Description
A delicious Greek-inspired twist on classic chicken Alfredo, featuring smoked feta cream and crispy parmesan asparagus.
Ingredients
Scale
- 2 chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup smoked feta cheese, crumbled
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon chili flakes
- Salt and pepper to taste
- 1 bunch asparagus, trimmed
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat and cook the chicken breasts until golden brown and cooked through; season with salt, pepper, and chili flakes.
- Remove the chicken from the skillet and let it rest before slicing.
- In the same skillet, add heavy cream and smoked feta cheese; stir until combined and heated through.
- In a separate baking sheet, toss asparagus with olive oil, salt, and parmesan cheese; roast in the oven for 10-12 minutes until crispy.
- Combine the cooked fettuccine with the smoked feta cream sauce and sliced chicken.
- Serve with crispy parmesan asparagus on the side.
Notes
- For a spicier dish, increase the amount of chili flakes.
- Feel free to substitute chicken with shrimp or tofu for a different protein option.
- Make sure to use fresh asparagus for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Greek Chili Chicken Alfredo, Smoked Feta Cream, Crispy Parmesan Asparagus, Chicken Alfredo Recipe