Name: Greek Chili Chicken Alfredo Recipe with Smoked Feta Cream & Crispy Parmesan Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 ½ lbs chicken breast or thigh, cut into cubes; 2 tbsp olive oil; 1 ½ tsp Greek chili seasoning; 1 tsp lemon zest; ½ lemon juice; 1 garlic clove, minced; 1 tbsp butter; 2 garlic cloves, minced; 1 cup heavy cream; ¾ cup grated smoked feta cheese; ¼ cup grated parmesan; salt and freshly ground black pepper, to taste; pinch nutmeg (optional); 2 medium potatoes, diced; 1 tbsp olive oil; ½ tsp paprika; salt and pepper, to taste; pinch rosemary or thyme (optional); 1 bunch fresh asparagus, trimmed; 1 tbsp olive oil; ¼ cup grated parmesan cheese; salt and pepper, to taste; fresh parsley or oregano; cracked black pepper

Description

Craving something bold yet creamy? This *Greek Chili Chicken Alfredo with Smoked Feta Cream & Crispy Parmesan Asparagus* combines spicy Mediterranean-seasoned chicken with a silky smoked feta Alfredo sauce that’s nothing short of restaurant-worthy. Perfect for quick dinner ideas or comforting food recipes, this dish pairs juicy grilled chicken with crispy roasted potatoes and parmesan asparagus for a plate full of textures and flavors. Whether you’re exploring new dinner ideas, looking for an easy recipe for guests, or diving into rich but balanced food ideas, this one delivers every time.

Ingredients

Scale

1 ½ lbs chicken breast or thigh, cut into cubes

2 tbsp olive oil

1 ½ tsp Greek chili seasoning

1 tsp lemon zest

½ lemon juice

1 garlic clove, minced

1 tbsp butter

2 garlic cloves, minced

1 cup heavy cream

¾ cup grated smoked feta cheese

¼ cup grated parmesan

salt and freshly ground black pepper, to taste

pinch nutmeg (optional)

2 medium potatoes, diced

1 tbsp olive oil

½ tsp paprika

salt and pepper, to taste

pinch rosemary or thyme (optional)

1 bunch fresh asparagus, trimmed

1 tbsp olive oil

¼ cup grated parmesan cheese

salt and pepper, to taste

fresh parsley or oregano

cracked black pepper

Instructions

1. In a bowl, combine chicken, olive oil, Greek chili seasoning, lemon zest, lemon juice, and minced garlic. Mix and let marinate for 15–20 minutes.

2. Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, paprika, salt, and herbs. Roast for 25–30 minutes, flipping halfway.

3. Place asparagus on a baking tray. Drizzle with olive oil, season, and top with parmesan. Roast for 12–15 minutes until crisp.

4. Heat a grill pan or skillet over medium-high. Sear marinated chicken in batches for 5–6 minutes per side, until golden and fully cooked. Set aside.

5. In a saucepan, melt butter and sauté garlic. Add cream, then stir in feta and parmesan. Simmer gently until smooth and thick. Season with salt, pepper, and nutmeg if desired.

6. To plate, spread Alfredo sauce on a serving plate, top with grilled chicken, and serve with crispy potatoes and roasted asparagus. Garnish with herbs and pepper.

Notes

Use regular feta with a drop of liquid smoke if smoked feta is unavailable.

Cook chicken in batches to prevent steaming and ensure crisp, golden edges.

Stir Alfredo constantly on low heat to prevent the sauce from curdling.

Nutrition

Serving Size: 1 plate
Calories: 580
Sugar: 3g
Sodium: 860mg
Fat: 37g
Saturated Fat: 17g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 41g
Cholesterol: 125mg

Keywords: easy dinner, Greek chicken recipe, Alfredo, smoked feta, dinner ideas