Description
This Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges and Chili Oil Drizzle is a bold twist on the classic Alfredo. With tangy whipped feta, crispy roasted eggplant, and a kick of chili oil, this creamy chicken pasta dish is packed with rich flavor, perfect for comfort food lovers and spice enthusiasts alike.
Ingredients
12 oz fettuccine
2 chicken breasts
1 cup feta cheese
1/2 cup Greek yogurt
2 garlic cloves
1 teaspoon red pepper flakes
1/2 cup heavy cream
1 medium eggplant
1 cup panko breadcrumbs
3 tablespoons olive oil
2 tablespoons chili oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat oven to 425°F. Slice eggplant into wedges, season with olive oil, salt, and pepper. Coat in panko breadcrumbs and roast for 25–30 minutes, flipping halfway through.
2. Cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
3. Season chicken with salt and pepper, then sear in olive oil over medium heat for 4–5 minutes per side. Let rest and slice into strips.
4. In a food processor, blend feta, Greek yogurt, garlic, red pepper flakes, and heavy cream until smooth. Adjust seasoning if needed.
5. Return pasta to the pot. Stir in whipped feta sauce, using reserved water to loosen if needed. Add sliced chicken and mix.
6. Plate pasta and top with crispy eggplant. Drizzle with chili oil and serve immediately for best texture and flavor.
Notes
This dish is best enjoyed fresh, but leftovers can be reheated with a splash of milk or cream.
To keep eggplant crispy, store it separately and reheat in an air fryer.
You can swap the chicken for shrimp or mushrooms to change up the protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting & Stovetop
- Cuisine: American, Mediterranean Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 6g
- Sodium: 760mg
- Fat: 35g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 105mg