Ingredients
Scale
- 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
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- 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.
- 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.
- 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.
- 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.
- 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