🍯🌿🐔 Greek Hot Honey Mustard Chicken Alfredo & Crispy Potatoes—a Mediterranean-inspired dish with a sweet, tangy, and subtly spicy kick! Tender chicken bites marinated in a flavorful hot honey mustard, served over rich garlic-infused Alfredo pasta alongside crispy rosemary-garlic potatoes. The star? A luscious hot honey mustard pesto cream drizzle! 🥔🧄✨
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Ingredients (Serves 2–3)
🐔 Chicken Bites in Hot Honey Mustard Marinade
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp hot honey (or regular honey with a pinch of red pepper flakes)
1 clove garlic, minced 🧄
½ tsp dried oregano
Salt & freshly cracked black pepper to taste
🍝 Rich Garlic-Infused Alfredo Pasta
8 oz fettuccine pasta
1 tbsp butter 🧈
3 cloves garlic, minced
1 ½ cups heavy cream
½ cup grated Parmesan cheese 🧀
Salt & freshly cracked black pepper to taste
🥔 Crispy Rosemary-Garlic Potatoes
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh rosemary, chopped 🌿
Salt & freshly cracked black pepper to taste
🍯🌿 Hot Honey Mustard Pesto Cream Drizzle
¼ cup fresh basil leaves 🌿
1 tbsp Dijon mustard
1 tbsp hot honey (or regular honey with a pinch of red pepper flakes)
2 tbsp grated Parmesan cheese 🧀
1 tbsp olive oil
1 tbsp heavy cream
1 tsp lemon juice 🍋
Salt & freshly cracked black pepper to taste
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Instructions
1. Marinate & Grill the Chicken
In a bowl, whisk together olive oil, Dijon mustard, hot honey, minced garlic, oregano, salt, and pepper.
Add chicken pieces, ensuring they are fully coated. Marinate for at least 15 minutes.
Heat a grill pan or outdoor grill to medium-high heat. Grill chicken bites for 3-4 minutes per side, or until cooked through and lightly charred. Set aside.
2. Prepare the Roasted Potatoes
Preheat oven to 425°F (220°C).
In a bowl, toss potato cubes with olive oil, minced garlic, rosemary, salt, and pepper.
Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes, or until golden brown and crispy, flipping halfway through.
3. Cook the Pasta
Cook fettuccine according to package instructions until al dente.
Reserve ½ cup pasta water, then drain.
4. Make the Rich Garlic-Infused Alfredo Pasta
While the chicken grills and potatoes roast, melt butter in a large skillet over medium heat.
Sauté garlic until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Add cooked fettuccine to the sauce, tossing gently. Add reserved pasta water if needed to reach desired consistency.
5. Prepare the Hot Honey Mustard Pesto Cream Drizzle
In a small food processor or blender, combine basil leaves, Dijon mustard, hot honey, Parmesan cheese, olive oil, and lemon juice. Blend until smooth. Stir in heavy cream and season with salt and pepper to taste.
6. Assemble & Serve
Serve the rich garlic-infused Alfredo pasta topped with the grilled hot honey mustard chicken bites and crispy rosemary-garlic potatoes on the side.
Drizzle generously with the hot honey mustard pesto cream.
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A flavorful and exciting twist on Alfredo! The sweet and tangy hot honey mustard chicken, the creamy garlic pasta, the fragrant roasted potatoes, and that unique pesto drizzle create a truly memorable meal!
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