Description

This Indulgent Greek Chili Chicken Alfredo with Smoked Feta Cream is a flavorful fusion dish combining the spicy warmth of Greek chili seasoning with the creamy richness of an alfredo sauce. Paired with perfectly roasted Parmesan-crusted asparagus and tender pasta, this 30-minute meal offers a comforting yet sophisticated dinner option that’s both hearty and elegant.

Ingredients

Scale

Pasta

8 ounces Rigatoni or Penne Pasta (any short pasta shape works)

Chicken and Seasoning

1 pound Chicken Breast, cut into bite-sized pieces
2 tablespoons Greek Chili Seasoning (blend of chili powder, garlic, oregano, and cinnamon)
Salt and Black Pepper, to taste
2 tablespoons Olive Oil (or vegetable oil)

Sauce

4 tablespoons Butter
1 medium Onion (can substitute shallots), chopped
2 cloves Garlic, minced (fresh preferred)
1 cup Heavy Cream (or half-and-half for lighter version)
4 ounces Smoked Feta Cheese (or regular feta with a drop of liquid smoke)
1/2 cup Parmesan Cheese, grated or freshly shredded
Fresh Parsley and Oregano, chopped for garnish

Vegetables

1 pound Asparagus, washed and trimmed (substitutes: green beans or broccoli)
Additional Parmesan Cheese for asparagus coating

Cook Mode Prevent your screen from going dark

Instructions

Roast the Asparagus: Preheat the oven to 400°F (200°C). Toss the trimmed asparagus in olive oil, salt, pepper, and grated Parmesan cheese. Spread on a baking sheet and roast for 15–20 minutes until crisp and golden.
Cook Pasta: Bring a large pot of salted water to a boil. Add rigatoni or penne and cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with Greek chili seasoning, salt, and pepper. Sear the chicken for 6–8 minutes until golden brown and cooked through. Remove from skillet and set aside.
Prepare the Sauce Base: Reduce heat to medium. In the same skillet, add butter and sauté chopped onion for 3–4 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant.
Make the Cheese Sauce: Slowly pour in the heavy cream while stirring continuously. Add crumbled smoked feta cheese and grated Parmesan. Let the sauce simmer gently for 3–4 minutes until the cheeses melt and the sauce thickens into a creamy consistency.
Combine Pasta and Sauce: Toss the drained pasta into the skillet with the creamy sauce. Add chopped fresh parsley and oregano, mixing well to fully coat the pasta.
Serve: Plate the creamy pasta, top with the seared Greek chili chicken pieces, and serve the roasted Parmesan asparagus on the side. Drizzle any remaining sauce over the chicken and garnish with additional fresh herbs.

Notes

Substitute the smoked feta with regular feta and a few drops of liquid smoke if needed to replicate the smoky flavor.
For a lighter dish, use half-and-half in place of heavy cream.
Green beans or broccoli can be roasted instead of asparagus if preferred.
Adjust Greek chili seasoning amounts based on heat preference.
Make sure to not overcook the pasta; al dente texture is preferred to hold the sauce well.