Greek Chicken Alfredo with Garlic Potatoes

I made this because I wanted fancy food without the soul-crushing effort. Greek Chicken Alfredo with Garlic Potatoes is exactly what it sounds like: creamy, garlicky comfort that wandered into a toga party. It’s got herb-bright Greek vibes (oregano, lemon, feta if you’re fancy), an Alfredo that actually clings to the chicken like it means it, and little roasted potatoes that soak up every last drop. Try it because it tastes like you cooked all day when you actually cheated twice and called it “culinary strategy.”

Once my husband tried to “help” by seasoning the chicken. He proudly announced he’d used “just a little” of the powdered garlic—then dumped the whole jar in because he swore the label said “mild.” The chicken tasted like an oven mitt, and to this day our dog refuses kitchen duty. Also, my kid tried to garnish with a sprig of thyme and then ate the sprig whole. I cried over wasted garnish and then ate the leftovers like a very guilty grazer. Moral: let everyone do one thing. Preferably not seasoning.

Time-Saving Hacks

– Use pre-cooked rotisserie chicken when you’re pretending you meal-prepped all week. I won’t tell.
– Frozen diced potatoes that roast in a single sheet pan = tiny miracle. No peeling, no thumb accidents.
– Buy jarred Alfredo sauce and punch it up with lemon zest, garlic, and a handful of feta. It’s cheating, but a charming kind.
– Use one pan more often than you should. Yes, this pan is too small. No, I won’t wash fewer dishes.
– If you’re really late? Toss everything together and bake for 10 minutes—crispy edges, melted everything, chaos disguised as dinner.

Serving Ideas

– Pair with a crisp green salad and a drizzle of olive oil—because you need something that pretends to be healthy.
– Serve with a big pour of white wine if the kids were fresh today. Serve with a bigger pour if they were not.
– Add a side of roasted lemon asparagus for color points and to feel superior.
– Want to be ridiculous? Top with kalamata olives and a scatter of feta. It screams “I know what I’m doing,” even if you don’t.
– Keep it simple: scoop, eat, wipe crumbs on the floor like a civilized adult.

What to Serve It With

– Crusty bread (for sopping, not manners).
– A simple cucumber-tomato salad for brightness.
– Steamed green beans if guilt is on the menu.

✔Tips & Mistakes

– Tip: Dry the chicken well before searing. Moist chicken equals steam, and that equals no crust. We like crust.
– Tip: Don’t add too much pasta water at once—go slowly until the sauce clings.
– Mistake: Over-salting the potatoes. Feta is salty and vindictive.
– Tip: Use lemon zest, not just lemon juice. Zest is flavor with attitude.
– Mistake: Letting the Alfredo boil. It splits like bad gossip.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. If you do manage leftovers, keep sauce separate when possible and reheat gently on the stovetop with a splash of milk or water so it doesn’t get clumpy.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try Greek yogurt mixed into the sauce for tang, swap potatoes for sweet potatoes if you’re feeling trendy, or add spinach for color and moral righteousness.

Frequently Asked Questions

Greek Chicken Alfredo with Garlic Potatoes

A creamy and flavorful Greek-inspired dish featuring chicken and garlic-infused potatoes.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.3 lb boneless, skinless chicken breasts Cut into bite-sized pieces
• ▢ 1.5 cups heavy cream For a rich sauce
• ▢ 2 cups penne pasta Or your favorite pasta shape
• ▢ 1 cup grated Parmesan cheese Plus more for serving
• ▢ 4 cloves garlic Minced for flavor
• ▢ 1 tsp dried oregano Or fresh, if available
• ▢ 1 tbsp olive oil For sautéing
• ▢ 1.5 lbs baby potatoes Cut in half, skin on
• ▢ 1 tbsp butter For flavoring the potatoes
• ▢ 1 tbsp fresh parsley Chopped for garnish

Instructions

Preparation Steps

• Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden.
• In a large skillet over medium heat, add the butter. Sauté the minced garlic until fragrant, about 1 minute.
• Add the chicken pieces to the skillet, season with oregano, salt, and pepper, and cook until browned and cooked through, about 7-10 minutes.
• Cook the penne pasta according to package instructions. Drain and set aside.
• Pour the heavy cream into the skillet with the chicken. Sprinkle in the Parmesan cheese, stirring until a creamy sauce forms. Add the cooked pasta and combine well.
• Serve the chicken alfredo with roasted garlic potatoes on the side. Garnish with chopped parsley and extra Parmesan cheese.

Notes

This dish pairs beautifully with a fresh salad. Add a squeeze of lemon for extra brightness!