Description
Give your weeknight dinner a gourmet twist with this Greek Chili Chicken Alfredo with Smoked Feta Cream & Crispy Parmesan Asparagus. It’s a bold fusion of spicy Greek-marinated chicken, creamy smoked feta Alfredo, oven-roasted potatoes, and crispy Parmesan asparagus. This easy dinner recipe delivers restaurant-quality flavor in under an hour—perfect for those seeking quick dinner ideas, Mediterranean food inspiration, or an easy recipe to impress. Balanced, flavorful, and wildly satisfying, it’s your new go-to for family dinners and special occasions alike.
Ingredients
2 large chicken breasts
1 ½ tablespoons olive oil
1 teaspoon crushed red chili flakes
1 teaspoon dried oregano
½ teaspoon garlic powder
½ lemon juiced
Salt and freshly ground black pepper to taste
1 tablespoon butter
3 garlic cloves minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup crumbled smoked feta cheese
1 teaspoon freshly cracked black pepper
Pinch of nutmeg (optional)
Fresh chopped parsley for garnish
2 medium Yukon gold potatoes peeled and diced
1 tablespoon olive oil
½ teaspoon paprika
Salt and pepper to taste
Fresh herbs optional for garnish
1 bunch asparagus trimmed
1 tablespoon olive oil
¼ teaspoon garlic powder
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
Instructions
1. In a bowl, mix diced chicken with olive oil, chili flakes, oregano, garlic powder, lemon juice, salt, and pepper. Marinate for at least 30 minutes in the fridge.
2. Preheat oven to 425°F (220°C). Spread diced potatoes on a baking sheet, coat with oil, paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway.
3. In a saucepan, melt butter over medium heat. Sauté minced garlic for 1 minute. Add heavy cream and bring to a simmer.
4. Stir in Parmesan and smoked feta. Mix until smooth. Add cracked pepper and a pinch of nutmeg. Simmer 2–3 minutes, then remove from heat and cover.
5. Heat a cast iron or grill pan. Cook marinated chicken in batches, searing 3–4 minutes per side until golden and cooked through. Rest chicken for 5 minutes.
6. On a separate tray, spread asparagus. Drizzle with olive oil, sprinkle garlic powder, Parmesan, salt, and pepper. Roast for 12–15 minutes.
7. Assemble your dish: spoon smoked feta Alfredo onto the plate, then add chicken, roasted potatoes, and asparagus. Garnish with parsley and extra pepper.
Notes
Let your chicken rest after cooking to retain juices—don’t slice it too soon.
Keep the heat low when making the Alfredo to prevent curdling the sauce.
If you can’t find smoked feta, blend regular feta with a pinch of smoked paprika or liquid smoke.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting & Pan Searing
- Cuisine: Greek Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 3g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 145mg
Keywords: quick dinner, Alfredo with feta, Mediterranean recipe, spicy chicken, healthy comfort food