1. Pat chicken thighs dry and season with smoked paprika, garlic powder, salt, and black pepper.

2. Heat olive oil in a skillet and sear the chicken for about 6 minutes on each side until cooked through. Set aside and let rest.

3. Cook fettuccine pasta in salted boiling water until al dente. Drain and reserve some pasta water.

4. In a saucepan, melt butter and sauté minced garlic until fragrant. Add heavy cream and simmer. Stir in Parmesan until melted. Season with salt and pepper.

5. Toss the cooked pasta with Alfredo sauce, adding pasta water if needed to loosen the sauce.

6. In a food processor or bowl, whip feta cheese, lemon juice, and Greek yogurt until smooth.

7. Sear green beans in a hot skillet until lightly charred, about 4–5 minutes. Season with salt.

8. Slice chicken and plate with Alfredo pasta. Top with whipped feta and green beans. Add black pepper to taste.