Description
Looking for a bold twist on comfort food? This *Greek Chili Chicken Alfredo with Smoked Feta Cream & Crispy Parmesan Asparagus* is the answer. Tender grilled chili-marinated chicken, wrapped in a luscious, smoky feta Alfredo sauce, served alongside crispy roasted asparagus and golden baby potatoes. It’s a powerhouse meal with Mediterranean flair—ideal for quick dinners, healthy snacks, or even indulgent food ideas for guests. This dish combines the elegance of an easy dinner recipe with bold, satisfying flavor, making it a standout in your collection of dinner ideas and healthy yet hearty meals.
Ingredients
1 pound chicken breasts or thighs, cut into chunks
2 tablespoons Greek yogurt or olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup heavy cream or half-and-half
3/4 cup smoked feta cheese, crumbled
1 tablespoon lemon juice
1 tablespoon fresh parsley or oregano, chopped
1 bunch asparagus, trimmed
1/2 cup grated Parmesan cheese
1 pound baby potatoes, cubed
1 tablespoon olive oil (for roasting)
Instructions
1. Cut the chicken into chunks and marinate with Greek yogurt or olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper for at least 30 minutes.
2. Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes.
3. Meanwhile, toss asparagus with olive oil, salt, pepper, and Parmesan. Add to the same baking sheet after the first 15 minutes and roast everything together for another 15–20 minutes.
4. Heat a skillet or grill pan over medium-high heat. Cook the chicken chunks in a single layer until golden and fully cooked, about 4–6 minutes per side.
5. In the same skillet, reduce heat to medium. Add a splash of olive oil, then the heavy cream. Simmer for 2–3 minutes, then stir in crumbled smoked feta until smooth.
6. Add lemon juice and fresh herbs to the sauce. Stir until combined and turn off heat.
7. Arrange the roasted potatoes and asparagus on plates. Add chicken and spoon the feta sauce over the top. Garnish with more herbs and cracked black pepper if desired.
Notes
Let the chicken rest before serving so it stays juicy and flavorful.
Use smoked feta at room temperature for smooth melting into the cream sauce.
Roast the asparagus separately if you want extra crisp tips and edges.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 4g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 115mg
Keywords: easy dinner, healthy recipe, smoked feta, Greek chicken, Alfredo twist