Name: Hot Honey Greek Chicken Alfredo with Roasted Garlic Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken breasts, cut into bite-sized pieces; 1 egg, beaten; ½ cup panko breadcrumbs; 1 tbsp olive oil; 1 tsp dried oregano; Salt & freshly cracked black pepper to taste; 2 tbsp hot honey (or regular honey with a pinch of red pepper flakes); 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; 2 medium Yukon Gold potatoes, cut into ½-inch cubes; 1 tbsp olive oil; 1 head of garlic, cloves separated and smashed; ½ tsp dried rosemary; Salt & freshly cracked black pepper to taste; ¼ cup fresh basil leaves; ¼ cup dried figs, roughly chopped; 2 tbsp grated Parmesan cheese; 1 tbsp olive oil; 1 tbsp balsamic vinegar; 2 tbsp heavy cream; Salt & freshly cracked black pepper to taste

Description

Hot Honey Greek Chicken Alfredo with Roasted Garlic Potatoes is a vibrant dish that beautifully marries sweet, savory, and tangy flavors for an unforgettable dining experience. This Mediterranean-inspired recipe is perfect for both casual weeknight meals and special gatherings, impressing guests with its delightful presentation. Juicy chicken pieces glazed in hot honey are paired with creamy garlic Alfredo pasta, while crispy roasted garlic potatoes add satisfying texture. The drizzle of creamy fig-balsamic pesto elevates the dish, making it a true standout at any table.

Ingredients

Scale

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 egg, beaten
½ cup panko breadcrumbs
1 tbsp olive oil
1 tsp dried oregano
Salt & freshly cracked black pepper to taste
2 tbsp hot honey (or regular honey with a pinch of red pepper flakes)
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
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
1 head of garlic, cloves separated and smashed
½ tsp dried rosemary
Salt & freshly cracked black pepper to taste
¼ cup fresh basil leaves
¼ cup dried figs, roughly chopped
2 tbsp grated Parmesan cheese
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp heavy cream
Salt & freshly cracked black pepper to taste

Instructions

Preheat the oven to 425°F (220°C) and roast potato cubes tossed with olive oil and spices until golden brown.
Dip each chicken bite in the egg, then dredge in the panko mixture. Sear in an oven-safe skillet and bake until cooked through.
Cook fettuccine according to package instructions; reserve some pasta water.
Prepare a creamy Alfredo sauce by melting butter, sautéing garlic, adding heavy cream, and stirring in Parmesan until smooth.
Blend fresh basil, figs, olive oil, balsamic vinegar, and cream for the fig-balsamic pesto drizzle.
Serve pasta topped with chicken and roasted potatoes, drizzling generously with pesto.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking/Frying
Cuisine: Mediterranean

Nutrition

Serving Size: 1 plate (approx. 350g)
Calories: 690
Sugar: 6g
Sodium: 750mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 4g
Protein: 30g
Cholesterol: 100mg

Keywords: Customize with vegetables like spinach or sun-dried tomatoes for added flavor. Substitute different types of pasta to suit your preference.