This colorful, flavor-packed plate is a true celebration of bold seasoning and comforting textures. At the heart of this meal is tender, juicy chicken marinated in smoked paprika, seared to perfection with a deep, savory char that balances its aromatic spice. It’s laid beside a generous scoop of creamy Alfredo infused with the richness of tahini and the tangy bite of feta, creating a sauce that surprises in all the right ways.
But this dish doesn’t stop there. The crispy Brussels sprouts and golden potato wedges, both roasted to ideal crispiness, form a crave-worthy combo that adds earthiness and crunch. The kalamata olives tucked between the sprouts elevate the whole thing with a briny contrast, making every bite layered and deeply satisfying.
Why You’ll Love This Smoked Paprika Chicken Alfredo
This isn’t your average Alfredo dinner. It takes a familiar favorite and dials it up with Mediterranean and Middle Eastern flair. The paprika lends the chicken a smoky warmth, the tahini-feta cream is dreamy and nutty, and the sides? Pure roasted gold. Whether you’re serving this for a weeknight meal or a dinner party, it’s bound to impress.
What Kind of Potatoes or Brussels Sprouts Should I Use?
For the crispiest wedges, opt for Yukon Gold or Russet potatoes—they hold their structure and crisp up beautifully. As for Brussels sprouts, go with fresh and firm ones. If you can find smaller sprouts, they roast quicker and get those irresistibly charred edges even better. Just make sure both are well dried before roasting to maximize that crunch!


Ingredients for the Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges
Each ingredient in this dish is chosen to enhance both flavor and texture, building a balanced and memorable meal.
- Chicken Breasts: The lean base of the protein, ideal for absorbing smoky paprika flavors.
- Smoked Paprika: Adds deep, aromatic warmth and a touch of earthy sweetness.
- Yukon Gold Potatoes: Creamy inside, crisp outside—they’re the perfect roasting choice.
- Brussels Sprouts: These develop delicious caramelization and pair well with olives.
- Kalamata Olives: Offer a briny pop that contrasts beautifully with the richness of the dish.
- Feta Cheese: Adds tang and creaminess to the tahini base, giving a sharp edge to the Alfredo.
- Tahini: Its nutty flavor complements the Alfredo sauce with a unique Mediterranean twist.
- Garlic: Used in both the sauce and roasting, it brings depth and savory boldness.
- Olive Oil: Helps crisp the vegetables and carries the spices evenly.
- Cream or Half-and-Half: The silky component in the Alfredo that makes it ultra luscious.
- Lemon Juice: Just a dash brightens up the entire dish and balances richness.
- Salt and Pepper: To bring all the flavors to life.
How To Make the Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges
Step 1: Marinate the Chicken
Rub chicken breasts generously with smoked paprika, olive oil, salt, and pepper. Let them marinate for at least 30 minutes or overnight for deeper flavor.
Step 2: Roast the Veggies
Preheat oven to 425°F. Toss Brussels sprouts and potato wedges with olive oil, minced garlic, salt, pepper, and a pinch of smoked paprika. Spread on a baking sheet and roast for 25–30 minutes until crisp and golden, tossing halfway.
Step 3: Sear and Cook the Chicken
Heat a skillet over medium-high heat. Sear the marinated chicken until golden on both sides, then reduce heat, cover, and cook until fully done (internal temp 165°F). Let rest before slicing.
Step 4: Make the Feta-Tahini Alfredo
In a saucepan over medium heat, combine cream, tahini, crumbled feta, garlic, and lemon juice. Stir continuously until creamy and slightly thickened, about 5–7 minutes. Adjust salt to taste.
Step 5: Assemble the Plate
Layer sliced smoked paprika chicken beside a scoop of feta-tahini Alfredo. Arrange roasted potatoes and Brussels sprouts alongside, garnish with olives and fresh parsley. Serve warm and dig in!
How to Serve and Store Smoked Paprika Chicken Alfredo with Feta-Tahini Cream
This recipe feeds about 4 hungry people comfortably. Serve the sliced chicken warm with a generous scoop of the Alfredo cream and the crispy veggie sides arranged neatly on the plate. A sprinkle of fresh parsley or a drizzle of olive oil can enhance presentation for special occasions.
To store leftovers, let all components cool before transferring to airtight containers. The chicken and sauce will keep for up to 3 days in the refrigerator, while the roasted veggies maintain their texture best within 2 days. Reheat gently in a pan over medium heat or in the oven to revive crispiness without drying out.
What to Serve With Smoked Paprika Chicken Alfredo
Garlic Butter Bread
A slice of garlic butter bread is the perfect way to mop up every drop of the rich Alfredo sauce.
Lemon Cucumber Salad
The cool, citrusy crunch of cucumbers with a light vinaigrette cuts through the creaminess.
Roasted Red Pepper Hummus with Pita
A fun addition if you’re going for a Mediterranean theme—spread some on the plate or serve on the side.
Steamed Green Beans
Tossed with a bit of lemon and olive oil, they offer a fresh, snappy contrast.
Crusty Artisan Bread
Serve warm with a bit of olive oil and sea salt for dipping.
Grilled Corn on the Cob
Especially in summer, this charred sweetness pairs deliciously with smoky chicken.
Chilled White Wine
Something crisp like a Sauvignon Blanc or Pinot Grigio enhances both the cream sauce and the herbs.
Spiced Couscous
Add some Moroccan-inspired couscous if you want a grain-based accompaniment that still fits the flavor profile.
Want More Chicken Dinner Ideas?
If this Smoked Paprika Chicken Alfredo sparked your taste buds, here are a few more inspired chicken recipes you’ll want to bookmark:
- Try this rich and saucy Garlic Butter Meatballs with Velvety Parmesan Penne for a comforting twist.
- For a bold and cheesy bake, check out Loaded Bacon Cheeseburger Alfredo Pasta.
- Love a crispy finish? Our Longhorn Parmesan Crusted Chicken delivers that satisfying crunch.
- Keep things easy but impressive with this creamy Chicken Mushroom Alfredo.
- Want something indulgent? Broccoli Cheddar Chicken Lasagna hits all the cozy, melty notes.
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And if you gave it your own twist—maybe extra lemon, grilled instead of seared, or added hot sauce—let me know in the comments! I love seeing how your kitchens bring these meals to life.
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Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges
Equipment
- Skillet
- roasting pan
- Saucepan
Ingredients
Ingredients
- 2 chicken breasts
- 1 tablespoon smoked paprika
- 3 Yukon Gold potatoes
- 2 cups Brussels sprouts
- 0.25 cup kalamata olives
- 0.5 cup feta cheese
- 2 tablespoons tahini
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup half-and-half or cream
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Rub chicken with paprika, olive oil, salt, and pepper. Marinate for 30 minutes or overnight.
- Preheat oven to 425°F. Toss potatoes and Brussels sprouts with olive oil, garlic, salt, pepper, and paprika. Roast for 25–30 minutes.
- Sear marinated chicken in a skillet over medium-high heat. Cover and cook through to 165°F. Let rest and slice.
- In a saucepan, combine cream, tahini, feta, garlic, and lemon juice. Stir over medium heat until thickened, about 5–7 minutes.
- Plate sliced chicken with Alfredo sauce. Add roasted veggies and garnish with olives and parsley. Serve warm.
Notes
Let the chicken rest before slicing to keep it juicy.