🇬🇷🐔 Greek Chicken Alfredo & Potatoes with Hot Honey Fig Pesto—a Mediterranean dream with a sweet, savory, and spicy twist!
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Ingredients (Serves 2–3)
🐔 Grilled Chicken Bites in Lemon-Herb Marinade
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
1 tbsp lemon juice 🍋
1 tbsp fresh oregano, chopped 🌿
1 clove garlic, minced 🧄
Salt & freshly cracked black pepper to taste
🍝 Garlic Alfredo Pasta
8 oz fettuccine pasta
1 tbsp butter 🧈
2 cloves garlic, minced
1 ½ cups heavy cream
½ cup grated Parmesan cheese 🧀
Salt & freshly cracked black pepper to taste
🥔 Crispy Rosemary-Garlic Roasted 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 Fig Pesto
¼ cup fresh basil leaves 🌿
¼ cup dried figs, roughly chopped
2 tbsp grated Parmesan cheese 🧀
1 tbsp olive oil
1-2 tbsp hot honey (adjust to your spice preference)
1 tbsp lemon juice 🍋
1 small 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 pieces with olive oil, lemon juice, oregano, minced garlic, salt, and pepper.
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 Garlic 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 Fig Pesto
In a food processor or blender, combine basil leaves, chopped figs, Parmesan cheese, olive oil, hot honey, 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 garlic Alfredo pasta topped with the grilled lemon-herb chicken bites and crispy rosemary-garlic roasted potatoes on the side.
Drizzle generously with the hot honey fig pesto.