1. Heat oven to 375°F. Toss Brussels sprouts leaves with a little olive oil, a pinch of salt, and pepper. Spread on a sheet pan and bake 8 to 10 minutes until crisp. Set aside.

2. Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve up to 3/4 cup pasta water, then drain.

3. Pat chicken dry and season both sides with salt and pepper. Heat 1.5 tablespoons olive oil in a large skillet over medium high. Sear chicken 5 to 6 minutes per side until golden and cooked through. Transfer to a plate.

4. Reduce heat to medium. Add balsamic vinegar and hot honey to the skillet, scraping up browned bits. Simmer 1 to 2 minutes until slightly syrupy. Return chicken and turn to coat. Slice or cube and keep warm.

5. In a saucepan, melt butter over medium heat. Add garlic and cook 30 to 60 seconds until fragrant. Stir in heavy cream and bring to a gentle simmer. Add Parmesan a handful at a time, stirring until smooth. Season to taste.

6. In a food processor, blend feta with 1 tablespoon olive oil and optional lemon zest until fluffy and spreadable.

7. Toss pasta with Alfredo, loosening with reserved pasta water to reach silky consistency. Top with glazed chicken, dollops of whipped feta, Brussels chips, and optional red pepper flakes. Serve immediately.