Description
A delicious and creamy Greek Chicken Alfredo served with garlic potatoes, topped with a spicy hot honey tahini pesto for an extra flavor boost.
Ingredients
Scale
- 2 chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 medium potatoes, diced
- 2 tbsp butter
- 1/4 cup tahini
- 2 tbsp honey
- 1 tsp red pepper flakes
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Boil the fettuccine pasta according to package instructions, then drain and set aside.
- In a skillet, heat olive oil over medium heat and cook the chicken breasts until golden brown and cooked through, about 6-7 minutes per side.
- Remove the chicken and let it rest before slicing.
- In the same skillet, add minced garlic and sauté for 1 minute.
- Add heavy cream and bring to a simmer, then stir in Parmesan cheese until melted and smooth.
- In a separate pot, boil diced potatoes until tender, then drain and toss with butter, salt, and pepper.
- For the spicy hot honey tahini pesto, mix tahini, honey, red pepper flakes, and parsley in a bowl.
- Toss the cooked fettuccine in the Alfredo sauce and serve with sliced chicken and garlic potatoes on the side.
- Drizzle the spicy hot honey tahini pesto over the top before serving.
Notes
- For a vegetarian option, substitute chicken with grilled vegetables.
- Adjust the level of spiciness in the pesto according to your preference.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Greek Chicken Alfredo, Garlic Potatoes, Spicy Hot Honey Tahini Pesto