🌶️🌿🐔🥔🧀🍋 Spicy Greek Chicken Alfredo with Jalapeño Feta Pesto & Garlic Herb Potatoes
This vibrant and boldly flavored bowl combines tender, spiced grilled chicken with perfectly golden garlic-herb roasted potatoes. The entire dish is enveloped in a luxurious, creamy Alfredo sauce, uniquely infused with a zesty and spicy jalapeño-feta pesto. A final garnish of bright, tangy lemon pickled jalapeños elevates this gourmet meal to a truly unforgettable experience.
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time & jalapeño pickling time)
Cook time: 30-35 minutes
Ingredients:
🐔🌶️🌿 Spiced Grilled Chicken:
1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets or bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced 🧄
1 tsp dried oregano
½ tsp smoked paprika
½ tsp red pepper flakes (adjust to desired spice level)
Salt & freshly cracked black pepper to taste
🥔🧄🌿 Garlic-Herb Roasted Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
4 cloves garlic, minced 🧄
1 tsp dried rosemary (or dried Italian herbs)
Salt & freshly cracked black pepper to taste
🌶️🧀🌿 Creamy Sauce: Jalapeño-Feta Pesto Alfredo:
For Jalapeño-Feta Pesto:
2-3 jalapeños, stemmed, roughly chopped (remove seeds for less heat) 🌶️
4 oz crumbled feta cheese 🧀
¼ cup fresh basil leaves 🌿
¼ cup pine nuts (or walnuts, optional)
2 cloves garlic 🧄
2 tbsp fresh lemon juice 🍋
¼ cup olive oil (for blending pesto)
Salt to taste (feta is salty, so add cautiously)
For Alfredo Base:
2 tbsp butter 🧈
2 cloves garlic, minced 🧄
1 ½ cups heavy cream
¾ cup grated Parmesan cheese 🧀
Salt & freshly cracked black pepper to taste
🍋🌶️ Twist Garnish: Lemon Pickled Jalapeños:
1 large jalapeño, thinly sliced into rings 🌶️
¼ cup fresh lemon juice 🍋
¼ cup white vinegar
1 tsp sugar
½ tsp salt
Optional: 1 thin lemon wheel, quartered, for garnish
Instructions:
Prepare Lemon Pickled Jalapeños (do this first to allow pickling time):
In a small non-reactive bowl or jar, combine sliced jalapeño rings, lemon juice, white vinegar, sugar, and salt. Stir until sugar and salt dissolve. Let sit at room temperature for at least 20-30 minutes, or ideally longer while you prepare other components.
Prepare Garlic-Herb Roasted Potatoes:
Preheat oven to 200°C (400°F).
In a large bowl, toss potato cubes with 2 tbsp olive oil, 4 cloves minced garlic, dried rosemary, salt, and pepper.
Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown, tender, and crispy, flipping halfway through.
Prepare Spiced Grilled Chicken:
While potatoes roast, in a bowl, toss chicken with 2 tbsp olive oil, 3 cloves minced garlic, oregano, smoked paprika, red pepper flakes, salt, and pepper. Let marinate for at least 15 minutes.
Heat a large skillet or grill pan over medium-high heat. Add chicken and cook for 5-7 minutes (for bites) or 2-3 minutes per side (for cutlets), stirring occasionally, until cooked through and nicely browned. Set aside.
Prepare Jalapeño-Feta Pesto:
In a food processor, combine roughly chopped jalapeños (start with 2, add a third if you want more heat), crumbled feta cheese, fresh basil leaves, pine nuts (if using), 2 cloves garlic, and 2 tbsp fresh lemon juice.
Pulse until finely chopped. With the processor running, slowly drizzle in ¼ cup olive oil until a smooth or rustic pesto forms. Taste and season with salt (remember feta is salty) and pepper. Set aside.
Prepare Creamy Alfredo Base & Infuse with Pesto:
In a large skillet or saucepan, melt butter over medium heat.
Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
Pour in 1 ½ cups heavy cream. Bring to a gentle simmer.
Stir in ¾ cup grated Parmesan cheese until melted and smooth. Season with salt and freshly cracked black pepper.
Stir the prepared Jalapeño-Feta Pesto into the Alfredo sauce until well combined. Keep warm over very low heat.
Assemble & Serve:
Add the cooked spiced grilled chicken to the Jalapeño-Feta Pesto Alfredo sauce and gently stir to coat.
Divide the garlic-herb roasted potatoes among plates or bowls.
Spoon the creamy, zesty, and spicy Greek Chicken Alfredo mixture generously over the potatoes.
Garnish each serving with a spoonful of the bright, tangy lemon pickled jalapeños (drained from their liquid) and optionally a quartered lemon wheel.
Serve immediately and prepare for an explosion of unique and delicious flavors!
Tips for Success:
Jalapeño Heat: The heat level of jalapeños can vary greatly. Taste a small piece before adding them all to the pesto. Remove seeds and membranes for significantly less heat.
Pickling Time: The longer the jalapeños pickle, the softer and more flavorful they become. Even 20-30 minutes will add a nice tang.
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Potato Crispiness: Ensure potatoes are in a single layer on the baking sheet and not overcrowded for maximum crispiness.
Sauce Consistency: If the Alfredo sauce seems too thick, you can thin it with a splash of warm chicken broth or milk.