Description
This Greek Chili Chicken Alfredo recipe with smoked feta cream is a bold Mediterranean twist on a creamy pasta favorite. Featuring spicy chicken, smoked feta, garlic, and lemon, this dish offers a smoky, rich, and spicy Alfredo that’s perfect for weeknight dinners or special occasions.
Ingredients
2 chicken breasts
1 tablespoon Greek seasoning
1 teaspoon chili flakes
3 cloves garlic, minced
2 tablespoons olive oil
1 cup heavy cream
4 ounces cream cheese
3 ounces smoked feta, crumbled
12 ounces fettuccine or penne pasta
1 tablespoon lemon juice
Salt and pepper to taste
2 tablespoons chopped fresh parsley
Instructions
1. Slice the chicken breasts into strips and season with Greek seasoning, chili flakes, and salt.
2. Heat olive oil in a skillet and sauté the chicken until golden and fully cooked. Remove and set aside.
3. In the same skillet, sauté minced garlic until fragrant.
4. Reduce heat, then add heavy cream and cream cheese. Stir until melted and smooth.
5. Crumble in the smoked feta and whisk until incorporated. Add lemon juice and more chili flakes if desired.
6. Boil pasta until al dente. Reserve 1/4 cup of pasta water and drain the rest.
7. Return chicken to the skillet and add the cooked pasta. Stir to coat, adding reserved pasta water as needed.
8. Serve hot, garnished with chopped parsley and extra smoked feta if desired.
Notes
Always use real block feta in brine for maximum creaminess.
Don’t boil the cream sauce — simmer gently to avoid curdling.
Taste and adjust salt and lemon at the end to balance the flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 685
- Sugar: 3g
- Sodium: 790mg
- Fat: 37g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg