Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

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Get ready to elevate your weeknight dinners with a bold and comforting twist. This Smoked Paprika Chicken Alfredo isn’t your typical creamy pasta dish. It’s rich with smoky depth, topped with a cool and tangy feta-tahini cream that wakes up the palate, and it’s served alongside a crave-worthy mix of crispy Brussels sprouts and golden potato wedges.

The magic of this dish lies in its layers. You’ve got tender chicken seared with smoked paprika for that earthy kick, al dente fettuccine coated in a luscious homemade Alfredo sauce, and the sharp tang of the whipped feta-tahini cream to balance all the richness. And just when you think it can’t get better, those crispy Brussels and potatoes step in with crunch and caramelized flavor.

Why You’ll Love This Smoked Paprika Chicken Alfredo

This dish takes everything you love about comfort food and dials it up with flavor and flair. The smoked paprika infuses the chicken with a subtle heat and earthiness, while the Alfredo sauce remains creamy but not overpowering thanks to the balance from lemon juice and tahini. It feels indulgent but with a creative, modern edge.

The side of roasted Brussels and potato wedges isn’t just filler either. Their textures complement the creamy pasta perfectly, and their slightly charred edges make each bite more interesting. Whether you’re hosting or just want something different for dinner, this recipe will have people talking.

What Cut of Chicken Should I Use for the Best Alfredo?

Boneless, skinless chicken thighs are ideal for this dish. They cook quickly, stay juicy, and have a richer flavor than breast meat which pairs wonderfully with smoked paprika. If you prefer chicken breasts, slice them thin and watch the cooking time closely to avoid dryness. You can even substitute with grilled tofu or roasted mushrooms for a vegetarian variation that still captures the essence of the dish.

Ingredients for the Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

This dish shines because of its vibrant layers of flavor and texture. Each ingredient plays a key role in balancing richness with brightness, creaminess with crunch, and comfort with flair.

• Chicken thighs: These provide the juicy, flavorful base for the Alfredo, soaking up the smoky paprika perfectly.
• Smoked paprika: Essential for adding depth and a hint of earthy spice to the chicken.
• Fettuccine: This wide pasta holds up well to the creamy Alfredo and provides satisfying bites.
• Heavy cream: Forms the silky base of the Alfredo sauce.
• Parmesan cheese: Brings saltiness and umami to the sauce.
• Garlic: Adds punchy warmth to the creamy components.
• Lemon juice: Cuts through the richness with a pop of brightness.
• Tahini: Introduces a nutty, slightly bitter edge that pairs beautifully with feta.
• Feta cheese: Creamy, tangy, and salty, it makes the whipped topping sing.
• Brussels sprouts: Roast beautifully and add crispy texture.
• Potatoes: Their starchy, golden crunch makes them the perfect wedge partner.
• Olive oil: Used for roasting and sautéing to enhance all the natural flavors.
• Salt & pepper: Essential for seasoning at every stage.

How To Make the Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

Step 1: Roast the Brussels and Potatoes

Preheat your oven to 425°F. Toss halved Brussels sprouts and sliced potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and crisp on the edges.

Step 2: Cook the Chicken

Season the chicken thighs with smoked paprika, salt, and pepper. Heat a skillet over medium-high heat with olive oil. Sear the chicken 5–7 minutes per side until cooked through and nicely charred. Remove and let rest.

Step 3: Make the Alfredo Sauce

In the same skillet, lower heat to medium and sauté minced garlic in leftover drippings. Pour in heavy cream, bring to a simmer, then stir in grated Parmesan and a splash of lemon juice. Simmer until thickened.

Step 4: Prepare the Pasta

Cook fettuccine according to package directions. Reserve some pasta water, then drain. Toss the pasta in the Alfredo sauce, thinning with reserved water if needed.

Step 5: Whip the Feta-Tahini Cream

Blend feta cheese, tahini, a bit of lemon juice, and a splash of water or olive oil until creamy and smooth. Set aside.

Step 6: Plate and Serve

Slice the rested chicken and serve over Alfredo pasta. Dollop generously with whipped feta-tahini cream and add a side of crispy Brussels and potato wedges.

Watch Out for These Mistakes While Cooking

Don’t let common missteps dull this flavorful dish. First, avoid overcooking the chicken. Since thighs are forgiving, it’s tempting to leave them too long, but they can still dry out. Sear until just done, and let them rest before slicing.

Second, be sure not to curdle the Alfredo sauce. Add the lemon juice after the cream and Parmesan have blended smoothly, and keep the heat at a gentle simmer. Also, don’t skip salting the pasta water—it’s your only chance to flavor the noodles themselves.

When it comes to the feta-tahini cream, blend it until completely smooth. Grainy or clumpy cream can throw off the mouthfeel of the final dish.

Serving and Storing This Dish

This recipe generously feeds 4 people. Serve it plated individually or family-style with the chicken sliced over a bed of Alfredo and the crispy wedges on the side. Garnish with fresh parsley or a pinch of smoked paprika for color.

Leftovers store well in airtight containers. Keep pasta and veggies separate for best texture. Reheat pasta gently with a splash of water or milk to bring back the creaminess. The wedges are best reheated in an air fryer or oven to recapture their crisp.

What to Serve With Smoked Paprika Chicken Alfredo?

Roasted Red Pepper Soup

Its smoky-sweet profile pairs beautifully and adds a warm starter.

Cucumber Yogurt Salad

This cool, refreshing side offers a bright contrast to the creamy pasta.

Garlic Bread

Classic and comforting, great for soaking up extra Alfredo sauce.

Grilled Zucchini Ribbons

Light and slightly charred, they echo the roasted elements in the main dish.

Balsamic Glazed Carrots

Their sweetness adds a lovely note beside the savory chicken.

Herbed Quinoa

A lighter grain to balance the richness of the Alfredo.

Sparkling Lemon Water

For a refreshing beverage pairing that cleanses the palate.

Simple Arugula Salad

Peppery greens with a citrus vinaigrette offer a crisp bite that complements everything on the plate.

Want More Chicken Alfredo Ideas?

If this smoky and tangy twist has you craving more Alfredo-inspired meals, you might love exploring these other comforting creations:

• Creamy Garlic Chicken Breasts bring buttery flavor with a smooth sauce that hugs every bite.
• Creamy Crockpot Chicken Spaghetti offers that hands-off, rich comfort meal perfect for weeknights.
• Chicken Cordon Bleu Casserole gives classic flavors in a baked, cheesy format.
• Creamy Cajun Steak Alfredo is perfect if you’re craving a spicier variation.
• Garlic Butter Steak Bites with Creamy Alfredo Tortellini combines rich meatiness with tender, sauce-drenched pasta.

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And let me know in the comments how yours turned out. Did you tweak the feta cream? Use different veggies? Maybe grilled your chicken instead? I love hearing about your variations and ideas.

Explore beautifully curated health-boosting drinks on Nina Dishes on Pinterest and discover your new go-to for feeling great!

Conclusion

Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges is not just a dish, it’s a dinner experience. With its perfect balance of smoky, creamy, tangy, and crispy, it brings excitement back to your dinner table. The different textures and bold flavors will keep you coming back for more, whether you’re enjoying it fresh or savoring the leftovers.

So grab your skillet, fire up the oven, and dive into this next-level Alfredo adventure. Your weeknight dinner just got an irresistible upgrade.

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