Description
This Greek Garlic Chicken Alfredo with Roasted Red Pepper Feta Cream is a delightful blend of flavors and textures.
Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup roasted red pepper, chopped
- 1/4 cup crumbled feta cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 12 oz fettuccine pasta, cooked al dente
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Season chicken breasts with salt, pepper, and oregano, then cook for 6-7 minutes on each side until golden brown and cooked through.
- Remove chicken from skillet, let rest, then slice.
- Add minced garlic to skillet and sauté for 1 minute.
- Pour in heavy cream, then add roasted red pepper, feta, and Parmesan; stir until melted and smooth.
- Toss cooked fettuccine in the creamy sauce, then mix in sliced chicken.
- Toss Brussels sprouts with olive oil, garlic powder, and Parmesan; roast for 20-25 minutes until crispy.
- Plate fettuccine topped with chicken and crispy Brussels sprouts.
Notes
For best results, use fresh ingredients and adjust garlic levels to taste. Leftovers taste even better the next day!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 720 kcal
- Sodium: 680 mg
- Protein: 35 g