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.
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)
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.
Notes
Rest chicken 5 minutes before slicing for juiciness.
Warm the feta-tahini cream slightly so it spreads easily.
If Alfredo thickens on the stove, whisk in a small splash of cream or milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Chicken, Dinner
- Method: Stovetop + Oven
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 930
- Sugar: 7 g
- Sodium: 1200 mg
- Fat: 57 g
- Saturated Fat: 29 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 50 g
- Cholesterol: 220 mg