Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges

Why Make This Recipe

Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges is not just a meal—it’s an experience! This dish combines rich flavors with a touch of spice, creamy textures, and a delightful crunch from the eggplant. It’s perfect for a family dinner or a gathering with friends. Plus, it’s easy to make, making it a great choice for cooks of all skill levels.

How to Make Spicy Whipped Feta Chicken Alfredo

Ingredients

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup whipped feta cheese
• 2 medium eggplants, sliced into wedges
• 1/4 cup olive oil
• 1-2 tablespoons chili oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Fresh parsley for garnish

Directions

1. Cook the fettuccine according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Season chicken breasts with salt, pepper, garlic powder, and paprika. Cook until golden and cooked through, about 5-7 minutes per side. Remove from the pan and let rest.
3. In the same pan, add heavy cream and bring to a simmer. Stir in Parmesan cheese and whipped feta until smooth. Add the cooked fettuccine to the sauce, mixing well to coat.
4. In a separate bowl, toss eggplant wedges with olive oil, salt, and pepper. Spread on a baking sheet and bake at 425°F (220°C) for 20-25 minutes until crispy.
5. Slice the cooked chicken and place it on top of the pasta. Serve the crispy eggplant wedges on the side, drizzled with chili oil and garnished with fresh parsley.

How to Serve Spicy Whipped Feta Chicken Alfredo

Serve the Spicy Whipped Feta Chicken Alfredo in a large bowl or plate. Arrange the sliced chicken on the pasta and add a generous serving of crispy eggplant wedges on the side. Drizzle chili oil over the eggplant for an extra kick. Garnish with fresh parsley for a pop of color and flavor.

How to Store Spicy Whipped Feta Chicken Alfredo

To store any leftovers, place them in an airtight container and keep them in the fridge. The dish will stay fresh for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of cream or water to keep the sauce creamy.

Tips to Make Spicy Whipped Feta Chicken Alfredo

• Use fresh eggplants for the best texture and flavor.
• Adjust the amount of chili oil to make it spicier or milder, based on your taste preference.
• If you don’t have whipped feta, you can blend feta cheese with a little cream to achieve a similar texture.
• For extra flavor, you can marinate the chicken in olive oil, garlic, and spices before cooking.

Variation

For a vegetarian version, you can skip the chicken and add more vegetables like bell peppers, spinach, or mushrooms. These will add color and nutrition while still giving you a delicious meal.

FAQs

Q: Can I use a different type of pasta?
A: Yes, you can use any pasta you like! Penne or spaghetti works well as a substitute.

Q: What can I use instead of heavy cream?
A: You can use half-and-half or a dairy-free cream if you want a lighter option.

Q: Can I make this dish gluten-free?
A: Yes! Just substitute the fettuccine with gluten-free pasta, and you’re good to go.

Enjoy creating this delicious Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges!

Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges

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A delightful dish that combines rich flavors with spice, creamy textures, and crispy eggplant, perfect for family dinners or gatherings.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup whipped feta cheese
• 2 medium eggplants, sliced into wedges
• 1/4 cup olive oil
• 1–2 tablespoons chili oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Fresh parsley for garnish

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Instructions

1. Cook the fettuccine according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Season chicken breasts with salt, pepper, garlic powder, and paprika. Cook until golden and cooked through, about 5-7 minutes per side. Remove from the pan and let rest.
3. In the same pan, add heavy cream and bring to a simmer. Stir in Parmesan cheese and whipped feta until smooth. Add the cooked fettuccine to the sauce, mixing well to coat.
4. In a separate bowl, toss eggplant wedges with olive oil, salt, and pepper. Spread on a baking sheet and bake at 425°F (220°C) for 20-25 minutes until crispy.
5. Slice the cooked chicken and place it on top of the pasta. Serve the crispy eggplant wedges on the side, drizzled with chili oil and garnished with fresh parsley.

Notes

Use fresh eggplants for the best texture and flavor. Adjust the amount of chili oil for desired spice level.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking, Cooking
• Cuisine: Italian
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 650mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 80mg