Name: Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean-American
Ingredients: 1 1/2 lb chicken tenders or breasts; 2 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp olive oil, divided; 1 1/2 lb fingerling potatoes, halved; 1 lb Brussels sprouts, halved; 3 tbsp unsalted butter; 4 cloves garlic, minced (divided); 1 1/4 cups heavy cream; 1 cup freshly grated Parmesan cheese; 1/2 cup crumbled feta cheese; 2 tbsp tahini; 2-4 tbsp warm water (as needed for cream); 2 tbsp chopped fresh parsley; 1 tbsp fresh lemon juice (optional); 1/4 tsp red pepper flakes (optional)

Rich, smoky, and irresistibly creamy, this Smoked Paprika Chicken Alfredo with Feta-Tahini Cream takes your weeknight chicken dinner to a whole new level. Perfectly seasoned chicken is seared until golden and juicy, then served alongside golden-roasted potatoes and crispy Brussels sprouts for a hearty, comforting plate. But the true magic comes from the luscious Alfredo sauce paired with a tangy, nutty feta-tahini cream that makes each bite sing with flavor.

This is not just a dinner — it’s a feast of textures and tastes. The smokiness of paprika, the silky creaminess of Alfredo, the earthy depth of tahini, and the salty tang of feta all work together for a meal that’s indulgent yet balanced. Whether you’re cooking for family or impressing dinner guests, this dish will win everyone over.

Why You’ll Love This Smoked Paprika Chicken Alfredo

Balanced flavors – Smoky chicken, creamy Alfredo, tangy feta-tahini, and roasted veggies in perfect harmony.
Restaurant-worthy presentation that you can achieve right at home.
Customizable sides – Swap Brussels sprouts and potatoes for seasonal veggies you love.
Comfort food with a twist, giving familiar flavors an exciting upgrade.

Preparation Phase & Tools to Use

For a smooth cooking experience, it helps to have the right tools:

Cast iron skillet – Retains high heat for beautifully seared chicken with a smoky crust.
Roasting pan or baking sheet – Ensures potatoes and Brussels sprouts get evenly crispy.
High-speed blender or food processor – Essential for creating the silky feta-tahini cream.
Saucepan – For gently simmering the Alfredo sauce to the perfect creamy consistency.
Tongs – Make flipping chicken and tossing veggies effortless while keeping them intact.

Each tool plays a part in creating the right textures — crispy edges, creamy sauces, and tender chicken — so your final plate looks and tastes flawless.

Ingredients for the Smoked Paprika Chicken Alfredo

Chicken breasts or tenders – Lean protein that absorbs smoky paprika flavor.
Smoked paprika – The star spice, delivering depth and warmth.
Olive oil – Helps achieve a golden sear on the chicken.
Salt & black pepper – Essential seasoning for balance.
Fingerling potatoes – Roast up with buttery crispness.
Brussels sprouts – Bring a nutty, earthy element when roasted.
Butter & heavy cream – The base of your Alfredo’s rich texture.
Parmesan cheese – Melts into a savory, creamy sauce.
Feta cheese – Adds tang to the tahini cream.
Tahini – Provides a nutty, velvety undertone.
Garlic – Aromatic backbone to both sauces.
Fresh parsley – Brightens the final dish.

How To Make the Smoked Paprika Chicken Alfredo

Step 1: Prep and Season the Chicken

Pat chicken dry, then coat generously with smoked paprika, salt, and pepper. This locks in flavor and creates that signature smoky crust.

Step 2: Roast the Potatoes & Brussels Sprouts

Toss halved potatoes and Brussels sprouts with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast at 425°F (220°C) for 25–30 minutes until golden.

Step 3: Sear the Chicken

Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken for 4–5 minutes per side until cooked through and golden.

Step 4: Make the Alfredo Sauce

In a saucepan, melt butter, sauté garlic until fragrant, then add cream. Simmer gently, stir in Parmesan, and whisk until smooth.

Step 5: Prepare the Feta-Tahini Cream

Blend feta, tahini, a splash of water, and a pinch of garlic until creamy.

Step 6: Assemble and Serve

Plate chicken with roasted veggies, drizzle with Alfredo, add a spoonful of feta-tahini cream, and garnish with fresh parsley.

Serving and Storing Your Smoked Paprika Chicken Alfredo

Serve immediately while hot, letting the sauces mingle with the chicken and veggies. For storing, refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat to keep the sauces smooth — adding a splash of cream if needed.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, thighs work well and offer extra juiciness.

Can I make this dish ahead of time?

You can roast the veggies and prepare the sauces ahead, then sear chicken fresh before serving.

What can I substitute for tahini?

Almond butter or cashew butter can mimic its creamy, nutty quality.

Can I make it dairy-free?

Yes — swap butter and cream for plant-based versions, and use vegan cheese alternatives.

What sides pair well with this dish?

A crisp green salad or garlic bread makes a perfect pairing.

Want More Chicken Dinner Ideas?

If you love this smoked paprika chicken, you might enjoy these other favorites:

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And let me know in the comments how yours turned out. Did you add extra garlic to the Alfredo? Did you swap in sweet potatoes? I love hearing how others make these recipes their own. You can also find more of my daily recipes on Pinterest Kitchen By Kate.

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

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Author: Kate Walton
Total Time: 50 minutes
Yield: 4 servings

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Description

Smoked Paprika Chicken Alfredo with Feta-Tahini Cream brings smoky seared chicken, silky Parmesan Alfredo, and crispy Brussels-potato wedges to one plate—a cozy, restaurant-worthy chicken dinner. Keywords: smoked paprika chicken, chicken alfredo, feta tahini sauce, roasted potatoes, Brussels sprouts.

Instructions

1. Pat chicken dry and season with smoked paprika, salt, and pepper.

2. Heat oven to 425 F (220 C). Toss potatoes and Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Roast 25-30 minutes, flipping once, until golden and crisp.

3. Heat remaining 1 tbsp olive oil in a cast-iron skillet over medium-high. Sear chicken 4-5 minutes per side until internal temp is 165 F (74 C). Rest under foil.

4. Alfredo: Melt butter in a saucepan over medium. Add half the garlic; cook 30-45 seconds. Stir in cream; simmer gently 2-3 minutes. Whisk in Parmesan until smooth; season to taste and keep warm.

5. Feta-Tahini Cream: Blend feta, tahini, remaining garlic, lemon juice (optional), and 2 tbsp warm water until silky. Add more water as needed for a spoonable consistency.

6. Plate: Arrange chicken with roasted potatoes and Brussels. Spoon on Alfredo, add a dollop of feta-tahini cream, and garnish with parsley and red pepper flakes.