Name: Delicious Greek Chili Chicken Alfredo with Smoked Feta Cream & Crispy Parmesan Asparagus
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 12 oz fettuccine; 1.5 lb boneless skinless chicken breasts; 1.5 tsp chili powder 1 tsp smoked paprika 1 tsp kosher salt, divided; 0.5 tsp black pepper, divided 3 tbsp olive oil, divided 4 cloves garlic, minced 1 small yellow onion, finely chopped 2 tbsp unsalted butter; 1.5 cups heavy cream; 0.5 cup low-sodium chicken broth 5 oz smoked feta cheese, crumbled; 0.5 cup freshly grated Parmesan cheese, plus more for serving 1 tsp lemon zest 1 tbsp fresh lemon juice 1 lb asparagus, trimmed; 0.33 cup grated Parmesan cheese (for asparagus) 2 tbsp chopped fresh parsley, optional; 0.25 tsp crushed red pepper flakes, optional

Description

Turn pasta night into a showstopper with this Greek-inspired take on classic Alfredo. Chili-seasoned chicken gets pan-seared until juicy, then sliced over fettuccine tossed in a silky smoked feta cream sauce. A bright hit of lemon wakes up every bite, while crispy Parmesan asparagus brings crunch and freshness. It’s cozy comfort food with Mediterranean flair—perfect for easy dinner cravings, weeknight pasta wins, and anyone hunting for delicious food ideas, dinner ideas, or a crowd-pleasing easy recipe.

Ingredients

12 oz fettuccine

1.5 lb boneless skinless chicken breasts

1.5 tsp chili powder

1 tsp smoked paprika

1 tsp kosher salt, divided

0.5 tsp black pepper, divided

3 tbsp olive oil, divided

4 cloves garlic, minced

1 small yellow onion, finely chopped

2 tbsp unsalted butter

1.5 cups heavy cream

0.5 cup low-sodium chicken broth

5 oz smoked feta cheese, crumbled

0.5 cup freshly grated Parmesan cheese, plus more for serving

1 tsp lemon zest

1 tbsp fresh lemon juice

1 lb asparagus, trimmed

0.33 cup grated Parmesan cheese (for asparagus)

2 tbsp chopped fresh parsley, optional

0.25 tsp crushed red pepper flakes, optional

Instructions

1. Pat chicken dry; season with chili powder, smoked paprika, 0.5 tsp salt, and 0.25 tsp pepper.

2. Heat 1 tbsp olive oil in a skillet over medium-high; sear chicken 5–6 minutes per side until 165°F (74°C). Rest, then slice.

3. Toss asparagus with 1 tbsp olive oil, a pinch of salt and pepper, and 0.33 cup Parmesan; roast at 400°F (204°C) for 12–15 minutes until crisp-tender.

4. Boil fettuccine in salted water until al dente; reserve 1/2 cup pasta water and drain.

5. In the chicken skillet, add remaining 1 tbsp olive oil and butter; sauté onion 3 minutes, then garlic 30 seconds until fragrant.

6. Deglaze with broth, scraping browned bits; pour in cream and simmer 2–3 minutes.

7. Whisk in smoked feta and 0.5 cup Parmesan until smooth; stir in lemon zest and juice. Season to taste; thin with pasta water as needed.

8. Toss pasta with the sauce; plate with sliced chili chicken on top.

9. Serve with crispy Parmesan asparagus; garnish with parsley and red pepper flakes if using.

Notes

Smoked feta varies in saltiness—start with less salt and adjust at the end.

For a lighter sauce, replace 1/2 cup heavy cream with whole milk and simmer 1 minute longer.

Prep Time: 20
Cook Time: 30
Category: Dinner
Method: Stovetop & Oven
Cuisine: Mediterranean

Nutrition

Serving Size: 1/4 recipe
Calories: 820
Sugar: 6
Sodium: 980
Fat: 40
Saturated Fat: 19
Unsaturated Fat: 20
Trans Fat: 1
Carbohydrates: 65
Fiber: 5
Protein: 48
Cholesterol: 170

Keywords: greek chili chicken alfredo, smoked feta pasta, crispy parmesan asparagus, easy dinner, weeknight pasta