Why Make This Recipe
Chili Chicken Alfredo with Smoked Feta Sauce and Crispy Parmesan Asparagus is a delightful dish that brings together creamy flavors, a hint of spice, and a crunchy vegetable side. It’s an easy and satisfying meal perfect for a cozy dinner at home. The combination of the smoky feta cheese and the crispy asparagus elevates this classic Alfredo dish, making it more exciting and delicious.
How to Make Chili Chicken Alfredo with Smoked Feta Sauce and Crispy Parmesan Asparagus
Ingredients
- 2 chicken breasts, diced
- 2 cups pasta (e.g., fettuccine or penne)
- 1 cup cream
- 1/2 cup smoked feta cheese, crumbled
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- 1 cup asparagus, trimmed
- 1/2 cup grated Parmesan cheese
- Olive oil
Directions
- Cook the pasta according to the package instructions until it is al dente. Drain the pasta and set it aside.
- In a skillet, heat some olive oil over medium heat. Add the diced chicken, season with salt, pepper, and chili flakes, and cook until the chicken is golden and fully cooked.
- Once the chicken is cooked, reduce the heat. Stir in the cream and smoked feta cheese, mixing everything until the cheese has melted and the sauce is creamy.
- Combine the cooked pasta with the sauce, tossing everything to ensure the pasta is well coated.
- For the asparagus, toss it with olive oil, salt, and Parmesan cheese. Roast the asparagus in the oven at 400°F (200°C) for about 10 minutes until it becomes crispy.
- Serve the chili chicken Alfredo pasta with the crispy Parmesan asparagus on the side.
How to Serve Chili Chicken Alfredo with Smoked Feta Sauce and Crispy Parmesan Asparagus
Serve this dish warm right after preparing it. Place a generous serving of the chili chicken Alfredo pasta on a plate and add the crispy Parmesan asparagus beside it. You can sprinkle extra chili flakes or grated Parmesan on top for added flavor.
How to Store Chili Chicken Alfredo with Smoked Feta Sauce and Crispy Parmesan Asparagus
To store leftovers, place the pasta and asparagus in an airtight container. It can be kept in the refrigerator for up to 3 days. When ready to eat, reheat in a skillet over low heat or in the microwave until warmed through.
Tips to Make Chili Chicken Alfredo with Smoked Feta Sauce and Crispy Parmesan Asparagus
- Make sure not to overcook the pasta; it should be al dente, so it holds up well when mixed with the sauce.
- For added flavor, you can marinate the chicken in spices before cooking.
- Adjust the amount of chili flakes based on your spice preference.
- You can also add other vegetables like bell peppers or spinach for extra nutrition.
Variation
For a lighter version, use whole grain pasta or zucchini noodles. You can substitute the cream with a dairy-free alternative like coconut cream or a milk substitute.
FAQs
Can I use regular feta cheese instead of smoked feta?
Yes, you can use regular feta cheese, but the smoky flavor will be missing.
What type of pasta works best for this dish?
Fettuccine or penne are great choices, but you can use any pasta shape you prefer.
Can I make this recipe vegetarian?
Absolutely! You can replace the chicken with tofu or mushrooms and use vegetable broth in the sauce.
Chili Chicken Alfredo with Smoked Feta Sauce and Crispy Parmesan Asparagus
A delightful dish that combines creamy flavors and a hint of spice, served with crispy Parmesan asparagus.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 chicken breasts, diced
- 2 cups pasta (e.g., fettuccine or penne)
- 1 cup cream
- 1/2 cup smoked feta cheese, crumbled
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- 1 cup asparagus, trimmed
- 1/2 cup grated Parmesan cheese
- Olive oil
Instructions
- Cook the pasta according to the package instructions until it is al dente. Drain and set it aside.
- In a skillet, heat some olive oil over medium heat. Add the diced chicken, season with salt, pepper, and chili flakes, and cook until golden and fully cooked.
- Once the chicken is cooked, reduce the heat. Stir in the cream and smoked feta cheese, mixing until the cheese has melted and the sauce is creamy.
- Combine the cooked pasta with the sauce, tossing to coat the pasta well.
- Toss the asparagus with olive oil, salt, and Parmesan cheese. Roast in the oven at 400°F (200°C) for about 10 minutes until crispy.
- Serve the chili chicken Alfredo pasta with the crispy Parmesan asparagus on the side.
Notes
For added flavor, marinate the chicken in spices before cooking, and adjust chili flakes based on spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg