Crispy Chicken Glazed with Hot Honey Sauce

 Hot Honey Greek Chicken Alfredo with Fig-Balsamic Pesto and Roasted Garlic Potatoes—a Mediterranean-inspired dish with a delightful balance of sweet, savory, and tangy flavors! Crispy chicken glazed with a luscious hot honey sauce served over creamy garlic Alfredo pasta, alongside fragrant roasted garlic potatoes. The star? A luxurious creamy fig-balsamic pesto drizzle that adds a touch of sweet-savory sophistication! 


Ingredients (Serves 2–3)

 Crispy Chicken Glazed with Hot Honey Sauce
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 egg, beaten
½ cup panko breadcrumbs
1 tbsp olive oil
1 tsp dried oregano
Salt & freshly cracked black pepper to taste
2 tbsp hot honey (or regular honey with a pinch of red pepper flakes)

 Creamy Garlic Alfredo Sauce
8 oz fettuccine pasta
1 tbsp butter 
3 cloves garlic, minced
1 ½ cups heavy cream
½ cup grated Parmesan cheese 
Salt & freshly cracked black pepper to taste

 Roasted Garlic Potatoes
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
1 head of garlic, cloves separated and smashed
½ tsp dried rosemary
Salt & freshly cracked black pepper to taste

 Creamy Fig-Balsamic Pesto Drizzle
¼ cup fresh basil leaves 
¼ cup dried figs, roughly chopped
2 tbsp grated Parmesan cheese 
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp heavy cream
Salt & freshly cracked black pepper to taste


Instructions

1. Prepare the Roasted Garlic Potatoes
Preheat oven to 425°F (220°C).
In a bowl, toss potato cubes with olive oil, smashed garlic cloves, rosemary, salt, and pepper.
Spread potatoes and garlic in a single layer on a baking sheet and roast for 20–25 minutes, or until golden brown and tender, flipping halfway through. Discard the roasted garlic cloves after roasting.

2. Prepare the Crispy Hot Honey Chicken
Preheat oven to 400°F (200°C).
In a shallow dish, beat the egg. In another shallow dish, combine panko breadcrumbs, oregano, salt, and pepper.
Dip each chicken bite in the egg, then dredge in the panko mixture.
Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken for 2-3 minutes per side until golden.
Transfer the skillet to the oven and bake for 10-12 minutes, or until cooked through.
Remove from oven and toss with hot honey until well coated.

3. Cook the Pasta
Cook fettuccine according to package instructions until al dente.
Reserve ½ cup pasta water, then drain.

4. Make the Creamy Garlic Alfredo Sauce
While the chicken and potatoes cook, melt butter in a large skillet over medium heat.
Sauté garlic until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Add cooked fettuccine to the sauce, tossing gently. Add reserved pasta water if needed to reach desired consistency.

5. Prepare the Creamy Fig-Balsamic Pesto Drizzle
In a food processor or blender, combine basil leaves, chopped figs, Parmesan cheese, olive oil, and balsamic vinegar. Blend until smooth. Stir in heavy cream and season with salt and pepper to taste.

6. Assemble & Serve
Serve the creamy garlic Alfredo pasta topped with the crispy hot honey chicken and roasted garlic potatoes on the side.
Drizzle generously with the creamy fig-balsamic pesto.


A sophisticated and flavorful dish that perfectly balances sweetness, savoriness, and tang! The crispy hot honey chicken, creamy garlic Alfredo, fragrant potatoes, and the luxurious fig-balsamic pesto create an unforgettable culinary experience.