Description
Craving a restaurant-level dinner that’s bold, creamy, and wildly satisfying? This *Ultimate Greek Chili Chicken Alfredo* features juicy, spice-rubbed chicken cubes pan-seared to perfection, drenched in a smoky feta Alfredo sauce, and served with crispy parmesan asparagus and golden roasted potatoes. It’s a protein-packed, flavor-rich, and effortlessly gourmet meal you can enjoy any night of the week. Whether you’re searching for easy dinner ideas, a unique take on Alfredo, or delicious food ideas for hosting guests—this easy recipe checks all the boxes. It’s quick enough for busy evenings and impressive enough to wow at your next gathering.
Ingredients
1.5 lbs chicken breast, cubed
1 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp cayenne pepper
0.5 tsp ground cumin
Salt and black pepper to taste
1 tbsp unsalted butter
3 cloves garlic, minced
1 cup heavy cream
0.5 cup grated parmesan cheese
0.33 cup smoked feta cheese, crumbled
Salt and pepper to taste
Pinch red chili flakes (optional)
Fresh parsley, chopped
1 bunch asparagus, trimmed
1 tbsp olive oil
0.25 tsp garlic powder
0.33 cup grated parmesan cheese
Salt and pepper to taste
2 medium golden potatoes, diced
1 tbsp olive oil
0.5 tsp paprika
Salt and pepper to taste
Lemon zest
Fresh dill or thyme
Instructions
1. In a bowl, mix chicken with olive oil, smoked paprika, oregano, garlic powder, onion powder, cumin, cayenne, salt, and pepper until fully coated.
2. Heat a skillet over medium-high heat. Sear chicken in batches for 3–4 minutes per side until golden brown and cooked through. Set aside.
3. In a saucepan over medium heat, melt butter. Sauté minced garlic for 30 seconds.
4. Add heavy cream and bring to a gentle simmer. Lower heat and stir in parmesan and smoked feta until melted and smooth.
5. Season Alfredo sauce with salt, pepper, and optional red chili flakes. Keep warm on low heat.
6. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
7. Toss asparagus with olive oil, garlic powder, salt, pepper, and parmesan. Spread on pan.
8. Roast asparagus for 12–15 minutes or until tender and parmesan is crisp.
9. On a separate pan, toss diced potatoes with olive oil, paprika, salt, and pepper.
10. Roast potatoes for 25–30 minutes, flipping once halfway through, until golden and crispy.
11. Plate the chicken, asparagus, and potatoes. Spoon Alfredo sauce generously over chicken.
12. Garnish with chopped parsley, lemon zest, or herbs. Serve immediately.
Notes
Pat the chicken dry before seasoning for a better sear and spice adherence.
Use freshly grated cheese for the Alfredo—pre-grated versions don’t melt as well.
Let the sauce rest off the heat for a minute after adding the cheese—it thickens and blends beautifully.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Searing, Roasting, Simmering
- Cuisine: Mediterranean-Inspired, Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 590
- Sugar: 4g
- Sodium: 670mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 130mg
Keywords: easy dinner, chicken Alfredo, healthy comfort food, smoked feta recipe, Greek chili chicken