Description
This Greek Chili Chicken Alfredo with Smoked Feta Cream and Crispy Parmesan Asparagus recipe blends Mediterranean spice, creamy Alfredo comfort, and savory roasted veggies in one irresistible pasta dinner. Perfect for chicken Alfredo lovers seeking a bold, flavor-packed twist.
Ingredients
2 chicken breasts
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
12 ounces fettuccine pasta
1 cup heavy cream
3 ounces smoked feta cheese, crumbled
2 tablespoons cream cheese
2 cloves garlic, minced
1 tablespoon lemon juice
1 bunch asparagus
1/2 cup grated Parmesan cheese
Instructions
1. Coat the chicken breasts with olive oil, chili powder, garlic powder, salt, and pepper. Let sit for 15 minutes.
2. Sear the chicken in a skillet over medium-high heat until golden and cooked through. Remove and let rest.
3. Preheat oven to 400°F. Toss asparagus with olive oil and Parmesan. Roast for 12–15 minutes until crisp.
4. Boil the fettuccine pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
5. In the same skillet, sauté garlic in olive oil until fragrant. Add cream and cream cheese, stirring until smooth. Add smoked feta and lemon juice.
6. Stir in pasta and reserved water if needed. Add sliced chicken on top along with roasted asparagus. Serve hot.
Notes
Use fresh smoked feta for best flavor.
Do not overcook chicken; let it rest before slicing.
Lemon juice is key to brightening the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 3g
- Sodium: 540mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 140mg