Description

This Ultimate Greek Chili Chicken Alfredo with smoked feta cream and crispy Parmesan asparagus is a bold, creamy chicken pasta that blends Mediterranean flavors with silky Alfredo sauce, a touch of chili heat, and a crunchy asparagus side. Perfect for weeknights or date night, this Greek-inspired chicken Alfredo features smoked feta, Parmesan, garlic, and lemon for a restaurant-quality plate at home.

Ingredients

12 oz fettuccine

2 large chicken breasts

2 tbsp olive oil

1 tsp kosher salt

1/2 tsp black pepper

1 tsp red chili flakes

3 tbsp unsalted butter

4 garlic cloves, minced

1 1/2 cups heavy cream

1 cup Parmesan cheese, finely grated

4 oz smoked feta, crumbled

1 lb asparagus, trimmed

1 tbsp olive oil, for asparagus

1/3 cup Parmesan cheese, finely grated, for asparagus

1 lemon, zested and 1 tbsp juice

2 tbsp fresh parsley, chopped

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Instructions

1. Bring a large pot of salted water to a boil and cook fettuccine until al dente; reserve 1/2 cup pasta water and drain.

2. Pat chicken dry, season both sides with salt, pepper, and half the chili flakes.

3. Heat olive oil in a large skillet over medium high; sear chicken 5 to 6 minutes per side until golden and cooked through. Rest 5 minutes, then slice.

4. Preheat oven to 400°F (200°C). Toss asparagus with olive oil and a pinch of salt; arrange on a sheet pan and top with the Parmesan for asparagus. Roast 10 to 12 minutes until tender with crisp, golden edges.

5. In the chicken skillet over medium heat, melt butter. Add garlic and cook 30 seconds until fragrant.

6. Stir in heavy cream; simmer gently. Whisk in Parmesan and smoked feta until smooth and slightly thickened. Add remaining chili flakes plus lemon zest and juice.

7. Toss hot pasta into the sauce, loosening with reserved pasta water until glossy and evenly coated.

8. Top with sliced chicken and parsley. Serve with crispy Parmesan asparagus and extra Parmesan.

Notes

Use a gentle simmer when adding dairy so the sauce stays silky.

Salt your pasta water well to season the dish from the start.

Add sun dried tomatoes or spinach for color and extra flavor.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop; Oven
Cuisine: Mediterranean; Italian

Nutrition

Serving Size: 1 plate
Calories: 860
Sugar: 5
Sodium: 980
Fat: 48
Saturated Fat: 23
Unsaturated Fat: 20
Trans Fat: 0
Carbohydrates: 64
Fiber: 4
Protein: 48
Cholesterol: 170