Let me tell you, this Greek chicken alfredo with garlic potatoes and spicy hot honey tahini pesto is an experience you won’t forget! I first whipped this up for a family gathering, and it was an instant hit. The creamy alfredo sauce perfectly complements the juicy chicken, while the garlic potatoes add that comforting touch we all love. And oh, that spicy hot honey tahini pesto? It’s the star of the show! It’s like a flavor explosion that brings everything together in the most delicious way. Trust me, whether you’re cooking for a crowd or just treating yourself, this dish will make you feel like a culinary rockstar!
Ingredients List
- 1 pound chicken breast, diced
- 2 cups fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound potatoes, diced
- 2 tablespoons hot honey
- 1/4 cup tahini
- 1/4 cup fresh basil
How to Prepare Greek Chicken Alfredo Garlic Potatoes with Spicy Hot Honey Tahini Pesto
Step-by-Step Cooking Instructions
Cooking the Pasta
First things first, let’s get that fettuccine cooked! Bring a large pot of salted water to a boil. Once it’s bubbling away, add your pasta and cook according to the package instructions, usually around 8-10 minutes for al dente. Stir occasionally to prevent sticking. When it’s done, drain it but don’t rinse! You want that starchy goodness to help the sauce cling later.
Preparing the Chicken
In a large skillet, heat up 2 tablespoons of olive oil over medium heat. Once it’s shimmering, toss in the minced garlic and sauté for about 30 seconds until it’s fragrant—watch it closely because burnt garlic is a no-go! Now, add your diced chicken breast, sprinkle it with salt and pepper, and cook for about 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. You can use a meat thermometer if you’re unsure; it should reach 165°F (74°C).
Boiling the Potatoes
While your chicken is cooking, grab another pot and fill it with water. Bring it to a boil and add the diced potatoes. Cook them for about 10-12 minutes, or until fork-tender. You want them soft but not mushy. Once they’re done, drain and set aside. A little drizzle of olive oil and a sprinkle of salt will keep them nice and tasty!
Creating the Alfredo Sauce
Now, it’s time for the creamy magic! In the same skillet with the chicken, pour in 1 cup of heavy cream and stir in 1 cup of grated Parmesan cheese. Let it simmer on low for about 3-4 minutes, stirring frequently until the cheese is melted and the sauce is silky smooth. If it’s too thick, you can add a splash of pasta water to loosen it up.
Making the Tahini Pesto
For that spicy kick, let’s whip up the tahini pesto! In a blender or food processor, combine 1/4 cup of tahini, 2 tablespoons of hot honey, and 1/4 cup of fresh basil. Blend until it’s smooth and creamy. You might want to taste it and adjust the hot honey if you like it spicier or milder—this is your moment to shine!
Plating the Dish
Now, for the grand finale! On a plate, serve a generous helping of the creamy chicken alfredo over the pasta. Next, add those lovely garlic potatoes on the side. Finally, drizzle that vibrant spicy hot honey tahini pesto over everything. It’s all about the presentation, so feel free to add a sprinkle of extra basil or Parmesan on top for that wow factor. Enjoy every bite!
Why You’ll Love This Recipe
- Quick preparation—ready in just 45 minutes, perfect for busy weeknights!
- A delightful blend of flavors with creamy alfredo, savory chicken, and zesty pesto.
- Packed with healthy ingredients like fresh basil and lean chicken for a nutritious meal.
- Family-friendly—kids and adults alike will enjoy this comforting dish.
- Great for gatherings, impressing guests with its vibrant colors and delicious taste.
- Easy to customize; adjust spice levels or swap out ingredients to suit your taste!
Tips for Success
- Adjust the Spice: If you’re not a fan of too much heat, start with just a tablespoon of hot honey in your tahini pesto. You can always add more later if you want that extra kick!
- Perfectly Cooked Chicken: For juicy, tender chicken, don’t crowd the pan. If you’re cooking a lot, work in batches to ensure even cooking and that lovely golden color.
- Pasta Timing: Keep an eye on your pasta! Remember, it’ll continue to cook a little when you combine it with the sauce, so aim for al dente to avoid mushy noodles.
- Mixing the Sauce: When combining the Alfredo sauce with the chicken, make sure to stir gently, so the chicken stays nice and chunky. You want to savor every bite!
- Leftover Love: If you have leftovers, store the chicken and pasta separately from the garlic potatoes to keep everything fresh. Reheat gently to maintain that creamy texture.
Storage & Reheating Instructions
Leftovers? No problem! You can store your Greek chicken alfredo and garlic potatoes in the fridge for up to 3 days. Just make sure to keep them in airtight containers to lock in that deliciousness. I like to separate the chicken alfredo from the garlic potatoes to keep everything fresh and tasty.
When it comes to reheating, here’s what I recommend: for the chicken alfredo, pop it in a skillet over medium-low heat. Add a splash of cream or pasta water to help revive that silky sauce—nobody wants a dried-out sauce, right? Stir occasionally until heated through, which should take about 5-7 minutes. For the garlic potatoes, you can reheat them in the microwave or in a pan. If using the microwave, just cover them to prevent splatters and heat for about 1-2 minutes, checking and stirring halfway through.
And voilà! You’ll have your leftovers just as delicious as the first time around. Enjoy every bite again!
Nutritional Information Section
Here’s the estimated nutritional breakdown for this delightful Greek chicken alfredo garlic potatoes with spicy hot honey tahini pesto. Keep in mind that these values are approximate and can vary based on specific ingredients and portion sizes:
- Serving Size: 1 plate
- Calories: 600
- Total Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 800mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 5g
- Protein: 30g
This dish is not only delicious but also packed with satisfying nutrients to keep you fueled. Enjoy your meal knowing you’re treating yourself to something wholesome!
FAQ Section
Can I use a different type of pasta?
Absolutely! While I love fettuccine for its creamy sauce-hugging abilities, you can use any pasta shape you like. Penne, rigatoni, or even spaghetti would work beautifully. Just keep an eye on the cooking time as it may vary!
Is the tahini pesto spicy?
The tahini pesto gets its kick from the hot honey, so you can definitely control the spice level. If you prefer a milder sauce, start with less hot honey and gradually add more until it’s just right for your taste buds!
How do I make this dish vegetarian?
To make a vegetarian version, simply swap out the chicken for some sautéed mushrooms or roasted vegetables. You can also add some chickpeas for protein! The creamy alfredo and tahini pesto will still be delightful with these veggie options.
Can I prepare this dish in advance?
Yes, you can! I often cook the chicken and sauce ahead of time, then just reheat when you’re ready to serve. The potatoes can be made in advance too. Just remember to store everything in separate containers to keep the flavors fresh!
What if I don’t have tahini?
No tahini? No problem! You can substitute it with almond butter or sunflower seed butter for a similar creamy texture. It’ll change the flavor a bit, but it’ll still be delicious. Just adjust the hot honey to keep that sweet heat!
Greek Chicken Alfredo with Garlic Potatoes & Spicy Pesto Magic
- Temps Total: 45 minutes
- Rendement: 4 servings 1x
- Alimentation: Faible En Calories
Description
A flavorful dish featuring Greek chicken alfredo paired with garlic potatoes and a spicy hot honey tahini pesto.
Ingrédients
- 1 pound chicken breast
- 2 cups fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound potatoes, diced
- 2 tablespoons hot honey
- 1/4 cup tahini
- 1/4 cup fresh basil
Instructions
- Cook the fettuccine according to package instructions.
- In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add chicken breast, season with salt and pepper, and cook until golden brown and cooked through.
- In another pot, boil diced potatoes until tender.
- In the same pan as the chicken, add heavy cream and Parmesan cheese. Stir until combined.
- Combine cooked pasta with the chicken and sauce.
- Blend tahini, hot honey, and basil to create the pesto.
- Serve the chicken alfredo with garlic potatoes on the side and drizzle with spicy hot honey tahini pesto.
Notes
- Adjust spice level by varying hot honey amount.
- Use any pasta shape you prefer.
- Leftovers can be stored in the fridge for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Course
- Méthode: Stovetop
- Cuisine: Greek
La Nutrition
- Taille D'Une Portion: 1 plate
- Calories: 600
- Sucre: 5g
- De Sodium: 800mg
- La graisse: 30g
- Graisses Saturées: 15g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 60g
- La fibre: 3g
- La protéine: 30g
- Le taux de cholestérol: 100mg
Mots-clés: greek chicken, alfredo, garlic potatoes, spicy hot honey, tahini pesto
