Description
This Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges & Chili Oil Drizzle is a bold twist on creamy comfort food. Packed with tangy whipped feta, juicy chicken, and crunchy eggplant, it’s an unforgettable pasta recipe. Perfect for spicy Alfredo lovers.
Ingredients
2 chicken breasts
1 cup feta cheese (block, in brine)
1/4 cup cream cheese
1 cup heavy cream
1/2 cup Parmesan cheese, grated
3 garlic cloves, minced
3 tablespoons olive oil
1 medium eggplant
1 cup panko breadcrumbs
2 eggs, beaten
1 teaspoon chili flakes or 2 tablespoons chili crisp oil
8 ounces fettuccine or linguine
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley (optional)
Instructions
1. Season chicken breasts with salt, pepper, and chili flakes. Sear in a hot skillet with olive oil for 5-7 minutes per side until cooked through. Let rest and slice.
2. Blend feta cheese, cream cheese, and olive oil until smooth to create the whipped feta.
3. Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
4. Slice eggplant into wedges, dip in beaten eggs, then coat with panko. Fry in olive oil until golden. Drain on paper towels and sprinkle with salt.
5. In a skillet, sauté garlic in olive oil. Add heavy cream and simmer. Stir in Parmesan until smooth.
6. Fold whipped feta into the Alfredo sauce. Add pasta and a splash of pasta water. Stir until creamy.
7. Plate pasta, top with sliced chicken, and drizzle with chili oil. Serve with eggplant wedges and parsley.
Notes
Use block feta in brine, not crumbled.
Fry eggplant in batches for crisp texture.
Add milk when reheating to restore creaminess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 5g
- Sodium: 680mg
- Fat: 42g
- Saturated Fat: 19g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 165mg