Description
A fusion dish featuring tender chicken rubbed with Greek chili seasoning, served over creamy Alfredo pasta with a smoky feta twist, and accompanied by crispy Parmesan-crusted asparagus.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 2 tbsp Greek chili seasoning (mix of paprika, oregano, garlic powder, cayenne)
- 1 lb fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled smoked feta cheese
- 1 bunch asparagus, trimmed
- 1/4 cup grated Parmesan cheese (for asparagus)
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
Instructions
1. Prepare the Crust:
- Rub chicken breasts evenly with Greek chili seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes per side until cooked through. Set aside to rest.
- Cook fettuccine according to package instructions until al dente. Drain and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream, bring to a simmer, then stir in grated Parmesan and smoked feta until melted and smooth. Season with salt and pepper.
- Toss cooked pasta in the Alfredo sauce until well coated. Slice rested chicken into strips.
- For asparagus: Toss trimmed asparagus with olive oil, salt, pepper, and grated Parmesan. Arrange on a baking sheet and broil for 5-7 minutes until crispy and tender.
- Serve pasta topped with chicken slices and asparagus on the side.
Notes
You can customize the seasonings to taste.