Name: Greek Lemon Chicken Alfredo with Hot Honey Avocado Pesto and Garlic Parmesan Roasted Potatoes
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Fusion
Ingredients: For the Greek lemon chicken:; 1 lb boneless, skinless chicken breasts or thighs; 2 tablespoons olive oil; 2 tablespoons fresh lemon juice; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and black pepper to taste; 2 tablespoons plain Greek yogurt (optional); For the Alfredo pasta:; 8 oz fettuccine or penne pasta; 2 tablespoons butter; 2 cloves garlic, minced; 1 cup heavy cream; 3/4 cup freshly grated Parmesan cheese; Salt and black pepper to taste; For the garlic parmesan roasted potatoes:; 1 lb baby gold or Yukon gold potatoes, halved; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/3 cup grated Parmesan cheese; 1 teaspoon dried parsley or Italian seasoning; Salt and black pepper to taste; For the hot honey avocado pesto:; 1 ripe avocado; 1/4 cup fresh basil or parsley; 1 clove garlic; 1 tablespoon lemon juice; 2 tablespoons olive oil; 1 tablespoon hot honey (or honey + red pepper flakes); Salt and black pepper to taste

Description

A vibrant and comforting fusion dish combining zesty Greek lemon chicken, creamy Alfredo pasta, garlic Parmesan roasted potatoes, and a spicy-sweet hot honey avocado pesto. Each bite is bold, balanced, and unforgettable.

Ingredients

For the Greek lemon chicken:
1 lb boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons plain Greek yogurt (optional)
For the Alfredo pasta:
8 oz fettuccine or penne pasta
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
Salt and black pepper to taste
For the garlic parmesan roasted potatoes:
1 lb baby gold or Yukon gold potatoes, halved
2 tablespoons olive oil
2 cloves garlic, minced
1/3 cup grated Parmesan cheese
1 teaspoon dried parsley or Italian seasoning
Salt and black pepper to taste
For the hot honey avocado pesto:
1 ripe avocado
1/4 cup fresh basil or parsley
1 clove garlic
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon hot honey (or honey + red pepper flakes)
Salt and black pepper to taste
2–3 tablespoons cold water (to thin)

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Instructions

Marinate the chicken: Combine olive oil, lemon juice, garlic, oregano, salt, pepper, and yogurt. Coat chicken and marinate for at least 30 minutes.
Roast the potatoes: Toss halved potatoes with olive oil, garlic, Parmesan, herbs, salt, and pepper. Spread on baking sheet and roast at 425°F for 30–35 minutes, flipping halfway.
Cook the chicken: Sear marinated chicken in a skillet over medium-high heat for 6–7 minutes per side until cooked through. Rest, then slice.
Make the Alfredo pasta: Cook pasta until al dente. In a pan, melt butter, sauté garlic, stir in cream, simmer to thicken, then add Parmesan. Season and toss with pasta.
Make the hot honey avocado pesto: Blend avocado, basil, garlic, lemon juice, olive oil, hot honey, salt, and pepper. Add cold water until smooth and drizzly.
Assemble the dish: Plate Alfredo pasta, top with sliced chicken, spoon over pesto, and serve with roasted potatoes on the side.

Notes

Swap chicken for grilled shrimp or roasted chickpeas for a vegetarian version.
Use whole wheat pasta or zucchini noodles for a lighter option.
Boost pesto spice with extra red pepper flakes or a roasted jalapeño.
Sweet potatoes or carrots can replace gold potatoes.
Store components separately and reheat with added cream or milk for pasta.

Nutrition

Serving Size: 1 plate
Calories: 720
Sugar: 7g
Sodium: 630mg
Fat: 42g
Saturated Fat: 15g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 6g
Protein: 39g
Cholesterol: 120mg