Description
A modern twist on the classic Alfredo, this Greek Chili Chicken Alfredo features chili-seasoned chicken, a creamy smoked feta sauce, and crispy Parmesan asparagus for a flavorful Mediterranean-inspired meal.
Ingredients
Scale
- 1.5 lbs (680g) chicken breast, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground chili or Aleppo pepper
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup crumbled smoked feta cheese
- 3/4 cup Greek yogurt (full-fat recommended)
- 1/2 cup grated Parmesan cheese
- 1/4 cup whole milk or cream
- 1 tbsp olive oil or butter
- 1 small garlic clove, minced
- Salt and pepper to taste
- Fresh parsley, finely chopped (for garnish)
- 1 bunch fresh asparagus, trimmed
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Pat chicken dry and toss with olive oil, lemon juice, oregano, smoked paprika, chili or Aleppo pepper, garlic powder, salt, and pepper. Marinate for at least 30 minutes if time allows.
- Preheat oven to 425°F (220°C). Toss asparagus with olive oil, Parmesan cheese, salt, and pepper on a baking sheet. Roast for 10-15 minutes until tender and crispy.
- Heat 1 tbsp olive oil or butter in a cast iron skillet over medium-high heat. Sear the chili-rubbed chicken in batches until golden brown and cooked through. Remove chicken from skillet and set aside.
- In a blender or food processor, combine crumbled smoked feta, Greek yogurt, Parmesan cheese, milk or cream, minced garlic, 1 tbsp olive oil or butter, salt, and pepper. Blend until smooth and creamy.
- Return the skillet to medium-low heat. Gently heat the smoked feta Alfredo sauce, stirring until warmed through. Do not boil.
- Add the cooked chicken back into the skillet with the sauce. Stir to coat.
- Serve the Greek Chili Chicken Alfredo over your preferred pasta or with roasted potatoes. Top with crispy Parmesan asparagus and fresh parsley.
Notes
- Patting the chicken dry before seasoning is crucial for achieving a good sear.
- Cooking chicken in batches prevents overcrowding the pan, ensuring better browning.
- The natural snap of asparagus indicates where the woody ends should be removed.
- Avoid boiling the sauce after blending the feta and yogurt to prevent separation.
- This dish reheats well, making it suitable for meal prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared and Roasted
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 550-650
- Sugar: Low
- Sodium: Moderate
- Fat: High
- Saturated Fat: Moderate
- Unsaturated Fat: Moderate
- Trans Fat: 0g
- Carbohydrates: Moderate
- Fiber: Low
- Protein: High
- Cholesterol: Moderate