A plate that’s as beautiful as it is delicious, this Smoky Paprika Chicken Alfredo with Lemon Feta Whip & Charred Green Beans delivers a rich, creamy pasta base topped with tender, smoky-spiced chicken and bright, zesty feta whip. Every bite balances indulgence and freshness, with the charred beans adding a satisfying crunch.
The paprika brings a gentle warmth that pairs perfectly with the tangy lemon and creamy feta, while the Alfredo sauce wraps the pasta in velvety comfort. It’s a dish worthy of a dinner party but easy enough for a weeknight treat when you want something truly satisfying.
Why You’ll Love This Smoky Paprika Chicken Alfredo
This recipe takes classic Alfredo to a whole new level. The smoky paprika rub infuses the chicken with bold, savory depth, while the lemon feta whip adds a refreshing lift that cuts through the richness. Plus, the charred green beans bring color, crunch, and a burst of freshness, making the plate as balanced as it is beautiful.
What Type of Paprika Works Best for This Recipe?
For this dish, smoked paprika is the star — it lends a deep, woodsy flavor that makes the chicken irresistible. If you prefer a milder note, use sweet smoked paprika; for more heat, opt for hot smoked paprika. Avoid plain, non-smoked paprika here, as it won’t deliver the same depth of flavor.


Ingredients for the Smoky Paprika Chicken Alfredo with Lemon Feta Whip & Charred Green Beans
Each ingredient here plays a role in creating a layered, flavorful experience.
- Chicken breasts – Lean, tender protein that absorbs the smoky paprika beautifully.
- Smoked paprika – The heart of the seasoning, lending depth and warmth.
- Olive oil – Keeps the chicken juicy and helps with the charring of the green beans.
- Salt & pepper – Enhances all the natural flavors.
- Heavy cream – Forms the rich base of the Alfredo sauce.
- Parmesan cheese – Adds nutty, salty complexity to the sauce.
- Butter – Creates a silky texture for the Alfredo.
- Garlic – Adds a fragrant, savory note to the sauce.
- Fettuccine pasta – The classic pasta for creamy Alfredo.
- Green beans – Fresh, crisp vegetables for a contrast in texture.
- Feta cheese – Crumbled to blend with lemon for the whip.
- Lemon juice & zest – Brightens and balances the rich sauce.
- Cream cheese – Helps give the feta whip its creamy consistency.
How To Make the Smoky Paprika Chicken Alfredo with Lemon Feta Whip & Charred Green Beans
Step 1: Prepare the Chicken
Season chicken breasts with smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat, then sear the chicken until golden on both sides and fully cooked. Remove and rest.
Step 2: Cook the Pasta
Boil fettuccine in salted water until al dente. Reserve 1 cup of pasta water before draining.
Step 3: Make the Alfredo Sauce
In the same skillet, melt butter, then sauté garlic until fragrant. Pour in heavy cream and stir, letting it gently simmer. Add Parmesan cheese and a splash of pasta water until you reach a smooth, creamy consistency.
Step 4: Char the Green Beans
Toss green beans with olive oil, salt, and pepper, then sear them in a hot pan until slightly blistered and tender-crisp.
Step 5: Prepare the Lemon Feta Whip
Blend feta cheese, cream cheese, lemon juice, and zest until smooth and fluffy.
Step 6: Assemble the Dish
Toss pasta in Alfredo sauce, slice the chicken, and place on top. Add a dollop of lemon feta whip and arrange charred green beans on the side. Serve immediately.
Serving and Storing Smoky Paprika Chicken Alfredo with Lemon Feta Whip & Charred Green Beans
This recipe makes enough to serve 4 hearty portions, perfect for a family dinner or a small gathering. Serve it hot, with the lemon feta whip added just before eating to preserve its light, airy texture. The contrast of creamy pasta, smoky chicken, and bright whip is best experienced fresh.
To store, place leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or cream to keep the sauce from separating. The lemon feta whip can be stored separately and added after reheating.
What to Serve With Smoky Paprika Chicken Alfredo?
Garlic Bread with Herbs
Crispy, buttery garlic bread with a sprinkle of fresh parsley is a classic side.
Simple Arugula Salad
Peppery arugula tossed with lemon vinaigrette cuts through the creaminess beautifully.
Roasted Cherry Tomatoes
Bursting with sweetness, they pair wonderfully with the smoky and creamy flavors.
Creamy Tomato Soup
A cozy starter that complements the pasta’s richness.
Parmesan Roasted Potatoes
For an extra indulgent side, these crispy potatoes work wonders.
Chilled White Wine
A Sauvignon Blanc or Pinot Grigio refreshes the palate.
Grilled Asparagus
Lightly charred asparagus adds another layer of green freshness to the meal.
Want More Chicken Dinner Ideas?
If you love this Smoky Paprika Chicken Alfredo, you’ll probably enjoy these other flavorful favorites:
- Longhorn Parmesan Crusted Chicken for a crispy, cheesy twist.
- Creamy Garlic Chicken Breasts when you’re craving rich and savory comfort.
- Marry Me Chicken for a tender, creamy chicken dish with irresistible flavor.
- Buttery Garlic Pork Chops with Smooth Mashed Potatoes if you want to swap poultry for pork but keep the indulgence.
- Garlic Butter Shrimp Scampi Lasagna for a seafood spin on creamy pasta.
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And let me know in the comments how yours turned out. Did you add extra lemon zest? Did you char the green beans until smoky-blackened? I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
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Smoky Paprika Chicken Alfredo with Lemon Feta Whip & Charred Green Beans
Ingredients
- 2 chicken breasts
- 2 teaspoons smoked paprika
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 3 cloves garlic, minced
- 12 ounces fettuccine pasta
- 8 ounces green beans, trimmed
- 0.5 cup feta cheese, crumbled
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 ounces cream cheese
Instructions
- Season chicken with paprika, salt, and pepper. Heat olive oil in a skillet over medium-high and sear until golden and cooked through. Remove and rest.
- Cook fettuccine in salted water until al dente. Reserve 1 cup pasta water, then drain.
- In the same skillet, melt butter, sauté garlic, add heavy cream, and simmer. Stir in Parmesan and pasta water until creamy.
- Toss green beans with olive oil, salt, and pepper. Char in a hot pan until blistered.
- Blend feta, cream cheese, lemon juice, and zest until smooth for the whip.
- Toss pasta in Alfredo sauce, top with sliced chicken, a dollop of lemon feta whip, and green beans.