🍋🌿🐔 Greek Lemon Chicken Alfredo with Hot Honey Avocado Pesto and Crispy Garlic Roasted Potatoes—a vibrant Mediterranean dish with a creamy, zesty, and subtly spicy twist! Tender lemon-garlic grilled chicken slices served over Alfredo pasta infused with fragrant Greek herbs and bright lemon zest, alongside perfectly crispy garlic roasted potatoes. The star? A luscious creamy avocado pesto sauce infused with sweet and spicy hot honey! 🥔🧄🥑🍯✨
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Ingredients (Serves 2–3)
🐔 Lemon-Garlic Grilled Chicken Slices
2 boneless, skinless chicken breasts, sliced
2 tbsp olive oil
2 cloves garlic, minced 🧄
1 tbsp lemon juice 🍋
Salt & freshly cracked black pepper to taste
🍝 Alfredo Pasta with Greek Herbs & Lemon Zest
8 oz fettuccine pasta
1 tbsp butter 🧈
2 cloves garlic, minced
1 ½ cups heavy cream
½ cup grated Parmesan cheese 🧀
1 tbsp fresh oregano, chopped 🌿
1 tsp dried thyme
Zest of ½ lemon 🍋
Salt & freshly cracked black pepper to taste
🥔 Crispy Garlic Roasted Potatoes
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
3 cloves garlic, minced
½ tsp dried oregano
Salt & freshly cracked black pepper to taste
🥑🍯 Creamy Avocado Pesto Sauce with Hot Honey
½ ripe avocado
¼ cup fresh basil leaves 🌿
2 tbsp grated Parmesan cheese 🧀
1 tbsp olive oil
1-2 tsp hot honey (or regular honey with a pinch of red pepper flakes)
1 tbsp lemon juice 🍋
1 clove garlic, minced
2 tbsp heavy cream
Salt & freshly cracked black pepper to taste
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Instructions
1. Marinate & Grill the Chicken
In a bowl, toss chicken slices with olive oil, minced garlic, lemon juice, salt, and pepper.
Heat a grill pan or outdoor grill to medium-high heat. Grill chicken slices for 2-3 minutes per side, or until cooked through and lightly charred. Set aside.
2. Prepare the Crispy Garlic Roasted Potatoes
Preheat oven to 425°F (220°C).
In a bowl, toss potato cubes with olive oil, minced garlic, oregano, 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 Alfredo Pasta with Greek Herbs & Lemon Zest
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, oregano, thyme, and lemon zest 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 Creamy Avocado Pesto Sauce with Hot Honey
In a food processor or blender, combine avocado, basil leaves, Parmesan cheese, olive oil, hot honey (or honey and red pepper flakes), lemon juice, and minced garlic.
Blend until smooth. Stir in heavy cream and season with salt and pepper to taste.
6. Assemble & Serve
Serve the Alfredo pasta topped with the lemon-garlic grilled chicken slices and crispy garlic roasted potatoes on the side.
Drizzle generously with the creamy avocado pesto sauce infused with hot honey.
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A vibrant and flavorful Mediterranean-inspired dish! The zesty lemon and herbs in the chicken and pasta, the crispy garlic potatoes, and the rich, slightly spicy, and herbaceous avocado pesto create a delightful culinary experience.