Description
This Greek Chili Chicken Alfredo recipe blends spicy Mediterranean flair with creamy Alfredo sauce and smoked feta, served with crispy Parmesan asparagus. Perfect for weeknight dinners, this comfort meal offers gourmet flavors, smoky heat, and a velvety finish.
Ingredients
2 Chicken breasts
2 tablespoons Greek chili seasoning
2 tablespoons Olive oil
3 Garlic cloves, minced
1 ½ cups Heavy cream
¾ cup Smoked feta cheese, crumbled
½ cup Grated Parmesan cheese
1 teaspoon Lemon zest
8 oz Fettuccine pasta
2 tablespoons Fresh parsley, chopped
1 bunch Asparagus spears
To taste Salt and pepper
Instructions
1. Coat chicken breast in Greek chili seasoning and olive oil. Sear in a hot skillet until golden and cooked through. Remove and rest.
2. In the same skillet, sauté garlic in olive oil until fragrant. Add heavy cream, smoked feta, and Parmesan. Stir until melted and creamy. Add lemon zest and season with salt and pepper.
3. Boil fettuccine until al dente. Drain and toss directly into the sauce to coat.
4. On a baking sheet, toss asparagus with olive oil and Parmesan. Roast at 400°F for 10–12 minutes until crispy.
5. Slice rested chicken and serve over Alfredo pasta with roasted asparagus on the side. Garnish with parsley and more cheese.
Notes
Use smoked feta for the signature flavor—regular feta won’t have the same depth.
Don’t skip lemon zest—it brightens the creamy sauce beautifully.
Toss the pasta in the sauce immediately for maximum flavor absorption.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 4g
- Sodium: 890mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 43g
- Cholesterol: 130mg