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

Creamy, spicy, tangy, and garlicky all come together in this irresistible dinner that feels gourmet but is easy enough for a weekday. The Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto isn’t just a mouthful to say – it’s a full-on flavor explosion. The warm notes of roasted garlic, the comforting richness of Alfredo sauce, and the unexpected kick of hot honey tahini pesto make every bite deeply satisfying.
This is one of those rare meals that checks all the boxes. Whether you’re hosting friends or just want to jazz up dinner for the family, it brings elegance and excitement without extra effort. The Greek herbs in the chicken give a Mediterranean warmth, while the creamy Alfredo sauce and perfectly crispy potatoes make this plate both rustic and refined.
Why You’ll Love This Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
Every component in this recipe sings. You get tender, herb-infused chicken wrapped in velvety Alfredo, the earthy garlic flavor balancing the creaminess beautifully. Then come the potatoes – golden, crisp, and so flavorful, they could steal the spotlight on their own. And just when you think it’s all comfort and richness, that bold drizzle of spicy hot honey tahini pesto wakes up your palate.
You’ll love how each element comes together effortlessly. It’s a complete meal in one that looks like it took hours, but with some clever timing and layering, it all flows with ease. It’s the kind of recipe you’ll want to revisit every week.
What Makes the Spicy Hot Honey Tahini Pesto So Special?
This pesto is where the real magic happens. The tahini base gives it a nutty depth that plays beautifully with the sweet heat of hot honey. Add fresh herbs, garlic, lemon juice, and a hint of red pepper flakes, and you have a sauce that doesn’t just compliment the dish—it transforms it.
You can spoon it over chicken, swirl it into the Alfredo, or dunk your garlic potatoes right into it. It’s that kind of versatile sauce you’ll want to keep in your fridge for sandwiches, grain bowls, and everything in between.
Ingredients for the Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
This dish may look and taste elaborate, but the ingredients are incredibly accessible. Each element adds its unique character, building layers of flavor. The chicken brings the heartiness, the Alfredo delivers creaminess, potatoes add a crispy grounding, and that bold pesto ties everything together with fire and flair.
- Chicken breasts: Juicy and lean, they soak up the Greek-inspired marinade beautifully.
- Greek seasoning: Adds brightness and herby complexity with notes of oregano, thyme, and garlic.
- Alfredo sauce: Creamy, rich, and smooth – the perfect foil for spicy and savory notes.
- Yukon gold potatoes: These roast to a perfect crisp and offer a buttery texture.
- Garlic cloves: Roasted or sautéed, they deepen the savory backbone of the dish.
- Tahini: Nutty and smooth, it forms the luxurious base of the pesto.
- Hot honey: Adds that sweet, fiery touch that lifts the pesto and gives it personality.
- Fresh parsley and cilantro: Brings brightness and freshness to balance out the richness.
- Lemon juice: Essential for acidity to cut through the fat and brighten the sauce.
- Olive oil: For roasting and blending, adds depth and richness throughout.
- Salt and black pepper: The indispensable finishing touch.


How To Make the Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
Step 1: Marinate and Sear the Chicken
Season the chicken breasts generously with Greek seasoning, salt, and pepper. Let them marinate for at least 30 minutes. Sear the chicken in olive oil over medium heat until golden and cooked through. Set aside to rest.
Step 2: Roast the Garlic Potatoes
Toss diced Yukon gold potatoes with olive oil, minced garlic, salt, and pepper. Roast in a preheated oven at 425°F for about 25-30 minutes, until crispy and golden.
Step 3: Prepare the Spicy Hot Honey Tahini Pesto
In a blender, combine tahini, hot honey, lemon juice, fresh parsley, cilantro, garlic, olive oil, salt, and red pepper flakes. Blend until smooth and creamy. Adjust seasoning to taste.
Step 4: Warm the Alfredo Sauce
In a saucepan, gently heat the Alfredo sauce until warmed through. If you’re using homemade, whisk it until velvety. Add a splash of milk or water if it gets too thick.
Step 5: Assemble the Plate
Slice the seared chicken and place it over a bed of creamy Alfredo sauce. Add a scoop of golden garlic potatoes on the side. Drizzle generously with the spicy hot honey tahini pesto and garnish with extra herbs and a squeeze of lemon.
Watch Out for These Mistakes While Cooking
It’s easy to get excited when a dish packs so many flavors, but a few common missteps can hold it back. Overcooking the chicken is a big one—Greek-seasoned chicken dries out fast if left on the heat too long. Sear until golden, then rest it to lock in those juices.
When it comes to potatoes, don’t overcrowd the pan. Crowding steams them instead of roasting, and you lose out on that irresistible crisp. Give them space and let them roast properly for best texture.
And finally, don’t rush the pesto. Blend it smooth and taste as you go. That balance of heat, sweetness, and nuttiness should feel vibrant and not overpowering.
Serving and Storing this Recipe
This recipe feeds about 4 hungry people comfortably, especially with the richness of Alfredo and the filling nature of the potatoes. It makes for a complete dinner without needing any extras, though leftovers reheat wonderfully.
Store the components separately in airtight containers. The chicken and potatoes keep well for up to 3 days in the fridge, while the pesto can last up to a week. Gently reheat everything to preserve textures, especially the Alfredo which may need a splash of milk to loosen.
What to Serve With Greek Chicken Alfredo & Garlic Potatoes?
H3: Mediterranean Cucumber Salad
The cool crunch of cucumbers with dill and a light yogurt dressing is a perfect contrast to this creamy dish.
H3: Roasted Brussels Sprouts with Lemon Zest
A touch of char and citrus sharpness brings balance.
H3: Crusty Garlic Bread
Use it to mop up every drop of Alfredo and that bold tahini pesto.
H3: Balsamic Glazed Carrots
Their natural sweetness complements the savory elements beautifully.
H3: Greek Lemon Rice Soup (Avgolemono)
If you’re feeding a crowd, start with a small bowl of this comforting classic.
H3: Simple Arugula Salad
Peppery and light, it refreshes the palate.
H3: Charred Broccolini with Red Pepper Flakes
Adds a hint of smokiness and gentle heat.
Want More Chicken Dinner Ideas?
If you love this Greek Chicken Alfredo with a twist, try these other satisfying dishes:
• Creamy Garlic Chicken Breasts for a quick dinner packed with buttery flavor.
• Marry Me Chicken Pasta if you want creamy pasta with romantic flair.
• Creamy Tuscan Sausage Pasta for a hearty meal with sun-dried tomato depth.
• Shipwreck Dinner when you crave something rustic and comforting.
• One-Pan Chicken with Buttered Noodles for a no-fuss classic your family will devour.
Save This Recipe For Later
📌 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 roast the garlic or go raw in the pesto? Did you get generous with that hot honey drizzle?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter and tastier.
Explore beautifully curated health-boosting meals and comfort food classics on Nina Dishes on Pinterest and discover your next favorite dinner.
Conclusion
Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto is more than just a meal—it’s an experience. It delivers rich, creamy comfort, a whisper of heat, and layers of texture all on one plate. Whether you’re meal prepping for the week or hosting friends, it’s a knockout dinner worth sharing.
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Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto
- Total Time: 45 minutes
- Yield: 4 servings
Description
This Greek Chicken Alfredo with Garlic Potatoes and Spicy Hot Honey Tahini Pesto is a Mediterranean-inspired comfort food dish that combines creamy Alfredo, crispy roasted potatoes, and a bold tahini pesto drizzle. Perfect for weeknights or hosting, it’s packed with flavor, texture, and flair.
Ingredients
2 chicken breasts
2 tablespoons Greek seasoning
1 cup Alfredo sauce
4 Yukon gold potatoes
4 garlic cloves
3 tablespoons tahini
2 tablespoons hot honey
2 tablespoons fresh parsley
2 tablespoons fresh cilantro
2 tablespoons lemon juice
3 tablespoons olive oil
Salt to taste
Black pepper to taste
1 teaspoon red pepper flakes
Instructions
1. Season chicken breasts with Greek seasoning, salt, and pepper. Let marinate for 30 minutes.
2. Sear chicken in olive oil on medium heat until golden and cooked through. Let rest.
3. Dice Yukon gold potatoes and toss with olive oil, garlic, salt, and pepper. Roast at 425°F for 25–30 minutes.
4. In a blender, mix tahini, hot honey, lemon juice, parsley, cilantro, garlic, olive oil, red pepper flakes, salt. Blend until smooth.
5. Warm Alfredo sauce in a pan until heated through. Thin with milk if needed.
6. Slice chicken and plate over Alfredo. Add roasted potatoes. Drizzle with pesto and garnish with herbs and lemon.
Notes
Use a cast iron pan for the best chicken sear.
Taste and adjust the pesto’s honey and lemon balance to suit.
Space potatoes on the tray to ensure crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting, Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 31g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 75mg