Greek Hot Honey Chicken Alfredo with Garlic Pesto Potatoes (Air Fryer)

 Introduction

This indulgent-yet-balanced meal combines spicy Greek-seasoned chicken glazed with hot honey, tossed into creamy Alfredo pasta, and paired with air-fried garlic pesto baby potatoes. The contrast of sweet heat, herby crispness, and silky pasta makes this an unforgettable dish. Cooking it in the air fryer cuts down on time without sacrificing flavor or texture.

Prep Time: 15–20 minutes

Cook Time: 20–25 minutes

Total Time: 35–45 minutes

Servings: 2–3

 Ingredients

 For the Greek Hot Honey Chicken

2 boneless, skinless chicken breasts or thighs, cubed

1 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp ground cumin

Salt & black pepper, to taste

 Hot Honey Glaze

2 tbsp honey

1/2 tsp chili flakes (adjust to spice preference)

1 tsp lemon juice

 For Garlic Pesto Potatoes

1 lb baby potatoes, halved

1 tbsp olive oil

1 tbsp garlic paste or 2 minced garlic cloves

2 tbsp basil pesto (store-bought or homemade)

Salt & pepper to taste

Optional: grated Parmesan for topping

 For Alfredo Pasta

6 oz fettuccine or pasta of choice

1 tbsp butter

2 garlic cloves, minced

1/2 cup heavy cream

1/3 cup grated Parmesan cheese

Salt and black pepper to taste

Optional: squeeze of lemon juice or zest for brightness

 Instructions

Prepare Garlic Pesto Potatoes (Air Fryer)

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

Air fry at 400°F (200°C) for 15–18 minutes, shaking halfway through.

Once golden and crisp, toss immediately with pesto and optional Parmesan. Set aside.

Cook Greek Chicken (Air Fryer)

In a bowl, toss cubed chicken with olive oil, oregano, garlic powder, cumin, paprika, salt, and pepper.

Air fry at 375°F (190°C) for 10–12 minutes, shaking once or twice, until golden and cooked through.

In a small bowl, combine honey, chili flakes, and lemon juice. Microwave for 15–20 seconds.

Pour hot honey over cooked chicken, toss to coat, and air fry 1 more minute to glaze.

Make Alfredo Sauce & Pasta

Boil pasta in salted water according to package directions; drain and set aside.

In a pan over medium heat, melt butter, add garlic, and sauté 1 minute.

Stir in cream, bring to a low simmer, then mix in Parmesan until smooth.

Add drained pasta, toss to coat. Season with salt, pepper, and lemon zest/juice if using.

 Assemble the Dish

Plate Alfredo pasta and top with Greek hot honey chicken.

Serve with a generous portion of garlic pesto potatoes on the side.

Garnish with fresh parsley, lemon wedges, or more Parmesan if desired.

Tips & Variations

Vegetarian version: Use air-fried halloumi or crispy tofu instead of chicken.

Make it spicier: Add harissa or cayenne to the chicken seasoning.

Lighter Alfredo: Substitute cream with half-and-half or evaporated milk.

Shortcut: Use rotisserie chicken and store-bought Alfredo to cut time.

 Nutrition Facts (Per Serving – Approximate)