Name: Greek Garlic Chicken Alfredo with Roasted Red Pepper Feta Cream & Crispy Brussels-Parmesan Wedges
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 chicken breasts, boneless and skinless; 1 tablespoon olive oil; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup roasted red pepper, chopped; 1/4 cup crumbled feta cheese; 1 cup grated Parmesan cheese; 1 teaspoon dried oregano; Salt and pepper to taste; 12 oz fettuccine pasta, cooked al dente; 1 lb Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; 1/4 cup grated Parmesan cheese; 1 teaspoon garlic powder; Salt and pepper to taste

This Greek Garlic Chicken Alfredo is a comforting, creamy, Mediterranean-inspired dish that combines a rich roasted red pepper feta cream sauce with perfectly roasted Brussels sprout wedges for the ultimate flavor-packed meal. If you’re craving something creamy, savory, and with a crunchy bite, this recipe has you covered.

Why You’ll Love This Recipe

I absolutely love how the creamy roasted red pepper feta sauce brings a Mediterranean twist to the classic chicken Alfredo. The richness of the feta and the sweetness of the roasted red peppers meld perfectly with the tender chicken and al dente fettuccine. The addition of crispy Brussels sprouts coated in Parmesan provides the perfect crunch to balance the creamy pasta. It’s the ultimate comfort food with a fresh, savory twist that will make your taste buds dance!

Ingredients

For the Chicken Alfredo:

2 chicken breasts, boneless and skinless

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream

1/2 cup roasted red pepper, chopped

1/4 cup crumbled feta cheese

1 cup grated Parmesan cheese

1 teaspoon dried oregano

Salt and pepper to taste

12 oz fettuccine pasta, cooked al dente

For the Crispy Brussels Wedges:

1 lb Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1/4 cup grated Parmesan cheese

1 teaspoon garlic powder

Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C) for the Brussels sprouts.

In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, and oregano, and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from heat and slice the chicken into thin strips.

In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Add the heavy cream, roasted red pepper, feta cheese, and Parmesan cheese. Stir until the cheese melts and the sauce becomes smooth. Season with salt and pepper to taste.

Toss the cooked pasta into the sauce, making sure it’s fully coated. Add the sliced chicken and stir to combine.

For the Brussels sprouts, toss the halved Brussels sprouts with olive oil, garlic powder, Parmesan, salt, and pepper. Arrange them on a baking sheet and roast for 20-25 minutes, flipping halfway through, until crispy and golden.

Serve the garlic chicken Alfredo over a plate of fettuccine and top with the crispy Brussels-Parmesan wedges.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Variations

Vegetarian option: Skip the chicken and substitute with extra veggies like spinach, zucchini, or mushrooms for a lighter version.

Spicy kick: Add red pepper flakes to the Alfredo sauce for a bit of heat.

Pasta swap: If you’re not a fan of fettuccine, penne or spaghetti would work well with the sauce.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a skillet over low heat, adding a splash of cream or milk to loosen up the sauce. You can also microwave it, stirring every 30 seconds to ensure even reheating.

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FAQs

Can I make this recipe ahead of time?

I recommend preparing the chicken and pasta ahead of time, but it’s best to assemble the sauce and crispy Brussels sprouts fresh when you’re ready to serve. The Brussels sprouts are best when freshly roasted to maintain their crunch.

Can I use frozen Brussels sprouts?

I prefer using fresh Brussels sprouts for this recipe, as they crisp up better during roasting. However, if frozen Brussels sprouts are all you have, you can still use them—just make sure to thoroughly dry them before roasting.

What if I don’t have feta cheese?

If I don’t have feta cheese on hand, I sometimes substitute it with goat cheese or even cream cheese for a slightly different flavor but still creamy texture.

Can I use a different type of pasta?

Yes, you can use any pasta you like for this dish. Penne, rigatoni, or spaghetti would all work well with this creamy sauce.

How can I make this dish lighter?

For a lighter version, you could substitute the heavy cream with a lower-fat option like half-and-half or use a cauliflower-based cream sauce. You could also reduce the amount of cheese used or swap in a plant-based version of feta and Parmesan.

Conclusion

This Greek Garlic Chicken Alfredo with Roasted Red Pepper Feta Cream & Crispy Brussels-Parmesan Wedges is a delightful, flavorful twist on the classic Alfredo. The creamy sauce, tender chicken, and crispy Brussels sprout wedges make this dish one I’ll return to again and again. Whether for a weeknight dinner or a special occasion, this dish is sure to impress!

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