Greek Chicken Alfredo with Spicy Garlic Potatoes
Description
This fusion dish combines the creamy richness of Alfredo pasta with the bold, herby flavors of Greek-style chicken, served alongside crispy, spicy garlic potatoes. It’s a perfect comfort food with a Mediterranean twist, packing protein, flavor, and a little heat.
Ingredients
For the Greek Chicken:
2 large chicken breasts (boneless, skinless)
2 tbsp olive oil
1 tsp oregano (dried)
1 tsp thyme (dried)
1 tsp paprika
1 tsp garlic powder
Juice of 1 lemon
Salt and pepper to taste
For the Alfredo Sauce:
2 tbsp unsalted butter
4 cloves garlic (minced)
1 ½ cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Optional: pinch of red chili flakes for heat
For the Pasta:
8 oz fettuccine or linguine pasta
Salted water for boiling
For the Spicy Garlic Potatoes:
3 medium russet potatoes (cut into wedges or cubes)
2 tbsp olive oil
5 cloves garlic (minced)
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
Salt and black pepper to taste
1 tbsp fresh parsley (chopped)
Optional: feta crumbles (for garnish)
Instructions
Step 1: Prepare the Chicken
In a bowl, mix olive oil, oregano, thyme, paprika, garlic powder, lemon juice, salt, and pepper.
Coat the chicken breasts evenly in the marinade. Let sit for 15–30 minutes (or overnight in the fridge for best flavor).
Heat a skillet over medium-high heat. Grill or pan-fry the chicken for 6–7 minutes per side or until fully cooked. Set aside and let rest.
Step 2: Make the Alfredo Sauce
In a saucepan, melt butter over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Pour in heavy cream and stir. Simmer gently for 3–4 minutes.
Add Parmesan cheese and whisk until melted and the sauce is creamy. Season with salt, pepper, and optional chili flakes.
Turn heat to low.
Step 3: Cook the Pasta
In a large pot, boil pasta in salted water according to package instructions. Drain and add to the Alfredo sauce. Toss to coat.
Step 4: Make the Spicy Garlic Potatoes
Preheat oven to 425°F (220°C).
In a bowl, toss potato wedges with olive oil, garlic, paprika, cayenne, salt, and pepper.
Spread on a baking tray and roast for 25–30 minutes, flipping halfway through.
Sprinkle with fresh parsley and optional feta crumbles before serving.
Step 5: Assemble the Dish
Slice the Greek chicken.
Plate a serving of Alfredo pasta, top with chicken slices.
Add a side of spicy garlic potatoes.
Garnish with fresh parsley, lemon wedge, or more Parmesan if desired.
Nutritional Information (per serving – serves 4)
(Approximate values)
Calories: 740 kcal
Protein: 42g
Carbohydrates: 50g
Fat: 42g
Saturated Fat: 20g
Fiber: 4g
Sodium: 720mg
Sugar: 3g
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Questions & Answers
Q1: Can I make this dish less spicy?
Yes! Omit the cayenne pepper and red chili flakes to reduce the heat without sacrificing flavor.
Q2: Can I use milk instead of heavy cream in the Alfredo?
You can, but the sauce will be thinner. To thicken, mix 1 tsp flour or cornstarch into the milk before adding.
Q3: Can I air fry the potatoes instead of roasting?
Absolutely. Air fry at 400°F (200°C) for 20–25 minutes, shaking halfway.
Q4: Is this recipe gluten-free?
Use gluten-free pasta and check that your Parmesan and spices are certified gluten-free.
Q5: Can I meal prep this?
Yes! Store each component separately in airt
ight containers. Keeps well for up to 3 days in the fridge.