Hot Honey Greek Garlic Chicken Alfredo

That sounds like an amazing combo! Here’s a detailed recipe for Hot Honey Greek Garlic Chicken Alfredo with Truffle-Parmesan Potatoes—a perfect balance of spicy, savory, creamy, and indulgent flavors.

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Hot Honey Greek Garlic Chicken Alfredo

Ingredients:

• 2 large chicken breasts, sliced thinly or pounded flat

• Salt and pepper, to taste

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 tbsp olive oil

• 4 cloves garlic, minced

• 1/2 cup hot honey (store-bought or homemade, recipe below)

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 8 oz fettuccine pasta (or your favorite pasta)

• Juice of half a lemon

• Fresh parsley or oregano, chopped (for garnish)

Hot Honey (if you want to make your own):

• 1/2 cup honey

• 1-2 tsp crushed red pepper flakes (adjust to heat preference)
  Heat honey and red pepper flakes in a small saucepan over low heat for 5-7 minutes. Let cool and strain if desired.

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Truffle-Parmesan Potatoes

Ingredients:

• 1 lb baby potatoes, halved

• 2 tbsp olive oil

• Salt and pepper, to taste

• 1 tsp garlic powder

• 2 tbsp grated Parmesan cheese

• 1 tsp truffle oil (or to taste)

• Fresh parsley, chopped (for garnish)

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Instructions:

Step 1: Prepare the Potatoes

1. Preheat oven to 425°F (220°C).

2. Toss halved baby potatoes with olive oil, garlic powder, salt, and pepper.

3. Spread potatoes on a baking sheet and roast for 25-30 minutes or until crispy and golden.

4. Remove from oven and immediately toss with grated Parmesan and truffle oil.

5. Garnish with fresh parsley and set aside.

Step 2: Cook the Pasta

1. Cook pasta according to package instructions until al dente.

2. Drain and reserve 1/2 cup pasta water.

Step 3: Cook the Chicken

1. Season chicken breasts with salt, pepper, smoked paprika, and oregano.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add chicken and cook 4-5 minutes per side until browned and cooked through.

4. Remove chicken from skillet and set aside.

Step 4: Make the Alfredo Sauce

1. In the same skillet, add minced garlic and sauté for about 1 minute.

2. Lower heat and add heavy cream, stirring constantly.

3. Gradually add Parmesan cheese until melted and sauce thickens (about 3-4 minutes).

4. Add a splash of pasta water if sauce is too thick.

5. Stir in lemon juice and hot honey for a spicy-sweet twist.

6. Return chicken to the skillet, coat with sauce, and simmer for 1-2 minutes.

Step 5: Combine and Serve

1. Toss pasta in the skillet with chicken Alfredo sauce.

2. Plate pasta and chicken.

3. Serve alongside truffle-Parmesan potatoes.

4. Garnish with fresh parsley or oregano.