Nora
This Hot Honey Balsamic Chicken Alfredo is a flavor-packed twist on classic comfort food. Tender, juicy chicken bites are glazed in a sticky-sweet hot honey balsamic sauce, served over creamy Alfredo pasta, and topped with whipped feta for a tangy, luscious contrast. The dish is crowned with crispy Brussels sprouts that bring just the right crunch and a toasty, nutty edge.
Imagine twirling rich Alfredo-coated pasta around your fork, snagging a piece of charred, caramelized chicken, then catching a crumble of fluffy feta and a crisp, golden Brussels chip in the same bite. This isn’t just dinner—it’s a full sensory event that balances creamy, tangy, sweet, and savory in perfect harmony.
Why You’ll Love This Hot Honey Balsamic Chicken Alfredo
- Sweet heat magic – Hot honey and balsamic create a sticky glaze that’s equal parts sweet, tangy, and spicy.
- Creamy meets tangy – Whipped feta brings a fresh, briny lift to rich Alfredo sauce.
- Balanced textures – Tender pasta, juicy chicken, and crispy Brussels make every bite exciting.
- Restaurant-worthy presentation – This dish looks as incredible as it tastes.
- Customizable heat – Dial the spice up or down depending on your preference.
What Kind of Balsamic Should I Use?
For this recipe, go for a good-quality aged balsamic vinegar—thicker and sweeter than the inexpensive grocery-store version. The concentrated flavor helps create that luscious glaze without becoming too sharp or watery. If you only have standard balsamic, you can simmer it down with a bit of honey before tossing it with the chicken.
Ingredients for the Hot Honey Balsamic Chicken Alfredo with Whipped Feta & Crispy Brussels Chips
This recipe blends rich creaminess with bold, bright flavors, so each ingredient plays a role in balancing the dish:
- Boneless skinless chicken breasts – Lean and tender, they soak up the hot honey balsamic glaze beautifully.
- Fettuccine pasta – Wide ribbons to hold that luscious Alfredo sauce.
- Olive oil – Helps sear the chicken and crisp the Brussels sprouts.
- Brussels sprouts – Thinly sliced for crispy, chip-like texture.
- Hot honey – Adds sweet heat to the balsamic glaze.
- Balsamic vinegar – The tangy base for the chicken’s sticky sauce.
- Heavy cream – The heart of a velvety Alfredo.
- Butter – Brings richness and depth to the sauce.
- Garlic – Fresh cloves for aromatic punch.
- Parmesan cheese – Salty, nutty, and essential for Alfredo.
- Feta cheese – Whipped into a creamy, tangy topping.
- Salt & pepper – For seasoning every layer of the dish.
How To Make the Hot Honey Balsamic Chicken Alfredo with Whipped Feta & Crispy Brussels Chips
Step 1: Prepare the Brussels Chips
Thinly slice the Brussels sprouts, toss with olive oil, salt, and pepper, and roast until crisp and golden. Set aside.
Step 2: Cook the Pasta
Boil the fettuccine in salted water until al dente. Reserve a cup of pasta water before draining.
Step 3: Sear the Chicken
Season chicken breasts with salt and pepper. In a hot skillet with olive oil, sear on both sides until golden and cooked through. Remove from the pan and slice.
Step 4: Make the Hot Honey Balsamic Glaze
In the same skillet, add hot honey and balsamic vinegar. Simmer until slightly thickened, then toss in the sliced chicken to coat.
Step 5: Prepare the Alfredo Sauce
In another pan, melt butter, sauté minced garlic until fragrant, pour in heavy cream, and bring to a gentle simmer. Stir in Parmesan until melted and smooth.
Step 6: Whip the Feta
Blend feta cheese with a splash of olive oil (and optional cream) until light and fluffy.
Step 7: Assemble
Toss pasta with Alfredo sauce, arrange glazed chicken on top, dollop with whipped feta, and sprinkle with Brussels chips. Serve immediately for peak texture.
Serving and Storing Hot Honey Balsamic Chicken Alfredo with Whipped Feta & Crispy Brussels Chips
This recipe is hearty enough to feed 4 generous servings, making it perfect for a family dinner or small gathering. Serve it straight from the pan for a casual feel or plate each portion with care for a restaurant-style presentation. The whipped feta should be added right before serving so its creamy, airy texture remains intact.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep the Brussels chips separate to maintain their crispness—re-crisp them in the oven before serving. To reheat the pasta, add a splash of cream or milk to restore its silky consistency.
What to Serve With Hot Honey Balsamic Chicken Alfredo?
Garlic Bread
A buttery, garlicky loaf to soak up every drop of that Alfredo sauce.
Simple Side Salad
A crisp green salad with lemon vinaigrette to cut through the richness.
Roasted Asparagus
Earthy and tender with a light char for extra depth.
Creamy Tomato Soup
A cozy starter that pairs well with the tangy feta and sweet-hot glaze.
Parmesan Zucchini Fries
Crunchy, cheesy veggie fries for a fun and flavorful side.
Grilled Corn on the Cob
Sweet, juicy kernels that balance the bold flavors of the pasta.
Sparkling Lemon Water
A refreshing, palate-cleansing drink to enjoy between bites.
Want More Pasta Ideas with Bold Flavors?
If you enjoyed this Hot Honey Balsamic Chicken Alfredo, you might also love these delicious pasta creations from my kitchen:
- Garlic Butter Shrimp Scampi Lasagna – Layers of shrimp, garlic butter, and creamy cheese.
- Creamy Garlic Shrimp Pasta – Silky, garlicky perfection in every bite.
- Loaded Bacon Cheeseburger Alfredo Pasta – Comfort food with a smoky, cheesy twist.
- Marry Me Chicken Pasta Recipe – Rich, romantic, and utterly irresistible.
- Chicken Mushroom Alfredo – A Creamy Classic – A timeless combination done right.
Save This Pin For Later
📌 Keep this recipe handy by saving it to your Pinterest dinner or pasta board, so you can recreate it anytime.
I’d love to hear how you made it your own—did you crank up the heat, try goat cheese instead of feta, or swap the Brussels for crispy kale? Share your version in the comments and let’s swap tasty ideas.
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Hot Honey Balsamic Chicken Alfredo with Whipped Feta & Crispy Brussels Chips
Ingredients
Ingredients
- 2 boneless skinless chicken breasts
- 12 oz fettuccine pasta
- 3 tbsp olive oil
- 2 cups Brussels sprouts thinly sliced
- 3 tbsp hot honey
- 3 tbsp balsamic vinegar
- 1 cup heavy cream
- 3 tbsp butter
- 3 cloves garlic minced
- 1 cup Parmesan cheese grated
- 4 oz feta cheese
- Salt and pepper to taste
Instructions
- Prepare Brussels chips: Toss sliced Brussels sprouts with olive oil, salt, and pepper. Roast at 400°F until crisp.
- Cook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
- Season chicken with salt and pepper. Sear in olive oil until golden and cooked through. Slice.
- Make glaze: In skillet, simmer hot honey and balsamic vinegar until thickened. Coat chicken.
- Make Alfredo: Melt butter, sauté garlic, add cream, and simmer. Stir in Parmesan until smooth.
- Whip feta with olive oil until fluffy.
- Assemble: Toss pasta in Alfredo sauce, top with chicken, whipped feta, and Brussels chips.