Description
This Greek Chili Chicken Alfredo with Smoked Feta Cream & Crispy Parmesan Asparagus is a delicious and versatile dish that combines spicy, creamy, and smoky flavors.
Ingredients
Scale
- 400 g chicken breast
- 1 tablespoon Greek chili seasoning
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 500 g Yukon gold potatoes, cubed
- 200 g asparagus, trimmed
- 3 tablespoons grated Parmesan cheese
- 150 ml heavy cream
- 100 g smoked feta cheese, crumbled
- Salt to taste
- Black pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Begin by slicing the chicken breast into bite-sized chunks. Mix the olive oil, Greek chili seasoning, minced garlic, lemon juice, salt, and pepper in a bowl. Toss the chicken in this mixture until every piece is well-coated. Let it rest and marinate for a minimum of 20 minutes to allow the flavors to penetrate the meat deeply, ensuring juicy and flavorful bites.
- Preheat your oven to 425°F (220°C). While waiting, toss the cubed Yukon potatoes with some olive oil, salt, pepper, and a hint of paprika for an additional smoky dimension. Spread them out evenly on a baking tray and roast for 25–30 minutes. Remember to flip them halfway through to achieve an even, crunchy texture. Alongside, prepare the asparagus by arranging them on a baking tray, drizzling with olive oil, seasoning with salt and pepper, and generously sprinkling Parmesan cheese. Roast them during the final 15 minutes of the potato’s baking time for optimal crispiness and flavor.
- Heat a skillet over medium-high flame. Once it’s hot enough, lay down the marinated chicken pieces in a single layer without overcrowding them. Allow the chicken to sear for about 6-8 minutes, flipping halfway through for an evenly cooked, golden-brown crust. Ensure that the chicken pieces are fully cooked through but remain juicy on the inside.
- While the chicken cooks, take a saucepan and heat the heavy cream on low, being cautious not to let it boil. Gradually add in the crumbled smoked feta, stirring continuously until it melts perfectly, resulting in a smooth, velvety sauce. Add lemon zest, a bit more minced garlic, and a dash of pepper, allowing the mixture to simmer gently for about 3–5 minutes.
- On each serving plate, pile some of the golden chicken, and generously ladle the smoked feta Alfredo sauce over the top. Serve with roasted potatoes and asparagus on the side. Finish with a garnish of fresh parsley and a sprinkle of cracked black pepper if desired.
Notes
Be sure to marinate the chicken long enough to allow flavors to fully develop. Searing the chicken at a high temperature ensures a crispy exterior. Keep stirring the Alfredo sauce to avoid clumps and ensure a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 450 per serving
- Sodium: 560 mg
- Protein: Approximately 35 g