Greek Lemon Chicken Alfredo with Hot Honey Avocado Pesto and Crispy Garlic Roasted Potatoes
This dish fuses classic Alfredo creaminess with Greek and Mediterranean flair. Juicy lemon-herb grilled chicken is sliced over creamy Alfredo pasta, then topped with a bold hot honey avocado pesto that brings freshness and a touch of sweetness. On the side, crispy garlic-roasted potatoes add crunch and richness — a perfect gourmet dinner that’s vibrant yet comforting.
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Ingredients
For the Greek Lemon Chicken:
2 large chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
½ tsp lemon zest
1 clove garlic, minced
½ tsp dried oregano
¼ tsp black pepper
½ tsp salt
For the Alfredo Pasta:
8 oz (225 g) fettuccine or spaghetti
1 tbsp olive oil
2 cloves garlic, minced
¾ cup heavy cream
½ cup grated Parmesan cheese
¼ tsp salt
¼ tsp black pepper
1 tbsp lemon juice
For the Hot Honey Avocado Pesto:
1 ripe avocado
½ cup fresh basil leaves
¼ cup Parmesan cheese
1 clove garlic
2 tbsp olive oil
1–2 tsp honey
¼–½ tsp chili flakes
1 tbsp lemon juice
Salt, to taste
For the Crispy Garlic Roasted Potatoes:
1 lb (450 g) baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
½ tsp dried rosemary or thyme
Salt and pepper, to taste
Instructions
1. Prepare the Potatoes
Preheat oven to 425°F (220°C).
Toss halved potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
Spread on a baking tray and roast for 25–30 minutes, flipping halfway through, until crispy and golden.
2. Marinate & Cook the Chicken
In a bowl, whisk olive oil, lemon juice, zest, garlic, oregano, salt, and pepper.
Add chicken and marinate for 15–20 minutes.
Grill or pan-sear chicken 5–6 minutes per side until golden and cooked through (internal temp 165°F / 74°C).
Slice and set aside.
3. Make the Alfredo Sauce
Cook pasta according to package directions; drain and set aside.
In a skillet, melt butter and sauté garlic for 30 seconds.
Add cream, salt, and pepper; simmer 3–4 minutes until slightly thickened.
Stir in Parmesan and lemon juice until smooth.
Add cooked pasta and toss until coated.
4. Blend the Hot Honey Avocado Pesto
In a blender or food processor, combine:
Avocado, basil, Parmesan, garlic, olive oil, honey, chili flakes, lemon juice, and a pinch of salt.
Blend until smooth and creamy. Adjust honey or lemon to taste.
5. Assemble the Dish
Place Alfredo pasta in a bowl or plate.
Top with sliced lemon chicken.
Spoon hot honey avocado pesto over the chicken and swirl a bit into the pasta.
Serve with crispy garlic potatoes on the side.
Garnish Ideas
Fresh basil or parsley
Extra drizzle of olive oil or honey
Sprinkle of Parmesan or lemon zest
Notes & Tips
Use Greek yogurt instead of cream for a lighter Alfredo version.
To make it vegetarian, skip the chicken and use grilled zucchini or mushrooms instead.
You can prep the pesto ahead — it keeps for 1–2 days in the fridge (press plastic wrap directly on the surface to avoid browning).
Frequently Asked Questions
Q: Can I make this recipe less spicy?
Yes — just reduce or skip the chili flakes in the avocado pesto and replace with extra basil or a hint more lemon.
Q: What can I serve this with?
A simple Greek side salad or roasted veggies makes it a complete Mediterranean meal.
Q: Can I store leftovers?
Yes — refrigerate for up to 2 days. Reheat gently with a splash of milk or cream to loosen the Alfredo sauce.
Nutritional Information
Calories: 640 kcal
Protein: 38 g
Fat: 36 g
Carbs: 45 g
Fiber: 6 g