Description
Greek Chili Chicken Alfredo with Smoked Feta Cream is a spicy, creamy fusion of Mediterranean and American flavors. This easy recipe features juicy chicken, smoked feta Alfredo sauce, crispy parmesan asparagus, and golden potatoes—perfect for an impressive yet simple dinner.
Ingredients
1 lb chicken breast or thighs
2 tbsp olive oil
1 tbsp Greek chili spice blend (paprika, oregano, chili flakes, garlic powder)
1 tsp salt
1/2 tsp black pepper
1 bunch asparagus
1/2 cup grated parmesan cheese
2 tbsp butter
4 baby potatoes or 2 Yukon Gold potatoes
1 cup heavy cream
3/4 cup smoked feta cheese, crumbled
1/4 cup grated parmesan cheese (for sauce)
1 tbsp fresh parsley, chopped
Instructions
1. Cube chicken and coat with olive oil, chili spice blend, salt, and pepper. Marinate while prepping other ingredients.
2. Toss asparagus with olive oil, salt, and grated parmesan. Roast at 400°F for 15 minutes.
3. Dice potatoes and pan-fry in olive oil and butter for 10-12 minutes. Season with salt, pepper, and garlic powder.
4. Sear chicken in a hot skillet until browned and cooked through. Set aside.
5. In a saucepan, melt butter and heavy cream over medium heat. Stir in smoked feta, whisking until smooth. Add parmesan and black pepper to finish.
6. Plate potatoes, roasted asparagus, and chicken. Drizzle smoked feta cream on top. Garnish with parsley.
Notes
For crispier potatoes, avoid overcrowding the pan.
Use freshly grated parmesan for better melting and texture.
To maintain sauce creaminess, reheat on low heat separately before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting, Searing, Sauce Prep
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 3g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg