Description
This Indulgent Greek Chili Chicken Alfredo with Smoky Feta Cream is a rich and flavorful pasta dish combining tender chicken seasoned with Greek chili spices, creamy smoked feta sauce, roasted Parmesan asparagus, and al dente rigatoni or penne. Perfect for a comforting yet elevated weeknight dinner, this recipe features smoky, spicy, and herbaceous notes for a Mediterranean-inspired indulgence.
Ingredients
Scale
Pasta
- 12 oz Rigatoni or Penne Pasta (Opt for gluten-free if needed)
Chicken
- 1 lb Chicken Breast (Cut into bite-sized chunks)
- 2 tbsp Greek Chili Seasoning
- Salt to taste
- Pepper to taste
Sauce & Aromatics
- 2 tbsp Olive Oil (Can substitute with avocado oil)
- 1 cup Heavy Cream (Can substitute with half-and-half)
- 4 oz Smoked Feta Cheese (Regular feta can be used, but smoky is best)
- 2 cloves Garlic (Chopped finely)
- 1 small Onion (Chopped finely)
- 1/2 cup Grated Parmesan Cheese (Used for garnishing and asparagus)
- 1/4 cup Fresh Parsley (Chopped)
- 1/4 cup Fresh Oregano (Chopped)
- 2 tbsp Butter (Can replace with more olive oil)
Vegetables
- 1 lb Asparagus (Trimmed)
Instructions
- Preheat and Roast Asparagus. Preheat your oven to 400°F (200°C). Trim the asparagus and toss it with olive oil, salt, and pepper. Spread the asparagus on a baking sheet and sprinkle with grated Parmesan cheese. Roast for 15-20 minutes until the asparagus is tender and crispy.
- Cook Pasta. Bring a large pot of salted water to a boil. Add the rigatoni or penne pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain the pasta and set it aside.
- Prepare Chicken. Cut the chicken breast into bite-sized chunks. Season them well with Greek chili seasoning, salt, and pepper.
- Sear Chicken. Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken chunks and sear them for 6-8 minutes until they are golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics. In the same skillet, reduce the heat to medium. Add a little more olive oil if needed, then add the chopped garlic and onion. Sauté for 3-4 minutes until they become fragrant and softened.
- Make Feta Cream Sauce. Pour in the heavy cream and let it come to a gentle simmer. Gradually add the smoked feta cheese and grated Parmesan cheese, whisking continuously until the sauce becomes smooth and creamy.
- Add Herbs and Reduce Heat. Stir in the chopped fresh parsley and oregano. Lower the heat to low to keep the sauce warm without boiling.
- Toss Pasta with Sauce. Add the cooked pasta into the skillet with the sauce. Toss well to coat all the pasta evenly with the creamy feta sauce.
- Assemble the Dish. Plate the pasta, then top it with the seared chicken and roasted asparagus. Drizzle any remaining sauce over the top and garnish with additional fresh herbs if desired.
Notes
- You can substitute regular feta cheese for smoked feta, but the smoky flavor adds a unique depth.
- For a lighter version, use half-and-half instead of heavy cream.
- Gluten-free pasta can be used to make this dish gluten-free.
- Ensure chicken is cooked through to avoid any food safety issues.
- Fresh herbs elevate the flavor; don’t skip them if possible.
- Leftover sauce can be reheated gently; avoid boiling to prevent curdling.
