Delicious Greek Chili Chicken Alfredo with Smoked Feta Cream & Crispy Parmesan Asparagus

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Prepare for a culinary journey that marries the sun-drenched flavors of the Mediterranean with the comforting embrace of Italian-American classics. This Greek Chili Chicken Alfredo isn’t just another weeknight dinner; it’s an experience. Imagine tender, chili-spiced chicken, nestled in a velvety Alfredo sauce, elevated by the unexpected smoky tang of feta cream. And to crown this masterpiece? Perfectly crisp, oven-roasted asparagus adorned with a golden shower of Parmesan. Each bite is a symphony of creamy, savory, and subtly spicy notes, promising to tantalize your taste buds and transport you straight to a Greek island sunset.

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Greek Chili Chicken Alfredo Ingredients

• For the Chili Chicken:
  • 2 boneless, skinless chicken breasts (about 1.5 lbs total), cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (adjust to your spice preference)
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
• For the Smoked Feta Cream Alfredo:
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1.5 cups heavy cream
  • 1/2 cup crumbled smoked feta cheese (or regular feta with a tiny pinch of liquid smoke)
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon red pepper flakes (optional, for an extra kick)
  • Salt and freshly ground black pepper to taste
• For the Crispy Parmesan Asparagus:
  • 1 bunch fresh asparagus (about 1 lb), woody ends trimmed
  • 1 tablespoon olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
• For the Pasta:
  • 12 ounces fettuccine or your preferred pasta
• For Garnish (Optional):
  • Fresh parsley or dill, chopped
  • Lemon wedges

Greek Chili Chicken Alfredo Instructions

1. Prep the Chicken: In a medium bowl, toss the chicken pieces with olive oil, smoked paprika, oregano, chili powder, garlic powder, salt, and pepper until evenly coated. Set aside while you prepare the other components.
2. Roast the Asparagus: Preheat your oven to 200°C (400°F). On a baking sheet, toss the trimmed asparagus with olive oil, salt, and pepper. Arrange in a single layer. Roast for 8-10 minutes, or until tender-crisp. Remove from the oven, sprinkle generously with Parmesan cheese, and return to the oven for another 2-3 minutes, or until the Parmesan is golden and crispy. Set aside.
3. Cook the Pasta: While the asparagus roasts, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
4. Cook the Chicken: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
5. Make the Smoked Feta Cream Alfredo: In the same skillet (no need to clean it!), melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, red pepper flakes (if using), and bring to a gentle simmer, stirring constantly. Reduce heat to low.
6. Combine and Serve: Slowly whisk in the crumbled smoked feta and grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Season with salt and pepper to taste. Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine and toss to coat everything beautifully.
7. Plate it Up: Divide the pasta among serving plates. Top generously with the crispy Parmesan asparagus. Garnish with fresh parsley or dill and a lemon wedge, if desired. Serve immediately and bask in the deliciousness!

Notes

• Smoked Feta Hack: If you can’t find smoked feta, use regular feta and add a tiny drop (and we mean tiny!) of liquid smoke to your Alfredo sauce for that unique smoky depth. A little goes a long way!
• Spice Level: Adjust the amount of chili powder and red pepper flakes to suit your preference. For a milder dish, omit the red pepper flakes.
• Veggie Swap: Broccoli florets or green beans would also be fantastic roasted with Parmesan for this dish.
• Make Ahead: While best served fresh, the chicken and sauce can be made a day ahead and gently reheated, adding a splash of milk or broth if needed to thin the sauce. Cook the pasta and asparagus fresh.
• Creaminess Factor: For an extra decadent sauce, consider adding 2 ounces of cream cheese along with the heavy cream.

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Helpful Tips

• Don’t Overcrowd the Pan: When browning the chicken, ensure you cook it in batches if necessary. Overcrowding can steam the chicken instead of browning it, preventing that delicious crust from forming.
• Pasta Water is Gold: That starchy pasta water isn’t just for draining! It’s your secret weapon for a perfectly smooth and clingy sauce. The starch helps emulsify the sauce, allowing it to coat your pasta beautifully. Don’t underestimate its power!
• Freshly Grated Parmesan Makes a Difference: While pre-grated cheese is convenient, freshly grated Parmesan melts smoother and has a superior flavor. It really elevates the Alfredo sauce.
• Asparagus Snap Test: To easily trim woody asparagus ends, simply bend a spear. It will naturally snap where the tender part begins. Discard the woody ends or save them for vegetable broth.
• Taste as You Go: This is the golden rule of cooking! Always taste your sauce before adding the pasta and adjust salt, pepper, or even a touch more smoked feta to your liking.
• Serve Immediately: Alfredo sauce is best enjoyed right after it’s made. The longer it sits, the more it thickens, and while still delicious, it loses some of its lusciousness.

Substitutions and Variations

• Protein Power-Ups:
  • Shrimp: For a seafood twist, swap the chicken for large shrimp. Sauté them briefly until pink and cooked through, then remove before making the sauce. Add them back in at the end.
  • Pork Tenderloin: Thinly sliced pork tenderloin would also be excellent, cooked similarly to the chicken.
  • Vegetarian Option: Omit the chicken entirely! Increase the asparagus or add roasted cherry tomatoes, sautéed mushrooms, or grilled zucchini for a hearty vegetarian version. You could even add cannellini beans for extra protein.
• Cheesy Choices:
  • Other Smoked Cheeses: If smoked feta is elusive, smoked provolone or smoked mozzarella could offer a similar depth of flavor.
  • Goat Cheese: For a tangier, creamier sauce, a small amount of goat cheese could be used alongside or in place of some feta.
  • Asiago or Pecorino Romano: These hard Italian cheeses can be substituted for Parmesan, offering different salty, nutty notes.
• Veggie Ventures:
  • Broccoli or Broccolini: Roast these alongside the asparagus for added green goodness.
  • Bell Peppers & Onions: Sauté colorful bell peppers and onions with the chicken for extra flavor and texture.
  • Sun-Dried Tomatoes: Stir in a handful of chopped sun-dried tomatoes (oil-packed, drained) for a concentrated burst of Mediterranean flavor.
• Spice it Up (or Down):
  • More Heat: Add a finely diced jalapeño or a pinch of cayenne pepper to the chicken rub or the Alfredo sauce for a bolder kick.
  • Herb Variations: Instead of oregano, try fresh thyme or marjoram for a slightly different aromatic profile. A touch of fresh mint or dill could also be lovely as a garnish for that truly Greek feel.
• Gluten-Free Friendly: Simply use your favorite gluten-free pasta to make this dish suitable for those with dietary restrictions.

Frequently Asked Questions

• Q: Can I use pre-cooked chicken?
  • A: Yes, you can! Shredded rotisserie chicken works wonderfully for a quicker meal. Add it to the sauce at the very end, just to warm through. You won’t get the same browned chicken flavor, but it’s a great time-saver.
• Q: My Alfredo sauce is too thin/too thick. What should I do?
  • A: If it’s too thin, let it simmer gently for a few more minutes, stirring constantly, to allow it to reduce and thicken. If it’s too thick, gradually whisk in a tablespoon at a time of the reserved pasta water (or milk/broth) until it reaches your desired consistency.
• Q: How do I store leftovers?
  • A: Store any leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days. The asparagus is best enjoyed fresh, but can also be stored.
• Q: How do I reheat leftovers?
  • A: Gently reheat in a skillet over low heat, adding a splash of milk or chicken broth to help loosen the sauce as it warms through. You can also microwave, stirring occasionally. Be careful not to overheat, as the sauce can separate.
• Q: Can I use different pasta shapes?
  • A: Absolutely! While fettuccine is classic for Alfredo, penne, rigatoni, or even farfalle (bowties) would work well with this rich sauce. Choose a shape that can hold the sauce.
• Q: Is smoked feta difficult to find?
  • A: It can be! Check specialty cheese shops, gourmet grocery stores, or larger supermarkets with a good cheese selection. If you can’t find it, our “Smoked Feta Hack” in the Notes section is your best bet for achieving that smoky flavor.

Looking for more delicious inspiration that hits all the right notes? If you adored the creamy, savory goodness of our Greek Chili Chicken Alfredo, we think you’ll be equally smitten with these:

• Garlic Butter Chicken Bites: Craving more tender chicken with incredible flavor? Our Garlic Butter Chicken Bites are quick, easy, and absolutely bursting with garlicky goodness – perfect for a speedy weeknight meal or a fantastic appetizer.
• Protein Pancake Bowl: For a different kind of satisfying meal, perhaps a brunch or a healthier treat, dive into our Protein Pancake Bowl. It’s a delightful way to enjoy a comforting favorite with an energizing twist.