Greek Lemon Chicken Alfredo with Hot Honey Avocado Pesto and Garlic Parmesan Roasted Potatoes

This Greek Lemon Chicken Alfredo with Hot Honey Avocado Pesto and Garlic Parmesan Roasted Potatoes is a bold, flavor-packed dish that takes creamy pasta to the next level. I layer zesty lemon-marinated Greek chicken over rich Alfredo pasta, spoon on a spicy-sweet avocado pesto, and serve it alongside golden roasted potatoes that are crispy, cheesy, and full of garlic flavor. It’s a mouthwatering, satisfying meal that’s perfect for dinner nights when I want something exciting and unforgettable.

Why You’ll Love This Recipe

I love this recipe because it brings together the best of creamy, tangy, spicy, and savory flavors in one plate. The lemony chicken adds a burst of freshness, the Alfredo pasta is indulgent and comforting, and the roasted potatoes are the kind of side I can never get enough of. That hot honey avocado pesto? It’s the secret weapon that ties everything together with a unique twist I can’t stop drizzling over everything.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Greek lemon chicken:

• Boneless, skinless chicken breasts or thighs

• Olive oil

• Fresh lemon juice

• Garlic, minced

• Dried oregano

• Salt and black pepper

• Plain Greek yogurt (optional, for extra tenderness)

For the Alfredo pasta:

• Fettuccine, penne, or pasta of choice

• Butter

• Heavy cream

• Garlic, minced

• Freshly grated Parmesan cheese

• Salt and pepper

For the garlic parmesan roasted potatoes:

• Baby gold potatoes or Yukon gold, halved

• Olive oil

• Garlic, minced

• Grated Parmesan cheese

• Dried parsley or Italian seasoning

• Salt and black pepper

For the hot honey avocado pesto:

• Ripe avocado

• Fresh basil or parsley

• Garlic

• Lemon juice

• Olive oil

• Hot honey (or regular honey + red pepper flakes)

• Salt and pepper

• Cold water (to thin, if needed)

Directions

1. Marinate the chicken:
   I whisk olive oil, lemon juice, garlic, oregano, salt, pepper, and a spoon of Greek yogurt. I coat the chicken and marinate for at least 30 minutes (or overnight for more flavor).

2. Roast the potatoes:
   I toss the halved potatoes with olive oil, minced garlic, salt, pepper, and Parmesan cheese. I spread them out on a baking sheet and roast at 425°F for 30–35 minutes, flipping halfway through, until golden and crispy.

3. Cook the chicken:
   I sear the marinated chicken in a hot skillet over medium-high heat until golden and cooked through, about 6–7 minutes per side. I let it rest before slicing.

4. Make the Alfredo pasta:
   I cook the pasta until al dente, then melt butter in a pan, sauté garlic, stir in cream, and simmer until slightly thickened. I add Parmesan cheese, season with salt and pepper, then toss in the cooked pasta until well coated.

5. Prepare the avocado pesto:
   In a food processor, I blend the avocado, basil or parsley, garlic, lemon juice, olive oil, hot honey, salt, and pepper. I add a little cold water to loosen the texture if needed, blending until smooth and creamy.

6. Assemble the dish:
   I plate the Alfredo pasta, top it with sliced Greek lemon chicken, add a generous spoonful of hot honey avocado pesto, and serve with the garlic Parmesan roasted potatoes on the side.

Servings and timing

This recipe makes 4 servings.
Prep time: 30 minutes
Cook time: 35 minutes
Total time: 1 hour 5 minutes

Variations

I sometimes swap the chicken for grilled shrimp or keep it vegetarian with roasted chickpeas. For a lighter pasta option, I use zucchini noodles or whole wheat pasta. If I want to boost the pesto’s spice, I add extra red pepper flakes or even a roasted jalapeño. The potatoes also work great with sweet potatoes or carrots when I’m feeling like switching things up.

storage/reheating

I store everything separately in airtight containers for up to 3 days in the fridge. To reheat, I warm the pasta and chicken in a skillet with a splash of cream or milk to loosen the sauce. I re-crisp the potatoes in the oven or air fryer. The pesto can be refrigerated in a sealed container with plastic wrap pressed on top to prevent browning.

FAQs

Can I make the avocado pesto ahead of time?

Yes, I make it a few hours in advance and keep it covered tightly in the fridge. A little lemon juice helps prevent it from browning.

What pasta works best for this recipe?

I like fettuccine or penne because they hold the Alfredo sauce well, but any pasta I love will work.

How spicy is the hot honey pesto?

It has a mild to medium kick. I can adjust the heat by adding more hot honey or red pepper flakes depending on how spicy I like it.

Do I have to marinate the chicken?

Marinating adds flavor and tenderness, but if I’m short on time, I still get great results with just 10–15 minutes.

Can I use store-bought Alfredo sauce?

Yes, if I’m in a rush, I sometimes use a high-quality jarred Alfredo sauce and just add garlic and Parmesan to boost the flavor.

Conclusion

This Greek Lemon Chicken Alfredo with Hot Honey Avocado Pesto and Garlic Parmesan Roasted Potatoes is a vibrant and comforting meal that brings big flavor to the table. It’s the kind of dinner I make when I want something that feels indulgent but still has a fresh, zesty balance. Every bite is creamy, herby, a little spicy, and totally unforgettable — exactly how I like it.