Greek Garlic Chicken Alfredo Bowl with Spicy Honey Tahini Pesto
This dish combines creamy Alfredo pasta with Greek-inspired garlic chicken and a bold drizzle of spicy honey tahini pesto. It’s rich and comforting yet balanced with fresh Mediterranean flavors – a hearty, modern bowl that feels both indulgent and wholesome.
Time
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings:4
Ingredients
Greek Garlic Chicken
4 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
4 cloves garlic, minced
2 tbsp lemon juice
1 tsp dried oregano
½ tsp paprika
Salt & black pepper, to taste
Alfredo Base
10 oz fettuccine (or other pasta, even orzo for a more Mediterranean feel)
2 tbsp butter
3 cloves garlic, minced
1 ½ cups half & half or cream
½ cup Parmesan cheese, grated
Salt & pepper, to taste
Spicy Honey Tahini Pesto
¼ cup tahini
2 tbsp olive oil
1 tbsp honey (more to taste)
1 small red chilli (or pinch of red pepper flakes), finely chopped
1 tbsp lemon juice
2 tbsp fresh basil
1–2 tbsp water, to thin if needed
Salt, to taste
Garnishes
Crumbled feta cheese
Fresh parsley or basil
Lemon wedges
Instructions
1. Cook the chicken
Toss chicken with olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper.
Grill or pan-sear 5–6 minutes per side until golden and cooked through (165°F / 74°C). Rest, then slice.
2. Make the pasta Alfredo
Cook pasta until al dente. Reserve ½ cup pasta water.
In a skillet, melt butter and sauté garlic until fragrant.
Stir in cream and Parmesan, whisking until smooth.
Season with salt and pepper; add pasta and toss. Thin with pasta water if needed.
3. Prepare spicy honey tahini pesto
In a blender or bowl, whisk tahini, olive oil, honey, chilli, lemon juice, basil (if using), salt, and a splash of water until creamy. Adjust heat/sweetness to taste.
4. Assemble bowls
Divide Alfredo pasta into bowls.
Top with sliced Greek garlic chicken.
Drizzle generously with spicy honey tahini pesto.
Garnish with crumbled feta, fresh herbs, and lemon wedges.
Notes & Tips
Lighter option: Use Greek yogurt in the Alfredo base instead of cream.
Extra veggies: Add roasted zucchini, spinach, or cherry tomatoes.
Make it spicier: Use harissa or Calabrian chili paste in the tahini sauce.
Frequently Asked Questions
Q: Can I make this without pasta?
A: Yes—serve chicken and Alfredo sauce over couscous, quinoa, or zucchini noodles.
Q: Can I prep ahead?
A: Yes—chicken and tahini pesto can be made 1–2 days ahead. Reheat pasta and sauce fresh.
Q: Can I make it dairy-free?
A: Use cashew cream or coconut milk in place of cream, and skip the Parmesan/feta.
Nutritional Information
Calories: 590
Protein: 39g
Fat: 24g
Carbs: 55g
Fiber: 4g