatoes usually wins over kids. You can always adjust the spice level in the pesto for the little ones!
Why You’ll Love This Recipe
- Deliciously creamy alfredo sauce pairs perfectly with tender chicken and garlic potatoes.
- Quick preparation—ready in just 45 minutes!
- Unique flavor from the spicy hot honey tahini pesto adds a delightful kick.
- Kid-friendly and satisfying, making it perfect for family dinners.
- Gluten-free option available, so everyone can enjoy!
Tips for Success
Alright, let’s make sure your Greek chicken alfredo garlic potatoes with spicy hot honey tahini pesto turns out fabulously! First, use fresh ingredients whenever possible—fresh garlic and high-quality parmesan really elevate the flavors. When cooking the chicken, don’t rush the searing; that golden crust adds so much flavor! If you like a creamier sauce, feel free to add more heavy cream or a splash of pasta water as needed. For the garlic potatoes, make sure they’re just fork-tender; overcooking can make them mushy. Lastly, taste as you go! Adjust the salt, pepper, and spice levels in your tahini pesto until it’s perfect for your palate. Happy cooking!
Storage & Reheating Instructions
To store your Greek chicken alfredo garlic potatoes with spicy hot honey tahini pesto, let the leftovers cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat in the microwave or on the stovetop over low heat until warmed through. If the pasta seems dry, add a splash of cream or pasta water to bring it back to life. Enjoy those delicious flavors all over again!
Print
Greek Chicken Alfredo Garlic Potatoes with 1 Spicy Twist
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delicious dish featuring Greek chicken alfredo paired with garlic potatoes and topped with spicy hot honey tahini pesto.
Ingredients
- 1 lb chicken breast
- 2 cups fettuccine pasta
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 lb potatoes, diced
- 2 tbsp butter
- 1/4 cup tahini
- 2 tbsp honey
- 1 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with salt and pepper, then cook in olive oil until golden brown.
- Boil fettuccine according to package instructions.
- In a pan, sauté garlic in butter, then add heavy cream and parmesan cheese.
- Mix cooked pasta with the sauce.
- Boil potatoes until tender, then toss with olive oil, garlic, salt, and pepper.
- In a bowl, mix tahini, honey, and red pepper flakes for the pesto.
- Serve chicken on pasta, with potatoes on the side, and drizzle pesto on top.
Notes
- Adjust the spice level of the pesto to your preference.
- Use fresh herbs for added flavor.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: greek chicken alfredo, garlic potatoes, spicy hot honey, tahini pesto
