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Nothing beats the tantalizing combination of creamy, smoky, and spicy flavors like this Creamy Greek Chili Chicken Alfredo with Smoked Feta Recipe. Picture tender chicken infused with vibrant Greek chili seasoning, swimming in a luscious Alfredo sauce enriched with smoked feta cheese, all tossed with perfectly cooked rigatoni and roasted asparagus. This dish brings together Mediterranean flair and classic comfort food in a way that feels both indulgent and fresh. Whether it’s a weeknight treat or a weekend dinner party favorite, this recipe will wow your taste buds and leave you craving seconds.
Ingredients You’ll Need
These ingredients are delightfully simple yet play essential roles in delivering the rich, layered flavors and satisfying textures this dish is known for. Each component brings something special, from the creamy sauce to the subtly spicy chicken and the fresh bite of asparagus.
- 12 oz Rigatoni or Penne Pasta: Holds the sauce beautifully with its ridges and tubular shape for maximum flavor in every bite.
- 1 lb Chicken Breast: The star protein, lean and tender, soaking up the Greek chili seasoning perfectly.
- 1 Tbsp Olive Oil: Ideal for sautéing chicken and vegetables to bring out their natural flavors.
- 2 Tbsp Greek Chili Seasoning: Adds a bright, smoky spice that makes this Alfredo uniquely delicious.
- Salt & Pepper to Taste: Essential for balancing and enhancing all the flavors.
- 1 cup Heavy Cream (or half-and-half): Creates the luxuriously creamy texture of the Alfredo sauce.
- 4 oz Smoked Feta Cheese: Offers a tangy, smoky depth that transforms this recipe into something special.
- 2 cloves Garlic (minced): Infuses the sauce with warm, aromatic complexity.
- 1 small Onion (finely chopped): Provides a subtle sweetness when sautéed.
- 1/2 cup Parmesan Cheese (grated): Adds umami richness that rounds out the sauce.
- 1/4 cup Fresh Parsley (chopped): Gives a fresh herbaceous note and vibrant color.
- 1 Tbsp Fresh Oregano (or dried substitute): Brings authentic Mediterranean flavor to the dish.
- 1 bunch Asparagus (trimmed): Roasted for a tender-crisp, earthy crunch that balances the creaminess.
How to Make Creamy Greek Chili Chicken Alfredo with Smoked Feta Recipe
Step 1: Prepare and Roast the Asparagus
Start by preheating your oven to 400°F (200°C), then wash and trim your asparagus for easy roasting. Toss the asparagus with a drizzle of olive oil, a pinch of salt and pepper, and a generous sprinkle of Parmesan cheese. Spread them out on a baking sheet so they roast evenly. Pop them in the oven for about 15 to 20 minutes until tender and slightly caramelized, which adds a delightful depth and a nice textural contrast to the creamy pasta.
Step 2: Cook the Pasta
While your asparagus roasts, bring a large pot of salted water to a rolling boil. This is key to perfectly seasoned pasta. Cook the rigatoni or penne according to the package instructions until al dente—meaning just tender but still with a slight bite. Drain the pasta and set it aside, reserving a little pasta water if you want to loosen the sauce later.
Step 3: Sear the Chicken with Greek Chili Seasoning
Cut your chicken breast into chunks and coat them evenly with the Greek chili seasoning, plus salt and pepper for extra flavor boost. Heat the olive oil in a skillet over medium-high heat and sear the chicken pieces for about 6 to 8 minutes until they develop a golden crust and are cooked through. This step builds the dish’s signature smoky, spicy character.
Step 4: Sauté Onion and Garlic
In the same skillet, add the finely chopped onion and minced garlic. Sauté them for 2 to 3 minutes until soft and fragrant, creating a savory base for the Alfredo sauce that melds beautifully with the smoky feta.
Step 5: Make the Creamy Smoked Feta Alfredo Sauce
Pour in the heavy cream and let it simmer gently for a couple of minutes, allowing it to thicken slightly. Then, stir in the smoked feta and Parmesan cheese. Keep stirring until the cheeses melt into a smooth, velvety sauce that’s rich and full of tangy, smoky goodness.
Step 6: Add Fresh Herbs and Combine Everything
To bring brightness and herbal freshness to this luscious sauce, toss in the chopped parsley and oregano. Season with salt and pepper to taste. Add the cooked pasta into the skillet and toss everything together, ensuring every rigatoni is thoroughly coated in the creamy sauce.
Step 7: Plate and Garnish
Serve your beautifully dressed pasta topped with the chili-spiced chicken chunks and those perfectly roasted asparagus spears. Drizzle any leftover Alfredo sauce over the top and sprinkle some fresh herbs for an extra pop of color and flavor. You’ve just made a truly mouthwatering plate of Creamy Greek Chili Chicken Alfredo with Smoked Feta Recipe.
How to Serve Creamy Greek Chili Chicken Alfredo with Smoked Feta Recipe
Garnishes
Feel free to elevate your presentation with a handful of freshly chopped parsley and oregano scattered over the dish. A light dusting of extra Parmesan cheese or a sprinkle of smoked paprika can also amplify the smoky notes. A few lemon wedges on the side add a zesty brightness that cuts through the richness beautifully.
Side Dishes
This dish pairs wonderfully with a crisp Greek salad loaded with cucumbers, tomatoes, olives, and red onion for freshness. Warm, crusty bread is a fantastic companion to mop up every last bit of the creamy sauce. For a lighter side, consider roasted or grilled vegetables like zucchini or bell peppers seasoned simply with olive oil and herbs.
Creative Ways to Present
Looking to impress at your next dinner party? Serve the Creamy Greek Chili Chicken Alfredo with Smoked Feta Recipe family-style in a beautiful ceramic dish, letting everyone scoop their portions. Or, create individual plated servings garnished with edible flowers or microgreens for that extra wow factor. You could also sprinkle toasted pine nuts over the top for a delicious crunch.
Make Ahead and Storage
Storing Leftovers
Keep leftover Creamy Greek Chili Chicken Alfredo with Smoked Feta in an airtight container in the refrigerator for up to 3 days. It’s a great meal to pre-make for busy days or to enjoy as a comforting lunch the next day.
Freezing
If you want to freeze the dish, store it without the roasted asparagus as it doesn’t freeze well. Portion it out in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge for best results before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of cream or milk to revive the sauce’s creaminess. Alternatively, microwave in short bursts, stirring in between to ensure even heating without drying out the chicken or pasta.
FAQs
Can I use a different type of cheese instead of smoked feta?
Absolutely! While smoked feta adds a unique tang and smokiness, you can substitute regular feta with a dash of liquid smoke or use goat cheese for a similarly creamy texture with a milder flavor.
Is this recipe suitable for vegetarians?
You can easily make it vegetarian by swapping the chicken for tofu or extra vegetables like mushrooms and bell peppers. The creamy sauce and smoked feta will continue to provide amazing flavor.
How spicy is the Greek chili seasoning?
Greek chili seasoning typically offers a mild to medium heat with smoky and aromatic notes, so it adds warmth without overwhelming the dish. You can adjust the amount based on your spice preference.
Can I use a different type of pasta?
Yes! Any short pasta like penne, fusilli, or farfalle works wonderfully to hold onto the Alfredo sauce. Just stick to a shape that can trap the creamy sauce for the best mouthfeel.
What’s the best way to keep the sauce from separating?
Simmer the cream gently without boiling it vigorously and incorporate the cheese slowly while stirring. Adding cheese off the heat or on low heat helps maintain a smooth, glossy sauce without curdling.
Final Thoughts
Once you try this Creamy Greek Chili Chicken Alfredo with Smoked Feta Recipe, it’s hard not to fall in love with the vibrant flavors and comforting creaminess it delivers. It’s the perfect blend of smoky, spicy, and fresh elements that come together effortlessly, making it a go-to dish for memorable dinners. So, gather your ingredients, invite your favorite people, and enjoy every luscious bite of this amazing recipe!
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Creamy Greek Chili Chicken Alfredo with Smoked Feta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Description
A rich and flavorful Creamy Greek Chili Chicken Alfredo featuring tender seared chicken seasoned with Greek chili spices, coated in a luscious smoked feta and Parmesan Alfredo sauce, paired with perfectly roasted asparagus and al dente rigatoni pasta. This dish brings a spicy Mediterranean twist to classic Italian comfort food in just 45 minutes.
Ingredients
Pasta
- 12 oz Rigatoni or Penne Pasta
Protein
- 1 lb Chicken Breast (can substitute turkey or tofu)
Vegetables
- 1 bunch Asparagus (trimmed)
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
Dairy & Cheese
- 1 cup Heavy Cream (or half-and-half)
- 4 oz Smoked Feta Cheese (or regular feta with liquid smoke)
- 1/2 cup Parmesan Cheese (grated)
Herbs & Seasonings
- 2 Tbsp Greek Chili Seasoning
- 1 Tbsp Olive Oil (for sautéing and roasting)
- to taste Salt & Pepper
- 1/4 cup Fresh Parsley (chopped)
- 1 Tbsp Fresh Oregano (or dried substitute)
Instructions
- Preheat and Prepare Asparagus: Preheat your oven to 400°F (200°C). Wash and trim the asparagus, then toss it with olive oil, salt, pepper, and grated Parmesan cheese. Spread it evenly on a baking sheet and roast for 15–20 minutes until tender and slightly caramelized.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni or penne pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain and set aside, reserving some pasta water if needed.
- Season and Sear Chicken: Cut the chicken breast into chunks and season with Greek chili seasoning, salt, and pepper. Heat a skillet over medium-high heat with a tablespoon of olive oil and sear the chicken pieces for 6-8 minutes until cooked through and golden on the outside. Remove the chicken from the skillet and keep warm.
- Sauté Aromatics: In the same skillet, reduce heat to medium and add chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant, scraping any browned bits from the chicken for extra flavor.
- Make Alfredo Sauce: Pour in the heavy cream, gently stirring and letting it simmer for 2-3 minutes to thicken slightly. Stir in the smoked feta cheese and Parmesan cheese, continuing to stir until the cheeses melt completely and the sauce is smooth and creamy.
- Add Herbs and Season: Stir in fresh parsley and oregano into the sauce. Taste and adjust seasoning with salt and pepper as needed.
- Toss Pasta with Sauce: Add the cooked pasta directly into the skillet with the sauce, gently tossing to combine and coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Assemble and Serve: Plate the creamy pasta mixture, top with the seared chicken pieces and roasted asparagus. Drizzle with any remaining Alfredo sauce and garnish with extra fresh herbs as desired. Serve immediately for the best flavor and texture.
Notes
- Substitute tofu or turkey for chicken to vary protein options to suit dietary preferences.
- Use half-and-half instead of heavy cream for a lighter sauce with slightly less richness.
- Smoked feta adds a unique depth; if unavailable, regular feta plus a few drops of liquid smoke mimics flavor well.
- Reserve some pasta water to adjust sauce thickness if needed.
- To keep asparagus crisp, avoid over-roasting; aim for tender but still firm stalks.
- Greek chili seasoning can be homemade or store-bought, typically includes paprika, garlic, and dried herbs with a mild heat.
