Delicious Greek Chili Chicken Alfredo with Smoked Feta Cream & Crispy Parmesan Asparagus
Jump into bold weeknight comfort with this Greek Chili Chicken Alfredo: juicy spice‑rubbed chicken seared until charred and tender, twirled with rigatoni in a velvety Alfredo enriched by smoky, tangy feta. Crispy parmesan asparagus and blistered tomatoes bring brightness and crunch, so every bite balances heat, creaminess, and fresh veggie snap. It’s a showy, easy dinner idea that feels restaurant‑special, delivers quick comfort, and doubles as an impressive date‑night meal or crowd‑pleasing family feast—perfect for anyone craving an easy recipe with big Mediterranean energy and cozy pasta vibes.
Equipment
- Large Skillet
- Large pot
- Baking sheet
- Tongs
- Whisk
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 2 tbsp Greek chili seasoning
- 3 tbsp olive oil divided
- 12 oz rigatoni pasta
- 2 cups heavy cream
- 3 cloves garlic, minced
- 4 oz smoked feta cheese, crumbled
- 1 cup Parmesan cheese, freshly grated and divided
- 1 lb asparagus, trimmed
- 1 cup cherry tomatoes
- 0.5 cup reserved pasta water as needed
- 1 tbsp fresh parsley, chopped
- 0.5 tsp fine salt plus more to taste
- 0.25 tsp black pepper
Instructions
- Pat chicken dry. Rub with Greek chili seasoning and 1 tbsp olive oil; season with salt and pepper.
- Heat a large skillet over medium-high. Add 1 tbsp olive oil and sear chicken 5–6 minutes per side until deeply golden and 165°F. Rest 5 minutes; slice.
- Heat oven to 400°F. Toss asparagus and tomatoes with 1 tbsp olive oil, 1/4 cup Parmesan, and half the garlic. Roast 12–15 minutes until asparagus is tender‑crisp and cheese lightly browned.
- Cook rigatoni in salted water to al dente. Reserve 1/2 cup pasta water; drain.
- Reduce skillet to medium. Sauté remaining garlic 30 seconds. Stir in heavy cream; simmer 2–3 minutes. Whisk in smoked feta and 1/2 cup Parmesan until smooth, loosening with pasta water as needed.
- Toss pasta with sauce. Plate with sliced chicken, roasted asparagus, and tomatoes. Sprinkle remaining Parmesan and parsley; serve immediately.
Notes
Add a pinch of smoked paprika for extra depth. Reheat gently with a splash of cream or milk to revive the sauce.
Nutrition
Calories: 850kcalCarbohydrates: 68gProtein: 45gFat: 45gSaturated Fat: 22gCholesterol: 170mgSodium: 980mgFiber: 5gSugar: 7gVitamin A: 900IUVitamin C: 25mgCalcium: 450mgIron: 4mg
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