Imagine a dish that marries the vibrant flavors of Greece with the creamy comforts of Italian cuisine. That’s exactly what you get with this Greek Chili Chicken Alfredo Recipe. It’s the type of meal that transforms an ordinary evening into a culinary adventure, bringing together a gorgeous tapestry of flavors — from the spicy warmth of chili-seasoned chicken to the velvety embrace of smoked feta cream sauce. And let’s not forget the finishing touch of crispy Parmesan asparagus, adding both texture and a hint of sophistication. This dish is not only an exquisite representation of Mediterranean delights but is also easy to prepare, making it perfect for quick weeknight dinners or a fanciful weekend meal. Moreover, it balances health with indulgence by offering high protein content without compromising taste.
Each forkful envelops your taste buds in a symphony of flavors — the chili-encrusted chicken delivers a gentle kick, while the smooth feta Alfredo sauce mellows it down, creating a harmonious balance. This recipe isn’t just about taste; it’s about the satisfying crunch of perfectly roasted potatoes and the tender crispness of asparagus, generously coated in melted Parmesan. Embrace a dish that is quick to make, uses wholesome ingredients, and doesn’t require a culinary degree to master. With this Greek Chili Chicken Alfredo Recipe, you’ll bring the rustic allure of Mediterranean cuisine to your own dining table, ready to be devoured and loved.
Why You’ll Love This Greek Chili Chicken Alfredo Recipe
- Bold Mediterranean Flavors: A unique blend of spices and smoked feta create an enticing flavor profile.
- Quick and Easy: Perfect for busy weeknights or an elegant meal without hassle.
- Healthy and Delicious: High in protein, with the creamy goodness of Greek yogurt and wholesome veggies.
- Versatile: Easy to customize with your choice of proteins or vegetables.
Preparation Phase & Tools to Use
To start off on the right foot, set the stage in your kitchen! Begin by clearing a spacious work area and gathering all your ingredients and equipment beforehand. Having a well-organized station will allow you to move effortlessly from one step to the next. You’ll need essential items such as a sturdy cutting board and a sharp knife for your prep work. For cooking, a cast iron skillet is invaluable for its even heat distribution and ability to give your chicken a beautifully golden sear. You’ll also need a saucepan for making the velvety Alfredo sauce.
A baking sheet is necessary for roasting the asparagus and potatoes, which are vital for completing the meal. Make sure your oven is preheated to 425°F (220°C) before you start roasting. Before you begin, ensure you have an oven mitt on hand to safely handle hot pans, and a spoon for tossing and mixing ingredients carefully. Lastly, a trusty timer will keep track of your cooking intervals, ensuring that nothing overcooks or burns.
Ingredients
- 1.5 lbs chicken breast, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground chili or Aleppo pepper
- 0.5 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 0.5 cup crumbled smoked feta cheese
- 0.75 cup Greek yogurt, full-fat
- 0.5 cup grated Parmesan cheese
- 0.25 cup whole milk or cream
- 1 tbsp olive oil or butter
- 1 small garlic clove, minced
- Fresh parsley, chopped
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil (for asparagus)
- 0.25 cup grated Parmesan (for asparagus)
- Salt and pepper, to taste
- 2 medium Yukon gold potatoes, cubed (optional side)
- Olive oil, salt, smoked paprika (for roasting potatoes)
Instructions
Step 1: Marinate the Chicken
In a spacious bowl, combine your chicken cubes with olive oil, lemon juice, dried oregano, smoked paprika, ground chili, garlic powder, salt, and freshly ground black pepper. Massage these robust flavors into the chicken, ensuring each piece is well-coated. Allow the chicken to soak in these seasonings for at least 15 minutes, but for richer flavors, let it marinate for up to an hour in the refrigerator.
Step 2: Prepare the Vegetables
Preheat your oven to 425°F (220°C). On a baking sheet, toss the trimmed asparagus with olive oil, seasoning them lightly with salt and pepper. Generously sprinkle parmesan cheese over the asparagus to form a crunchy layer.
Step 3: Roast the Potatoes
If you opt for potatoes on the side, toss cubed Yukon golds in olive oil, salt, and smoked paprika. Spread them on another section of the baking sheet or a separate one if necessary, allowing enough space for even roasting. Place the baking sheet in the oven and roast both the asparagus and potatoes for about 20–25 minutes, turning them over midway to ensure an even golden finish.
Step 4: Cook the Chicken
While the vegetables are roasting, heat a cast iron skillet over medium-high heat. Add the marinated chicken pieces in batches to avoid overcrowding. Sear each batch for 5 to 7 minutes, turning once or twice to achieve a beautiful golden brown exterior and ensuring the chicken is cooked through. Set aside when done.
Step 5: Prepare the Alfredo Sauce
In a medium saucepan, heat olive oil or butter and add minced garlic. Let the garlic simmer for about 30 seconds until fragrant. Gradually whisk in the Greek yogurt, milk, crumbled smoked feta cheese, and grated Parmesan, stirring constantly to create a smooth, creamy sauce. Add a pinch of salt and pepper to suit your taste. Remove the saucepan from heat and allow the sauce to thicken slightly as it cools for 1–2 minutes.
Step 6: Assemble and Serve
Plate the seared chicken onto your serving dish and generously spoon the luxurious feta Alfredo sauce over the top. Arrange the crispy Parmesan asparagus and roasted potatoes alongside the chicken for a complete meal experience. Garnish with chopped fresh parsley and, if desired, a drizzle of olive oil or a sprinkle of lemon zest for a touch of freshness.
Variations
- Protein: Replace chicken with grilled shrimp or tofu for a different take on the dish.
- Vegetables: Swap asparagus with broccolini or green beans for different textures and flavors.
- Spices: Adjust the spice level by using cayenne or switch Aleppo pepper with a milder red pepper flake.
Cooking Notes
- For the best results, allow your chicken to reach room temperature before cooking to ensure even cooking.
- Be cautious not to overcook the sauce; it should remain creamy without becoming too thick or dry.
Serving Suggestions
- Pair this dish with a fresh cucumber and tomato salad for a refreshing contrast.
- Serve with a side of crusty bread to soak up the delicious sauce.
Tips
- To prevent overcrowding in the skillet, cook the chicken in batches for optimal searing.
- If your sauce becomes too thick, thin it down with an additional splash of milk or broth.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: 550 per serving
- Protein: 45g
- Sodium: 460mg
FAQs
Can I use regular feta cheese instead of smoked feta?
Yes, regular feta cheese can be used if smoked feta is not available, providing a tangy flavor with a less smoky note.
Is it possible to make this dish less spicy?
To reduce spiciness, adjust the chili pepper quantity to suit your preference or replace it with a milder spice.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and vegetables gently in a preheated oven for best results.
Can I prepare this dish ahead of time?
Yes, you can marinate the chicken and prepare the sauce up to a day in advance. Store them separately in the fridge and cook fresh for serving.
Conclusion
By bringing together bold Mediterranean spices and comforting creaminess, this Greek Chili Chicken Alfredo Recipe offers a culinary journey worth embarking on. It’s an uncomplicated yet sophisticated meal, perfect for both family dinners and dinner parties alike. This dish isn’t just about flavors; it’s an experience from start to finish, offering enjoyment in both preparation and tasting. Whether it’s the crispy, cheesy asparagus or the creamy Alfredo smothered over perfectly seared chicken, each bite is guaranteed to delight your senses. We encourage you to try this delectable recipe and add it to your repertoire of favorite meals. Feel free to experiment with variations or share your thoughts and experiences in the comments — we love hearing from fellow food enthusiasts!
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Greek Chili Chicken Alfredo
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Experience the vibrant flavors of Greece with a creamy Italian twist!
Ingredients
- 1.5 lbs chicken breast, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground chili or Aleppo pepper
- 0.5 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 0.5 cup crumbled smoked feta cheese
- 0.75 cup Greek yogurt, full-fat
- 0.5 cup grated Parmesan cheese
- 0.25 cup whole milk or cream
- 1 tbsp olive oil or butter
- 1 small garlic clove, minced
- Fresh parsley, chopped
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil (for asparagus)
- 0.25 cup grated Parmesan (for asparagus)
- Salt and pepper, to taste
- 2 medium Yukon gold potatoes, cubed (optional side)
- Olive oil, salt, smoked paprika (for roasting potatoes)
Instructions
- In a spacious bowl, combine your chicken cubes with olive oil, lemon juice, dried oregano, smoked paprika, ground chili, garlic powder, salt, and freshly ground black pepper. Massage these robust flavors into the chicken, ensuring each piece is well-coated. Allow the chicken to soak in these seasonings for at least 15 minutes, but for richer flavors, let it marinate for up to an hour in the refrigerator.
- Preheat your oven to 425°F (220°C). On a baking sheet, toss the trimmed asparagus with olive oil, seasoning them lightly with salt and pepper. Generously sprinkle parmesan cheese over the asparagus to form a crunchy layer.
- If you opt for potatoes on the side, toss cubed Yukon golds in olive oil, salt, and smoked paprika. Spread them on another section of the baking sheet or a separate one if necessary, allowing enough space for even roasting. Place the baking sheet in the oven and roast both the asparagus and potatoes for about 20–25 minutes, turning them over midway to ensure an even golden finish.
- While the vegetables are roasting, heat a cast iron skillet over medium-high heat. Add the marinated chicken pieces in batches to avoid overcrowding. Sear each batch for 5 to 7 minutes, turning once or twice to achieve a beautiful golden brown exterior and ensuring the chicken is cooked through. Set aside when done.
- In a medium saucepan, heat olive oil or butter and add minced garlic. Let the garlic simmer for about 30 seconds until fragrant. Gradually whisk in the Greek yogurt, milk, crumbled smoked feta cheese, and grated Parmesan, stirring constantly to create a smooth, creamy sauce. Add a pinch of salt and pepper to suit your taste. Remove the saucepan from heat and allow the sauce to thicken slightly as it cools for 1–2 minutes.
- Plate the seared chicken onto your serving dish and generously spoon the luxurious feta Alfredo sauce over the top. Arrange the crispy Parmesan asparagus and roasted potatoes alongside the chicken for a complete meal experience. Garnish with chopped fresh parsley and, if desired, a drizzle of olive oil or a sprinkle of lemon zest for a touch of freshness.
Notes
To prevent overcrowding in the skillet, cook the chicken in batches for optimal searing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 550 per serving
- Sodium: 460 mg
- Protein: 45 g