Name: Hot Honey Balsamic Chicken Alfredo with Whipped Feta & Crispy Brussels Chips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb boneless skinless chicken thighs or breasts; 2 tbsp hot honey; 1.5 tbsp balsamic vinegar; 1 tbsp olive oil (for searing); 8 oz fettuccine pasta; 2 tbsp butter; 3 cloves garlic, minced; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1 cup Brussels sprouts, thinly sliced; 1 tbsp olive oil (for roasting); 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup feta cheese; 1/4 cup Greek yogurt; 1 tsp olive oil (for whipped feta)

This Hot Honey Balsamic Chicken Alfredo is anything but your ordinary pasta dinner. The creamy Alfredo sauce pairs beautifully with the smoky heat of hot honey balsamic-glazed chicken. But the real showstopper? A pillow of whipped feta on top that melts into the warm pasta, giving each bite a salty, tangy twist.

To balance the richness, we’ve added crispy Brussels sprout chips for a pop of texture and earthy flavor. It’s the kind of dish that feels fancy but comes together easily for a weeknight or date night. If you’re tired of plain Alfredo and ready to level up your comfort food, this dish delivers on every front.

What Kind of Chicken Should I Use?

For best results, opt for boneless, skinless chicken thighs or chicken breasts. Thighs offer more flavor and juiciness, especially when seared and glazed. Chicken breasts work well too, just be careful not to overcook them.

Ingredients for the Hot Honey Balsamic Chicken Alfredo with Whipped Feta & Crispy Brussels Chips

Chicken Thighs or Breasts: These are the star of the dish, delivering juicy bites coated in sweet and spicy glaze.

Hot Honey: Adds that perfect balance of heat and sweetness.

Balsamic Vinegar: Brings a rich, tangy depth that complements the honey.

Heavy Cream: Essential for a velvety Alfredo sauce.

Parmesan Cheese: The backbone of Alfredo, it melts into a luscious, savory sauce.

Butter & Garlic: They build the base of flavor for the Alfredo sauce.

Fettuccine Pasta: Wide noodles that hold up well to rich sauces.

Feta Cheese: Whipped until airy, it adds creaminess with a salty zing.

Greek Yogurt: Lightens up the feta while keeping it creamy.

Brussels Sprouts: Thinly sliced and roasted into crispy, salty chips.

Olive Oil & Seasonings: Help tie together all the flavors, especially for roasting and pan-searing.

How To Make the Hot Honey Balsamic Chicken Alfredo with Whipped Feta & Crispy Brussels Chips

Step 1: Sear and Glaze the Chicken

Season your chicken with salt, pepper, and a pinch of garlic powder. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through. Lower the heat and add a mix of hot honey and balsamic vinegar, letting it simmer and thicken into a sticky glaze. Turn the chicken to coat evenly.

Step 2: Roast the Brussels Sprouts

Preheat your oven to 400°F. Thinly slice Brussels sprouts and toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15–20 minutes until crispy. Stir halfway through for even crisping.

Step 3: Make the Alfredo Sauce

In a separate pan, melt butter and sauté minced garlic until fragrant. Stir in heavy cream and simmer gently. Gradually whisk in grated Parmesan until melted and smooth. Season with salt and black pepper.

Step 4: Cook the Pasta

Boil fettuccine in salted water until al dente. Drain and reserve a bit of pasta water.

Step 5: Blend the Whipped Feta

In a blender or food processor, combine feta cheese, Greek yogurt, and a splash of olive oil. Blend until smooth and creamy.

Step 6: Bring It All Together

Toss cooked pasta with the Alfredo sauce, adding a splash of pasta water if needed to loosen. Slice the glazed chicken and place on top. Dollop with whipped feta and finish with crispy Brussels chips.

Serve immediately with an extra drizzle of hot honey if you like an extra kick!

How to Serve and Store Hot Honey Balsamic Chicken Alfredo

Serve this dish fresh and hot, right off the stove. The whipped feta melts gently into the warm Alfredo, creating a silky finish, and the crispy Brussels should be added just before serving to keep their crunch. Garnish with extra Parmesan, a sprinkle of chili flakes, or a final hot honey drizzle for extra drama.

To store leftovers, separate the pasta and toppings into airtight containers. It’ll keep well in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to bring back the sauce’s creaminess. Brussels chips are best fresh but can be re-crisped in a hot oven or air fryer.

What to Serve With Hot Honey Balsamic Chicken Alfredo?

Garlic Bread with Cheese

Warm, gooey garlic bread loaded with cheese is a comforting pairing that never fails.

Simple Arugula Salad

A fresh arugula salad with lemon vinaigrette adds peppery contrast and cuts the richness of the Alfredo.

Roasted Broccoli or Asparagus

Oven-roasted green veggies keep things balanced and are super easy to toss on the side.

White Wine

Try a crisp Pinot Grigio or Sauvignon Blanc to lighten up the creamy Alfredo.

Grilled Corn on the Cob

Grilled corn adds a sweet, smoky crunch that pairs well with the chicken and hot honey.

Crispy Potato Wedges

Think of these as upgraded fries for mopping up every last bit of sauce.

Sparkling Water with Lemon

Bright and bubbly, it’s a refreshing palate cleanser between bites.

Want More Chicken Pasta Ideas?

If you’re into bold flavors and creamy pasta creations like this Hot Honey Balsamic Chicken Alfredo, check out these other irresistible dishes from ChefAlchemy:

Creamy Garlic Chicken Breasts for an ultra-silky, garlic-forward dinner.
Creamy Ground Beef Alfredo Pasta that brings cozy vibes to your table.
Cheesesteak Tortellini in Rich Provolone Sauce when you’re craving something hearty and cheesy.
Creamy Beef and Shells for a fast, family-friendly meal.
Stovetop Creamy Ground Beef Pasta when you want a comforting one-pot dish.

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And let me know in the comments how yours turned out! Did you go heavier on the hot honey? Swap in shrimp instead of chicken? Maybe double the whipped feta (because yes, it’s that good)?

I love hearing your twists. Don’t be shy—ask questions, share wins, and let’s inspire each other in the kitchen.

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