These Greek Garlic Chicken Alfredo Bowls are a delicious fusion of creamy comfort food and bright Mediterranean flavors. Tender garlic-seasoned chicken is served over creamy Alfredo-style pasta and finished with a bold spicy honey tahini pesto.
The combination of savory chicken, creamy Parmesan sauce, nutty tahini, fresh herbs, honey, and a touch of heat creates a surprisingly addictive bowl that’s perfect for a flavorful weeknight dinner.
Ingredients
For the Greek Garlic Chicken
- 1½ lbs boneless, skinless chicken breasts or thighs
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
For the Alfredo Base
- 12 oz fettuccine, penne, or another pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ¼ teaspoon black pepper
- ½ cup reserved pasta water, as needed
For the Spicy Honey Tahini Pesto
- ¼ cup tahini
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- 1–2 tablespoons olive oil
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh basil
- ½ teaspoon red pepper flakes
- 2–3 tablespoons warm water, as needed
- Pinch of salt
For the Bowl Toppings
- ½ cup diced cucumber
- ½ cup cherry tomatoes, halved
- ¼ cup crumbled feta cheese
- ¼ cup sliced Kalamata olives
- Fresh parsley or basil
- Lemon wedges
Instructions
1. Marinate the Chicken
Place the chicken in a bowl and add the minced garlic, olive oil, lemon juice, oregano, paprika, salt, black pepper, and thyme.
Toss until the chicken is evenly coated.
Let it marinate for at least 15–20 minutes. If you have more time, refrigerate it for up to several hours for even more flavor.
2. Cook the Chicken
Heat a large skillet or grill pan over medium-high heat.
Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until golden brown and cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
Transfer to a plate and let it rest for about 5 minutes before slicing.
3. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until al dente.
Reserve about ½ cup of pasta water, then drain the pasta.
4. Make the Alfredo Sauce
Melt the butter in a large skillet over medium-low heat.
Add the minced garlic and sauté for about 30 seconds, until fragrant.
Pour in the heavy cream and gently simmer for 2–3 minutes.
Reduce the heat to low and gradually stir in the Parmesan cheese and black pepper.
Continue stirring until the cheese has melted and the sauce is smooth.
Add a splash of reserved pasta water if needed to create a silky, pourable sauce.
Add the cooked pasta and toss until thoroughly coated.
5. Make the Spicy Honey Tahini Pesto
In a small bowl, whisk together the tahini, honey, lemon juice, garlic, olive oil, parsley, basil, red pepper flakes, and salt.
Gradually whisk in warm water until the mixture becomes smooth and drizzleable.
Taste and adjust the balance to your preference. Add more honey for sweetness, lemon for brightness, or red pepper flakes for extra heat.
6. Assemble the Bowls
Divide the creamy Alfredo pasta among serving bowls.
Slice the rested chicken and arrange it over the pasta.
Add cucumber, cherry tomatoes, Kalamata olives, and crumbled feta.
Drizzle generously with the spicy honey tahini pesto.
Finish with fresh herbs and a squeeze of lemon.
Serve immediately.
Tips for the Best Bowls
Don’t overcook the chicken: Resting it before slicing helps keep the meat juicy.
Use freshly grated Parmesan: It melts more smoothly into the Alfredo sauce.
Adjust the pesto: Tahini can vary in bitterness, so balance it with honey and lemon to suit your taste.
Thin the tahini gradually: Add warm water one tablespoon at a time until you reach the perfect consistency.
Keep the Alfredo gentle: Avoid boiling the cream and cheese aggressively, which can cause the sauce to separate.
Easy Variations
For extra vegetables, add roasted zucchini, bell peppers, spinach, or broccoli.
Swap the chicken for grilled shrimp, salmon, or chickpeas.
For more Mediterranean flavor, add roasted red peppers, artichoke hearts, or extra feta.
If you prefer a milder bowl, reduce or omit the red pepper flakes in the tahini pesto.
Storage
Store the chicken, pasta, toppings, and tahini pesto in separate airtight containers in the refrigerator for up to 3–4 days.
Reheat the pasta and chicken gently, then add the fresh vegetables and pesto just before serving.
These Greek Garlic Chicken Alfredo Bowls with Spicy Honey Tahini Pesto bring together creamy Alfredo comfort, garlicky Greek-style chicken, fresh Mediterranean toppings, and a sweet-spicy tahini sauce for a bold and satisfying meal.