Description
Greek chili chicken Alfredo with smoked feta cream and crispy parmesan asparagus is a bold, Mediterranean-inspired dish that combines spicy, smoky, creamy, and crispy textures for a truly satisfying meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp chili flakes or chili powder
- Salt and black pepper, to taste
- 1 tbsp lemon juice
- 12 oz pasta of choice (fettuccine, linguine, or penne)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup crumbled smoked feta cheese
- 1/2 cup grated parmesan cheese
- Salt and pepper, to taste
- Fresh parsley (for garnish)
- 1 bunch fresh asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup grated parmesan cheese
- Optional: 1/2 tsp lemon zest or 1/4 tsp garlic powder
Instructions
- Preheat oven to 425°F (220°C) for asparagus.
- Season chicken with garlic powder, onion powder, oregano, paprika, chili, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook chicken 6–7 minutes per side until golden and cooked through. Finish with lemon juice and rest before slicing.
- Boil pasta until al dente. Drain and set aside.
- In a saucepan, melt butter and sauté garlic until fragrant. Stir in cream and bring to a simmer.
- Whisk in smoked feta and parmesan until smooth. Season with salt and pepper.
- Add cooked pasta to the sauce and toss to coat.
- Toss asparagus with olive oil, salt, pepper, and parmesan (and lemon zest/garlic powder if using). Spread on a baking sheet and roast for 10–12 minutes until tender and crispy on edges.
- Plate pasta with Alfredo sauce, top with sliced Greek chili chicken, and serve asparagus on the side.
- Garnish with fresh parsley before serving.
Notes
- Use regular feta with liquid smoke if smoked feta is unavailable.
- Swap chicken with grilled shrimp for variation.
- Half-and-half can replace cream for a lighter sauce.
- Store components separately and reheat gently for best texture.
- Other veggies like green beans or Brussels sprouts work well in place of asparagus.
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 4g
- Sodium: 940mg
- Fat: 43g
- Saturated Fat: 21g
- Unsaturated Fat: 19g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 175mg
