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
Scale
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.