Ingredients
Scale
- 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