Name: Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 1 lb chicken tenders; 1.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder 2 tbsp olive oil 1 lb baby potatoes 8 oz Brussels sprouts; 0.5 tsp salt; 0.25 tsp black pepper; 0.75 cup feta cheese 2 tbsp tahini 2 tbsp lemon juice 1 garlic clove 2 tbsp water (plus more as needed) 2 tbsp chopped parsley 2 tbsp finely chopped red onion 2 tbsp crushed pistachios (optional)

Smoky, creamy, crispy—this recipe brings it all together in one balanced and flavor-packed plate. I’ve made this Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges so many times that it’s become my signature “you’ve got to try this” dinner. What I love is how quickly everything comes together while still delivering layers of spice, richness, and freshness. It feels indulgent, but it’s packed with wholesome ingredients that keep you fueled and satisfied.

The smoked paprika rub on the chicken gives it that sultry, grilled flavor without needing a BBQ. Then there’s the feta-tahini cream—tangy, garlicky, and beautifully creamy without being heavy. Add those golden roasted potato wedges tossed with crispy Brussels sprouts, and you’ve got an unbeatable trio of flavor and texture. This is the kind of plate that looks like a weekend feast but works perfectly for weeknight dinners.

Why You’ll Love This Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

It’s full of bold, contrasting flavors: smoky, tangy, creamy, and herby.
The whole dish is naturally gluten-free and packed with protein and fiber.
Roasting the potatoes and Brussels together saves time and enhances flavor.
The feta-tahini cream sauce doubles as a delicious dip for the wedges.
Great for meal prep or serving a crowd—it’s visually stunning and satisfying.

What Kind of Chicken Should I Use for Smoked Paprika Chicken Alfredo?

Boneless, skinless chicken breasts or tenders work best for this recipe. I often go with chicken tenders because they cook faster and absorb the smoky seasoning more evenly. If you prefer chicken thighs, you can absolutely use them—just be sure to adjust the cooking time as they take slightly longer to cook through and have a bit more fat, which adds richness.

The key is to slice or portion the chicken into similar sizes so they cook uniformly and stay juicy. Whether you grill, pan-sear, or oven-bake, the smoked paprika rub will give it that deep, charred flavor that makes the dish shine.

Options for Substitutions

Not every pantry has the same ingredients, and that’s totally okay. This recipe is flexible:

Chicken Substitute: Use tofu or cauliflower steaks for a vegetarian version—coat them in the same spice blend and roast until golden.
Smoked Paprika: If you don’t have smoked paprika, try chipotle powder for heat or regular paprika with a touch of cumin.
Feta Cheese: Swap it with goat cheese or ricotta for a slightly different creamy texture.
Tahini: No tahini? Use Greek yogurt or sour cream as a base and mix with a bit of olive oil and lemon juice.
Brussels Sprouts: Not a fan? Broccoli or green beans roast beautifully with potatoes and still provide that crispy contrast.
Potatoes: Any waxy or starchy potato will do—Yukon Golds, baby reds, or even sweet potatoes if you want a sweeter bite.

Feel free to make it your own while keeping the soul of the dish intact.

Ingredients for Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

Chicken Tenders – These are quick to cook and stay tender. They’re the perfect canvas for the smoky paprika rub.

Smoked Paprika – Brings deep, earthy flavor and a touch of heat. It’s the key to getting that grilled vibe without the grill.

Garlic Powder & Onion Powder – Add savory backbone to the spice rub and round out the chicken’s flavor.

Olive Oil – Helps the seasoning stick to the chicken and encourages crisping when roasting the vegetables.

Baby Potatoes – Roasted to golden perfection, they’re creamy on the inside and crisp on the outside.

Brussels Sprouts – When halved and roasted, they caramelize and pair wonderfully with the potatoes.

Salt & Black Pepper – Essential for seasoning all components and bringing everything to life.

Feta Cheese – Salty, creamy, and tangy, it forms the base of the tahini cream sauce.

Tahini – Nutty and smooth, it balances the brininess of the feta and gives the sauce its rich body.

Lemon Juice – Brightens the sauce and cuts through the richness of the chicken and potatoes.

Garlic (Fresh or Roasted) – Blends into the sauce for depth and a little sharpness.

Red Onion & Parsley (for garnish) – These add freshness, crunch, and color at the end.

Crushed Pistachios (optional) – Sprinkle on top for texture and a hint of sweetness.

Step 1: Season the Chicken

In a bowl, toss the chicken tenders with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Let it marinate for at least 15 minutes while you prep the rest—longer if you have the time.

Step 2: Prep the Potatoes and Brussels

Cut baby potatoes into halves or quarters depending on size. Halve the Brussels sprouts. Toss both with olive oil, salt, and pepper. Spread on a baking sheet in a single layer for even roasting.

Step 3: Roast the Veggies

Roast the potato and Brussels combo in a preheated oven at 425°F (220°C) for about 25–30 minutes, flipping halfway through. They should be deeply golden and crispy on the edges.

Step 4: Cook the Chicken

While the veggies roast, cook the chicken in a hot skillet over medium-high heat for about 3–4 minutes per side, or until fully cooked with a nice sear. Alternatively, bake them in the oven if preferred.

Step 5: Make the Feta-Tahini Cream

In a food processor or blender, combine feta, tahini, lemon juice, garlic, a drizzle of olive oil, and a splash of water. Blend until smooth and creamy. Adjust thickness with more water or lemon juice if needed.

Step 6: Assemble the Plate

Spread a generous spoonful of the feta-tahini cream on each plate. Arrange the smoked paprika chicken and roasted veggie mix around it. Finish with chopped parsley, red onion, and crushed pistachios if using.

How Long to Cook Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

This dish comes together surprisingly fast. Here’s the general timing breakdown:

Marinating Chicken: 15–30 minutes (optional but recommended)
Roasting Potatoes & Brussels: 25–30 minutes at 425°F (220°C)
Cooking Chicken: 6–8 minutes in a skillet, or 15 minutes in the oven at 425°F
Making the Sauce: 5 minutes in a blender or processor

Altogether, from start to finish, you’re looking at about 40–45 minutes depending on your prep speed.

Tips for Perfect Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

Don’t overcrowd the pan or baking sheet. Spread everything out so you get those crispy edges instead of steaming the food.
Use a cast iron skillet for chicken if you want that really gorgeous char.
Let the chicken rest after cooking so the juices stay inside—just a few minutes makes a big difference.
Blitz the sauce until smooth. Add water little by little for the perfect creamy, dippable texture.
Taste and adjust. Depending on your feta’s saltiness, you may want more lemon or water in the sauce.
Finish with fresh herbs or pistachios. They add color and crunch that elevates the whole dish.

Watch Out for These Mistakes While Cooking

Using cold chicken straight from the fridge – Let it sit at room temperature for 10–15 minutes so it cooks evenly and stays juicy.
Skipping the flip on roasted veggies – Turning them halfway through roasting ensures all sides get crispy and caramelized.
Overcrowding the baking sheet – Crowded veggies will steam instead of roast. Use two trays if needed.
Blending the sauce too thick – Feta and tahini can seize up. Add water or lemon juice gradually until you get that creamy consistency.
Under-seasoning – With bold elements like tahini and paprika, balance with enough salt and lemon to brighten everything.
Overcooking the chicken – It dries out fast. Pull it off the heat once it’s just cooked through.
Skipping the garnish – A sprinkle of parsley, onions, or pistachios adds flavor and visual appeal.
Serving the dish cold – Make sure all components are warm before plating for best flavor and texture.

What to Serve With Smoked Paprika Chicken Alfredo?

Roasted Garlic Hummus

A creamy side that complements the tahini and offers a little extra for dipping.

Cucumber-Yogurt Salad

Light and refreshing, this cool salad helps balance the warm spices in the chicken.

Toasted Pita or Flatbread

Perfect for scooping up leftover sauce and veggies.

Grilled Corn with Lime Butter

Adds sweetness and a smoky touch that plays well with the paprika in the chicken.

Quinoa or Couscous

Fluffy grains that soak up the sauce and make the meal even heartier.

Pickled Red Onions

Their sharp tang cuts through the richness of the Alfredo and feta-tahini cream.

Avocado Slices or Guacamole

A smooth, buttery contrast to the crispy veggies and zesty sauce.

Lemon-Honey Vinaigrette Salad

A simple green salad with a bright dressing keeps the whole plate feeling balanced.

Storage Instructions

If you’ve got leftovers, this dish keeps beautifully with a few simple steps:

Chicken: Store in an airtight container for up to 4 days in the fridge. Reheat gently in a skillet or microwave with a splash of water to keep it moist.
Roasted Potatoes & Brussels: Keep them in a separate container to prevent sogginess. Re-crisp in the oven or air fryer at 375°F for 5–7 minutes.
Feta-Tahini Cream: Store in a sealed jar or container for up to 5 days. It may thicken in the fridge—just stir in a bit of water or lemon juice before serving.
Freezing: Not recommended for the sauce or veggies, but cooked chicken can be frozen for up to 2 months.

Estimated Nutrition

Here’s a rough breakdown per serving (based on a 4-serving yield):

Calories: ~520
Protein: 38g
Fat: 30g
Saturated Fat: 8g
Carbohydrates: 26g
Fiber: 6g
Sugar: 3g
Sodium: ~650mg
Cholesterol: 95mg

These values can vary based on exact ingredient brands and substitutions, but the dish is high in protein, fiber-rich from the veggies, and balanced in fats thanks to tahini and olive oil.

Frequently Asked Questions

How spicy is the smoked paprika chicken?

It’s more smoky than spicy. Smoked paprika has a deep, earthy warmth but no real heat. If you want extra kick, add a pinch of cayenne or chili flakes.

Can I make the feta-tahini cream in advance?

Absolutely. It stores well in the fridge for up to 5 days. Just give it a stir and maybe a splash of water or lemon juice before serving to loosen it.

What if I don’t have a blender for the sauce?

You can mash the feta by hand and whisk it with tahini, lemon juice, garlic, and a bit of water. It won’t be as smooth, but it will still be delicious.

Can I cook the chicken in the oven instead of a skillet?

Yes. Bake at 425°F (220°C) for about 15 minutes or until cooked through. You can also broil for the last 2 minutes to get a nice char.

Is this dish good for meal prep?

Definitely. Keep each component separate in containers and reheat just before serving. It holds up well over several days.

Can I use frozen Brussels sprouts?

Fresh is best for crispiness, but you can use frozen—just thaw and dry them well before roasting.

How can I make this dairy-free?

Swap feta for a plant-based feta alternative or use a creamy cashew-tahini blend instead. The rest of the recipe is naturally dairy-free.

What other proteins could I use instead of chicken?

Grilled shrimp, salmon, or tofu all work wonderfully with the smoked paprika seasoning and creamy sauce.

Conclusion

Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges is a powerhouse of flavor, texture, and nutrition. It’s bold and satisfying yet easy enough for a weeknight dinner. Whether you’re cooking to impress or just want something new in your rotation, this dish delivers with minimal effort and maximum reward. Try it once, and you’ll come back to it again and again.