Description
Prepare for a culinary journey that marries the sun-drenched flavors of the Mediterranean with the comforting embrace of Italian-American classics
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 25minutes
- Category: main course
- Method: roast, simmer
- Cuisine: Greek, Italian-American Fusion
Nutrition
- Serving Size: Approximately 1.5 cups (1/4 of total recipe)
- Calories: 750-850 (highly dependent on exact ingredient amounts and pasta type/portion)
- Sugar: 4-6g
- Sodium: 800-1000
- Fat: 55-65g
- Saturated Fat: 33g
- Unsaturated Fat: 25g
- Trans Fat: 0-1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 180mg